No Bake Mini Pumpkin Cheesecakes
Yield: 4 mini cheesecakes
Cream, no bake, mini pumpkin cheesecakes are not only delicious, but cute as well!
Place the gingersnaps in a large ziploc bag, seal it, and use a rolling pin to roll over them until they are fine crumbs.
In the bowl of a stand mixer or with a hand mixer add the remaining ingredients.
Using the whisk attachment, beat the cheesecake mixture until it is smooth.
In 4 (4 ounce) jars layer the crushed gingersnaps and cheesecake (about 2 tablespoons of each per layer).
Chill in the refrigerator for an hour before serving.
Serving: 0g, Calories: 324kcal, Carbohydrates: 52g, Protein: 9g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 366mg, Potassium: 330mg, Fiber: 1g, Sugar: 26g, Vitamin A: 2540IU, Vitamin C: 0.7mg, Calcium: 140mg, Iron: 3.1mg
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