Making no-bake fall cheesecakes

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

pumpkin puree

🥗Healthier: sweet potato puree

💰Cheaper: canned pumpkin

Canned pumpkin is often less expensive and readily available.

gingersnap cookies

🥗Healthier: oatmeal cookies

💰Cheaper: digestive biscuits

Digestive biscuits can be a more affordable crust option.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: whipped topping

Whipped topping is a budget-friendly alternative.

Prepare the crust by crushing gingersnap cookies into fine crumbs.

Melt butter and combine with cookie crumbs and salt until well mixed.

Press the mixture into the bottom of serving cups to form a crust.

In a mixing bowl, beat cream cheese until smooth and creamy.

Add sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg, and lemon juice; mix until combined.

In a separate bowl, dissolve gelatin in water according to package instructions.

Fold the gelatin mixture into the pumpkin mixture until fully incorporated.

Spoon the cheesecake filling over the crust in each cup.

Chill the cheesecakes in the refrigerator for at least 4 hours or until set.

Top with whipped cream and sprinkle with chopped pecans before serving.

Drizzle with maple syrup and garnish with chocolate shavings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens