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–+ servings

Mini Pumpkin Cheesecake With Gingersnap Crust

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Prep Time 5 minutes
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 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
Keyword cheesecake, dessert, gingersnap, pumpkin, snack
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