Mini Strawberry Cheesecakes With Gingersnap Crust

Mini Strawberry Cheesecakes With Gingersnap Crust

If you’re looking for a delicious, easy snack, then these mini strawberry cheesecakes are going to be your new favorite treat.

Strawberry Whey Shakeology — or Tropical Strawberry Plant-Based Vegan — 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.

Pro tip: Don’t have Shakeology yet? Talk to your Team Beachbody Coach or get a bag (or two!) here.

And if mini Shakeology cheesecakes are your jam, try these other recipes:

Mini Chocolate Cherry Cheesecake Bites

Lemon Blueberry Cheesecake Bites

Mini Pumpkin Cheesecakes

Mini Vegan Peppermint Mocha Cheesecake Bites

Mini Strawberry Cheesecakes on marble cutting board

Mini Strawberry Cheesecakes on marble cutting board

Mini Strawberry Cheesecakes on marble cutting board
3.75 from 8 votes
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Mini Strawberry Cheesecakes With Gingersnap Crust

Strawberry Whey Shakeology — or Tropical Strawberry Plant-Based Vegan — blends with ricotta cheese and almond milk for a creamy, berry-flavored filling that's nestled in wee crunchy gingersnap crusts.

Course Dessert, Snack
Keyword Strawberry Shakeology
Prep Time 5 mins
Cook Time 0 mins
Total Time 25 mins
Servings 6 servings
Calories 193 kcal
Author Beachbody

Ingredients

  • 1 cup / 100 g gingersnap cookies (or graham crackers)
  • 1 Tbsp. + 1 tsp coconut oil
  • 2 scoops Strawberry Whey or Tropical Strawberry Plant-Based Vegan Shakeology
  • 1 cup / 250 g part-skim ricotta cheese
  • 2 Tbsp. unsweetened almond milk
  • 2 strawberries, sliced

Instructions

  1. Line 6 muffin cups with muffin liners (or use silicon muffin cups); set aside.

  2. Add cookies and oil to a food processor; cover. Pulse to blend.

  3. Press cookie crumble into the bottoms and up the sides of prepared muffin cups; set aside.

  4. Add ricotta cheese, Shakeology, and almond milk to food processor; cover. Pulse until smooth.

  5. Evenly divide ricotta mixture among prepared muffin cups; top each with a strawberry slice. Refrigerate for at least 20 minutes before serving.

  6. Refrigerate in an airtight container for up to 1 day, or freeze for up to 4 days. If frozen, set out at room temperature for 15 minutes before serving.

Recipe Notes

High in Protein (P), Vegetarian (VG)

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Mini Strawberry Cheesecakes With Gingersnap Crust
Amount Per Serving (1 cheesecake)
Calories 193 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 16mg5%
Sodium 143mg6%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 9g10%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.

Love this recipe? You can get more delicious recipes like this, meal preps, and more with the 2B Mindset and Portion Fix nutrition programs on Beachbody On Demand.

Container Equivalents
½ Red
1 Yellow
1 tsp.

2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it!

Mini Strawberry Cheesecakes