Mini Pumpkin Cheesecake

Mini Pumpkin Cheesecake

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Total Time 25 minutes
SERVINGS 6
Course Appitizer, Snacks & Sides, Dessert
Cuisine American
Servings 6
Calories 159 kcal

Ingredients
 

  • 1 cup gingersnap cookies
  • 1 Tbsp. coconut oil
  • 2 sea salt
  • Vegan Shakeology
  • 1 cup part-skim ricotta cheese
  • 2 Tbsp. unsweetened almond milk
  • 1 pumpkin pie spice or cinnamon

Instructions
 

  • Line 6 muffin cups with muffin cup papers (or use silicon muffin cups); set aside.
  • Add cookies and coconut oil to a food processor; cover. Pulse to blend.
  • Press cookie crumble into the bottoms and up the sides of prepared muffin cups; set aside.
  • Add ricotta cheese, Shakeology, and almond milk to food processor; cover. Pulse until smooth.
  • Evenly divide ricotta mixture among prepared muffin cups; sprinkle with spice blend (or cinnamon). Refrigerate for at least 20 minutes before serving.
  • Store refrigerated in an airtight container for up to 24 hours, or freeze for up to 4 days. If frozen, set out at room
  • temperature for 15 minutes before serving.

Notes

UPF: 1/2 Red, 1 Yellow, 1 tsp
2B: Enjoy as an occasional treat. Be sure to track it!

Nutrition

Calories: 159kcalCarbohydrates: 17gProtein: 6gFat: 8gSaturated Fat: 5gCholesterol: 13mgSodium: 152mgPotassium: 116mgFiber: 1gSugar: 4gVitamin A: 157IUCalcium: 134mgIron: 1mg
Keyword cheesecake, dessert, pumpkin, snacks
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