Cranberry Cheesecake Cookie Cups

Prep Time:25 minutes
Cook Time:15 minutes

Prep Time:25 minutes
Cook Time:15 minutes

INGREDIENTS
DIRECTIONS

INGREDIENTS

Cookie Cups
1/4 cup butter (vegan or regular), melted
1 cup brown sugar
1/4 teaspoon sea salt
1.5 tablespoon milk (regular or plant-based)
1 packed cup plain all purpose flour
1/4 tsp baking soda

Cheesecake Filling:
1 pack (approx. 225g) cream cheese (regular or vegan)
1/3 cup icing sugar, sifted
Zest of half a lemon
1/2 tbsp lemon juice
1 tsp vanilla extract
1/4 cup Ocean Spray® Whole Berry Cranberry Sauce
1/4 cup Ocean Spray® Craisins® 50% Less Sugar Dried Cranberries

DIRECTIONS

1. Preheat the oven to 180*C and lightly grease a large 6 hole muffin tray.

2. Add butter, sugar and salt into a large bowl and mix well. Add in the milk, and mix again until smooth. Add flour and baking soda, and mix well to form a cookie dough.

3. Divide your cookie dough into 6 even sized balls and pop into the muffin tray. Grease a small glass with butter, and press them into each muffin hole to create your cookie cups. Bake in the oven for 12 minutes or until lightly golden. Remove from oven and allow cookie cups to cool completely. (If the inside has risen too much, gently press down using a spoon.)

4. Meanwhile, add the cream cheese, icing sugar, lemon zest, lemon juice and vanilla into a bowl. Beat using a hand mixer or stand mixer until well combined. Add in the Ocean Spray(R) Whole Cranberry Sauce and beat on low or gently fold through with a spoon.

5. Once the cookie cups have cooled, pour the cream cheese mixture into each cookie cup. Add Ocean Spray Craisins 50% Less Sugar Dried Cranberries on top and refrigerate for 2 hours. Once set, decorate as desired and enjoy immediately!

Recipe by @thrivingonplants

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