No-Bake Pumpkin Mini Cheesecakes
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 438, total fat 21 G., saturated fats 10 G., proteins 7 G., carbohydrates 56 G., fiber 1 G., cholesterol 50 mg, sodium 347 mg, sugar 32 G.
Calories 438, total fat 21 G., saturated fats 10 G., proteins 7 G., carbohydrates 56 G., fiber 1 G., cholesterol 50 mg, sodium 347 mg, sugar 32 G.
Gingerbread cookies fit perfectly in the bottom of muffin tins and make excellent bases for no-bake mini cheesecakes. A little gelatin helps the pumpkin cream cheese filling set gently without making it too firm or rubbery. Top each cheesecake with whipped cream and crushed gingerbread cookies.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 gingerbread cookies + crushed gingerbread cookies for topping
- 7 gr. powdered gelatin
- 2 tablespoons of warm water
- 340 g of cream cheese at room temperature
- 1 cup powdered sugar
- 2/3 cup pure pumpkin puree
- 2/3 cup heavy cream
- 0.5 tsp pumpkin puree seasoning
- 0.5 tsp vanilla extract
- Whipped cream, for serving
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Recipes with similar ingredients: pumpkin puree, cream cheese, cream, gelatin, pumpkin pie spice
Cooking the dish according to the recipe:
- Line a 12-cup muffin tin with paper cups and add a gingersnap cookie to each.
- Dissolve gelatin in warm water in a microwave-safe bowl until completely dissolved; let sit for 5 minutes, then microwave in 10-second intervals until gelatin is dissolved.
- Combine the cream cheese, powdered sugar, pumpkin puree, heavy cream, gelatin, pie spice, and vanilla extract in a large bowl and beat with an electric mixer until fluffy. Spoon into the cookie cutters and refrigerate until completely set, at least 2 hours.
- Remove the cheesecakes from the pans. Remove the paper liners and top each cheesecake with whipped cream. Sprinkle with crushed cookies.
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