Desserts are delectable. One choice desserts of many is cheesecake. It is as though our brains are programmed to get pleasure from the dessert. These mini pumpkin cheesecakes require no baking and are a healthy alternative to regular cheesecakes, thanks to Danae from Recipe Runner!

This recipe makes 4, prep time is only 20 minutes, and the total time before your enjoy this delight is 80 minutes. My mouth is watering already.

Your ingredients list is as follows; 1—1/2 cups gingersnap cookies, crushed, ¾ cup plain nonfat Greek yogurt, 4 ounces low-fat cream cheese at room temperature, ¼ cup pumpkin puree, 5 tablespoons brown sugar, ½ teaspoon vanilla extract, ½ teaspoon cinnamon, 1/8 teaspoon nutmeg, a pinch of ginger, cloves, and salt.

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To get started, put the gingersnaps in a large Ziploc bag, seal it, and use a rolling pin to crush them until they are fine crumbs. Grab a stand mixer, or hand mixer and mix all of the remaining ingredients.

If you are using the stand mixer, add the whisk attachment and beat the cheesecake mixture until it is smooth.

Get four 4 ounce jars, or dessert cups and layer the crushed gingersnaps and cheesecake mixture. For each mixture add about 2 tablespoons of each per layer. It is really that simple.

Chill in the refrigerator for an hour before serving. Can’t wait to try these!

IMAGE SOURCE: SPOONFUL OF FLAVOR

IMAGE SOURCE: SPOONFUL OF FLAVOR

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