No Bake Mini Pumpkin Cheesecake
Ingredients
- 12 ginger snaps
- 1 (8 oz) container of 1/3 less fat cream cheese
- 1 (8oz) container of cool whip free or truwhip
- 3/4 cup pure pumpkin
- 1/2 cup baking stevia (we used Truvia)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice
Place cupcake liners into a cupcake pan, and place one ginger snap at the bottom of each cupcake liner. In a medium bowl, beat cream cheese until smooth and mix in the last 5 ingredients. Once throughly mixed, fold in the cool whip until well combined. Spoon batter into each prepared cupcake holder and freeze for 2-3 hours. Remove from freezer 10-15 minutes prior to eating and enjoy!
