Mini Pumpkin Pie Yogurt Cheesecakes

Name: Mini Pumpkin Pie Yogurt Cheesecakes
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons unflavored gelatin; 118 milliliters crushed gingersnap cookies; 1 Tbsp margarine or butter, melted; 118 milliliters pumpkin pie mix (not plain pumpkin); 170 grams container Yoplait® Light pumpkin pie yogurt; 1 teaspoons pumpkin pie spice, if desired; 1 teaspoons vanilla; 2 Tbsps hot water

For 32 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 3g of fat, and a total of 75 calories. This recipe serves 12. It is perfect for Thanksgiving. Head to the store and pick up water, margarine, pumpkin pie yogurt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours and 20 minutes.

Instructions

Heat oven to 375F.

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Oven

Place mini foil baking cup in each of 12 mini muffin cups. Spray bottoms of cups with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Liners

Aluminum Foil

In small bowl, mix crust ingredients. Press 1 1/2 tablespoons mixture in each cup.

Ingredients you will need

Crust

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Bowl

Bake about 5 minutes or until just starting to turn golden brown. Cool about 5 minutes while making filling.

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Oven

In medium bowl, beat cream cheese and pumpkin pie mix with electric mixer on medium-high speed until blended. In small bowl, stir gelatin into hot water, stirring until dissolved.

Ingredients you will need

Pumpkin Pie Mix