Crunchy Chocolate Chip Cookie Cheesecake

Sweet alliteration! I was teaching my high school students about poetry terms and we discussed examples of alliteration. Chocolate Chip Cookies was an example of alliteration that the students readily shared. That inspired me to make Crunchy Chocolate Chip Cookie Cheesecake! I shared them with good friends who happened to have a birthday last week. So happy I could share a special recipe with my friends on their special day!

Ingredients for 6 small cheesecakes ... 6 muffin size cheesecakes

CRUST:

1 CUP crumbled gluten free crunchy chocolate chip cookies

3-4 TBSP melted butter

Variations: You can use GF Vanilla Honey Graham or GF Sugar Crisp if you are not looking for a Chocolate fix! (EnjoyLife brand)

Filling Base Ingredients:

8 OZ Cream Cheese (I use low fat cheesecake)

1/3 Cup sugar

1 Egg

1 TSP Vanilla Extract

Topping Options:

Melt Enjoy Life Gluten Free Chocolate Chips and top with fresh berries (2-3 tbsp per "muffin")

Fresh Berries

Don't Go Nuts Chocolate Roasted Soybean Spread 

Nuts and Seeds

http://healthyrecipevariations.blogspot.com/2016/05/gluten-free-mini-cheesecakes-with.html

Gluten Free and Vegan ... NO BAKE Cheesecake!

My eyes have been opened to the possibilities of CASHEW CHEESECAKE. As Emily Dickinson so eloquently stated, "I dwell in possibilities", so to do I. I can see the possibilities with this customizable recipe ... I cannot wait to keep playing with my food to find the perfect combination! Yes, you will see more variations of this recipe on the blog ... like quinoa and pasta, there are endless possibilities!

Ingredients for the BASIC RECIPE:
1-1 1/2 cups of cashews soaked overnight in an airtight container. (a couple of days is fine...refrigerated)
2-4 TBSP almond milk
2 TBSP vanilla flavoring
OPTIONAL: add a different flavor, 1/4 cup fresh fruit, or 1/3 cup (nut/seed/soy) butter

Crust:
I used my JR Date Bar Recipe and PB Protein Bites in the two trials of this I created. The PB Protein bites added a crunch where the Date Bars a silky smoothness to offset the cold and stiff cheesecake.

Instructions:
Prepare the crust and add to your freezer safe container

Drain the liquid from the cashews
In a food processor (I use a Vitamix) combine the ingredients until a creamy consistency forms.
Pour over the crust and refrigerate (covered) for at least 30-45 minutes till it sets.

Preparation for serving:
Remove from the freezer to allow the dessert to warm to ease cutting.
Garnish to match flavor profile

MONEY SAVING TIP: Buy cashews in bulk when they are on sale to have on hand for a quick recipe like this!