Mini Gingerbread Cheesecakes
Ingredients
Cheesecake
2 scoop ProDough Snickerdoodle Whey
8 oz light cream cheese, at room temperature
¾ cup Greek yogurt
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of cloves
1/16 teaspoon sea salt
Crust
½ cup gingersnap cookies, crispy, not soft
2 tbsp coconut oil or butter, melted
Garnish
1 cup whipped topping
Mini gingerbread cookie
Directions:
Crush gingersnap cookies. Combine crushed cookies and melted coconut oil until a wet sand texture forms. Press the mixture into a muffin tray lined with paper liners.
In a stand mixer or with a hand mixer, beat together the whey, cream cheese, Greek yogurt, and spices on medium speed until smooth and fluffy, about 2 minutes.
Spoon or pipe the cream cheese mixture over the crust. Refrigerate to set for at least 30 minutes before enjoying. Top with whipped cream and a mini gingerbread cookie, and enjoy.