Cookie Dough Cheesecake Cups! (Edit recipe)

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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!

PREP TIME

10 minutes

COOK TIME

18 minutes

INGREDIENTS

14

Serves: 10

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Ingredients

Cookie layer

Cheesecake layer

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Mix wet cookie dough ingredients together, then fold in almond flour and combine. Fold in choc chips
  2. Press about 1tbsp cookie dough down into bottom of 10 cupcake liners and place in the freezer
  3. Save extra cookie dough to roll into mini balls for topping. Store this in the fridge until ready to use
  4. Make cheesecake filling by whipping cream cheese and yogurt together. Add in egg, sugar, and vanilla and whip again until smooth
  5. Pour 2-3 tbsp overtop cookie base
  6. Bake at 350 for 18-19min
  7. Allow to cool, then place in fridge for cheesecake to set at least 3 hours
  8. 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

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My Notes:

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:199
Fat:12 g
Carbohydrates:16 g
Protein:8 g
Cholesterol:1 g
Sodium:47 mg
Fiber:1 g
Sugars:11 g
Sugar Alcohol:0 g
Calculated per serving.
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