Mini Cookie Dough Cheesecake
A raw cookie dough base topped with an unsweetened cream cheese frosting. The base is made with dates, cashews, vanilla, oats and cocoa nibs, while the frosting is made with cream cheese and a splash of coconut milk. It's a compromise between a decadent treat and a wholesome dessert.
Cookie Dough Base
- 1 cup dry roasted unsalted cashews (or raw)
- 1/2 cup rolled oats
- 1 cup Medjool dates, pitted
- 1 tablespoon vanilla extract
- 2 tablespoons cocoa nibs
Cream Cheese Topping
- 1/2 cup cream cheese
- 1/4 cup low-fat canned coconut milk
In a food processor, add cashews, oats, dates and vanilla. Process 30 seconds or until the mixture sticks together when pressed. Stir in your cocoa nibs.
Press the mixture to the bottom of a muffin pan. Place in the fridge while you make the frosting.
In the same food processor (crumbs removed), add cream cheese and coconut milk. Process until smooth.
Scoop the mixture in a small plastic bag. Cut a small hole at one corner of the bag. Use the bag to pipe the frosting at the top of each cookie dough base. Alternatively, place a small spoonful of frosting on each cookie dough base.
Remove the mini cheesecakes from the muffin pan by carefully scooping them with a butter knife.
Add toppings of choice.
Keep leftovers in an airtight container in the fridge.
For a vegan and dairy-free option, use vegan creme cheese!