Thank you for your payment! We will appreciate your business!
Cheesecake Bites: Homemade Cookies and Cream with CBD
prep time
5 minutes
cook time
15 minutes
total time
20 minutes
14 bites
What You Will Need

Cookie Base:

1/2 cup almond flour

4 tablespoons of cacao powder

1/2 teaspoon of stevia OR 1/4 cup of maple syrup

1 teaspoon of gluten-free baking powder

1 flax egg (1 tablespoon of flax mixed with 3 tablespoons of water)

1 tablespoon of coconut oil or ghee

5 drops of vanilla cream stevia

Cream Cheese filling:

1/2 cup almond butter

1 cup cream cheese (i used Kite Hill vegan plain)

1/4 teaspoon of stevia

pinch of vanilla bean powder

2.5-5 full droppers of CBD oil use MYTINYLAGUNA15 for 15% off



How to make the cookies:

  1. First, make the chocolate cookie. Preheat the oven to 300 F. Place the almond flour, cacao powder, raw monk fruit, baking powder and salt into a mixing bowl and combine well. Add the flax egg and coconut oil (or ghee) and mix well.
  2. Place the dough on a sheet of parchment paper, and scoop out the cookies press them out to be about the 1-2 inches wide. They don’t have to be perfect as they will be crumbled anyway. 🙂
  3. Transfer to a baking sheet and bake in the oven for 12-15 minutes or until crispy. Let the cookie cool down to room temperature. The cookie will be softer at first but will start to crisp up as it cools down. Once completely cooled and crispy, start to crumble your cookies.

How to make the cream cheese filling & finishing touches:

  1. Place all the ingredients into a large mixing bowl and mix very well. I used my KitchenAid hand mixer to make sure the filling is nice and fluffy.
  2. Fold in HALF of the crumbled cookies.
  3. With a small cookie, scoop start to scoop out on a ball at a time.
  4. Empty the scoop right on top of the crumbled cookies and roll to make sure the cheese is covered.
  5. Chill your cheesecake bites in the freezer or fridge.
  6. ENJOY!


Magically Crafted By My Tiny Laguna Kitchen: