PUMPKIN CHEESE CAKE BITES RECIPES

PUMPKIN CHEESECAKE BITES - HY-VEE RECIPES AND IDEAS

Pumpkin Cheesecake Bites - Hy-Vee Recipes and Ideas image

No-bake pumpkin cheesecakes are just what your dessert table needs this fall.

Provided by Hy-Vee Seasons Magazine

Prep Time 2 hours 25 minutes

Cook Time 2 hours 25 minutes

Yield 12

Number Of Ingredients 8

Ingredients

5 tbsp. of Hy-Vee unsalted butter
30 That's Smart! ginger snap cookies
2 tbsp. of Hy-Vee granulated sugar
1 (11.2-oz.) box Hy-Vee no-bake original real cheesecake
0.75 c. of Hy-Vee 2% reduced-fat milk
0.75 c. of canned Hy-Vee pumpkin
1 tsp. of Hy-Vee ground cinnamon
0 Whipped cream

Steps:

1.
Spray 12, 2 1/2-inch, muffin cups with nonstick spray; set aside. Melt butter in a microwave-safe bowl. Stir in crushed ginger snap cookies and sugar. Firmly press mixture onto bottoms of prepared muffin cups; set aside.
2.
Reserve graham cracker crumbs from boxed cheesecake for another use. Beat filling, milk, pumpkin, and cinnamon on medium speed for 3 minutes. Divide mixture among muffin cups. Refrigerate for 2 hours or overnight.
3.
Slide an off-set spatula along edges to remove cheesecakes from pan. Top with whipped cream and, if desired, additional cinnamon.

Nutrition Facts : Calories 170, FatContent 7g, SaturatedFatContent 5g, TransFatContent 0g, CholesterolContent 15mg, SodiumContent 180mg, CarbohydrateContent 24g, FiberContent 1g, SugarContent 17g, ProteinContent 3g

PUMPKIN CHEESECAKE BITES - HY-VEE RECIPES AND IDEAS

Pumpkin Cheesecake Bites - Hy-Vee Recipes and Ideas image

No-bake pumpkin cheesecakes are just what your dessert table needs this fall.

Provided by Hy-Vee Seasons Magazine

Prep Time 2 hours 25 minutes

Cook Time 2 hours 25 minutes

Yield 12

Number Of Ingredients 8

Ingredients

5 tbsp. of Hy-Vee unsalted butter
30 That's Smart! ginger snap cookies
2 tbsp. of Hy-Vee granulated sugar
1 (11.2-oz.) box Hy-Vee no-bake original real cheesecake
0.75 c. of Hy-Vee 2% reduced-fat milk
0.75 c. of canned Hy-Vee pumpkin
1 tsp. of Hy-Vee ground cinnamon
0 Whipped cream

Steps:

1.
Spray 12, 2 1/2-inch, muffin cups with nonstick spray; set aside. Melt butter in a microwave-safe bowl. Stir in crushed ginger snap cookies and sugar. Firmly press mixture onto bottoms of prepared muffin cups; set aside.
2.
Reserve graham cracker crumbs from boxed cheesecake for another use. Beat filling, milk, pumpkin, and cinnamon on medium speed for 3 minutes. Divide mixture among muffin cups. Refrigerate for 2 hours or overnight.
3.
Slide an off-set spatula along edges to remove cheesecakes from pan. Top with whipped cream and, if desired, additional cinnamon.

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