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.

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 
• 2 Tbsp. unsweetened almond milk
• ½ tsp. pumpkin pie spice (or ground cinnamon)

Instructions

1. Line 6 muffin cups with muffin cup papers (or use silicon muffin cups); set aside.

2. Add cookies and coconut oil to a food processor, cover. Pulse to blend.

3. Press cookie crumble into the bottoms and up the sides of prepared muffin cups; set aside.

4. Add pumpkin puree, ricotta, Shakeology, almond milk, and pumpkin pie spice to food processor, cover. Pulse until smooth.

5. 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.

6. Freeze leftovers in an airtight container for up to 1 month. Set out at room temperature for 10 minutes before serving.