This recipe is perfect for the holiday season! Everyone in your house, from vegan to carnivore, will love this recipe.
These cookie dough cheesecake bites are vegan, dairy free, gluten free, no-bake, high fiber, healthy fats and a wonderful party treat.
I love doing up a large batch of these cookie dough cheesecake bites and coating them in different ways. I will do half my batch in dark chocolate coating and half the batch with a peanut butter candy coating. With some I will add the toasted coconut for those coconut lovers.
The cheesecake bites themselves are a smooth, creamy cheesecake and the candy coatings add a delicious crunch layer.
You can serve these as they are on a tray or you can add skewers for easy serving at a party.
I hope that you enjoy this simple and delicious recipe during the holiday season!
For some more famous DAMY Health Holiday Recipes check out the link below:
Some of my personal current favorite holiday recipes can be found here:
- Coconut Ice Cream Snow Balls
- Cozy Apple Cinnamon Sangria
- The Best Secretly Healthy Fudgy Brownies
- Pumpkin Cheesecake & Ginger Snap Cookie Pie In a Jar
- Vegan Ginger Snap Cookies with Pumpkin Spice Buttercream
This recipe is gluten free, vegan, raw, dairy free, high fiber and packed with secret healthy ingredients.
If you make this recipe or any other from the DAMY Health Blog or The Healthy Rebel App please make sure to use the hashtags #DAMYHealth & #HealthyRebel when sharing your pictures on Facebook, Pinterest and Instagram so I can enjoy your versions of my treats!
Ingredients:
- 3 Cups Pre-Soaked Cashews (soak for 3 hours and drain)
- 1/4 Cup Coconut Oil
- 1/4 Cup Coconut Sap (Maple Syrup or Agave)
- 1 tsp Vanilla Extract
- 1 Tbsp Fresh Lemon Juice (optional - not needed)
- 1/3 Cup Mini Dark Vegan Chocolate Chips (I like the Enjoy Life Brand)
- 1/2 Cup All Natural Peanut Butter
- 1/2 Cup Coconut Oil (Room Temperature)
- 1/2 tsp Pure Vanilla Extract
- 3 Tbsp Maple Syrup (or Coconut Sap or to make these sugar free 5-10 drops liquid stevia to taste)
- 1/2 Cup Coconut Oil
- 2-3 Tbsp Cocoa Powder
- 2-3 Tbsp Maple Syrup (if you like your chocolate sweet - I didn't use any in my recipe and loved it)
- 2 Cups Freshly Toasted Coconut
Directions:
- Line a large baking sheet with parchment paper.
- Add all Cookie Dough Cheesecake Ingredients to your food processor bowl (excluding the chocolate chips) and blend until smooth stopping to scrape down the sides.
- Fold-in chocolate chips with a spatula.
- Using a melon baller (or regular spoon) scoop cheesecake balls onto your parchment lined baking sheet.
- Cover and place in the freezer for 4 hours-overnight.
- Place all peanut butter coating ingredients into the food processor and blend until smooth stopping to scrape down the sides.
- Place peanut butter coating into a bowl and set aside.
- Do the same as above for the chocolate coating and set aside in a bowl for later.
- Remove cheesecake balls from the freezer and drizzle some with your Peanut Butter Coating and some Chocolate Coating. If you enjoy toasted coconut add to your cheesecake balls immediately after coating with peanut butter or chocolate coating.
- Tip - I place my cheesecake balls onto a wire rack and drizzle them with coating (with parchment underneath to catch the extra).
- Place coated cookie dough cheesecake bites back into the freezer until you are ready to serve.
- Serve directly from the freezer and enjoy!
- Tip - If the weather is cold or your home is cold you may need to heat the candy coatings in a saucepan on your stove before using. Use the lowest heat setting, continue stirring and only warm for a few minutes.
DAMY Members - A few cheesecake bites are a wonderful treat option.
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