So the other day, I was doodling on a piece of paper this idea for a dessert I had. It was going to be a miniature cheesecake on a shortbread cookie base. I went at it, and after a few attempts, I’ve finally got a recipe!
Vegan Cheesecake Cookies
Makes six large cookies. About 450 calories per cookie.
Shortbread Cookie Base
- 1/2 Cup Cornstarch
- 1/2 Cup Icing Sugar
- 1 Cup Flour
- 3/4 Cup Vegan Butter (eg. Earth Balance)
- Set the oven to 300F.
- Mix the dry ingredients together.
- Add in the softened butter until a dough forms.
- Roll out a sheet of wax paper and place on working surface.
- Take out a big ball of dough and place on the wax sheet. Then lay a second sheet of wax paper on top of the dough.
- Roll over the dough and sheets with a rolling pin. You want the dough to be a centimeter thick.
- Cut out the dough in a circle (you can use an upside down glass), and place on cookie sheet.
- Put another ball of dough on the wax paper. Lay the second sheet of wax paper on top, and roll over it again – just like before. Also just like before, you want it to be a centimeter thick, and you want to cut out the cookie shape.
- With this second cookie, you’re going to cut out a smaller circle in its center. So now you have two circles. Take the outer one, and lay it on top of your cookie on the baking sheet – making a rim for the “crust”.
- Repeat steps 5 to 9 until no more dough remains.
- Bake for ten minutes. Prepare the topping during this baking time.
- 1/2 Container Vegan Cream Cheese (eg. Tofutti)
- 3 Tbsp Sugar
- 2 Tbsp Water
- 1 Tsp Vanilla
- Pinch Salt
- Set the oven to 350F.
- Use a mixer or whatnot to blend cream cheese until softened.
- Add in sugar, vanilla, salt, and water.
- Blend thoroughly.
- Pour with a spoon in the center of the cookies.
- Bake for 30 minutes, until topping becomes golden brown.
- Let cool. Then refrigerate if they aren’t going to be served immediately.
- Vegan Whipping Cream (eg. Soy Whip)
- Once the cookies are cool, add the whipping cream.
I did half the quantity of topping, and it was still tons! I think next time I might even go for half that. But otherwise, this was a real success. I kind of wish there was a greater filling to cookie ratio, but I’m not too sure how I’d go pulling that off without having it crumble under its own weight or be unwieldy. Nevertheless – delicious.