Ingredients-
Cookie Cups:
1 ¼ cup of sugar
1 stick of unsalted butter
1 egg
1 tsp of vanilla extract
1 ¾ cup of gluten free flour
½ cup of almond flour
½ tsp of baking powder
¼ tsp of salt
*add water if needed*
Strawberry Cheesecake Filling:
1 pkg. (8 oz.) of cream cheese, softened
1 cup of powdered sugar
1 tsp of vanilla extract
1 cup of fresh strawberries
Directions-
Cookie Cups:
Step 1: Preheat the oven to 350°F and prepare a greased 24 cup mini muffin tin.
Step 2: Mix all ingredients into a bowl and gradually add water until dough forms.
Step 3: Roll dough into small balls and press into the muffin pan holes.
Step 4: Bake for 15-20 minutes.
Step 5: After taking the cookies out of the oven, immediately make the indent to form the cup and let cool.
Strawberry Cheesecake Filling:
Step 1: Mix cream cheese, powdered sugar and vanilla in a bowl on medium speed.
Step 2: Dice ½ cup of strawberries and fold it into cream cheese mixture.
Step 3: Scoop cheesecake filling into the cookie cups.
Step 4: Slice remains strawberries and place on top of the cheesecake cups, then enjoy!
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