These Paleo Peppermint Chocolate Cheesecake Cookie Bites are so festive and fun! Not hard to make and allergen friendly. These bite-sized desserts are perfect for any holiday party or event!

Why We Love These Peppermint Chocolate Cheesecake Cookie Bites

The base for these bites are my Paleo Chocolate Cookies that have options to be nut-free, keto, egg-free, and vegan, making this recipe so allergen friendly! First, you make the cookies into cup shapes in a muffin tin. Then, you mix together the four cheesecake ingredients. Finally, fill the cooled cookie cups with the cheesecake filling, adding optional toppings. Chill and try not to eat them all!

TIP: Don’t like mint? You can leave it out and these are chocolate cheesecake cups.

Ingredients

Cookie Ingredients

• Almond flour (if nuts work in your household) – I prefer “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon. If you want a nut-free flour option, I include a cassava flour variation. Cassava flour is pretty dense, so you will use less of it. I get my cassava flour most often from Amazon.
• Coconut Sugar – I get my coconut sugar most affordably from the bulk bins at Winco. When I buy it online, here (1.5 pounds) or here (5lbs, cheaper but in bulk) are the one I get from Amazon.
• Cocoa – Just regular baking cocoa powder here. You can use something as simple as Hershey cocoa powder or a more organic version, whichever fits your needs!
• Baking powder

• Salt – Regular table salt here!
• Ghee – Ghee is butter that has had the milkfat solids removed from it. For many, it is far less inflammatory and works as a “dairy-free” option, even though it comes from a dairy product (butter). But, if you have a true dairy allergy or need a vegan option, use an equal amount of vegan butter like Miyokos or you can use coconut oil (see recipe notes)
• Vanilla – Pure vanilla extract is always ideal for simple ingredients. And also, imitation vanilla works just as well in this recipe.
• Egg – See notes for an eggless, vegan option!

Cheesecake Filling Ingredients

• Canned Unsweetened Coconut Cream –No, canned coconut creme is not the same as canned coconut milk. It’s higher in healthy fats and its ability to get solid. Make sure you are using canned coconut CREME or the results will be watery. I prefer this one by Thai Kitchen that I find at Walmart.
• Dairy-free Cream Cheese – My favorite is Violife brand, that is also nut-free. Kitehill is more expensive but also a good option. Both have a good neutral flavor and smooth texture.
• Granulated Paleo sugar of choice – You can use monk fruit sugar, coconut sugar, or maple sugar. Use whichever is most accessible to you, keeping in mind monk fruit is ideal for a low-carb or keto version.
• Peppermint or mint extract
• Optional: Natural food coloring – Locally, at my Raley’s, I found “Natures Inspiration” powdered food coloring. It’s cool as it’s made from plants, veggies, and seeds. A little hard to find though. Usually though I get this natural Watkin’s brand from Amazon that works great too!
• Optional toppings; Dairy-free whipped cream (or use my Whipped Coconut Cream) and chocolate or candy cane bits. 

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Peppermint Chocolate Cheesecake Cookie Bites

Autumn @wholefoodfor7

A festive bite-sized treat that is perfect for all the holiday celebrations, parties, and dinners!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Chill time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Course Dessert

Cuisine American

Servings 12 bites

1/2x1x2x3x

Ingredients

 

• 1 batch Chocolate Fudgy Cookies (NO chocolate chips) see recipe below
• 1 13.66 ounce can full-fat unsweetened canned coconut cream chilled, *solid part only*
• 8 ounces dairy-free cream cheese room temperature, we love Violife for nut-free, or Kitehill
• 1/2 cup coconut sugar or monk fruit sugar or maple sugar
• 1 teaspoon peppermint extract can also use mint extract
• a few drops natural food coloring red or green, optional

Instructions

 

• 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.

Keyword dairy-free, dessert, gluten-free, kid-friendly, paleo

Tried this recipe?Let us know how it was!

Double Chocolate Fudgy Cookies

Autumn @wholefoodfor7

Quick and easy fudgy chocolate cookies that are Paleo, gluten-free, dairy-free, with nut-free, Keto, and egg-free options!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 12 cookies

Calories 170 kcal

1/2x1x2x3x

Ingredients

 

• 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 vegan butter or ghee; softened, but not melted
• 1 tablespoon vanilla extract
• 1 egg
• 1/2 cup dairy-free chocolate chips

Instructions

 

• 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.

Notes

*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. 

Nutrition information reflects the ingredients as listed in the recipe above, not any substitutions. 

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!

Nutrition

Calories: 170kcalCarbohydrates: 17gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 23mgSodium: 140mgPotassium: 43mgFiber: 2gSugar: 11gVitamin A: 20IUCalcium: 44mgIron: 1mg

Keyword budget-friendly, dairy-free, dessert, easy, egg-free, gluten-free, keto, kid-friendly, nut-free, paleo

Tried this recipe?Let us know how it was!