APL Strawberry Cheesecake Bites

These little yummies are amazing to freeze and have for a special occasion.  They are dairy and gluten free, but do have egg whites in them.


  • 1 Bag Jessica's Gluten-Free & Nut-Free Granola
  • 1/3 Cup Brown Coconut Sugar (or date sugar)
  • 1/2 Cup Gluten-Free Oat Flour
  • 6 TB Dairy-Free Butter, melted
  • 2 Egg Whites
  • 1/2 Cup Organic Cane Sugar
  • 1 Cup Organic Coconut Milk, full fat
  • 1 Lemon, juiced
  • 4 oz. Dairy-Free Cream Cheese, softened
  • 1 1/2 Cups Fresh Strawberries, washed and chopped


  1. Put the granola in a food processor and chop until it is more fine.
  2. In a large bowl, add the granola crumbs, brown sugar, flour and melted butter- mix together. Press it in the bottom of 18 muffin tins filling them 1/3 of the way, heat the oven to 350 degrees, bake for roughly 15 minutes.
  3. Meanwhile, in a medium mixing bowl, combine eggs whites and sugar and mix on high. Add the coconut milk and continue mixing for another five minutes.
  4. Add the fresh squeezed lemon juice and softened cream cheese- keep mixing for 1-2 minutes.
  5. Mix the fresh strawberries into the cream mixture. Then, pour it into the muffin tins.
  6. Cover and freeze for two hours. You may need to thaw them a few minutes before eating.
RecipesAshley Pettit