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Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

Spiced pumpkin and cheesecake filling come together in individual dessert shooters.

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servings Makes 8 servings 8
preparation time PREP 20 minutes
total time TOTAL Under 30 minutes

Ingredients

  • 4 gingersnap cookies, crushed
  • 1 tablespoons butter, melted
  • 1 cup ready-to-eat cheesecake filling
  • 1 cup pumpkin pie filling
  • 1½ teaspoons pumpkin pie spice
  • ½ cup heavy whipping cream
  • ¼ teaspoon vanilla
  • ¼ teaspoon powdered sugar

Directions

  1. In small bowl, stir together crumbled cookie crumbs and melted butter. Cover the bottom of 8 shot glasses with a spoonful of crumb mixture.
  2. In medium bowl, combine cheesecake filling, pumpkin pie filling and pumpkin pie spice until blended. Spoon a heaping spoonful of pumpkin mixture in each shot glass on top of crumb mixture.
  3. Top pumpkin mixture with another spoonful of crumb mixture and a heaping spoonful of pumpkin mixture until glass is full. Refrigerate. Before serving, in bowl, combine cream, vanilla and powdered sugar. Using a hand mixer on low speed, beat until soft peaks form. Top each glass with a dollop of whipped cream.

RECIPE NUTRITION INFORMATION

Per Serving

Calories190

Protein2g

Carbohydrates22g

Fiber3g

Sugars1g

Fat11g

Cholesterol30mg

Sodium220mg

Saturated Fat6g

REVIEWS OF THIS RECIPE

Mini Pumpkin Cheesecakes