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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!
Ingredients
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 dark chocolate
- 1 tbl melted coconut oil
- fresh blueberries
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Directions
In a food processor, combine the oats, salt, maple syrup and nut butter. Blend until obtaining a sticky dough.
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.
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.
Remove the foil from each cookie and place them on a wire rack.
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.
Decorate the finished cookies with fresh blueberries and serve.
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