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Mini cheesecake cookies

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

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
12

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.

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