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@Why choose? Have both a cookie and some cheesecake with each bite. To top it off, the toffee bits provide a flavor reminiscent of creme brûlée.
Hope you had a blessed Thanksgiving with loved ones. I actually went on a blog/social media fast all last week in an effort to fully live in the moment and take time to reflect and truly appreciate all the things I have to be thankful for. And I’m so glad I did. As a blogger, engaging in social media is like breathing. It is so habitual that sometimes I forget how much time I spend away from developing and nurturing personal relationships with those around me. However, it’s provided an avenue to make so many wonderful connections and friendships virtually that would have otherwise not been possible. I simply haven’t been able to discover that perfect balance. I don’t know if I ever will.
One of my favorite spots in Austin – Pennybacker Bridge Overlook
This past week, rather than feeling obligated to snap a photo of my plate of food while dining out just so that I could share it on Instagram, I ate while it was still piping hot, savoring every bite. My index finger wasn’t scrolling through a gallery of images while going to and from places with the Hungryman. It turns out a lot of bonding can occur right in the passenger seat of a car. I was reminded that those little, quiet moments in life can be really meaningful and worthwhile. It’s a shame that they get so easily overlooked in the busyness of life. It sure felt amazing to be present, and just as Kara described, I felt alive and loved.
While I often get scared and feel pressured to keep my blog alive and make it grow, I have to remind myself that my purpose in blogging isn’t just about increasing my followers, daily visitors, etc. Gosh…it’s so easy to get bogged down by the numbers game, and just thinking about it brings two words to mind – not sustainable. So needless to say, I thoroughly enjoyed my time unplugging and am now feeling quite refreshed. I think I’m going to make this part of my routine (perhaps every 3-4 months) to keep my passion burning.
I also had more time than usual to make an even greater mess in the kitchen. It’s the best and most therapeutic kind of mess there is..until cleanup time that is. My sweet tooth hit me like a stampeding bull so I flipped through the pages of Dessert Mashups, a cookbook by Dorothy from Crazy for Crust (Disclaimer: While I received a free copy of the cookbook, the opinions and thoughts expressed here are 100% my own), looking for something to quench the craving. The cookbook is full of delicious two-in-one sweet treat recipes, such as pumpkin cheesecake french toast, S’more cookies, sconuts… I chose to start with this oatmeal cookie cheesecake bar. Ingenious!
Although I was hesitant about tweaking such a novel recipe, I couldn’t resist and I once again find myself presenting my healthier adaptation. The cookie dough is similar to the one I used for my no bake pumpkin and raisin peanut butter cups except it’s not as sticky. Also, this cookie is naturally sweetened with maple syrup and uses coconut oil instead of butter.
Divide the dough evenly into 12 balls and press them down into a greased muffin pan. Using a stand mixer, cream together all the ingredients for the cheesecake portion. Try to get as many of the lumps out as possible. Spoon the mixture on top of the cookie dough and bake in the oven for about 20-25 minutes or until the top bounces back to a light touch. Immediately, sprinkle the toffee bits on top for texture as well as a creme brûlée-esque flavor profile.
Just like that, you can enjoy a cookie and cheesecake at the same time ;). The cookie is dense and slightly chewy at the same time while the cheesecake provides a complementary smooth, creamy texture as well as a bit of tart to tickle the tastebuds. And of course the crunchiness and toasted sweetness of the toffee bits..mmm… I’ll tell you that toffee is one of my favorite add-ons esp. in froyo. So the next time you find yourself stuck choosing between a cookie and some cake or your sweet tooth is plain out of control, make this no-fuss healthier, gluten-free 2-in-1 treat!
Gluten Free PB Oatmeal Cookie Cheesecake Cups
Ingredients
- Cookie
- 1 1/2 cups gluten free oats, to make flour
- 1 cup gluten free oats
- 1/4 cup peanut butter
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Cheesecake
- 8 ounces cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup toffee bits
Instructions
- For the cookie
- Preheat oven to 350F. Spray a mini muffin tin with cooking spray.
