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Gingersnap Pumpkin Cheesecake Bites

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Gingersnap Pumpkin Cheesecake Bites
  • Prep Time 25 min
  • Total Time 3 hr 40 min
  • Servings 24
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Relish these bite-sized pumpkin cheesecakes topped with whipped topping – a wonderful frozen dessert.

Ingredients

1
cup crushed gingersnap cookies (about 20 cookies)
3
tablespoons butter or margarine, melted
4
oz (half of 8-oz package) cream cheese, softened
1/2
cup powdered sugar
1/3
cup canned pumpkin (not pumpkin pie mix)
1/4
teaspoon pumpkin pie spice
1 1/2
cups frozen (thawed) whipped topping
2
tablespoons finely chopped crystallized ginger

Directions

  • 1 Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In medium bowl, mix crushed cookies and melted butter. Press about 1 1/2 teaspoons mixture firmly in bottom of each muffin cup. Bake 5 minutes or until set. Cool completely, about 10 minutes.
  • 2 In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Add pumpkin and pumpkin pie spice; beat on low speed until blended. Fold in 1/2 cup of the whipped topping. Spoon 1 heaping teaspoon cream cheese mixture into each muffin cup. Freeze at least 3 hours or up to 48 hours.
  • 3 Remove from freezer 15 minutes before serving. Remove cheesecakes from pans. Top each cheesecake with 2 teaspoons whipped topping and 1/4 teaspoon ginger.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
78
Daily Value
Total Fat
4g
0%
(
Saturated Fat
3g
0%
)
Sodium
67mg
0%
Total Carbohydrate
9g
0%
(
Dietary Fiber
0g
0%
)
Protein
1g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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