Jell O No Bake Mini Pumpkin Cheesecakes Recipes

MINI NO-BAKE PUMPKIN CHEESECAKES

Mini No-Bake Pumpkin Cheesecakes image

Gingersnaps fit perfectly into the bottom of muffin cups so they make a great mini pie crust for these tiny treats. A little bit of gelatin helps the pumpkin-cream cheese filling set without making it hard or rubbery.

Provided by Food Network Kitchen

Categories dessert

Time 20m

Yield 12 servings

Number Of Ingredients 10

Ingredients

12 gingersnaps, plus crushed gingersnaps for topping
1 1/4-ounce packet unflavored gelatin
2 tablespoons warm water
12 ounces cream cheese, at room temperature
1 cup confectioners' sugar
2/3 cup pure pumpkin puree
2/3 cup heavy cream
1/2 teaspoon pumpkin pie spice
1/2 teaspoon pure vanilla extract
Whipped cream, for topping

Steps:

Line a 12-cup muffin pan with paper liners and put a gingersnap in each cup.
Stir the gelatin into the warm water in a microwave-safe bowl until mostly dissolved; let stand 5 minutes, then microwave in 10-second intervals until melted.
Combine the cream cheese, confectioners' sugar, pumpkin puree, heavy cream, gelatin mixture, pie spice and vanilla in a large bowl and beat with a mixer until fluffy. Spread in the muffin cups over the gingersnaps and refrigerate until set, at least 2 hours.
Remove the cheesecakes from the muffin tins. Remove the liners and top with whipped cream and crushed gingersnaps.

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