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.
And if mini Shakeology cheesecakes are your jam, try these other recipes:
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.
- 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
Line 6 muffin cups with muffin liners (or use silicon 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 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.
High in Protein (P), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.
2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it!