Mini Pumpkin Cheesecakes With Gingersnap Crust

Name: Mini Pumpkin Cheesecakes With Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHEESECAKES:; 1/2 cups Whole Milk Ricotta Cheese; 8 ounces, weight Plain Cream Cheese, Room Temperature; 2 Tablespoons Plain Greek Yogurt; 1/2 cans Pumpkin Puree; 2 whole Eggs; 1/3 cups Light Brown Sugar; 1/3 cups Granulated White Sugar; 1/2 teaspoons Vanilla Extract; 1 teaspoon Pumpkin Pie Spice; 24 whole Gingersnap Cookies; FOR THE WHIPPED CREAM:; 1 cup Heavy Whipping Cream; 1/2 cups Powdered Sugar; 1 teaspoon Vanilla Extract; Ground Cinnamon To Sprinkle

Servings: persons

FOR THE CHEESECAKES:
1/2 cups Whole Milk Ricotta Cheese
8 ounces, weight Plain Cream Cheese, Room Temperature
2 Tablespoons Plain Greek Yogurt
1/2 cans Pumpkin Puree
2 whole Eggs
1/3 cups Light Brown Sugar
1/3 cups Granulated White Sugar
1/2 teaspoons Vanilla Extract
1 teaspoon Pumpkin Pie Spice
24 whole Gingersnap Cookies
FOR THE WHIPPED CREAM:
1 cup Heavy Whipping Cream
1/2 cups Powdered Sugar
1 teaspoon Vanilla Extract
Ground Cinnamon To Sprinkle

1
Preheat oven to 350u00b0F. Using an electric mixer, whip the ricotta and cream cheese together until fluffy. Add the Greek yogurt and pumpkin and continue to whip. Add the eggs and continue to whip. Finally, add the brown sugar, white sugar, vanilla, and pumpkin pie spice and blend until well incorporated. Set aside.
2
Line 2 muffin tins with paper liners. Place 1 gingersnap cookie in each muffin liner and press to the bottom. Top the cookie with the cheesecake filling, almost all the way to the top. Bake for 22-24 minutes or until inside of the filling jiggles a little, but when touched, the batter gently bounces off your finger. Transfer to a wire rack and cool completely before topping with whipped cream.
3
To make the whipped cream, beat the heavy cream, powdered sugar, and vanilla together until stiff peaks form. Use a piping bag or decorating tool to top each cheesecake. Sprinkle with ground cinnamon as desired.
4
Chill overnight and enjoy the next day. Makes 24 individual cheesecakes.

1174

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CHEESECAKES:, 1/2 cups Whole Milk Ricotta Cheese, 8 ounces, weight Plain Cream Cheese, Room Temperature, 2 Tablespoons Plain Greek Yogurt, and more.

Yes, Mini Pumpkin Cheesecakes With Gingersnap Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!