Krista McGuire

Y’all went crazy when I posted a photo of these babies the other day! I made these on Tuesday for National Oreo Cookie Day and they were a big hit with the husband (still haven’t gotten over the fact that I have a husband) . It’s a strange thing to cook/bake something you can’t try (I hate sweets), so I have to take his word on it! These Cheesecake Bites were so quick and easy to make, I will definitely be making them for future parties at our home ❤

I know y’all are gonna make these . . . so let me know how they come out!

Ingredients

-2 Cups Oreos

-2 Tablespoons coconut oil, melted

-1.5 Cups cashews, soaked in hot water for at least 30 minutes *or boiled for 8 minutes then drained*’

-Juice of 1 lemon

-1/3 Cup coconut oil, melted

-1/2 Cup coconut milk

-1/4 Cup maple syrup

Directions

-Preheat oven to 350°F & grease 12 muffin tins *I used liners instead*

-Place oreos & 2 Tablespoons melted coconut oil in food processor to combine

-Pour into prepared tins & press down all the way to condense them *Using the bottom of  a water glass helps*

-Bake for 5 minutes then set aside

-Combine cashews, lemon, 1/3 Cup coconut oil, coconut milk, & maple syrup in food processor & blend. Pour mixture onto crusts

-Top with oreo crumbles if desired

-Freeze for at least 3 hours

-Top with strawberry sauce & coconut whip if desired

xoxo