Mini No-Bake Pumpkin Cheesecakes
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 440
- Total Fat
- 21
- Saturated Fat
- 10
- Carbohydrates
- 57
- Dietary Fiber
- 1
- Sugar
- 32
- Protein
- 7
- Cholesterol
- 44
- Sodium
- 331
- Total: 20 min (plus 2 hr chilling)
- Active: 15 min
Ingredients
12 gingersnaps, plus crushed gingersnaps for topping
1 1/4-ounce packet unflavored gelatin
2 tablespoons warm water
12 ounces cream cheese, at room temperature
1 cup confectioners' sugar
2/3 cup pure pumpkin puree
2/3 cup heavy cream
1/2 teaspoon pumpkin pie spice
1/2 teaspoon pure vanilla extract
Whipped cream, for topping
Directions
- Line a 12-cup muffin pan with paper liners and put a gingersnap in each cup.
- Stir the gelatin into the warm water in a microwave-safe bowl until mostly dissolved; let stand 5 minutes, then microwave in 10-second intervals until melted.
- Combine the cream cheese, confectioners' sugar, pumpkin puree, heavy cream, gelatin mixture, pie spice and vanilla in a large bowl and beat with a mixer until fluffy. Spread in the muffin cups over the gingersnaps and refrigerate until set, at least 2 hours.
- Remove the cheesecakes from the muffin tins. Remove the liners and top with whipped cream and crushed gingersnaps.