Cherry Cheesecake Cookies {Vegan}
These soft, chewy cookies have the texture of cheesecake. Rolled in our homemade graham crackers and topped with cherries, these cookies are sure to be a holiday favorite!
Ingredients
- 3/4 C plus 2 Tbl All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 package 4 oz. Vegan Cream Cheese
- 1/2 C plus 1 Tbl Vegan Butter such as Earth Balance, softened
- 1/3 C plus 1 Tbl Vegan Sugar
- 1/8 C Silken Tofu blended until smooth
- 1/2 tsp Vanilla Extract
- 1/4 C Graham Cracker Crumbs get our homemade recipe for graham crackers
- 1 20 oz. Can of Cherry Pie Filling drained
Instructions
- Combine flour, baking powder and salt in a bowl. Set aside.
- In the bowl of an electric mixer, cream the cream cheese, butter and sugar until smooth and creamy on medium speed, about 2 minutes. Add tofu and vanilla. Mix until incorporated. Reduce speed to low and add flour mixture. Mix until just combined. Divide dough in half and wrap in plastic wrap. Chill for 2 hours or until firm.
- Preheat oven to 350 degrees.
- In a food processor, place the graham crackers and pulse until uniform crumbs.
- On a silpat or parchment lined baking sheet, working with one half of the dough (keeping the other chilled), using a 1-1/2" scoop, roll balls into graham cracker crumbs. Place directly on the cookie sheet. This is a very soft dough and should be handled as little as possible.
- Using a rounded tablespoon, create and indentation in each ball. Place 3 cherries into each indentation. The cookies will spread so place about 2" apart. Bake for 12-14 minutes, rotating the tray halfway through the baking time.
- Cool for 10 minutes and if desired, using a round biscuit cutter, cut cookies to make them more uniform in size. Transfer to a wire rack to cool completely.
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