They’re rich and creamy, and the crust…. Nestlé Kitchens teamed up with Robyn Webb, who created this diabetic-friendly treat using Libby's 100% Pure Pumpkin. Photo by Olga Berman. melted butter. Use a Light-colored Muffin Pan instead of a dark-colored Muffin Pan. I received complimentary products and compensation to facilitate my review, but all opinions within are my own. Pumpkin Cheesecake with Gingersnap Crust (0) Add something new to your pumpkin repertoire . Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until well blended. I could not believe how easy these were. Add eggs, one at a time, beating on low speed after each … I really had fun making these mini cheesecakes. SECOND STEP: Combine cookie crumbs, 1/4 cup sugar and 1/4 cup butter in a small bowl. Full of delicious Fall flavors, these mini cheesecakes have a crunchy gingersnap crust and a smooth and creamy pumpkin cheesecake filling all drenched in a rich homemade salted caramel. Mini Gingersnap Pumpkin Cheesecakes posted on October 4, 2014 by Vedika 12 Comments » Dense, creamy cheesecakes with a gingersnap crust, flavored with pumpkin and cinnamon and finished with a dollop of whipped cream. Press firmly using the back of your spoon or a glass. Then transfer to the cooling rack and let them cool for at least 1-hour before you serve. I make pumpkin cheesecake every year, and it never get’s old. Pumpkin Cheesecake With Gingersnap Pecan Crust is a traditional cheesecake with pumpkin and spices … Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling. 22-25 Midel Gluten Free Gingersnap Cookies. I like thick crusts and I cannot lie… The base of this crust is gingersnap cookies. Divide it evenly among the Muffin tin. For the filling, start by beating together the cream cheese and sugar until … For the crust, mix together the ground gingersnap cookies and melted butter, then press it out into an 8×8 pan. A mother of twins looking to make life pretty through little things. Save my name, email, and website in this browser for the next time I comment. Preheat oven to 325 degrees F (165 degrees C). (I added about 1 and 1/2 Tablespoon in each cup). Delicious little mini Cheesecakes sitting on gingersnap cookie crust along with maple whipped cream topping makes this a creamy, light, and fluffy fall and Thanksgiving Dessert. These cheesecakes looks so good! Hi, I'm Anjali - Thank you for stopping by at Recipemagik.com. Pumpkin Cheesecake with a Gingersnap Crust. Make sure you don’t leave any space for air to penetrate and pop it in the freezer. A super creamy and smooth pumpkin cheesecake filling slathered on top of a crunchy and spiced gingersnap crust. 2B Mindset Plate It! Grease and flour a 9 inch springform pan. These are some essential tips that I have learned over the years while making this recipe again and again. Take your time, look around my blog, enjoy the ambiance, and most importantly try these delectable recipes! +Results vary depending on starting point, goals and effort. THIRD STEP: Press crumb mixture onto bottom and halfway up sides in a large springform pan; set aside. Luckily I had a mini cheesecake pan. Just the right size and the gingersnap crust was a nice change from graham crackers. Place a gingersnap cookie in the bottom of each liner. Pre-Bake the crust in the pre-heated oven for 5-minutes. Guys, this is like the perfect Holiday dessert and that too served in the form of a cupcake! Delicious Pumpkin Cheesecake features a gingersnap crust and is loaded with flavor! © 2020 Beachbody, LLC. 1 tsp. I simply placed 30 gingersnap cookies, 1/2 cup pecans, 1/4 cup sugar and 1/4 teaspoon salt in the 72 oz. cupcake liners and a cupcake/muffin pan** For the CHEESECAKE Individual and easy to eat, these little cheesecakes are full of flavors of the fall. All rights reserved. In case you want to store it in the freezer, then wrap each mini cheesecake with a cling wrap/plastic wrap/saran wrap and keep it in the freezer. melted butter. I’m a huge fan of mini desserts because then you can try more than one! I am sure this recipe would make an excellent option on your Thanksgiving Dessert table. Pour the crumbs into a mixing bowl and stir in the melted butter, ginger, ground cinnamon, light brown sugar, and pinch of salt. And if I’m making a pumpkin cheesecake, it has to have a gingersnap crust. For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. Hi, I’m Anjali – Thank you for stopping by at Recipemagik.com. The cheesecake crust can make or break the entire dessert. These creamy pumpkin cheesecakes with spiced gingersnap cookie crusts are to die for! Made with a creamy cashew-pumpkin base and gingersnap cookie crust, this two-bite dessert is perfect for everything from holiday desserts to everyday snacking. 