Peppermint Chocolate Cheesecake Cookie Bites
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Peppermint Chocolate Cheesecake Cookie Bites - gluten-free, dairy-free, paleo, grain-free

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 - gluten-free, dairy-free, paleo, grain-free

Peppermint Chocolate Cheesecake Cookie Bites

Autumn @wholefoodfor7
5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Chill time 2 hours
Servings 12 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 - These easy delicious cookies are Paleo, gluten-free, dairy-free, with nut-free and egg-free options!

Double Chocolate Fudgy Cookies

Autumn @wholefoodfor7
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Course Dessert
Servings 12 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.


*SUBSTIUTIONS – The recipe above yields the best results and is what I recommend. However, if you need a substitution, here are some options:
  • 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. 
DIPPED COOKIE VARIATION (peppermint optional ) Make the Paleo Double Chocolate Cookies as written above, with the option to use peppermint extract in the cookies instead of vanilla.
I then melted the @walmart Great Value GF/DF White Chocolate Chips (only $3.68, top 8 allergens free, baking aisle) on low on the stove and dipped half the cookie. Optional to sprinkle with crushed candy canes. Chill in fridge until chocolate is solid to the touch.
So easy but these black & white cookies look amazing and are just delicious!


  1. 5 stars
    I love cheesecake and I love peppermint. This is my new favorite dessert for my restricted diet 🙂

    • I love that combo too – I’m so happy it’s a new favorite that meets your dietary needs. YAY!


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