Quick & simple bite-sized treats
with no gluten, dairy, eggs or nuts
This is my new favorite treat. It’s so easy to make and doesn’t require any baking! Perfect for when the weather gets warmer and you don’t want to turn the oven on.
I made this recipe with Homefree Ginger Snap Cookies and Spero Sunflower Cream Cheese. These brands are free from multiple allergens (no gluten, dairy, eggs or nuts) and are also low in sugar and vegan!! I think this is the ultimate gut friendly treat.
To create the crust, you will need to crush your cookies into a crumble. There are multiple ways to do so, but I wanted to share how I did it. Put the cookies in a zip lock bag and seal it. Then using a rolling pin, smash and roll the bag with cookies inside. Flip the bag over and repeat. Do this until cookies become an even mix of powder and some chunkier crumbs. Here is a photo for reference:
Once your cookie crumble is ready, you can begin the recipe.
Another option for toppings is to add fresh fruit and a chocolate drizzle like so:
Let me know if you try it!
The following recipe makes 8 cheesecake bites.
- 1 1/4 cup crushed Homefree Ginger Snap Cookies (about 20 cookies)
- 5 tbsp coconut oil, softened
- 1 tbsp sun butter
- 1 container vegan cream cheese (6.5oz) – I used Spero Sunflower Cream Cheese
- 4 tbsp monkfruit
- 1 1/2 tbsp coconut oil, melted
- 1 tbsp lemon juice
- 2 tsp vanilla
- 4 cookies & a dash of cinnamon or nutmeg
- OR 4 strawberries & 1/4 cup melted chocolate
Line cupcake tray with wrappers and set aside. Crush cookies (see tips above for steps) and mix in bowl with oil and sun butter. Put two spoonfuls of mixture into each cupcake wrapper and press down with the back of a spoon. The crust should be about 1/2 inch thick. Freeze for 10 minutes and begin working on the filling.
Add all ingredients to a mixing bowl and whisk until fluffy and fully combined. Take crusts out of freezer and add 2 spoonfuls of filling on top of each crust. Spread evenly with back of spoon. Freeze for 15 minutes, and then take them back out to add toppings.
Break cookies in half and place on top of each cheesecake. Sprinkle cinnamon and/or nutmeg on top OR you could slice strawberries in half and drizzle chocolate on top (see photo mid recipe). Then put back in freezer for at least 10 more minutes.
Enjoy right away, or store in freezer until ready to eat. Put in fridge 10-20 minutes before you are ready to enjoy. The longer in the fridge, the creamer the filling will be. These should stay cool and not be left at room temperature. Enjoy!