Healthy, Vegan Raspberry Cheesecake Cookie

Vegan (and healthy)Raspberry Cheesecake Cookies

Looking for a better-for-you dessert during festive occasions? This dessert pairs two classics—cookies and cheesecake—into a bite-size vegan sweet that’s perfect for a party or just a cozy holiday at home or anytime. Super easy to prepare and only 7 ingredients.

Makes 14 cookies

Ingredients

For the filling:

  • ½ cup raw cashews
  • 3 tbsp fresh squeezed (preferred) lemon juice
  • ½ tsp lemon zest or the zest of 1 lemon
  • 3 tbsp water
  • 2 tbsp pure (preferred) maple syrup

For the cookies:

  • 1 cup all-purpose unbleached flour (or coconut flour for GF)
  • ¼ tsp salt
  • ⅓ cup vegan butter, softened (I love Miyoko’s brand)
  • 3 tbsp maple syrup
  • ½ tsp vanilla extract
  • 14 fresh raspberries

Prep It!

  1. Soak the cashews in just-boiled water for 15 minutes. Drain and rinse them well.
  2. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  3. In a blender, blend the soaked cashews together with the lemon juice, lemon zest, water, and maple syrup until you have a smooth and creamy mixture. You might need to scrape the mixture down from the edges when blending to get everything smooth.
  4. To make the cookies, in a bowl, whisk together the flour and salt. Add the vegan butter, maple syrup, and vanilla extract and combine either with a wooden spoon, a spatula or with your hands into a smooth dough.
  5. Take 1 tablespoon (16 g) of the dough and roll it into a ball. Flatten it on the parchment paper and shape the cookie dough into a mini pie with edges. Fill the cookie with cashew cream, about 2 teaspoons (10 ml) per cookie.
  6. Repeat until you have all the cookies on the parchment paper. Bake the cookies in the oven for 15 minutes, or until the cashew cream is solid.
  7. Let the cookies cool on the parchment paper for 10 minutes before moving them onto a cooling rack.
  8. Place a fresh raspberry on each cookie. Store the cookies in an airtight container in the refrigerator for up to 3 days.

Reprinted from Fantastic Vegan Cookies by Tiina Strandberg

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