Pumpkin Cheesecake Bites

Recipe

Dessert
Pumpkin Cheesecake Bites

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User Rating

3.95 out of 5 stars
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21 ratings

Recipe Data

12
Servings
2hr25min
Prep
2hr25min
Total

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    Description

    No-bake pumpkin cheesecakes are just what your dessert table needs this fall.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    5 tbsp. Hy-Vee unsalted butter
    30 That's Smart! ginger snap cookies, finely crushed
    2 tbsp. Hy-Vee granulated sugar
    1 (11.2-oz.) box Hy-Vee no-bake original real cheesecake
    ¾ c. Hy-Vee 2% reduced-fat milk
    ¾ c. canned Hy-Vee pumpkin
    1 tsp. Hy-Vee ground cinnamon, plus additional for garnish
    Whipped cream, for serving

    Things To Grab

    • 12, 2-1/2-inch, muffin cups
    • Hy-Vee nonstick cooking spray
    • Electric mixer
    • Medium bowl
    • Off-set spatula

    Directions

    1. Spray 12, 2 1/2-inch, muffin cups with nonstick spray; set aside. Melt butter in a microwave-safe bowl. Stir in crushed ginger snap cookies and sugar. Firmly press mixture onto bottoms of prepared muffin cups; set aside.

    2. Reserve graham cracker crumbs from boxed cheesecake for another use. Beat filling, milk, pumpkin, and cinnamon on medium speed for 3 minutes. Divide mixture among muffin cups. Refrigerate for 2 hours or overnight.

    3. Slide an off-set spatula along edges to remove cheesecakes from pan. Top with whipped cream and, if desired, additional cinnamon.

    Nutrition facts

    Servings

    170 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 15mg
    • Sodium: 180mg
    • Total Carbohydrates: 24g
    • Protein: 3g

    Daily Values

    0%
    Iron 0%
    0%
    Calcium 6%
    0%
    Vitamin D 0%
    0%
    Potassium 2%

    Recipe Source:

    Seasons October 2019