Mini Pumpkin Cheesecake With Gingersnap Crust
SERVINGS 6
Ingredients
- 1 cup gingersnap cookies
- 1 Tbsp. coconut oil
- 2 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 4days. If frozen, set out at room temperature for 15 minutes before serving.
Notes
Container Equivalents
½ Red 1 Yellow
1 tsp.
2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it!
Nutrition
Calories: 159kcalCarbohydrates: 17gProtein: 6gFat: 8gSaturated Fat: 5gCholesterol: 13mgSodium: 153mgPotassium: 116mgFiber: 1gSugar: 4gVitamin A: 157IUCalcium: 132mgIron: 1mg
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