Cookie-Bottomed Cheesecake Bites: No bake!

2 Mar

title Photo Sep 30, 12 56 22 PMs

Ingredients:

  • 12 Oreo-style cookies of choice
  • Cheesecake filling:
    • 1 14 oz container firm tofu
    • 1 can full fat coconut milk
    • 1 cup coconut sugar (or raw sugar)
    • 2 lemons, zested & juiced
    • 2 tablespoons potato starch
    • 2 1/2 teaspoons agar agar (NOT agar flakes) – Can’t find agar powder? 1 Tablespoon of agar flakes = 1 teaspoon agar powder
    • 1/2 teaspoon sea salt
  • Alternative pumpkin pie cheesecake filling:
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon ground cloves
  • Chocolate Sauce Swirl:
    • 5 Tablespoon coconut oil, melted
    • 3 Tablespoons cacao powder
    • 2 Tablespoons raw date syrup / raw maple syrup / raw agave
    • 1 teaspoon vanilla extract
    • pinch of salt

Directions:

  1. Line your cupcake tins with liners, spray with non-stick spray, and add one cookie per tin.  Photo Sep 30, 12 26 45 PMs
  2. To prepare you chocolate sauce, combine all of your sauce ingredients in a small bowl and whisk to combine. Place in a sealed container and chill in your refrigerator and allow to set (it will thicken as the coconut oil firms up, about 15 minutes). If your sauce solidifies too much, just place your sealed container in a bowl of hot water (coconut oil has a melting point of 76 degrees Fahrenheit).
  3. In your food processor add your tofu and blend until smooth. Add in your coconut milk, sugar, lemon zest & juice, vanilla extract, and blend until fully incorporated (you’ll want to scrape down the sides to ensure everything is well blended). Add your mixture into a medium sauce pan and whisk in your agar agar, potato starch, and bring to a boil, occasionally whisking. Once your cheesecake filling is boiling, reduce the heat and let simmer for 2 minutes, occasionally whisking. Carefully pour your mix into your prepared muffin tins.  To make the chocolate swirls, gently dollop 1/2 – 1 Tablespoon of your chocolate sauce atop of each cheesecake bite and use a knife to swirl through your dollops and around the top.
  4. Pop your cheesecake into your refrigerator to set (it  should take about 30-45 mins to firm up).
  5. Enjoy eating whole!Photo Sep 30, 12 56 22 PMs Photo Sep 30, 2 33 42 PMs Photo Sep 30, 2 34 03 PMs

2 Responses to “Cookie-Bottomed Cheesecake Bites: No bake!”

  1. bscartabello March 3, 2015 at 8:13 am #

    Uhhh yum!!

  2. Rachel @ Adventurous of All Things March 4, 2015 at 9:12 am #

    These look so delicious! Can’t wait to try them!

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