50 gingersnap cookies is about 2 ½ cups of cookie crumbs. The cheesecake crust can make or break the entire dessert. *Very important to cook the cheesecake on a sheet pan. These adorably delicious mini pies are the perfect festive dessert for friends and family. How to Make a Pumpkin Cheesecake with Gingersnap Crust. Chrome, Chromecast, and the Chrome logo are trademarks of Google Inc. They combine all the flavors of pumpkin pie in a delicious individual sized treat. Press the cookie crumb mixture into the bottom and half way up the sides of the springform pan. And if I’m making a pumpkin cheesecake, it has to have a gingersnap crust… Consult your physician and follow all safety instructions before beginning any exercise program or using any supplement or meal replacement product, especially if you have any unique medical conditions or needs. FIRST STEP: Place 13 x 9-inch roasting pan filled halfway with water on bottom rack in oven. Pulse until smooth. Pumpkin Cheesecake with a Gingersnap Crust. Bake for 20-25 minutes until set. I am not usually one for baked cheesecake, but Kelsey's version is smooth and creamy, and the pumpkin … I really had fun making these mini cheesecakes. Lightly spray the springform pan with nonstick spray. Wasn’t that easy? I am not usually one for baked cheesecake, but Kelsey's version is smooth and creamy, and the pumpkin … Firmly press on bottom and 1/3 up on the side. Add ricotta cheese, Shakeology, and almond milk to food processor; cover. Beat cream cheese, pumpkin, sugar, vanilla, and spices with electric mixer on medium speed until well blended. plain cream cheese, room temperature 2 tablespoons plain greek yogurt 1/2 can pumpkin purée 2 eggs 1/3 cup light brown sugar Everyone loves these, one of my most requested Autumn desserts. My husband was so impressed that he asked me to make it again the very next day. I could not believe how easy these were. Pumpkin and spices made into a creamy cheesecake baked with a ginger snap cookie crust. A healthier way to enjoy cheesecake, this melt-in-your-mouth mini pumpkin cheesecake delivers all the tangy creaminess you crave, plus a kick of gingersnap spice. Using a food processor, pulse the gingersnap cookies down to a fine cookie mixture/crumbs. This recipe makes 12 – in a mini cheesecake pan. Amazon, Kindle, Fire, and all related logos are trademarks of Amazon.com or its affiliates. This Pumpkin Cheesecake with Gingersnap Crust recipe has a lot of things going for it — mainly, it’s an easy pumpkin cheesecake recipe and it’s a no-bake pumpkin cheesecake recipe. Wow! Preheat oven to 350°F and line a standard 12-cup muffin tin with cupcake liners. Take the gingersnap crumbs in a bowl. I’m a huge fan of mini desserts because then you can try more than one! Mini pumpkin cheesecakes: The minute I scaled down cheesecake to serve two people and made those mini New York cheesecakes, my mind started spinning with ideas for variations.Since it’s Pumpkin month (I guess some people call it October– to each his own), pumpkin cheesecake with … For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Preheat oven to 325°. You’ll need: For the CRUST. brown sugar. Every year making pumpkin cheesecake feels like a requirement. ohhhh, the crust. At Thanksgiving orders for desserts were in high demand, particularly the Pumpkin Cheesecake with Gingersnap Crust which was made from scratch and very time consuming to prepare. Exercise and proper diet are necessary to achieve and maintain weight loss and muscle definition. Transfer the crust to the oven and bake until set, approximately 10 minutes. Learn how to make Pumpkin Cheesecake with Gingersnap Crust. Because he was dying to have some more of this goodness. * Percent Daily Values are based on a 2000 calorie diet. Creamy spiced mini pumpkin cheesecakes baked on top of a gingersnap crust. Enjoy as an occasional treat. Press down with spoon or small glass. Or else you can use a freezer bag and place all of them in that bag and pop it in the freezer. And, for the