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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