A healthier way to enjoy cheesecake, these melt-in-your-mouth mini pumpkin cheesecake bites deliver all the tangy creaminess you crave, plus a kick of gingersnap spice.
This Pumpkin Cheesecake Bites recipe has a lot of things going for it — mainly, it’s an easy pumpkin cheesecake recipe and it’s a no-bake pumpkin cheesecake recipe. (mic drop).
How to Make Pumpkin Cheesecake Bites
These little bites are packed with all the fall flavors: pumpkin (of course), gingersnap, plus two scoops of Snickerdoodle Shakeology which means these treats won’t knock you off track.
For the gingersnap crust, all you need are gingersnap cookies and a little coconut oil — that’s it.
These will be the home for the delicious filling made from mixing ricotta cheese, almond milk, and Snickerdoodle Shakeology.
Pop everything in the fridge for 25 minutes and that’s how fast you’ll be nibbling on these beauties that are high in protein and vegetarian to boot!
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Indulge in a feel-good superfood dessert that tastes just like cinnamon-sugar cookies.
Pumpkin Cheesecake Bites
These melt-in-your-mouth mini pumpkin cheesecake bites deliver all the tangy creaminess you crave, plus a kick of gingersnap spice.
- Muffin liners
- 1 cup / 80 g gently broken gingersnap cookies
- 1 Tbsp. + 1 tsp. extra-virgin coconut oil
- ½ cup / 120 g 100% pumpkin puree
- ½ cup / 120 g part-skim ricotta cheese
- 2 scoops Snickerdoodle Shakeology
- 2 Tbsp. unsweetened almond milk
- ½ tsp. pumpkin pie spice (or ground cinnamon)
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 pumpkin puree, ricotta, Shakeology, almond milk, and pumpkin pie spice to food processor; cover. Pulse until smooth.
Evenly divide pumpkin mixture among prepared muffin cups. Gently tap muffin tray against countertop a few times to help mixture settle. Place in freezer for 30 minutes before serving.
Freeze leftovers in an airtight container for up to 1 month. Set out at room temperature for 10 minutes before serving.
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
* Total Sugar 7 g, Added Sugar 2 g
2B Mindset Plate It!
Makes a great FFC.