Pope Fitness: Mini Strawberry Cheesecakes with Gingersnap Crust

If you’re looking for a delicious, easy treat, then these mini strawberry cheesecakes are going to be your new best friend! Grab your favorite strawberry Shakeology and blend with a surprisingly creamy ricotta cheese + almond milk blend. Serve in wee crunchy gingersnap crusts, add fresh strawberries on top and you’ve got a mouthful of yum in less than 30 minutes.


  • 1 cup gingersnap cookies (or graham crackers)
  • 1 Tbsp. + 1 tsp coconut oil
  • 2 scoops Strawberry Whey or Tropical Strawberry Plant-Based Vegan Shakeology
  • 1 cup part-skim ricotta cheese
  • 2 Tbsp. unsweetened almond milk
  • 2 strawberries, sliced


  • Line 6 muffin cups with muffin liners (or use silicone muffin cups); set aside.
  • Add cookies and 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 ricotta cheese, Shakeology, and almond milk to the food processor; cover. Pulse until smooth.
  • Evenly divide ricotta mixture among prepared muffin cups; top each with a strawberry slice. Refrigerate for at least 20 minutes before serving.
  • Refrigerate in an airtight container for up to 1 day, or freeze for up to 4 days. If frozen, set out at room temperature for 15 minutes before serving.

We love the light and fluffy ricotta in this recipe, but think fat-free cream cheese could work as a swap, too! What toppings or ingredients would you add or change?

Servings: 6 servings

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