Cookie Dough Cheesecake Cups
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Two of your favorite desserts in one! A butter soft cookie base, a creamy high protein cheesecake center, and an edible cookie dough topping.
Gluten free and refined sugar free!
Serves: 10
Ingredients
Cookie layer
- 4 Tbsp Cashew Butter, Unsweetened, or peanut butter*
- 5 Tbsp Pure Maple Syrup, or date syrup
- 2 Tbsp Almond Milk
- 1 tsp Pure Vanilla Extract
- 1 1/4 cup Almond Flour
- 1/4 cup Vanilla Protein Powder, **
- 1/3 cup Mini Chocolate Chips, Semi-Sweet
Cheesecake layer
- 8 oz Cream Cheese, Full Fat
- 1/3 cup Plain Greek Yogurt
- 1 whole Egg
- 1/4 cup Granular Sugar Substitute – Swerve, Or organic cane sugar
- 1 tsp Pure Vanilla Extract
Process
- Mix wet cookie dough ingredients together, then fold in almond flour and combine. Fold in choc chips
- Press about 1tbsp cookie dough down into bottom of 10 cupcake liners and place in the freezer
- Save extra cookie dough to roll into mini balls for topping. Store this in the fridge until ready to use
- Make cheesecake filling by whipping cream cheese and yogurt together. Add in egg, sugar, and vanilla and whip again until smooth
- Pour 2-3 tbsp overtop cookie base
- Bake at 350 for 18-19min
- Allow to cool, then place in fridge for cheesecake to set at least 3 hours
- Remove from fridge and drizzle with melted chocolate and mini dough balls!
Notes
Can sub the cashew butter for peanut butter but a peanut butter cookie taste (my preferred method), or even butter instead of cashew butter for a buttery cookie can omit the vanilla protein completely but decrease the maple syrup to 3 tbsp instead of 5
Ingredients
Cookie layer
- 4 Tbsp Cashew Butter Unsweetened, or peanut butter*
- 5 Tbsp Pure Maple Syrup or date syrup
- 2 Tbsp Almond Milk
- 1 tsp Pure Vanilla Extract
- 1 1/4 cup Almond Flour
- 1/4 cup Vanilla Protein Powder **
- 1/3 cup Mini Chocolate Chips Semi-Sweet
Cheesecake layer
- 8 oz Cream Cheese Full Fat
- 1/3 cup Plain Greek Yogurt
- 1 whole Egg
- 1/4 cup Granular Sugar Substitute – Swerve Or organic cane sugar
- 1 tsp Pure Vanilla Extract
Instructions
- Mix wet cookie dough ingredients together, then fold in almond flour and combine. Fold in choc chips
- Press about 1tbsp cookie dough down into bottom of 10 cupcake liners and place in the freezer
- Save extra cookie dough to roll into mini balls for topping. Store this in the fridge until ready to use
- Make cheesecake filling by whipping cream cheese and yogurt together. Add in egg, sugar, and vanilla and whip again until smooth
- Pour 2-3 tbsp overtop cookie base
- Bake at 350 for 18-19min
- Allow to cool, then place in fridge for cheesecake to set at least 3 hours
- Remove from fridge and drizzle with melted chocolate and mini dough balls!
Notes
Can sub the cashew butter for peanut butter but a peanut butter cookie taste (my preferred method), or even butter instead of cashew butter for a buttery cookie can omit the vanilla protein completely but decrease the maple syrup to 3 tbsp instead of 5