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Santa Cheesecake Bites

Prep Time: 20 minutes

Cook Time: 7-9 minutes

Servings: 12



12 small CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)
Coconut oil spray, as needed
½ cup sugar, or sugar alternative


For the Cheesecake Filling

16 ounces cream cheese, room temperature
1 cup sour cream, room temperature
½ cup powdered monk fruit sweetener
2 teaspoons pure vanilla extract
1 teaspoon lemon zest
¼ teaspoon kosher salt


For Finishing

12 fresh strawberries
Whipped cream



  1. Preheat oven to 350°F. Lightly coat the back of a 12-cup muffin tins with cooking spray. Set aside.
  2. To a shallow dish, add sugar or sugar alternative.
  3. Spray coconut oil on both sides of each Crepini.
  4. Dip each side in the sugar.
  5. Lay each Crepini over the top of a muffin cavity.
  6. Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven, take off the muffin tins, and let cool before assembly.
  7. To a stand mixer fitted with the whip attachment, add the cream cheese, sour cream, sweetener, vanilla, lemon zest, and salt. Whip until light and creamy.
  8. Evenly divide cheesecake filling between Crepini cups.
  9. Cut a flat top off of each strawberry. Lay flat side down over the top of each Crepini cup.
  10. Pipe a small amount of whipped cream along the base, and finish with a small amount on the top of the strawberry to create a hat.