Combining two classic desserts into one delicious cheesecake bite with a double layer of chocolate chip cookie dough and a luscious brownie topping!

Combining two classic desserts with a double layer of chocolate chip cookie dough and a luscious brownie topping!

Since we have been in Spain, my husband who never eats dessert out anymore, has been eyeing these chocolate cheesecakes they have here!  I have to avoid going into the bakeries and sweet shops here because they smell like butter and everything simply amazing!  I keep telling him to splurge and get one but he keeps declining saying “that has flour and sugar.” Seriously, can he be any cuter?!

So, for Valentine’s day I decided to combine two of his favorite desserts into one—meet the chocolate chip cookie brownie cheesecake.  Yes, that is a mouthful to say but even a better mouthful to eat!

I still can’t quite figure out our Spanish oven here, every time I bake something it turns out brown, despite baking it for way less time than normal!  So rather than burning dessert for Valentine’s Day, I went with a no-bake option and quite literally am obsessed with these scrumptious little cheesecakes!

…and because I love you all, I created a mascarpone option (my personal favorite) as well as a dairy-free option for those that need it!  The mascarpone option will be a bit more fluffy, but both are equally delicious!

These chocolate chip cookie brownie cheesecakes are naturally grain and gluten free as well as very low in added sweetners! So a healthier alternative to your traditional sugar-filled Valentine’s treats!

What are you all making for Valentine’s day?!  I think I am going to make Chicken Alfredo, as it has become our favorite meal recently to make together.  I also keep eyeing my vanilla been berry stuffed cheesecake bites from last year’s Valentine’s creation. Oh decisions decisions…

PS…be sure you are on my “Beauty” newsletter, because there is something special coming to you all for Valentine’s Day ONLY!

Gluten-Free Chocolate Chip Cookie Brownie Cheesecake

makes 6-4 inch tarts or one large 11 inch tart |

Chocolate Chip Cookie Dough Crust

• 2 cups raw cashew pieces
• 1 cup raw pecan pieces/halves
• 1/4 cup collagen peptides*
• 1/4 cup coconut oil
• 2 tbsp butter or ghee, softened
• 2 tbsp raw honey
• 1 tsp pure vanilla extract
• 1/4 cup mini chocolate chips

coconut oil for brushing pans

Creamy Brownie Filling

• 8 oz mascarpone cheese, softened
• 1 cup heavy whipping cream
• 2 tbsp raw honey
• 1/2 cup raw cacao powder

Dairy Free Brownie Filling

• 2 tbsp raw honey
• 1 tsp grass-fed gelatin
• 2 cups full-fat, unsweetened coconut milk
• 1/2 cup raw cacao powder

*There is no direct substitute for collagen, and you can make it without, but your dough will be a bit more oily.

Directions

• Add the cashews and pecans to the bowl of a food processor.  Pulse several times to a flour like consistency.  Add the collagen peptides and pulse once or twice to combine.  Add the coconut oil, butter or ghee, raw honey and vanilla extract and blend until a smooth ball of dough forms.  Add the chocolate chips and use a spoon or spatula to combine them into the dough.
• Brush 6-4 inch tart pans or one 11 inch tart pan with removable bottoms with coconut oil (you can also use one large 10 inch tart pan).
• Divide the dough among the tart pans and use your fingers to press firmly into the bottoms and up the sides.
• If making the mascarpone filling: add all ingredients to a large mixing bowl and use a hand mixer to blend until soft peaks begins to form.
• If making the dairy-free filling, add the honey to a small sauce pan and heat on low for several minutes, sprinkle in the gelatin and continue heating and stirring until the gelatin dissolves.  Add the coconut milk, raw cacao powder and honey mixture to a large mixing bowl and use a hand mixer to blend until soft peaks begins to form.
• Divide the filling among the tarts and use a small spatula or butter knife to smooth out the tops.
• Chill for 2 hours before serving.
• Dust with cacao powder and chocolate chips.

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