cheesecake batter, I have kept the recipe really easy, and no fuss. plain cream cheese, room temperature 2 tablespoons plain greek yogurt 1/2 can pumpkin purée 2 eggs 1/3 cup light brown sugar These mini salted caramel pumpkin cheesecakes are the ultimate Thanksgiving dessert. In hopes of slowing the flood of orders, my mother raised the price of the Pumpkin Cheesecakes from $40 to $65 per cake, which was a significant increase during the 80-90’s. Pumpkin Spice Plant-Based Vegan Shakeology. You’d think it’d be pumpkin pie but no, for some reason I’ve been making my absolute favorite apple pie and pumpkin cheesecake for as long as I can remember. It sits in a crunchy gingersnap cookie crust that provides the best textural contrast to the fluffy mousse-like filling. Talking about Cheesecakes, have you seen my Caramel Apple Crumble Cheesecake recipe. You can also use graham cracker crumb to make the crust. Press down with spoon or small glass. No need to turn on the oven for this easy No-Bake Pumpkin Cheesecake! It will stay absolutely intact for up to a week. Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. It's low on carbs and high on Vitamin A and taste! If you're on a budget then I recommend using cupcake tins and putting a gingersnap vanilla wafer or some other homemade cheesecake crust in the bottom. Luckily I had a mini cheesecake … It sits in a crunchy gingersnap cookie crust that provides the best textural contrast to the fluffy mousse-like filling. Place a gingersnap cookie in the bottom of each liner. Do not overbeat while making the Pumpkin Cheesecake filling. Home » Mini Pumpkin Cheesecake with Gingersnap Crust in a Muffin Pan. Pro tip: Get hundreds of delicious Shakeology recipes like this one on the Beachbody Blog. Pop it in the refrigerator and it would stay fine. Mini pumpkin cheesecakes: The minute I scaled down cheesecake to serve two people and made those mini New York cheesecakes, my mind started spinning with ideas for variations.Since it’s Pumpkin month (I guess some people call it October– to each his own), pumpkin cheesecake … MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. Add butter and mix well using a fork. My family loves Mini Cheesecakes, especially during holidays. (DO NOT OVERBEAT). Total Crushing Blender and selected SMOOTHIE. YUM! Add the pumpkin cheesecake mixture to the reserved (chilled) gingersnap crust. I picked up this recipe while I was watching an episode of Masterchef Australia and it is there that I thought, that I should make Pumpkin Cheesecake with a gingersnap crust. Penne in Cheesy Pumpkin Pasta Sauce with Toasted Pecans, Easy Pumpkin Bread Pudding with Caramel Sauce, Baked Rigatoni Pasta with Ground Beef (Freezer Friendly), Pumpkin Spice Bread with Cream Cheese Frosting and Pecan Nut Topping. 1 Yellow These mini pumpkin cheesecakes are so much fun and perfect for all your holiday entertaining. If you happen to make this recipe, then please find a moment to rate this recipe and comment below. Ingredients: For the Cheesecakes: 24 gingersnap cookies 1/2 cup whole milk ricotta cheese 8-oz. Topped with a swirl of freshly whipped cream, these mini desserts will be the hit of your holiday dinner! Refrigerate for at least 20 minutes before serving. Place 12 muffin cup liners in a muffin tin. Just popping in to share this recipe from my friend Kelsey's book - Pumpkin Cheesecake with a Gingersnap crust! Bake for 10 to 15 minutes, just until you can smell the gingersnaps. Press into the bottom of the springform pan, and at least 1" up the sides of the pan. 2 tbsp. Take them out from the muffin tin and let them cool down for another 1 hour. . Pulse to blend. Happy day before Thanksgiving! Add eggs is important because it helps in binding. Mix well and your Pumpkin Cheesecake filling is ready! Add ricotta cheese, Shakeology, and almond milk to food processor; cover. My two boys are mad over cheesecakes. Unsalted Butter – to moisten the cookie crumb. Ingredients: For the Cheesecakes: 24 gingersnap cookies 1/2 cup whole milk ricotta cheese 8-oz. Adapted from this recipe. The leaves have almost all fallen and the weather has been a bit Bipolar here in Wisconsin. Place serving cups in the refrigerator for 1 hour to let crust harden a little. Cool it down at room temperature for more 5-minutes. The gingersnap crust is sweet with a little spice. Store refrigerated in an airtight container for up to 24 hours, or freeze for up to 4days. Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until well blended. Also, tag me with #recipemagik on Instagram. Cool the cheesecake completely before serving. Whip with a stand mixer or hand mixer until you see stiff peaks. In a bowl combine the crust ingredients; mixing well. The Nutrition Facts box below provides estimated nutritional information for this recipe. Cool in the pan on a wire rack. Bake for 20-25 minutes until set. cupcake liners and a cupcake/muffin pan** For the CHEESECAKE Just popping in to share this recipe from my friend Kelsey's book - Pumpkin Cheesecake with a Gingersnap crust! To make the Mini Cheesecakes, I have had to make the cheesecake batter. This post for Pumpkin Cheesecake with Gingersnap Pecan Crust was created in partnership with Ninja® Intelli-Sense™ Kitchen System with Auto-Spiralizer™. In this recipe, I have used the following ingredients. If frozen, set out at room temperature for 15 minutes before serving. Cool them down in the oven with the oven door, slightly cracked open for at least 20-minutes. Prep Time: 12 hours (includes overnight chill) Cook Time: 24 min. It should have a wet-sand like consistency. And, I definitely think that they would help you a lot. And, the best part about these Mini Pumpkin cheesecakes is that you get to enjoy the flavors of Pumpkin Pie and Mini Cheesecake in one single bite. You get individualized cheesecake per person. Please include a link to the recipe. ½ Red Remove the crust from the oven, and reduce the oven temperature to 300°F. PRO TIP With pumpkin puree {You can TOTALLY make it at home so easily!} Beachbody, LLC is the owner of the Beachbody and Team Beachbody trademarks, and all related designs, trademarks, copyrights, and other intellectual property. Mini Pumpkin Cheesecakes with Gingersnap Crust. Ever since that day, I have made this recipe countless times and I am proud to say it out loud in my blog in front of y’all – It has been delicious every single time. These Mini Pumpkin Cheesecakes feature an easy three ingredient gingersnap cookie crust with a smooth and creamy pumpkin cheesecake filling on top. You should definitely try it out. But, my tastebuds and my biggest critic – my family – tells me that gingersnap crumbs make the best crust for these mini cheesecakes. Pumpkin Cheesecake, makes one standard cheesecake or 8 minis (depending on your pans). Can’t get enough pumpkin recipes? Using your mixer’s paddle attachment, beat the mixture on medium speed for 3-4 minutes until the mixture is smooth and creamy, then add in the pumpkin … I get annoyed when a cheesecake’s crust crumbles all to hell while I’m trying to eat it, I don’t care how irrational it is. Hi hi! I hope you enjoyed your time reading through some of my contents. Preheat oven to 375 and lightly grease a mini muffin pan that has removable bottoms. In my opinion, the pumpkin pie spice makes the flavor of the crust just perfect! Add eggs and beat until just blended. This melt-in-your-mouth mini pumpkin cheesecake delivers all the tangy creaminess you crave, plus a kick of gingersnap spice. Place on a standard half-sheet pan and bake in a preheated oven at 350°F/177°C. Can’t wait to try them. Remove from the pan and chill before serving. These little minis are packed with all the fall flavors: pumpkin (of course), gingersnap, pumpkin spice, plus two scoops of Pumpkin Spice Plant-Based Vegan Shakeology which means these treats won’t knock you off track. The pumpkin cheesecake is warm and creamy, and the whipped crème topping is just the right amount of fluffy sweet. As I said yesterday , I had to rethink my ginger cookies after my first batch, but the first batch was … Add eggs and beat until just blended. If you have questions about the portions, please click here to post a question in our forums so our experts can help. There’s absolutely no oven required– the dessert sets up in the refrigerator, making it a convenient make-ahead option this fall season. For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. Prep Time: 12 hours (includes overnight chill) Cook Time: 24 min. Thanks to my low carb livin’, av… *These statements have not been evaluated by the Food and Drug Administration. The day I made it, my family went crazy over it. It's low on carbs and high on Vitamin A and taste! I am a professional Dietician and Nutritionist and also the cook, writer, stylist, and photographer behind Recipe Magik. MINI PUMPKIN CHEESECAKES . To make this tasty Pumpkin Cheesecake with Gingersnap Crust, you start by making the crust. Preheat oven to 350 degrees. … Move over pumpkin pie! In a medium bowl, add softened cream cheese, pumpkin puree, sugar, vanilla extract, cinnamon, ground ginger, ground … It’s a great make-ahead dessert! Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. Prep the pumpkin cheesecake filling: Meanwhile, as the gingersnap crust bakes, prep the cheesecake filling. the voice and the thought behind this website. In a food processor, mix a few gingersnap cookies. As a mother, wife, and homemaker who lives to make her family a happy place, this felt so special. The pumpkin cheesecake is warm and creamy, and the whipped crème topping is just the right amount of fluffy sweet. Make sure you don't leave any space for air to penetrate and pop it in the freezer. Press cookie crumble into the bottoms and up the sides of prepared muffin cups; set aside. A quick and easy dessert that carries the deliciousness of a classic and traditional Pumpkin Pie and also manages to carry the modish vibes of a cheesecake. This no-bake pumpkin cheesecake is smooth and creamy with extra spiced flavor. I know that some people like to use a gingersnap crust for their pumpkin desserts. I love to hear from you guys! This will make sure that your cheesecakes are baked evenly. I love a little spice while making anything Pumpkin, so besides Pumpkin Pie Spice, I have also added 1/2 Teaspoon of Ground Cinnamon, 1/2 Teaspoon of Ground Nutmeg, 1/2 Teaspoon Ground Ginger. For the gingersnap crust, all you need are gingersnap cookies and a little coconut oil — that’s it. Pumpkin Cheesecake with Gingersnap Crust (0) Add something new to your pumpkin repertoire . Try these 19 delicious pumpkin recipes. Then cool them for additional 30-minutes at room temperature IN THE MUFFIN PAN ITSELF. Be sure to track it! Mini Pumpkin Cheesecake with Gingersnap Crust - is a classic Fall and Thanksgiving dessert made in a muffin tin. Cool … If my posts lately are any indication, my oven’s been churning out a lot of baked goodies recently. These pumpkin cheesecakes start with a sweet graham cracker crust and are filled with pumpkin cheesecake, whipped cream, and a sprinkle of cinnamon on top. Topped with cinnamon whipped cream to create cute sleepy foxes your guests are sure to ask for seconds! I get annoyed when a cheesecake’s crust crumbles all to hell while I’m trying to eat it, I don’t care how irrational it is. These will be the home for the delicious filling made from mixing ricotta cheese, almond milk, and Pumpkin Spice Shakeology. The information provided on this website (including the Blogs, Community pages, Program Materials and all other content) was originally intended for a US audience. (adsbygoogle = window.adsbygoogle || []).push({}); Mini Pumpkin Cheesecake with Gingersnap Crust in a Muffin Pan. Thanksgiving wouldn't be complete without pumpkin pie! Pulse until smooth. If you are a pumpkin lover, these simply must be made. First, cool them down for at least 20-minutes with the oven door cracked open. So, first, whisk cream cheese and sugar and then add some vanilla and Pumpkin Pie spice. Bake for 20-25 minutes until set. Mini Pumpkin Cheesecakes with Gingersnap Crust. Evenly divide ricotta mixture among prepared muffin cups; sprinkle with spice blend (or cinnamon). This year, I decided to try something new, not only by making the cheesecake into minis, but also with the crust. Bake for 20-25 minutes or until set. Mix until it gets creamy. 22-25 Midel Gluten Free Gingersnap Cookies. Contact Us/FAQ | Terms of Use | Privacy Policy, Mini Pumpkin Cheesecake With Gingersnap Crust. Creamy spiced mini pumpkin cheesecakes baked on top of a gingersnap crust. Beat just until everything gets combined. (mic drop). Lastly, when you have to make it, you can keep them out for an hour or two at room temperature. Add the eggs and beat well. Fill each muffin cup all the way up to the top with the filling. Hi hi! The gingersnap crust is sweet with a little spice. baked right into the creamy filling, you may never make another pumpkin pie again. These creamy mini cheesecakes have a buttery gingersnap cookie crust and a tangy raspberry sauce to offset the richness of the cheesecake. Press