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.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
No-bake pumpkin cheesecakes are just what your dessert table needs this fall.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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
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.
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%