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Mini cheesecake cookies

Name: Mini cheesecake cookies
Prep time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 160 g oat flakes; 125 g peanut butter; 125 ml maple syrup; salt; 300 g Vegan spreadable cheese or coconut cream; 125 ml Canned full-fat coconut milk; 100 ml maple syrup; ground vanilla; 1 lemon peel; 30 g bittersweet chocolate; 1 tablespoon melted coconut oil; fresh blueberries

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These delicious mini cheesecake cookies are full of creamy, slightly sweet, pleasantly lemony flavour and drizzled with dark chocolate. Don't miss them!

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The recipe can be found in this article

Who doesn’t love cheesecake? Find the best cheesecake recipes for any occasion right here.

Ingredients

number of servings

Dough

160 g oat flakes Added to
125 g peanut butter Added to
125 ml maple syrup Added to
salt Added to

Filling

300 g Vegan spreadable cheese or coconut cream Added to
125 ml Canned full-fat coconut milk Added to
100 ml maple syrup Added to
ground vanilla Added to
1 lemon peel Added to

Topping

30 g bittersweet chocolate Added to
1 tablespoon melted coconut oil Added to
fresh blueberries Added to

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Directions

60 min.

1. Step

In a food processor, combine the oats, salt, maple syrup and nut butter. Blend until obtaining a sticky dough.

2. Step

Line a muffin tin with baking paper or foil. Add 1 tablespoon of batter to the bottom of the tin, press firmly and align. Bake for 15 minutes in a 160°C preheated oven. Then, leave to cool completely.

3. Step

In a bowl, mix all the ingredients for the filling until obtaining a smooth mix. Pour the filling over the top of each baked cookie, all the way to the top. Place in the freezer for 1 hour.

4. Step

Remove the foil from each cookie and place them on a wire rack.

5. Step

Melt the dark chocolate and mix it with the coconut oil. Spoon the dark chocolate over the cookies and place them in the refrigerator for at least 1 hour.

6. Step

Decorate the finished cookies with fresh blueberries and serve.

6 October 2022

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