Mini Pumpkin Cheesecake With Gingersnap Crust
Update 2023: Pumpkin Spice Shakeology is no longer available, but you can make this recipe with Vanilla Shakeology instead!
A healthier way to enjoy cheesecake, this melt-in-your-mouth mini pumpkin cheesecake delivers all the tangy creaminess you crave, plus a kick of gingersnap spice.
This Pumpkin Cheesecake with Gingersnap Crust 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
These little minis are packed with all the fall flavors: pumpkin (of course), gingersnap, pumpkin spice, plus two scoops of Pumpkin Spice 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 Pumpkin Spice 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!
Pro tip: Get hundreds of delicious Shakeology recipes like this one on the Beachbody Blog.
Can’t get enough pumpkin recipes? Try these 19 delicious pumpkin recipes.
Mini Pumpkin Cheesecake With Gingersnap Crust
This melt-in-your-mouth mini pumpkin cheesecake delivers all the tangy creaminess you crave, plus a kick of gingersnap spice.
Ingredients
- 1 cup gingersnap cookies
- 1 Tbsp. + 1 tsp. coconut oil
- 2 scoops Pumpkin Spice Plant-Based Vegan Shakeology
- 1 cup part-skim ricotta cheese
- 2 Tbsp. unsweetened almond milk
- 1 dash pumpkin pie spice (or cinnamon)
Instructions
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Line 6 muffin cups with muffin cup papers (or use silicon muffin cups); set aside.
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Add cookies and coconut oil to a food processor; cover. Pulse to blend.
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Press cookie crumble into the bottoms and up the sides of prepared muffin cups; set aside.
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Add ricotta cheese, Shakeology, and almond milk to food processor; cover. Pulse until smooth.
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Evenly divide ricotta mixture among prepared muffin cups; sprinkle with spice blend (or cinnamon). Refrigerate for at least 20 minutes before serving.
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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.
Recipe Notes
High in Protein, Vegetarian
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Container Equivalents
½ Red
1 Yellow
1 tsp.
2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it!
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