FEAST FOR FREEDOM
Living and Thriving Gluten Free

Healthy & Gluten Free

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Categories: Sweets - Cookies    

Little bite size gluten free strawberry cheesecake bites that are a simple yet elegant way to serve up a classic flavor combo.

Strawberry cheesecake cookies on a platter
Image by: Thora Toft
Prep time: 30 minutes Cook time: 10 minutes Makes: About 30 cookies Difficulty: Medium
Gluten free Egg free Grain free Soy free

These cookies can be rolled in shredded coconut, toasted coconut or toasted almonds.

Use all organic ingredients. Ensure any packaged items are labeled gluten free, including the vanilla.

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Strawberry Cheesecake Bites
Little bite size cheesecake cookies are a simple yet elegant way to serve up a delicious and classic flavor. These make a great dessert that everyone will enjoy.
Prep time: 30 minutes Cook time: 10 minutes Makes: About 30 cookies Difficulty: Medium
Gluten free Egg free Grain free Soy free
Ingredients:
8 ounce block Cream cheese
1/4 cup Sugar
1/2 Lemon, juice and rind
1/2 teaspoon Vanilla
1 cup Shredded coconut (+ 1/4 to 1/2 cup for coating)
1 cup Almond meal (+ 1/4 to 1/2 cup for coating)
1 cup Fresh strawberries, diced
Substitutions and Notes:
  • Almond Meal: You can make your own almond meal if you want to. If you are using almonds with the skins, then soak them in boiling water for about 2 minutes. Remove from the heat and drain the water. When they're cool enough to handle, remove the skin - you have now made your very own blanched almonds. Let the almonds dry, or place into a 350 degree F oven for about 10 minutes to dry out. You can also strart with packaged blanched almonds. Put the homemade or packaged blanched almonds into a blender or food processor. Pulse until a coarse meal texture is obtained. Now measure the out the almond meal for the recipe.
  • Shredded Coconut: The best shredded coconut to use for this recipe is unsweetened, and should have short strands. If the strands are really long, the cookies don't hold together quite as well, and the coating won't stick very well. If you only have long stranded coconut, you can place it in a food processor or blender and pulse until the strands are shorter and smaller. If doing this, measure it after you have finished blending it, as the volume is quite different once the shreds are smaller.
Directions:
  • Use a fine grater and grate the lemon rind. Juice the lemon. Dice the strawberries into small pieces. The cookies will turn out pinker if you use very ripe strawberries, that has little or no white flesh. You may get a little bit of juice when cutting them up, and even a little bit will contribute to pinker cookies.
  • Prepare the coconut and/or almond meal that you will use to coat the cookies. You can use white shredded coconut. Simply place in a bowl for rolling cookies in. If you want toasted coconut or toasted almond meal, then place it on a cookie sheet and put under the broiler in the oven. Check on it every 2 minutes, and stir it, so it toasts evenly. It will take between 4 to 10 minutes, depending on your oven, and how dry your coconut or almond meal is. When toasted, place in bowls for rolling cookies in.
  • In a large bowl, soften cream cheese with a mixer or sturdy spoon. Add sugar, lemon juice, lemon rind and vanilla and mix well.
  • Add almond meal and shredded coconut to cream cheese mixture and mix well.
  • Add diced strawberries and mix to evenly distribute berries.
  • Line cookie sheets with waxed paper.
  • Scoop out small balls and roll in your hands to make them round. Roll them in the desired coating and place on cookie sheets. Cover and refrigerate until ready to serve.
  • These are best served the same day, though will keep for up to 2 days in the fridge. They can also be frozen for up to 2 weeks, though the coating won't be quite as firm. Thaw for 10 to 30 minutes to soften before serving.

Serve at your next party and enjoy!

Note: Use all organic ingredients. Ensure any packaged items are labeled gluten free, including the vanilla.

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