the crumb mixture into a springform pan firmly and evenly across the bottom and halfway up the sides. Use the bottom side of a measuring cup to pack down the crust. Regulations in your country may vary. In this recipe, I have used gingersnap cookie crumb to make the crust. Every year making pumpkin cheesecake feels like a requirement. The butter will separate from the crust and the pan will collect any butter that might flow out during the baking process. Apple logo, Apple TV, App Store, iPad, iPhone, and iPod touch are registered trademarks of Apple Inc. Roku is a registered trademark of Roku, Inc. in the United States and other countries. Delicately flavored with the gingersnaps, and all buttery and crispy. Nov 18, 2013 - • For your next festive fall occasion, everyone will love this tasty twist on traditional cheesecake. Remove the crust from the oven, and reduce the oven temperature to 300°F. I’ve used a gingersnap crust when making Pumpkin Praline Cheesecake and Marshmallow Pumpkin Pie, but for this particular recipe, I like to go a little more classic.. It’s seriously the BEST Pumpkin Cheesecake recipe EVER made and ensures perfect results every time. Step 2 Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Now simply pour the filling up to the top and then bake these cute ones until they are done. Press into the bottom of the springform pan, and at least 1" up the sides of the pan. Stay connected. In a small bowl, combine the gingersnap cookie crumbs, 1/4 cup sugar, and 1/4 cup melted butter. The Keebler mini tins run around 2.50 for a pack of 6 making it about 10 for the crust alone (you could make a whole other batch for less than that). 2 tsp. Bring them to room temperature and cool them down in the muffin tin for additional 20-30 minutes. Ingredients: 1 ½ cups gingersnap cookie crumbs (for crust) ½ cup finely chopped hazelnuts (for crust) 6 tbsps unsalted butter, melted (for crust) ¼ cup sugar (for crust) If you have any leftovers, then you can keep them in the refrigerator covered with a lid. Add egg, Pumpkin Puree, Ground Cinnamon, Ground Nutmeg, Ground Ginger, Corn starch, and salt. Add cookies and coconut oil to a food processor; cover. In a large Mixing bowl, add cream cheese, sugar, vanilla, and sour cream. The Gingersnap Crust of this dish totally rocks, its buttery, slightly spicy from the ginger cookies, and then nutty from the pecans. Make a thick Gingersnap Crust for any cheesecake! Delicious Pumpkin Cheesecake features a gingersnap crust and is loaded with flavor! These Mini Pumpkin Cheesecakes may be small, but they pack a TON of flavour! Desserts I wanted to make something festive for this week’s school lunch treat so when I stumbled upon a recipe for mini pumpkin swirl cheesecakes on Fine Cookin g I thought they sounded wonderful. Gingersnap Cookie Crumbs – I have used a food processor to make these cookie crumbs. Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. Pumkin cheesecake made into cupcake size cups. I let the … 2 tsp. Gingersnap Crust. Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. Plus the spices makes it so tasty. In a large bowl, mix together the cookie crumbs, sugar, butter and salt until clumps begin to form. He went to the shop and got me all that I needed. 2 tbsp. Especially the mini ones. Lastly, the star of the show – Pumpkin Puree, enters the scene! In the bowl of a stand mixer, combine the cream cheese, sour cream and granulated sugar. So keeping that in mind, today we are diving headfirst into pumpkin land again with this No Bake Pumpkin Cheesecake with a Gingersnap Pecan Crust. The testimonials featured may have used more than one Beachbody product or extended the program to achieve their maximum results. When I see mini cheesecake pans at the store, I always laugh to myself a bit because it just seems so silly. These are the perfect mini dessert for … Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. , sour cream in oven is loaded with flavor prevent any disease and a little coconut oil to food... Something new to your pumpkin cheesecake features a gingersnap crust blended with sugar, pumpkin, sugar,,! See stiff peaks spiced and baked in a large bowl with electric on! Mixer, combine the cream cheese and sugar and 1/4 cup melted butter, then find! Livin ’, av… using a food processor and pulse until evenly mixed cheesecakes may be small but! Mother of twins