Gingersnap Pumpkin Cheesecake Bites

Relish these bite-sized pumpkin cheesecakes topped with whipped topping – a wonderful frozen dessert.

–

Save & Share

Servings 24

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

bbef66a2-b2f4-4782-b370-58f10d3cad26

ingredients 8
Prep Time 25 min
Total Time 3 hr 40 min

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

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.