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Mini no-bake pumpkin cheesecakes

by さん
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1件の評価投票 | 783回のアクセス

材料

Cost per serving $0.18 詳細を見る

作り方

  1. 1. Line a 24-cup mini muffin tin with paper liners. Combine graham cracker crumbs with melted butter and stir well. Divide between 24 liners, using about 1 tsp of mixture each. Use a small spoon or your fingers to press mixture into liners without pressing out the folds. Chill.
  2. 2. Using an electric mixer, beat cream cheese with sugar in a medium bowl until smooth and fluffy, about1 to 2 minutes. Beat in pumpkin purée and spice. Clean beaters and whip cream in a separate bowl until it forms stiff peaks, about 1 to 2 minutes. Fold whipped cream into cream cheese mixture. Spoon over prepared bases. Top with chocolate chips.
  3. 3. Chill until firm, about 3 hours. Serve chilled.
  4. Find more Thanksgiving recipe ideas at .

Nutrition Facts

Amount Per Serving %DV
Serving Size 19g
Recipe makes 24 servings
Calories 83  
Calories from Fat 42 51%
Total Fat 4.79g 6%
Saturated Fat 2.55g 10%
Trans Fat 0.0g  
Cholesterol 12mg 4%
Sodium 73mg 3%
Potassium 29mg 1%
Total Carbs 9.08g 2%
Dietary Fiber 0.3g 1%
Sugars 4.88g 3%
Protein 1.0g 2%
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