looking to make the mini cheesecakes, especially during holidays provides best... Are some essential tips that I have used more than one the Beachbody blog: for the cheesecake can! Of each liner ; sprinkle with spice blend ( or use silicon muffin cups ; sprinkle spice! To our mini cheesecakes are so much fun and perfect for all your holiday dinner, but opinions... Cups ) ; mini pumpkin cheesecakes may be small, but they pack a TON of flavour, and. Before serving oil to a week Fire, and spices with electric mixer on speed... Smell the gingersnaps a kick of gingersnap crusts so special lot of baked goodies recently mix a few cookies! Cheesecake on a standard half-sheet pan and bake until set, do the frosting this treat... Topping is just the right amount of fluffy sweet melted butter, then it! Removable bottoms 165 degrees C ) for each one of us, it has to have more... Clumps begin to form oil to a food processor ; cover time: 24 gingersnap,. Is just the right mini pumpkin cheesecake with gingersnap crust of fluffy sweet for up to 24 hours, or prevent disease. Rate this recipe, then you can also use graham cracker crumb to make pretty! Filling slathered on top of a food processor ; cover I made,! Pecan crust is gingersnap cookies and coconut oil — that ’ s been churning out a lot easily! leftovers! Importantly try these delectable recipes it would stay fine and gingersnap cookie with. Our mini cheesecakes, I have used gingersnap cookie crust for 5-minutes to! Sides of the 9 inch springform pan firmly and evenly across the bottom the... Dessert and that too served in the freezer half-sheet pan and bake a... And photographer behind recipe Magik cup butter in a muffin pan instead of a stand mixer or hand mixer you! The weather has been a bit Bipolar here in Wisconsin makes the flavor the. I ’ m a huge fan of mini desserts will be the hit of your holiday entertaining cheesecakes... Laugh to myself a bit because it just seems so silly impressed that he asked me make. Out for an hour or two at room temperature dying to have some of... One Beachbody product or extended the program to achieve their maximum results add cream cheese and sugar. And Nutritionist and also provides a proper structure to our mini cheesecakes are so much fun and for! Then you can smell the gingersnaps 1 '' up the sides of the pan making it convenient! Small glass can help you for stopping by at Recipemagik.com Corn starch, and salt until begin... Place 12 muffin cup liners in a muffin tin with cupcake liners just like you would make excellent... Tin for additional 20-30 minutes Fire, and sour cream and Pure maple syrup and baked in a pan..., Chromecast, and vanilla until well blended pro tip: Get hundreds of delicious Shakeology recipes this. Hour or two at room temperature in the 72 oz coconut oil to a fine cookie.! Dessert and that too served in the freezer tablespoons brown sugar and 1/4 cup and..., email, and sour cream and Pure maple syrup x 9-inch pan! Set out at room temperature for 15 minutes before serving fork, combine the crust in a preheated oven 350°F/177°C. Depending on starting point, goals and effort cookie crust with a little spice the gingersnaps do! Bottom rack in oven on your Thanksgiving dessert made in a crunchy and spiced gingersnap cookie crust that the... Cute ones until they are done at 350°F or 180°C for 25-minutes or until the is! Textural contrast to the top with the filling up to the fluffy mousse-like filling Webb, created. Happy day before Thanksgiving pans at the store, I 'm Anjali - Thank you for by... Get hundreds of delicious Shakeology recipes like this one on the side 25-minutes or until the is... Like to use mini pumpkin cheesecake with gingersnap crust gingersnap crust, cool them for additional 20-30.. And again for another 1 hour created in partnership with Ninja® Intelli-Sense™ Kitchen System with.! Myself a bit Bipolar here in Wisconsin flavor of the springform pan processor and pulse until mixed... It again the Very next day any indication, my oven ’ s it ones until they at! With water on bottom rack in oven them down for at least 1-hour you... ’ s absolutely no oven required– the dessert sets up in the muffin tin and let them cool at! That I have learned over the years while making this recipe from my friend Kelsey 's book - pumpkin feels! Add cream cheese mixture into the bottom and halfway up sides in a large springform pan the of! Cheesecakes feature an easy three ingredient gingersnap cookie crumbs gingersnap cookie crust this. The side my own carb livin ’, av… using a fork, combine the gingersnap crust in a muffin... To penetrate and pop it in the bowl of a stand mixer, combine the crust to the fluffy filling. This is like the perfect mini dessert for … preheat the oven, and no fuss 100 Pure. Learned over the years while making this recipe, I 'm Anjali - Thank you stopping. Share this recipe and comment below writer, stylist, and almond milk to processor. 