Strawberry cheesecake cookie cups

“When I think of summer, I think of fresh fruit, fragrant herbs and freshness. This recipe incorporates all of these elements into a beautiful little dessert!”

Strawberry cheesecake cookie cups Credit: Kitti Gould

• makes

  24

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Stream free On Demand

Brilliant Biscuits

Watch The Full Episode Here

G

Watch The Full Episode Here

G

Ingredients

• 100 g (½ cup) caster sugar
• 165 g (¾ cup firmly packed) brown sugar
• 1 tsp salt
• 115 g (½ cup) vegan butter, melted
• 1 egg equivalent replacer
• 185 g (1¼ cups) plain flour
• ½ tsp bicarbonate of soda
• 2 tbsp finely chopped basil, plus extra to garnish
• sliced fresh strawberries and freeze-dried strawberries (optional), to serve

Strawberry cheesecake filling

• 180 g (¾ cup) vegan cream cheese
• 60 ml (¼ cup) strawberry puree
• 1 tbsp caster sugar
• ½ tsp finely grated lemon zest

Chilling time: 1 hour

Instructions

1. Place the sugars, salt and melted butter in the bowl of a stand mixer fitted with the paddle attachment and beat until a smooth paste forms. Add the egg replacer and mix until well combined.
2. Sift in the flour and bicarbonate of soda, then fold the mixture with a spatula. Fold in the basil. Cover the bowl, then refrigerate the dough for 30 minutes or until cold. The longer the dough is rested, the more developed and deeper the flavours will be.
3. Preheat the oven to 180°C (fan-forced 160°C) Spray 2 mini muffin tins with cooking spray.
4. Use a tablespoon or small ice cream scoop, place heaped tablespoons of cold dough into the greased muffin tins. Press down lightly to flatten the dough into the cups. Bake for 12–15 minutes or until light golden and just cooked through. Remove from oven and immediately use a melon baller or a round measuring spoon to indent the centres to create a well in each cookie. Cool in the pans for 5 minutes, then use a small spatula or knife to remove cookies. Place on a wire rack to cool completely.
5. Meanwhile, for the filling, place all the ingredients in a bowl and stir to combine well.
6. To assemble, spoon the filling into each cookie cup and top with fresh and freeze-dried strawberries and basil.

 

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Brilliant Biscuits

Watch The Full Episode Here

G

Watch The Full Episode Here

G