• Sarah LaNore

Mini Strawberry Cheesecakes Recipe!


If you’re looking for a delicious, easy treat, then these mini strawberry cheesecakes are going to be your new best friend! Grab your favorite strawberry Shakeology and blend with a surprisingly creamy ricotta cheese + almond milk blend. Serve in wee crunchy gingersnap crusts, add fresh strawberries on top and you’ve got a mouthful of yum in less than 30 minutes.


Mini Strawberry Cheesecakes With Gingersnap Crust


Servings 6 servings


Ingredients

1 cup gingersnap cookies (or graham crackers)

1 Tbsp. + 1 tsp coconut oil

2 scoops Strawberry Shakeology

1 cup part-skim ricotta cheese

2 Tbsp. unsweetened almond milk

2 strawberries, sliced


Instructions

Line 6 muffin cups with muffin liners (or use silicone 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 the 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.


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.


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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