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).

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 (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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Container Equivalents
½ Red
1 Yellow
1 tsp.

2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it!

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

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I'm Katie Musicco

A Registered Acupuncturist, nerd when it comes to hormones, and my obsession is teaching others how to live healthFULLY (without it taking over their life). I’m here to help you do just that!

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