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–+ servings

Cookie Dough Cheesecake Cups

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Prep Time: 10 minutes
Cook Time: 18 minutes
Servings: 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

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