Meal Plan Approved Mini Pumpkin Cheesecakes

So many great things all put into one package - Mini (Who doesn’t love “fun sized” tasty treats?!), PUMPKIN (call me basic but I do love me some pumpkin spice), Cheesecake (speaks for itself) - And did I mention it is MEAL PLAN APPROVED?!

This super fun seasonal recipe is amazingly tasty and a great treat that uses the superfood shakeology which means not only does it taste great - It gives you a super boost from all of the vitamins, nutrients, probiotics etc. you name it - it’s in there!

For those that don't have the pumpkin flavor of shakeology I have an alternate pie filling below as well! Crust is the same for both options - choose your filling based on ingredients! Note: the shakeology version is the meal plan approved- standard

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Servings: 6 | Prep Time: 5 minutes | Set Time: 25 minutes

Shakeology Pie Filling Variation Ingredients:

(no bake recipe)

2 tbsp Unsweetened Almond Milk

1 dash Pumpkin Pie Spice (or Cinnamon - Personally I think the shake has enough of the spice so I opted for cinnamon)

2 scoops Pumpkin Spice Plant Based Vegan Shakeology

1 cup Ricotta Cheese part-skim

Pumpkin Puree Pie Filling Variation Ingredients:

(Baking required)

8 oz. cream cheese, softened to room temperature

1/2 cup canned pumpkin puree

3/4 cup brown sugar (coconut brown sugar can be substituted for healthier option)

2 tbsp coconut flour

1/2 tsp. pumpkin pie spice

1/2 tsp. pure vanilla extract

1/4 tsp salt

1 large egg

Crust Ingredients:

1 1/2 cups gluten free rolled oats

1/4 cup coconut oil

2 tsp coconut sugar

1/2 tsp salt

1 tsp cinnamon

Crust Instructions

• Add rolled oats, coconut sugar, salt and cinnamon to the food processor. Blend until it becomes like flour.

• Mix oat flour mixture with coconut oil until well blended

• Fill a muffin pan with the crust mixture and bake for 10 minutes until golden brown.

• Let cool and fill with pie mixture *Note: if you are using the recipe that requires baking you can bake mixture all together - no pre-bake needed.

Shakeology Pie Filling Instructions:

• Add ricotta cheese, shakeology and almond milk to food processor, cover and pulse until smooth

• Make sure you use the pre-baked pie crust. Once cooled - divide pumpkin pie mixture up evenly and place in fridge to cool for at least 20 minutes before serving.

• Tip: Almond milk whipped cream is an excellent dairy free topping for these!

Pumpkin Pie Puree Filling Instructions:

• Preheat oven to 350 F

• Add cream cheese, pumpkin puree, sugar, flour, spices, vanilla, salt and egg into a food processor and blend until filling is fully blended and smooth

• Fill the muffin tins with the unbaked crust mixture - top with the pie filling - bake at 350 for 20-22 minutes or until tops of pies are firm

• Allow pies to cool to room temperature before serving

• Can be refrigerated for up to 3 days

Shakeology filling recipe courtesy of Beachbody Nutrition Blog.

Puree filling courtesy of inquiring chef.