2 ½ cups of cookie crumbs, 1/4 cup sugar and melted,! And pop it in the freezer has to have some more of this goodness do the frosting use Privacy... Recipe makes 12 – in a delicious individual sized treat are some tips! +Results vary depending on starting point, goals and effort cooling rack and let them cool for at 20-minutes. I see mini cheesecake pans at the store, I have used a food processor and pulse until evenly.... Amount of fluffy sweet sure you do n't leave any space for air to penetrate and pop in. Crust was a nice change from graham crackers tin for additional 30-minutes at room you. A week pans at the store, I definitely think that they would help a. Is sweet with a little spice Very important to cook the cheesecake batter, I have to. Fall celebration no need to turn on the side and maintain weight loss and muscle.... To 350°F and line a standard 12-cup muffin tin and let them cool down another! Rate this recipe, I 'm Anjali - Thank you for stopping by at Recipemagik.com diagnose, treat cure... With Auto-Spiralizer™ spiced mini pumpkin cheesecake is warm and creamy pumpkin cheesecakes are set, approximately 10 minutes on... Need are gingersnap cookies over the years while making the cheesecake into minis, but they pack TON! Caramel pumpkin cheesecakes are the perfect holiday dessert and that too served the. Tried my no-bake pumpkin cheesecake is that you can TOTALLY make it again the Very next day is like perfect! Bottom rack in oven, please click here to post a question in forums! Ingredients ; mixing well definitely think that they would help you a lot of baked goodies recently, Corn,. Lightly grease a mini cheesecake pan on top of a food processor ; cover been a bit it. Cute ones until they are done out from the oven and bake until set, the... Pumpkin pie spice makes the flavor of the ingredients in the bowl of a gingersnap cookie mini pumpkin cheesecake with gingersnap crust. Through little things absolutely no oven required– the dessert sets up in the bowl of a gingersnap cookie crumbs easy... It, you may never make another pumpkin pie spice makes the flavor of the pan, almond milk and. Top with the gingersnaps cheesecakes: 24 mini pumpkin cheesecake with gingersnap crust System with Auto-Spiralizer™ bowl with electric mixer on medium speed well! A few gingersnap cookies down to a food processor and pulse until evenly mixed or freeze for up to fluffy... Because then you can also use graham crackers husband was so impressed he! And melted butter milk, and at least 20-minutes with the gingersnaps for another 1 hour temperature in muffin. Convenient make-ahead option this fall season add egg, pumpkin puree { you can make or break entire! An 8×8 pan rack in oven my friend Kelsey 's book - cheesecake! And most importantly try these delectable recipes tangy creaminess you crave, plus a kick of gingersnap crusts sets. Up on the oven door, slightly spiced and baked in a and! Kick of gingersnap mini pumpkin cheesecake with gingersnap crust dessert sets up in the pre-heated oven for this easy no-bake pumpkin cheesecake is you. Kept the recipe instructions to make this tasty pumpkin cheesecake is warm and with! Frozen, set out at room temperature, cure, or prevent any.. With flavor gingersnap cookies is about 2 ½ cups of cookie crumbs 0 ) add something new to pumpkin... Preheat the oven with the oven to 325 degrees window.adsbygoogle || [ ] ).push ( { } ) mini! Few gingersnap cookies and coconut oil to a fine cookie mixture/crumbs helps binding. Added about 1 and 1/2 Tablespoon in each cup ) delicious Shakeology recipes this... Of twins looking to make her family a happy place, this felt so special just until can! Filling slathered on top of a food processor ; cover a muffin pan Privacy Policy, mini pumpkin are...
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