Cookie Cheesecake Bites (Lactose Free!)
Welcome back to another delicious lactose free recipe. For this weeks recipe I wanted to do something that is quick and easy. It begins with a beautiful chocolate cookie base, filled with a creamy vanilla cheesecake and dipped in dark chocolate. These little cheesecakes are the perfect bites.   The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
  • Difficulty: Easy
  • Category:
Servings: 48 yield(s)
Prep Time: 150 mins
Cook Time: 10 mins
Total Time: 160 mins
Ingredients
    Chocolate Cookie Base
  • 1 cup Margarine (lactose free) (Brand Used - Nuttelex Original )
  • 1 cup Caster sugar
  • 1 Egg
  • 1 tsp Vanilla extract
  • 2 & 2/3 cup Plain flour
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Cocoa powder
    • Cheesecake Filling
  • 250 g Cream Cheese (lactose free) (Brand used - Liddells Full Cream)
  • 300 ml Cream (lactose free) (Brand used - Pauls Zymil)
  • 1/3 cup Caster sugar
  • 1 tsp Vanilla essence
  • 10 g Gelatine (powdered)
  • 1/3 cup Boiling water
    • Equipment
  • Baking trays
  • Baking paper
  • Mini muffin tray (24 capacity)
  • Small flower cookie cutter (it needs to be big enough to make a cookie that will fit in the holes to make a cup)
  • 8B piping tip
  • Piping bags
  • Sieve
  • Small bowl
  • Olive oil spray
Instructions
    Chocolate Cookie Base
  1. Place the margarine and sugar in a large bowl. Beat until light and fluffy.
  2. Add the egg and vanilla. Beat until well combined.
  3. Grab your sieve and sift the salt, flour and baking powder into the margarine mixture.
  4. Mix until the dough just comes together.
  5. Place the dough onto a very lightly floured surface.
  6. Grab the sieve and sift the cocoa onto the dough. Knead until completely smooth and well mixed.
  7. Cover with clingwrap and place the dough in the fridge for a hour to harden up.
  8. Grab the mini muffin tray and the flower cookie cutter. Grease the tray and preheat your oven to 180 degrees c.
  9. Use a floured rolling pin and roll the dough out so it is thin (1/2 a cm). Use a small flower cookie cutter to cut out some flower shaped cookies.
  10. Position each flower directly over the muffin holes.
  11. Use your finger and gently press into the centre of the flower to press it down into the hole. Press gently around the bottom to make sure it is flat against the bottom and sides.
  12. Continue cutting out the flowers and placing them into the muffin tin until all spots are filled. Wrap the leftover dough in clingwrap to use for a second batch.
  13. Pop them into the oven for 10 to 12 minutes until they are cooked.
  14. Remove the cookie dough shells and place onto a separate baking tray to cool down.
  15. Continue this process until you have used up all the dough.
    16. Cheesecake Filling
  16. In a large bowl add the cream cheese, cream, sugar and vanilla essence.
  17. Whisk until the mixture is completely smooth and light. This step is important to create a light and fluffy cheesecake.
  18. In a small bowl place the gelatine. Add the boiling water and mix thoroughly to prevent any large lumps of gelatine forming.
  19. Add this gelatine mixture to the cream cheese and mix thoroughly.
  20. Fit a piping bag with 8B tip. Spoon the cheesecake mixture into piping bag.
  21. Grab the tray on cookie shells. Pipe the cheesecake mixture into the shells until you have filled all of them.
  22. Place the tray in the fridge to set.
  23. To decorate feel free to dip the top of them into lactose free dark chocolate. My go to brand is Sweet William.
  24. Congratulations you have made perfect bite sized cookie cheesecakes.
  25. Serve, devour and enjoy.