Holiday CBD Cheesecake Bites

Holiday CBD Cheesecake Bites

Scrumptious Cookies & Cream Cheesecake CBD Bites

Though the name of this dish is a mouthful, these little bites are just the perfect size! Despite their cheesecake name, these sweet snack balls are actually vegan and gluten-free, so no worries about your dietary preferences. Of course, if you aren’t a vegan, you can swap out ingredients like almond butter for the regular butter you already have in your fridge. If you like Oreos, you’ll love these delicious cheesecake bites – simply eat one or two per day to get a healthy serving of CBD. Serves: 14 You will need:

  • ½ cup almond flour
  • 4 tablespoons cacao powder
  • 1 teaspoon (gluten-free) baking powder
  • 1 flax egg (1 tablespoon of flax mixed with 3 tablespoons water)
  • 1 tablespoon coconut oil
  • 5 drops vanilla extract
  • ½ cup almond butter
  • 1 cup cream cheese (vegan of course!)
  • CBD oil


  1. Preheat the oven to 300˚F.
  2. Place the almond flour, cacao powder, baking powder and a pinch of salt into a mixing bowl, and combine well. Mix in the flax egg and coconut oil.
  3. Place this dough on a sheet of baking paper and scoop the mixture out of the bowl onto the paper, well spread-out. Press the dough into cookie shapes, about 1-2 inches wide.
  4. Transfer this to a baking tray and place in the oven; bake for 12-15 minutes until crispy. Then allow the cookie to cool – it should crisp up at it cools down.
  5. When the cookies are crispy, crumble them up into cookie crumbs in a bowl, and set this aside.
  6. Add the almond butter, cream cheese, and CBD oil to a mixing bowl and mix well.
  7. Fold in half of the crumbled cookies.
  8. Take a spoon – or an ice cream scoop is better – and scoop out the mixture one ball at a time. Drop the ball into the rest of the crumbled cookie mixture, and role to make sure the cheese is covered.
  9. Set the completed balls on another tray, and once you have them all, chill them in the freezer or fridge.
  10. Enjoy!

Pumpkin & Dark Chocolate CBD Cake Recipe


What is better than chocolate?  Dark chocolate with pumpkin… and cinnamon CBD.  This deliciously recipe is adapted from a recipe by Mel at Mel’s Kitchen Cafe. It’s definitely a holiday favorite dessert.


  • 1 cup of canned pumpkin puree
  • Half a cup of unsweetened applesauce
  • 1 and a quarter cups of all-purpose flour
  • 2 large eggs
  • Half a cup of light brown sugar
  • Half a cup of granulated sugar
  • 1 and a half teaspoons of ground cinnamon
  • 1 teaspoon of baking powder
  • Half a cup of organic dark chocolate broken down into bite-sized chunks
  • Half a teaspoon of ground ginger
  • Half a teaspoon of ground nutmeg
  • Half a teaspoon of The Mothers Best Cinnamon CBD organic oil
  • Half a teaspoon of baking soda
  • A quarter teaspoon of salt
  • One-eighth of a teaspoon of cloves


  1. Preheat oven to 325F.
  2. Lightly grease a 9×9-inch glass baking dish. Set to one side.
  3. In a large mixing bowl, whisk together the pumpkin puree, applesauce, brown sugar, granulated sugar and eggs until well combined.
  4. Add the all-purpose flour, baking powder, cinnamon, ginger, nutmeg, cloves, salt and CBD chocolate.
  5. Stir mixture until there are no dry streaks. Take care not to overmix, as this may result in a dry and dense cake, instead of the light and moist dessert we’re aiming for.
  6. Spread mixture evenly in the baking dish. Bake for 40 – 45 minutes. Insert a cake tester stick into the center of the cake to ensure it’s baked all the way through.
  7. Allow the cake to cool before slicing. Serve with vanilla ice cream.  For an extra special twist try adding a few drops of The Mothers Best Strawberry tincture on top.


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