Cranberry Strawberry Cream Cheese Tartlets  


These amazing little cream cheese tartlets are the perfect dessert for the holidays or any day you need a little treat. The tartness from the cranberries perfectly compliments the sweet cream cheese layer and cookie crumb crust making them irresistible. They are little but oh so big on flavor. 


Crust Recipe:

2 cups Annie’s organic cinnamon Bunny Grahams - these contain honey and are not 100% vegan. Feel free to substitute a Vegan cinnamon graham cracker instead.

4 tablespoons extra virgin coconut oil

Place bunnies in food processor and process until small crumbs. Add coconut oil and process until mixture begins to stick together.

Arrange 12 cupcake papers in a cupcake pan. Spoon equal amounts of graham cracker crumbs into each cup and push down with a spoon.

Cream Cheese Recipe:

1 8 oz container plain Tofutti Better than Cream Cheese 

4 tablespoons organic sugar

2 teaspoons pure vanilla

Place all ingredients in mixing bowl and whip with a mixer or hand-held electric whisk until light and fluffy. Spoon equal amount over graham cracker crust. 

Cherry Apple Cranberry Sauce Recipe

1 cup fresh cranberries, washed 

2 sweet apples, peeled and diced

1 cup frozen strawberries 

1-2 Tablespoons pure maple syrup

Mix all ingredients in a small saucepan and simmer about 15 minutes. Mash with potato masher and add one tablespoon of chia seeds to thicken. Let cool and refrigerate until ready to use.

Spoon equal amounts on top of cream cheese layer and refrigerate until ready to eat.