No Bake Butternut Squash Cheesecakes

November 14, 2013

150

A four layer cream cheese and mascarpone cheese dessert with a Gingerbread Twix crust.

For the cheese cake

8 oz. cream cheese
1 cup butternut squash puree
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup heavy cream

For the frosting

1/2 cup heavy cream
4 oz. mascarpone cheese, room temperature
1/4 cup confectioner's sugar, sifted
1/8 teaspoon ground cinnamon

For the crust

8 Gingerbread Twix bars

Optional toppings

crushed Twix bars, sprinkles

For the cheesecake In a medium bowl, mix together cream cheese and squash until well blended. Then add the vanilla, sugar, and spices and continue to mix until all incorporated. Place mixture in the fridge...
See the full directions on my site

Nutritions

Calories
922

Sodium
825mg
34% DV

Fat
61g
94% DV

Protein
10g
20% DV

Carbs
81g
27% DV

Fiber
3g
15% DV