Cookies & Creamy Cheesecake Cups

• FOR CRUST
• Muffin papers/cupcake liners 
• Nonstick cooking spray
• 8 oz. / 230 g plain chocolate wafer cookies (like Nabisco, approx. 40)
• 1 scoop Cookies & Creamy Shakeology
• 2 Tbsp. ghee (organic grass-fed, if possible)
• FOR FILLING
• 8 oz. / 230 g reduced-fat cream cheese
• ½ cup / 120 g reduced-fat (2%) plain Greek yogurt
• 1 cup / 250 g part-skim ricotta cheese
• 2 scoops Cookies & Creamy Shakeology
• 1 large egg
• 2 tsp. pure vanilla extract

1. Preheat oven to 325° F (165 °C). 

2. Line a muffin pan with 12 muffin papers; lightly coat with spray. Set aside. 

3. Place cookies and Shakeology in a blender; blend until finely ground. Mix cookie and Shakeology grounds with ghee until well moistened.

4. Evenly divide cookie mix in each of the muffin liners; press down with a fork to make them even. Set aside. 

5. Blend cream cheese, yogurt, ricotta, Shakeology, egg, and extract until smooth. 

6. Evenly divide batter among prepared muffin cups, filling each approximately to the top. 

7. Bake for 40 minutes, or until tops are golden brown. 

8. Transfer cheesecake cups to a cooling rack; let sit for an hour at room temperature and then refrigerate for 3 hours before serving. Store refrigerated in a tightly sealed container for up to 4 days, or freeze extra servings for up to 2 weeks. 

Nutrition Facts

Cookies & Creamy Cheesecake Cups

Amount Per Serving (1 cup)

Calories 222 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Cholesterol 41mg14%

Sodium 277mg12%

Carbohydrates 21g7%

Fiber 2g8%

Sugar 9g10%

Protein 11g22%

* Percent Daily Values are based on a 2000 calorie diet.