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*
MY OTHER RECIPES
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.
- 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)
- 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)
- 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)
- 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.
- * 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!
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?
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Muffins and cream cheese. Sounds like a match made in heaven to me.
mmmm yes, what megan said.cream cheese baby! P.S i want to know about your trifle story. I say you make a trifle (no bake) bar next. I bet Megan would agree!
Trifle is delicious, wish I had some now!
Heaven doesn’t even come close!
Dang Mr Creative! Seriously, you come up with the best ideas. Who would’ve ever thought to turn muffins into cookies like this? I gotta get me some of those!
Thanks Holly- Your a gem!
Cookies and healthy in the same sentence…brilliant! Definitely trying these.
Please do, Melissa 🙂
Cottage cheese in a cookie? That sounds like a good way to get some extra protein to me!
Right? Definitely a good protein boost!
Or trying hard to open that bottle of wine, you know it’s going to be soooo good and you so want a glass. But the cork breaks, a fourth on the bottle opener and sadly only one fourth left in the bottle neck. too tiny to use the bottle opener!
Hahahah touche!
These look super tasty! Love your creations! 🙂
Thanks Ashley- These are delicious!
It’s super hot in the office and I am melting! A barely thawed cream cheese cookie sounds so so good right now! Can you please come over and bring me some cookies?
Btw impatience is my middle name! I always burn my mouth when I eat pizza! Always!
OH me too- And it’s worse when I add chilli flakes too!
I’m pretty impatient with all things but food falls right in there! This is a genius way to use GF muffin tops 🙂
Thanks Michele! 🙂
Your no bake creations are always so clever! I am super impatient too. Constantly burning my mouth on things. I should really stop waiting until I’m hangry to eat!
Thanks Tara!
Man, you are one clever cookie, Arman. Get it? Clever cookie…and you made cookies. Haha. Seriously though, I love cheesecake, and I love cookies. So this combines the best of both worlds. I’ll need to grab some Udi’s muffin tops ASAP!
Haha, Clever Cookie. CC. KK. I notice a trend sir!
um YES. i want these for breakfast. totally acceptable, right??
You know it is!
Don’t you love it when awesome things happen by accident? I’m super impatient when it comes to food. If dinner will take longer than 30 minutes, I’m probably not making it. Thank goodness for Trader Joe’s frozen meals!
YES. I just went and spent ages there but left successful!
These look great! I am super impatient when it comes to food, unless if it’s me doing the cooking and even then!
I often end up eating a full meal WHILE prepping!
Oh I love the idea of using cottage cheese because… #protein. Don’t worry, I’m still me and not going paleo/cross-fit, always fighting the good fight against hunger.
Go CrossFit. You know you want to.
I still need to try a class!
I love cottage cheese- Been eating it everyday here, you guys have the best full fat cottage cheese!
would you like us to assign someone to butter your muffin? well yes, and i would also like to assign someone to cream cheese it. but UDIS why must you be so egg filled!? i think i might have to go make your no-bake blueberry muffin energy bites and cream cheese them because you’re convincing me that living without these is simply not an option..
and speaking of impatient.. eating avocado rice cakes and wiping my hands on post-it notes at work right now.. (paper towels are too far) and have you ever burnt your face on reheated maple syrup? #skingraft
I have a Meredith twist on this 😉
OMG I WANT AVOCADO TOAST RIGHT NOW!!!!
I saw the title of this recipe and my jaw literally dropped. You once again, completely nailed it. IN LOVE. Cheesecake + Cookies made from muffin tops = hello dessert everynight. Brilliant as always!
Thanks so much, Serena!
What a smart idea putting cream cheese and muffin tops together! You are truly the King of No-Bake 🙂 I get super impatient waiting for ice cream to thaw… usually I just start eating it no matter how frozen it is!
Ohhhh I LOVE ice cream when it’s melted but froyo…that stuff melts too fast!
The impatient queen is knocking and wanting her title back- I am the worst when it comes to waiting for food :P. Eggs always turn into scrambles, tongue is burned on a daily basis, and parfaits are turned into why waits while I eat the constituting parts before they can make it into a bowl. Either that or I give up and completely forget the food I’m baking is still in the oven! Love anything cheese related so this will definitely be a must!
Please do, Niki- It’s delicious!
You had me at healthy.. and no bake.. and cheesecake.. and cookies. These look ridiculously good and easy to make! Can’t wait to try them
Please do- This is really easy and delicious! 🙂
These muffin tops seem like they would be much more acceptable to the muffin tops I see at the pool lately… #eww
LOL. No judgement!
Okay, you know I’d use the full fat, creamy cream cheese for these, right?! YUM. I love me some blueberry muffins, but any/all will do. Except for maybe the bran ones.
I LOVE full fat cottage cheese. SO EFFING GOOD. Seriously, the best thing about America.
Yes! The roof of my mouth is permanently burned because I refuse to wait for the cheese to cool! Impatient, I hear you. What a creative recipe- again! This looks great!
Thanks so much, Alex!
Cheesecake and cookies and no bake – this is the language of LOVE!
Thanks Kate! 😀
I’m inpatient if I’m really hungry. Then I just make PB&J. I’d rather eat than be creative. My favorite muffin is lemon poppyseed, but I’m not picky. I spread peanut butter on everything so the muffin is just a vehicle for that 😉
mm lemon poppyseed is something I need to try again!
Impatience is my middle name. Like why put three sweet potato’s worth of slices in the fridge when I can just eat them all right now?
omg. Cold roasted veggies are like crack. No wonder you have a fiber baby. Pop.
YUM! What a unique idea. Pinned!
I’m still dreaming of that cookie monster ice cream.