Mini Cheesecake Cookie
Super Easy
Cookie cups are super easy to make at home
Ingredients
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4 ounces Cream Cheese
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8 tablespoons Sugar
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1/8 teaspoon Kosher Salt
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yolk (75 g) Egg
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350 g all purpose gluten free flour
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1.5 teaspoons xanthan gum
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1/2 teaspoon baking powder
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8 tablespoons Butter
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3 tablespoons (63 g) Honey
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1/2 teaspoon pure vanilla extract
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half-teaspoonful Wateras necessary
Directions
What is Mini Cheesecake Cookie Recipe and how to Make it?
Food when served miniature sized becomes more fun. Mini cheesecake cups are nowhere exceptions! It has simple cheesecake filling served in mini cookie cups which is very delicious and can satiate your tooth cravings. These cheesecake cookie cups are super easy to make at home and are perfect for a small gathering or house warming party. We are sure that no one can resist this cookies recipe.
Tips to Make A Mini Cheesecake Cookie
- You can skip the xanthan gum in your recipe if you want. It just prevents the cookies from spreading.
Start by preheating your oven to 350°F. Take a 24-well miniature muffin tin and grease it lightly using cooking spray. Set aside.
To make the filling, take a medium-size bowl, add cream cheese, sugar, and salt into and beat with a hand mixer until it turns light and fluffy. After that, add egg yolk in the mixture and whisk it well. Keep it aside.
Another step is to make the cookie dough. Take a large bowl and add flour, xanthan gum, baking powder, salt, and sugar in it and mix well using a mixer. Prevent lumps and add brown sugar and mix.
While creating a well in the center of these dry ingredients, combine butter, vanilla extract, egg yolks, honey and whisk all the ingredients thoroughly.
Scoop the prepared dough into small mounds, roll each one to form a ball using your palms. Place each ball one by one into miniature muffin tin. And gently press in the center of each dough ball to form indentations.
Also, thin the sides from the edges to form small cups. Fill each of the wells with the cheesecake filling using mini ice cream scoop. repeat the process with all the dough balls and fill them with cheesecake filling.
Transfer this miniature in a preheated oven and bake for 12 minutes until the cups are cooked and cheesecake is set. Do not overbake.
Once cooked, remove it from the oven and allow it to cool for 10 minutes. Extract the cups out using a toothpick and transfer them onto a plate. Refrigerate the cookie cups for 30 minutes.
Drizzle with melted chocolate and serve.
Ingredients
| 4 ounces Cream Cheese | |
| 8 tablespoons Sugar | |
| 1/8 teaspoon Kosher Salt | |
| yolk (75 g) Egg | |
| 350 g all purpose gluten free flour | |
| 1.5 teaspoons xanthan gum | |
| 1/2 teaspoon baking powder | |
| 8 tablespoons Butter | |
| 3 tablespoons (63 g) Honey | |
| 1/2 teaspoon pure vanilla extract | |
| half-teaspoonful Water |
