These no bake cheesecake cookies use crumbled muffins mixed with either cream cheese or cottage cheese to create a delicious snack or healthy dessert! Naturally gluten free, low in sugar and high in protein, it’s an easy snack you can feel good eating and customisable! 

I’d like to thank my mum, my sister, Panda and my impatience for the creation of today’s recipe.

*Cue Applause*

I’m generally not an impatient person. In fact, I’m surprised with how patient I am compared to many of my family members *cough* Niki *cough*. One area where my impatience is clearly evident? Food. Regardless of my raging hunger levels, my impatience always lets me down. From baking food, shopping for food, out at a restaurant eating food- Impatience tends to always come into play in some form or another. 

You make granola clusters but make the executive decision to make it just granola because you can’t wait the extra 2 minutes? Impatient. 

Burning your tongue on the Bolognese sauce at the Italian restaurant because you can’t wait for it to cool? Impatient. 

The damn souffle deflating because you opened the oven door? Impatient. 

Your omelette is gold and crispy on the outside (because you clearly didn’t use medium heat) and inside it’s like a cadbury Creme egg minus the sweet, deliciousness? Impatient. 

One instance where impatience created something pretty darn epic?

Being too impatient to thaw out muffin tops by Udi’s Gluten Free.

It seems to be a recurring theme with Udi’s range of products but I promise it’s all coincidence. When I first used their delicious coconut peanut butter cookies in these no bake triple peanut butter bars, it was because I was moving overseas and wanted to use up their cookies as a base in the recipe. The second time, I used the same cookies in these amazing no bake peanut butter and strawberry bars, it was with intention- They were perfect crumbled in the base that it would have been criminal not to use them.

A few weeks back, I had Udi’s chocolate chip muffin tops and Blueberry oat muffin tops hanging out in my freezer (just like their cinnamon raisin bread). I was craving blueberry muffins like crazy probably because I’d just whipped up a batch of these (which I’d just made a batch of for my friend for her office- Apparently two of her colleagues were blog readers here and loved them- woo!) but didn’t save any for myself. It was mid afternoon and I was thinking to spread some cream cheese on it because…well cream cheese. 

Being the impatient tool I am, I couldn’t wait the whole 10 minutes to let it thaw or God forbit, microwave it for two seconds. I tried to ‘warm it up’ with my hands and it started to crumble really badly. I held it over a bowl because food wastage is sin and it resulted in blueberry muffin crumbles. No worries- I put the cream cheese back as this would be a new yogurt topping but then I remembered this recipe and how they made truffles…..Maybe these could make truffles instead? One better.

They made cookies. Cheesecake Cookies. Healthy Cheesecake cookies which technically, are no bake.

Oh, Impatience. You cheeky genius. 

These No Bake Cheesecake Cookies were, as stated, created by accident and I’m stoked for it. They involve crumbling these delicious Udi’s Gluten Free Muffin Tops and mixing it with a ‘binder’ of choice. Because the package came with 4 muffins each, I trialled these out several ways because as long term readers know- I love options. 

I took 2 muffin tops and trialled it with- Standard cream cheese, dairy free cream cheese and cottage cheese. They all work well but differ in serving sizes so take note in the ingredients. Because of the mild blueberry taste, I added chocolate chips because well….chocolate chips. 

Make these Healthy No Bake Cheesecake cookies which are customisable and if laziness ensues, need only 2 ingredients. 

Healthy No Bake Cheesecake Cookies

These no bake cheesecake cookies use crumbled muffins mixed with either cream cheese or cottage cheese to create a delicious snack or healthy dessert! Naturally gluten free, low in sugar and high in protein, it's an easy snack you can feel good eating and customisable!

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Author: Arman @ thebigmansworld

Ingredients

For the standard cream cheese version

• 1 x package of Udi's Gluten Free Muffin Tops barely thawed (blueberry oat or chocolate chia)
• 1 x package of cream cheese softened (8 oz)
• Mix ins of choice I added shaved dairy free chocolate and dairy free chocolate chips

For the cottage cheese version

• 1 x package of Udi's Gluten Free Muffin Tops barely thawed (blueberry oat or chocolate chia)
• 1/2 cup full fat cottage cheese*
• Mix ins of choice I added shaved dairy free chocolate and dairy free chocolate chips

For the dairy free cream cheese version

• 1 x package of Udi's Gluten Free Muffin Tops barely thawed (blueberry oat or chocolate chia)
• 1 x package of daiya cream cheese spread softened (8 oz)
• Mix ins of choice I added shaved dairy free chocolate and dairy free chocolate chips

Instructions

• In a large mixing bowl, crumble the muffins completely. If wanted, add in mix ins of choice.
• Add the softened cream cheese to the crumbled muffin mixture and mix well.
• Line a large baking tray with baking paper and using your hands, form golf ball sized balls and place on the tray. Using your palms, flatten each ball into a cookie shape and top with additional chocolate chips if desired.
• Refrigerate for at least an hour until firm.

Notes

* Use full fat cottage cheese as 2% or fat free is has too much liquid- If you must use that, only use 1/3 of a cup max.
Cookies are best kept in the fridge or even the freezer- They have a fudge like consistency!

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Healthy No Bake Triple Peanut Butter Bars (Gluten Free, Vegan Option)

No Bake Peanut Butter and Strawberry Bars (Gluten Free, Vegan Option) 

Learn more about living gluten free! Visit http://udisglutenfree.com/community 

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine. Cheers, hugs and handshakes for supporting companies and brands which help in making The Big Man’s World continue to grow.

Are you impatient when it comes with food? Ask my mum the ‘trifle’ story. 

What is your favourite kind of muffin?