If you’re looking for a delicious, easy snack, then these mini strawberry cheesecakes are going to be your new favorite treat.
Strawberry Shakeology blends with ricotta cheese and almond milk for a creamy, berry-flavored filling that’s nestled in wee crunchy gingersnap crusts. Add fresh strawberry on top and you’ve got a mouthful of yum in less than 30 minutes.
Enjoy the refreshing, lush fruity flavor of strawberry as your daily superfood dessert.
And if mini Shakeology cheesecakes are your jam, try these other recipes:
Pro tip: Once you’re done making these, take the healthy dessert challenge quiz and get your personalized superfood dessert plan. It’s a fun and healthy way to satisfy your sweet tooth and feel great!
Strawberry Cheesecake Bites
Strawberry Shakeology blends with ricotta cheese and almond milk for a creamy, berry-flavored filling that's nestled in wee crunchy gingersnap crusts.
- 6 muffin liners
- 1 cup / 100 g gingersnap cookies (or Graham crackers)
- 1 Tbsp. + 1 tsp extra-virgin coconut oil
- 1 cup / 250 g part-skim ricotta cheese
- 2 scoops Strawberry Shakeology
- 2 Tbsp. unsweetened almond milk
- 2 medium strawberries, sliced
Line 6 muffin cups with muffin liners (or use silicon muffin cups); set aside.
Add cookies and 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; top each with a strawberry slice. Refrigerate for at least 20 minutes before serving.
Store refrigerated in an airtight container for up to 3 days or freeze for up to 1 month. If frozen, set out at room temperature for 15 minutes before serving.
Protein Power (P), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
*Total Sugars 7 g, Added Sugars 2 g
2B Mindset Plate It!
Enjoy 2 servings as a complete breakfast!