Mini Pumpkin Pie Yogurt Cheesecakes

by Cassandra

Information

Ingredients

Crust

1/2 cup crushed gingersnap cookies

1 tablespoon margarine or butter, melted

Filling

4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened

1/2 cup pumpkin pie mix (not plain pumpkin)

1/2 teaspoon unflavored gelatin

2 tablespoons hot water

1/2 teaspoon vanilla

1 container (6 oz) Light pumpkin pie yogurt

1/2 teaspoon pumpkin pie spice, if desired

Directions

1.)
Heat oven to 375°F. Place mini foil baking cup in each of 12 mini muffin cups. Spray bottoms of cups with cooking spray.

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

3.)
Bake about 5 minutes or until just starting to turn golden brown. Cool about 5 minutes while making filling.

4.)
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. Add to cream cheese mixture; beat until combined. Add vanilla and yogurt; beat until thoroughly combined. Spoon 2 tablespoons filling into each cup. Sprinkle with pumpkin pie spice. Refrigerate about 4 hours or until set.
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