PEPPERMINT (OR MINT) CHEESECAKE COOKIE BITES – gluten-free, dairy-free, grain-free. These bite-sized desserts are perfect for any holiday party or event!
NOTES: Don’t like mint? You can leave it out and these are chocolate cheesecake cups.
Peppermint Chocolate Cheesecake Cookie Bites
- 1 batch Chocolate Fudgy Cookies (NO chocolate chips) see recipe below
- 1 15oz can coconut cream, chilled, *solid part only*
- 8 oz dairy-free cream cheese, room temperature we love Violife for nut-free, or Kitehill
- 1/2 cup sugar (monk fruit, coconut or maple)
- 1 teaspoon peppermint or mint extract optional
- a few drops natural red or green food coloring optional
- Whipped cream and chocolate or candy cane bits for topping optional
- PREHEAT oven to 350
- MIX the chocolate cookies per the recipe below.
- SCOOP 2 tablespoons of dough into each muffin cup. Flatten and shape around the muffin cup into a cup shape.
- BAKE at 350 for 13-14 minutes. Let cool.
- MAKE filling by combining solid coconut cream, cream cheese, sugar, and peppermint or mint extract (optiona) with a mixer or a blender on low. Gently swirl in food colorin, if desired.
- FILL cookie cups, once cooled, with the filling. Chill in fridge for at least one hour, until cheesecake is solid to the touch.
- KEEP chilled in fridge. Just before serving top with whipped toping and crushed candy canes, if or chhocolate pieces, if desired.
Double Chocolate Fudgy Cookies
- 1 cup almond flour*
- 3/4 cup coconut sugar*
- 1/3 cup cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup ghee softened, but not melted
- 1 tablespoon vanilla extract
- 1 egg*
- 1/2 cup dairy-free chocolate chips
- Preheat oven to 350. See notes for any needed substitutions.
- In a medium bowl by hand or with a mixer, mix the dry ingredients.
- Add the ghee, vanilla, and egg to dry ingredients. If stirring by hand, it might seem like at first that it's too dry, but keep stirring - it will combine to a nice moist dough. If using a mixer, mix until just blended, don't over mix - too much air whipped in will make these crispy and not soft.
- Stir in chocolate chips. We love 1/4 cup mini chips and 1/4 cup chocolate chunks (both from Enjoy Life Foods), but whatever is great.
- Line a baking pan with parchment. Scoop out 12 cookies (can be rolled into a ball for thicker cookies or just spooned onto the pan). Bake at 350 for 9-10 minutes. Don't overbake! One of the tricks to deliciously soft cookies is to always slightly underbake them.
- Cool still on the baking pan for 5 minutes, then move to a cooling rack or onto the counter. Enjoy!
- These freeze great! Freeze in a sealed container for up to 3 months.
- NUT-FREE: Use ½ cup cassava flour instead of the almond. Make sure to fluff the flour a little before scooping with a fork or spoon, cassava flour gets packed down easily. I don't always love the cassava flour flavor and results, but it works really well in this recipe! I found this brand on Amazon to be the most affordable. If dough is a little dry, you can add up to 1-2 tablespoons more ghee, as cassva flour is more dry.
- You can use coconut oil instead of ghee, but you will need to freeze the dough for 15 minutes before baking to prevent them from spreading and getting too flat.
- EGG-FREE: Use 3 tablespoons dairy-free milk instead. It will still work!
- KETO: Use ¾ cup granulated monk fruit sweetener instead of coconut sugar and sugar-free chocolate chips like Lily's.