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White Chocolate Ube Cheesecake Bites with Oreos

White Chocolate Ube Cheesecake Bites with Oreos

5 from 1 reviews

These white chocolate and ube mini cheesecakes add fun and colour to your dessert while keeping it deliciously dairy and gluten-free.

Ingredients

For the base

For the white chocolate layer

For the Ube layer

Instructions

  1. For the base add all ingredients to a food processor and blend until a sticky cookies dough forms.
  2. Press base into a square lined baking dish and set aside.
  3. For the white chocolate layer add all ingredients (except the Oreo chunks) to a high speed blender and blend until creamy and smooth.
  4. Once blended, add the Oreo pieces to the cream and mix well.
  5. Pour the white chocolate layer onto base, spread evenly and set aside.
  6. For the ube layer add all ingredients (except the Oreo chunks) to a high speed blender and blend until creamy and smooth.
  7. Once blended, add the Oreo pieces to the cream and mix well.
  8. Pour the ube layer onto base and spread evenly.
  9. Cover and place in the freezer for 6 hours or overnight.
  10. Slice and decorate once frozen and thaw for 30 minutes before serving.

Notes

Tip: I was able to find gluten- and high fructose corn syrup-free Oreos in the United States but am aware that they might not be available everywhere. If you cannot find them, feel free to leave them out or replace them with a gluten-free cookie of your choice.

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