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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/bo9i5N6CBDXFmKU7XXvv/9625c2c9a95c8079ba34a2fd6e3eae.jpeg "Mini cheesecake cookies")
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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Ingredients
number of servings
12
Dough
- 160 g oat flakes
- 125 g peanut butter
- 125 ml maple syrup
- salt
Filling
- 300 g Vegan spreadable cheese or coconut cream
- 125 ml Canned full-fat coconut milk
- 100 ml maple syrup
- ground vanilla
- 1 lemon peel
Topping
- 30 g bittersweet chocolate
- 1 tablespoon melted coconut oil
- fresh blueberries
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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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