Gluten-Free Cranberry Gingerbread Cookie Cheesecakes

IMG_2144.jpgAt the beginning of December I made some lovely cranberry linzer cookies for the Farmer’s Market. I had too much dough, though, and decided I should use it to make something else.

Cheesecake.

Instantly my mind went to cheesecake. I should use the cookie dough to make a cheesecake dough. And I could stick with the cranberry flavor for the filling.

These were easy to make and delicious. I personally like cranberry, my husband is not a fan, but he said he enjoyed these. He thought he was eating a cherry cheesecake. Light, airy and absolutely refreshing, with a holiday flavor classic.

Cranberry Gingerbread Cookie Cheesecakes

Gingerbread Cookie Dough

  • 1/3 cup almonds, toasted
  • 1/8 cup coconut sugar
  • 1/8 cup maple sugar
  • 1/2 cup butter, room temperature
  • 1 egg
  • 1 tbsp molasses
  • 1 3/4 cups almond flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tbsp ginger
  • 1/2 tsp cinnamon
  • 1/8 tsp cardamom

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