Name: Pumpkin Cheesecake Bites
Prep time: 5 min
Total time: 25 min
Ingredients: Muffin liners; 1 cup / 80 g gently broken gingersnap cookies; 1 Tbsp. + 1 tsp. extra-virgin coconut oil; ½ cup / 120 g 100% pumpkin puree; ½ cup / 120 g part-skim ricotta cheese; 2 scoops Snickerdoodle Shakeology; 2 Tbsp. unsweetened almond milk; ½ tsp. pumpkin pie spice (or ground cinnamon)

A healthier way to enjoy cheesecake, these melt-in-your-mouth mini pumpkin cheesecake bites deliver all the tangy creaminess you crave, plus a kick of gingersnap spice.

This Pumpkin Cheesecake Bites 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 Bites

These little bites are packed with all the fall flavors: pumpkin (of course), gingersnap, plus two scoops of Snickerdoodle Shakeology 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 Snickerdoodle 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!

Pro tip: Get hundreds of delicious Shakeology recipes like this one on the BODi Blog.

Can’t get enough pumpkin recipes? Try these 19 delicious pumpkin recipes.

3.97 from 26 votes

Pumpkin Cheesecake Bites

These melt-in-your-mouth mini pumpkin cheesecake bites deliver all the tangy creaminess you crave, plus a kick of gingersnap spice.

Course Dessert

Keyword Pumpkin Spice Shakeology

Prep Time 5 mins

Cook Time 0 mins

Total Time 25 mins

Servings 6 servings

Calories 179 kcal

Ingredients

Muffin liners
1 cup / 80 g gently broken gingersnap cookies
1 Tbsp. + 1 tsp. extra-virgin coconut oil
½ cup / 120 g 100% pumpkin puree
½ cup / 120 g part-skim ricotta cheese
2 scoops Snickerdoodle Shakeology
2 Tbsp. unsweetened almond milk
½ tsp. pumpkin pie spice (or ground cinnamon)

Instructions

Line 6 muffin cups with muffin cup papers (or use silicon muffin cups); set aside.
Add cookies and coconut 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 pumpkin puree, ricotta, Shakeology, almond milk, and pumpkin pie spice to food processor; cover. Pulse until smooth.
Evenly divide pumpkin mixture among prepared muffin cups. Gently tap muffin tray against countertop a few times to help mixture settle. Place in freezer for 30 minutes before serving.
Freeze leftovers in an airtight container for up to 1 month. Set out at room temperature for 10 minutes before serving.