Cherry Cheesecake Cookies
- 125 gmsDigestive biscuit
- 125 gmsFlour
- 1 tspBaking powder
- 300 gmsDlecta Unsalted butter
- 200 gmsBrown sugar
- 225 gmsDlecta Cream Cheese
- 50 gmsGranulated sugar
- 1/2 tspVanilla extract
- 30 gmsCherry pie filling
Preheat the oven to 180°C. Line baking sheets with parchment paper or silicone baking mats.
In a large bowl, whisk together the biscuit crumbs, flour and baking powder.
In another bowl,beat together butter and brown sugar until light and fluffy, about 2 minutes.
Add the egg white and beat until well combined.
Stir biscuit crumbs mixture into butter mixture.
In another bowl, beat together the cream cheese and granulated sugar. Add in egg yolk and vanilla and mix until smooth
Using a medium cookie scoop (about 2 tablespoons), scoop out the cookie dough and place on prepared baking sheets.
Flatten slightly, pressing your thumb or a round measuring teaspoon into the center of the ball to create a small bowl shape.Repeat with the remaining dough.
Spoon or pipe the cream cheese mixture into the indents of the cookies.
Bake in preheated oven for 12 minutes or until the filling is barely set and the cookies are lightly golden.
Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
Spoon cherry pie filling onto cooled cookies just before serving.