White Chocolate Cheesecake Cookies
105 MIN PREP•15 MIN COOK•120 MIN TOTAL
24 SERVINGS
Cheesecake + cookies = amazing. Topped with a bit of milk chocolate and peanut butter, these cookies are the perfect pairing for a tall glass of Organic Valley® Milk.
105 MIN PREP•15 MIN COOK•120 MIN TOTAL
24 SERVINGS
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Ingredients
1 sleeve club crackers
⅛ teaspoon nutmeg
⅛ teaspoon cinnamon
pinch of sea salt
¼ cup + 4 tablespoons granulated sugar
1 cup white chocolate, chopped
3 tablespoons powdered sugar
¼ cup milk chocolate
¼ cup smooth peanut butter
Directions
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For the Bottom: Line cookie sheet with parchment paper and set greased ring mold on it.
In a double boiler, melt white chocolate.
In a separate bowl, crush crackers. Add 1/4 cup sugar, nutmeg, cinnamon and salt – mix well. Mix in butter.
Fold melted white chocolate into cracker mixture and mix until everything is coated.
Working quickly, while mixture is still warm, spoon into ring mold and press to flatten. Place in refrigerator to set.
For the Middle: While cookies are setting, blend cream cheese and 4 tablespoons sugar until smooth. In separate bowl, whip cream and powdered sugar until soft peaks will stand in the cream. Add whipped cream to cream cheese mixture and mix until smooth.
Top cooled cookies with approximately 1 tablespoon of cream cheese mixture and place back in refrigerator to cool.
For the Topping: In double boiler, combine equal parts milk chocolate and peanut butter and melt together.
Drizzle chocolate mixture over cream cheese on each cookie. Refrigerate again to allow chocolate to cool. Keep cool until ready to enjoy.
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