Cookies and Cream Cheesecakes! Crumbly chocolate crust made healthier with a sneaky cookie sub, and topped with cookie-flecked yogurt cream. Vegan and gluten-free!
I feel like this recipe takes things to a whole new level of easy. A level reminiscent of oreo balls and instant pudding mix pies (but much more wholesome, don’t worry!). Usually I’m all about everything from scratch, but when a few favorite healthy products can make the ingredient list much shorter and taste better too…hell to the yes!
INGREDIENTS :
Cookie Crumbs :
- 3 cups (135g) chocolate crispy rice cereal*
- 1/4 cup (20g) cacao powder
- 1/3 cup (65g) coconut oil
Cheesecake Filling :
- 1 cup (240g) non-dairy yogurt**
- 1 cup (180g) coconut cream***
- 1/4 cup (80g) maple syrup
- 1 tsp vanilla extract
INSTRUCTIONS :
- Crush the cereal either in a bag with a rolling pin, or in a food processor or blender (be careful not to blend it too fine!).
- Mix the cereal crumbs with the cocoa powder and coconut oil until clumpy.
- Line a muffin pan with paper liners. Drop a spoonful of cookie crumbs into each muffin cup, and press flat.
- Place in the freezer to harden, and save the remaining cookie crumbs for the cream filling.
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full recipes : www.feastingonfruit.com
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