- Add 1 1/2 cups oats to food processor or high-speed blender (I used a Vitamix), and blend until it turns into flour. Use your fingers to break any clumps. Pour into a medium bowl. Add the rest of the ingredients to the bowl and use your hands to form into a dough. Divide into 12 equal-sized balls. Place individual balls into the cups and press down until evenly spread.
- For the cheesecake
- Using a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Mix in sugar, vanilla extract, and egg and beat again until smooth (Try to get all the lumps out, but some may remain). Pour and spread over each cookie layer.
- Bake for 20-25 minutes, until the top bounces back to a light touch. Immediately after removing from the oven, sprinkle the toffee bits evenly across the top. Let cool completely and store in the refrigerator in a sealed container until ready to serve.
Nutrition
So glad you took a much deserved break! I think that’s such a smart thing to do every few months or so. These bites look incredible!
Thanks, Rachael! I can’t wait to talk to you soon ;).
Thanks for the reminder of not getting caught up in the blogging numbers game. I also took a break from my blog last week which was quite refreshing. Of course, I’m happy to be back at it today 🙂 This recipe looks delicious. Seriously, what’s better than cheesecake AND cookies???
It is such a debilitating game, isn’t it? that’s why I think taking a break every now and then is important..helps keep things in perspective. And yes, I’m really happy too ;).
I have a huge problem with unplugging from social media, which feels weird because I didn’t have this problem before I started blogging. I just posted a photo of my breakfast. Hopefully, I’ll find some time to unplug while I’m traveling later this month!
Also, these cheesecakes look might fabulous. Care to make some here??
Haha before I started blogging, I was on one social media, Facebook. I vowed to never join Twitter..and here I am with 4+ accounts. Ooh where are you going? Have fun!! As for these cups, I will if you promise to make me your coconut chocolate thumbprints 😉
Thank you for sharing this post, Min! I just said to myself yesterday how I need to unplug for a day or two very soon. Social media can bring on some serious anxiety for me and as a person who already has anxiety, the two don’t mesh well. It’s so nice to just be “in the moment”. But I agree, I am SO thankful for virtual friendships! And that recipe looks amazing!!!
Alanna, I can completely relate to your feelings. Yes, it can def be a source of incredible anxiety. I say you should go for it! You’ll def be glad you did ;).
Love this Min! and love you 😉
It’s so important to remember to enjoy moments, our food, etc. instead of always “staying connected”
Hope your last week in school goes well!!!! xxoo
Aww thanks, Meme! You remembered! Yes..cannot wait to be done..the end is so so close.
Such a great reminder post – I took off several days too and it was a nice refresher for sure. And this recipe – there’s a little something for everyone here – yummy!!
It is so good for our soul, don’t you think? I’m glad you’re feeling recharged! Hope you have a lovely week 😉
It sounds like you had a wonderful “break” Min! I agree-it’s so nice to step back from all the social media every now and then 🙂 These cheesecake cups look divine! I am pinning for later-much later since I have eaten well over my fair share of desserts this past week between Thanksgiving and my b-day. Well, maybe a break until this weekend 🙂 Have a fabulous week!
Yes, it was lovely while it lasted, and now I’m back with a vengeance ;). Happy belated birthday to you!! I can’t wait for you to try this! Hope you have a wonderful week as well!
Beautifully written post Min. I’m so glad you got the opportunity to unplug. When I’ve done it in the past, it really is so refreshing. You’ve motivated me to do it again soon. Needless to say, your dessert looks ridiculously good!
Yes, I found myself really motivated to engage in social media today. The mini break did wonders for me ;).
So glad you took some time to unplug over the holiday!! These cheesecake cups look AMAZING.
Thanks, Kara! These treats def satisfied my sweet tooth last week 😉
We all need to unplug and I am so glad I did over the holiday too! It is so much more important to savor our time with family!
I’m glad you got to enjoy personal time with your loved ones! I’m sure you feel quite refreshed too, no? 😉