Desserts are one of my favorite things to make because everyone likes them and you can be so creative! What is your favorite dessert to make? Today I made these mouthwatering Gingerbread Cheesecake Bites!
This is a very simple recipe to make. Simply combine all the cheesecake ingredients together and mix until completely smooth. I use my own Gingerbread Spice Mix, and you can get the recipe HERE. A hand mixer is easiest I find, but use whatever you prefer.
To fill the molds I used, I used a piping bag to fill them. You don’t have to do this step, but I find that it is much cleaner and easier to fill. Use a variety of molds for different shapes and sizes!
After the cheesecake come out of the freezer, you can dip them in chocolate. They set almost immediately, so you do have to work fairly quickly. Refrigerate and enjoy! You can top with dried cranberries if desired.
Gingerbread Cheesecake Bites (Vegan & Gluten Free)
Perfect dessert to impress your guests
- 3 – 120g Nuts For Cheese Un-brie-lievable
- 2/3 Cup Yoso Unsweetened Coconut Yogurt
- 3 Tbsp Plant Based Milk
- 3 Tbsp Fancy Molasses
- 2 tsp Gingerbread Spice
- 1 tsp Vanilla
- 1/2 Cup Cacao Powder
- 1/3 Cup Coconut Oil (melted)
- 2-3 Tbsp Buddha Brands Coconut Nectar (or maple syrup)
Combine all the cheesecake ingredients together & mix until completely smooth.
Pour into a piping bag and place into desired molds. Freeze 1-2 hours depending on your mold sizes.
Mix all the chocolate ingredients together. Dip each cheesecake bite into it and freeze. Will keep up to one week.