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.


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!



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.

Prep Time 5 mins Cook Time 0 mins

Total Time 25 mins

Servings 6 servings

Calories 190 kcal

Author Beachbody


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

  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.

Bon Appetit!


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