Today I am excited to share a recipe using Lucy's Cookies. These are my daughters all time favorite store bought cookie. They are Gluten Free, Vegan, No Peanuts, and No Tree Nuts. They have a Dedicated Bakery. Their Ingredients are Tested. They have O g Trans Fat, O mg Cholesterol, Non-GMO, and All Natural. So if you are going to have a treat, this is about as healthy as you can get! They have so many yummy flavors like Chocolate Chip, Maple Bliss, Ginger Snap, Chocolate, Cinnamon Thin, Oatmeal, and Sugar... there is something for everyone! You can find their products at Whole Foods, Jewel Fresh Market, Safeway, Vons, and more! Find out more about them here: http://www.drlucys.com/.
While these cookies are scrumptious just by themselves. I always like to create something with products. Since it was my husbands birthday, and he loves cheesecake, I decided to make him a cheesecake cookie using Lucy's Cinnamon Thin cookies.
They turned out amazing!
Gluten-Free Cinnamon Thin Cheesecake Cookies
Makes 6 Cookies
12 lucy's Cinnamon Thin Cookies
8 ounces cream cheese
1/4 cup sugar
1/2 tsp vanilla
Preheat oven to 300°.
In a mixing bowl, add cream cheese, vanilla, sugar and eggs.
Beat until light and fluffy.
Place cupcake liners in a muffin tin. place one of lucy's cinnamon thins in the bottom of each liner.
Divide the cheesecake batter between the 6 cups on top of the cookies.
Bake for 40 minutes.
Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall. Top with a second cinnamon thin.
Refrigerate for at least 2 hours before serving.
One egg or two eggs? Recipe says one, picture and directions look like two?ReplyDelete
One. I doubled the recipe.ReplyDelete
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What a clever way to use a cookie as the crust. I need to try this idea. I also need to make cheesecake that is baked... I always make no bakes.ReplyDelete