Skip to content

HOLIDAY SALE 25% OFF | USE CODE SUPERTHANKS

Gingersnap Ashwagandha Cheesecake Bites

Gingersnap Ashwagandha Cheesecake Bites

Cheesecake with a superfood boost! Spicy ginger, creamy cheesecake, and a touch of earthy ashwagandha all blend to make a satisfying, heavenly bite.

We’ll start from the bottom up – these unique cheesecake bites have:

- A gingersnap crust, complete with an extra kick of our organic ginger powder
- Creamy, silky cheesecake filling, with a touch of our ashwagandha powder that balances the sweetness of the cheesecake and adds an interesting dimension to the flavor. 
- The top is sprinkled with a cinnamon-sugar blend, giving this cheesecake a delicious snickerdoodle vibe.
- Toppings: we opted for fresh whipped cream and a chunk of candied ginger!

 

What you’ll need:

- Regular muffin tin
- Baking cups
- Mixing bowls
- Electric mixer
- Food processor
- Large cookie/ice cream scoop

 

 

Ingredients:

Crust

- 1 ½ cups gingersnap cookie crumbs
- 1 tsp ginger powder
- 4 tbsp butter, melted

Topping

- 2 tbsp granulated sugar
- ½ tsp Ceylon cinnamon powder

Cheesecake filling

- 16 ounces cream cheese blocks, softened to room temperature
- ¾ cup granulated sugar
- ¼ cup sour cream, room temperature
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp Ceylon cinnamon powder
- 1 ½ tsp ashwagandha powder

 

 

Directions:

1. Preheat oven to 350ºF
2. For the gingersnap crust: In a food processor, process ginger snaps until they turn into fine crumbs. Add gingersnap crumbs to a bowl, followed by the ginger powder and melted butter. Mix well to combine; set aside.
3. In a small bowl, combine cinnamon and sugar; set aside.
4. For the cheesecake filling: to a large bowl, add cream cheese and sugar. Using an electric mixer, beat on medium-low speed until creamy. Add sour cream and eggs; beat until combined. Add vanilla, cinnamon, and ashwagandha and beat until just combined. Do not over-mix.
5. Line a regular muffin tin with baking cups. Add about 3 tbsp of the gingersnap crumbs to each and tamp down using a spice jar or shot glass to form a crust.
6. Using a large ice cream/cookie scoop, add batter on top of the crusts, filling the opening ¾ full. Sprinkle the tops of each with the cinnamon-sugar mixture. Bake for 15-20 minutes, or until centers are soft, but set. Allow to cool completely, then transfer to fridge until ready to serve. Remove cupcake liners and enjoy with fresh whipped cream!

 

Close (esc)

Popup

Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Shopping Cart

Your cart is currently empty.
Shop now