Vegan Cheesecake Bites

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Vegan Cheesecake Bites

DAIRY-FREE, GLUTEN-FREE (OPTIONAL), VEGAN (OPTIONAL), LOW-GLYCEMIC INDEX


Servings: roughly 2 cups of cheesecake filling

Prep Time: 15 minutes

Freezer Time: at least 1 hour


Ingredients:

Granola Bar Base: Kate’s Real Food Granola Bars

Cheesecake filling:

8 ounces of vegan cream cheese (I prefer Kite Hill)

1/4 cup of monk fruit powder

1 can of coconut cream (just cream)


Instruction:

  1. Turn coconut cream can upside down to allow all cream to rise to top. This will allow you to easily add only the cream portion.

  2. Chop granola bars into small squares

  3. Add cheesecake ingredients to a large bowl, use a hand emulsifier to combine ingredients until thick & creamy.

  4. Add cheesecake mixture on top of granola bars, top with blueberries and hempseeds.

  5. Place in freezer. Allow to cool for ~1 hour.


Notes:

Currently hosting a giveaway with Kate’s Real Food on my instagram feed. Four winners will win a variety pack of KRF organic, hand-rolled granola bars.

Please enter by visiting this post.