Mini Cookie Dough Cheesecake

I’m back with another recipe before Easter!

This time, I’m sharing these mini cookie dough cheesecakes. I know, two cookie dough recipes in a row… I’m not even sorry.

Here’s how the recipe goes:

The base is a raw cookie dough cup made with dates, roasted cashews, oats, vanilla and cocoa nibs. Very similar to the cookie dough bites in my brownie cookie dough “ice cream” bars. It’s the BEST! I actually just used the base as a snack for work the other day and when Shaun came home, he asked me what I put in it. He said “It’s so sweet, it tastes like candy!”. Yes Shaun, it really does.

The cream cheese frosting is made from only two ingredients: cream cheese and coconut milk. Yup, it’s that simple! I only add a dollop of cream cheese frosting to each cookie dough base since it’s unsweetened and too much of it could be overpowering. The cookie dough base balances the sweetness of the recipe and I think it turned out perfectly.

For topping, I used lemon zest and blackberries. Lemon seems to pair perfectly with cheesecake, and blackberries add a touch of sweetness. Feel free to use any other toppings. I’m thinking that any berries, citrus or chocolate would be good. Try adding a chocolate mini egg to make it extra special for Easter. 😉

I wish you all a happy Easter!

If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!