Cheesecake cookies

I love food fusions, whether they combine cultural tastes such as Anglo-Indian dishes, bring together unusual tastes such as mustard and chicken fried rice or challenge the structure of two dishes as in Baked Alaska.

The pairing of hearty cookies and creamy cheesecake in this delightful recipe brings together two of my favorite foods,  and I dare you to stop at one of these mini marvels!

The two recipes are remarkably easy, and it is only when they come together that they result in a stunning taste and texture combo that will leave your mouth watering and your fingers reaching for another.  Luckily, their mini size lets you control the calories if you are watching your weight (and are strong enough to resist temptation!).

Mini Cheesecake Cookies
Ingredients
Base:

• 1 cup softened butter
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup rolled oats

Filling:

• 1 (8 ounce) package cream cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped until thick

Directions:

1. Preheat the oven to 350º F (or 175º C)
2. Cream the butter, sugar and brown sugar in a large bowl.
3. Add the eggs and vanilla and beat until the mixture in nice and smooth.
4. In a separate bowl, mix the flour, baking soda, baking powder, salt and most of the oats (hold back about 1/4 cup).
5. Add the mixture of dry ingredients to the creamed mixture and stir until it becomes a soft dough.
6. Drop teaspoonfuls of the dough into the remaining oats and toss them until they are lightly coated.
7. Place the cookie dough balls onto a lightly greased baking sheet and make a slight depression in the centre of each, using the back of a teaspoon.
8. Bake for 10-13 minutes or until lightly browned.
9. While the cookies are baking, prepare the cheesecake filling  by beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk the whipped cream into cream cheese mixture until smooth.
10. Allow the cookies to cool on wire rack before spooning the filling on top.
11. Store the cheesecake cookies in a sealed container in the fridge for two to three hours to allow the texture firm.  (This may feel like the longest wait of your life!)

I have tried other cheesecake recipes using traditional baked cheesecake filling which you bake along with the cookie bases, but this involves part baking the cookie base and then adding the filling, which doesn't always stay in place, so you have to use souffle tins or some kind of mould to hold it all in shape.

The above recipe, although cheating, is much easier and faster.  For added variety,  you could spoon any type of fruit topping onto the cookies, or use cocoa powder in the cookies, sprinkle them with chocolate chips and drizzle caramel over them for a turtle effect.

Get creative and come up with your own cheesecake cookie combo!