I’m back with another recipe before Easter!
This time, I’m sharing these mini sugar-free cookie dough cheesecakes. I know, two cookie dough recipes in a row… I’m not even sorry.
Here’s how the recipe goes:
The base is a raw cookie dough cup made with dates, roasted cashews, oats, vanilla and cocoa nibs. Very similar to the cookie dough bites in my brownie cookie dough “ice cream” bars. It’s the BEST! I actually just used the base as a snack for work the other day and when Shaun came home, he asked me what I put in it. He said “It’s so sweet, it tastes like candy!”. Yes Shaun, it really does.
The cream cheese frosting is made from only two ingredients: cream cheese and coconut milk. Yup, it’s that simple! Now, I rarely use cream cheese. I only eat it when I go to my favorite bagel shop, where they make it fresh – What a treat! But since this is Easter (and my birthday weekend) and I don’t use any sugar in my recipes, I decided to make myself a treat. Let me tell you, these are the closest thing to a cheesecake I had since quitting sugar and I love it! I only add a dollop of cream cheese frosting to each cookie dough base since it’s unsweetened and too much of it could be overpowering. This way, you get the taste of cream cheese you love from a traditional cheesecake, but without the sugar! The cookie dough base balances the sweetness of the recipe and I think it turned out perfectly.
For topping, I used lemon zest and blackberries. Lemon seems to pair perfectly with cheesecake, and blackberries add a touch of sweetness. Feel free to use any other toppings. I’m thinking that any berries, citrus or chocolate would be good. If you’re okay with a little bit of sugar, add a chocolate mini egg to make it extra special for Easter. 😉
I wish you all a happy Easter!
This holiday season, I decided to make us a savory sweet potato casserole with rosemary…15 April, 2017