Mini Pumpkin Cheesecakes
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Spiced pumpkin and cheesecake filling come together in individual dessert shooters. These Mini Pumpkin Cheesecakes are sweet and 190 calories per serving!
Total Time
30 Minutes
Serving Size
8 Servings
4
gingersnap cookies, crushed
1
tablespoons butter, melted
1
cup ready-to-eat cheesecake filling
1
cup pumpkin pie filling
1 1/2
teaspoons pumpkin pie spice
1/2
cup heavy whipping cream
1/4
teaspoon vanilla
1/4
teaspoon powdered sugar
1
In small bowl, stir together crumbled cookie crumbs and melted butter.
2
Cover the bottom of 8 shot glasses with a spoonful of crumb mixture.
3
In medium bowl, combine cheesecake filling, pumpkin pie filling and pumpkin pie spice until blended.
4
Spoon a heaping spoonful of pumpkin mixture in each shot glass on top of crumb mixture.
5
Top pumpkin mixture with another spoonful of crumb mixture and a heaping spoonful of pumpkin mixture until glass is full.
6
Refrigerate. Before serving, in bowl, combine cream, vanilla and powdered sugar.
7
Using a hand mixer on low speed, beat until soft peaks form.
8
Top each glass with a dollop of whipped cream.
Calories
190
Protein
2g
Carbohydrates
22g
Fiber
3g
Sugars
1g
Fat
11g
Cholesterol
30mg
Sodium
220mg
Saturated Fat
6g
Product information not available.
