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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).
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 (comes out as a seasonal special flavour, you can use the vanilla vegan and pumpkin spice until it’s released) 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!
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