Health

Mini Pumpkin Cheesecake With Gingersnap Crust


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 Plant-Based Vegan 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 cheesecakes on a tray

Mini cheesecake on a plate

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.

  • 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)

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

  2. Add cookies and coconut 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; sprinkle with spice blend (or cinnamon). Refrigerate for at least 20 minutes before serving.

  6. 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.

High in Protein, Vegetarian

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

Nutrition Facts

Mini Pumpkin Cheesecake With Gingersnap Crust

Amount Per Serving (1 serving)

Calories 190
Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 13mg4%

Sodium 195mg8%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 7g8%

Protein 11g22%

* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
½ Red
1 Yellow
1 tsp.

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

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

Mini cheesecake on a plate



Source: BeachBodyOnDemand.com

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