Take your Noshu 98% Sugar Free Choc Chip Cookie Mix to the next level with these moreish cheesecake cookie cups. These decadent individual cups are perfect for special occasions and we are sure they’ll be a crowd pleaser!
MAKES: 12 cookie cups
You will need
1 x Noshu 98% Sugar Free Choc Chip Cookie Mix
1 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix
1 x 12 cup muffin tray
Digital kitchen scales
For the cups
300 g Noshu 98% Sugar Free Choc Chip Cookie Mix
45 g butter (melted)
1 tbsp water
For the cheesecake filling
150 g cream cheese
50 g vanilla or plain yoghurt
25 g Noshu Vanilla Frosting Mix
3 tsp vanilla essence
2 tsp lemon juice
Preheat oven to 120°C (110°C fan forced) and grease your muffin tray.
Place your cookie mix, melted butter, and water in a medium sized bowl and mix with a fork until combined. Using your hands, work the mixture until it comes together to form a smooth cookie dough. Press roughly 35 g of dough into each muffin cup to create a tart shell shape. Place the tray into the fridge for at least 30 minutes to allow the dough to chill (this will help the cups retain their shape).
Bake in the oven for 12 minutes. Remove and allow the cups to cool slightly in the tray for 10 minutes, but while they are still warm, carefully remove the shells from the tray. You may need to run a knife around the edges to loosen the cups.
Place your cream cheese in a large mixing bowl and beat with an electric mixer on medium speed until smooth.
Add your yoghurt, frosting mix, vanilla essence and lemon juice. Beat on high for 3 minutes until well combined and smooth.
Spoon or pipe your cheesecake filling into cooled cookie cups and refrigerate for 1 hour before serving. Enjoy!
Store refrigerated in an airtight container for up to 1 week.