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–+ servings
Easy Mini Pumpkin Cheesecake Trifles

Easy Mini Pumpkin Cheesecake Trifles

A delightful blend of pumpkin and cream cheese served in mini portions.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 120 kcal

Ingredients
  

Crust and Filling

  • 1.25 cups gingersnap cookies, crushed Use finely crushed for a better texture.
  • 5 tbsp unsalted butter, melted
  • 8 oz cream cheese, softened Make sure it's at room temperature.
  • 1 cup pumpkin puree
  • 0.5 cups powdered sugar
  • 1 tsp vanilla extract Pure vanilla gives the best flavor.
  • 1 tsp pumpkin spice Can substitute with cinnamon if needed.
  • 1 cup whipped cream For topping, use store-bought or homemade.

Instructions
 

Preparation Steps

  • Preheat your oven to 350°F (175°C).
  • Mix crushed gingersnap cookies and melted butter in a bowl until combined.
  • Press the cookie mixture into the bottom of small cups.
  • In a separate bowl, beat cream cheese until smooth.
  • Add pumpkin puree, powdered sugar, vanilla, and pumpkin spice; beat until creamy.
  • Spoon the filling over the crust in each cup.
  • Chill in the fridge for about 15 minutes.
  • Top with whipped cream before serving.

Notes

For a fancy touch, sprinkle with additional pumpkin spice on top. Enjoy with a cup of coffee!

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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