Month: December 2014

#EatDrinkBeMerry: Cheesecake Bites!

Udi’s Gluten Free emailed me a few weeks ago with the following proposition: they would send me a stunning package of their products in exchange for a recipe featuring one of their products on my blog, for submission in their #EatDrinkBeMerry contest, where they will ultimately give out fantastic prizes [see below, visit their Facebook or Twitter, and enter here!]


Well, of course, I immediately said yes and as soon as their prize package arrived at my apartment, I began to plan my submission. Hopefully this recipe can make its way into your holiday celebrations: Cheesecake Bites!

Cheesecake Bites

feat. Udi’s Gluten Free Snicker Doodle Cookies, inspired by my loving grandma.

~Yields 24 bites~

  • Preheat oven to 350 degrees.


  • In a Cuisinart, convert one package of Snicker Doodle Cookies into 1.5 c. of crumbs.
  • Melt 5 tbs. of butter over low heat.
  • Combine crumbs and butter in bowl and mix.
  • Line mini-cupcake tins with papers [recipe can be used for regular size, cake, etc, but will have different yield]
  • Fill each paper half way with crumbs and push down. Set tins aside.


  • Whip 8 oz. cream cheese, slowly add 1/2 c. sugar, then egg, then vanilla.
  • Allow mixer to combine.
  • Place 1 dollop of cream cheese mixture into each cupcake tin.

IMG_1515                     IMG_1516

Put cheesecake bites into pre-heated oven for ~15 minutes. Cool bites on rack.


  • Put raspberries in small pot over low heat with 4 tbs. water and allow to melt.
  • Add 3 tbs. of your favorite jam.
  • Strain in sieve to remove some liquid.


Serve immediately or refrigerate up to 2-3 days!

Happy Holidays!