Cheesecake, Cookies, and Chocolate. What more could you ask for? Might I add that Ginny Bakes' cookies are not only DELICIOUS, but are made with top notch organic ingredients, all of which you can pronouce. Finally a dessert that tastes indulgent, but is still packed with protein and whole food ingredients. Nailed it.
The Ginny Bakes company was so kind as to send me a sample package of all of their goodies. You should've seen me when the package arrived. You fellow foodies will know this feeling of excitement. As soon as I opened the box, ideas of recipes began to surface. So many possibilities! After brainstorming with my mom, I finally decided to try and make my own cheesecake cookie sandwiches.
I made a few changes to the traditional cheesecake recipe: using both greek yogurt cream cheese and greek yogurt to add to the protein content and using dates to naturally sweeten them. Even with these changes, these cheesecakes are so rich and creamy, you would never be able to tell that they are made lighter.
Ginny Bakes Cookie Cheesecakes:
Ingredients
-8 oz. block of greek yogurt cream cheese (room temperature)
-3/4 cup greek yogurt (2% works best here)
-1 cup of dates soaked in hot water
-2 tsp vanilla
-pinch of salt
-Ginny Bakes cookies
Method
Place soaked dates in a blender or food processor with 4 tbsp of hot water. Blend until a paste is formed. Set aside. Place cream cheese in a large mixing bowl and beat with a hand mixer until creamy. Add in the rest of the ingredients (including the date paste you just made) and continue to mix until a frosting-like texture is achieved. Place mixture into a large gallon-sized ziplock bag with the tip cut off and pipe onto the cookies. Place in the fridge overnight and eat up!
!. For the Cranberry Pistachio Caramel Cheesecakes:
Use Ginny Bakes' Cranberry Pistachio cookies and top with raspberries and chopped pistachios
2. For the Chocolate Chip Cheesecakes
Add in 1.5 tbsp of cocoa powder to the cheesecake mix and pipe onto Ginny Bakes' chocolate chip cookies. Place another cookie on top, creating a sandwich and roll with chocolate chips.
3. For the Coconut Walnut Cheesecakes
Pipe mixture on a Ginny Bakes' coconut oatmeal cookie and sandwich with another cookie on top. Roll in chopped walnuts.
*Cheesecakes are best within the first 2 days, as the cookies will get softer the longer they sit in the fridge.
Please give these a whirl and tag me with your gorgeous creations on instagram. (@thedancingfoodie27)
☺Maddie
Ingredients
-8 oz. block of greek yogurt cream cheese (room temperature)
-3/4 cup greek yogurt (2% works best here)
-1 cup of dates soaked in hot water
-2 tsp vanilla
-pinch of salt
-Ginny Bakes cookies
Method
Place soaked dates in a blender or food processor with 4 tbsp of hot water. Blend until a paste is formed. Set aside. Place cream cheese in a large mixing bowl and beat with a hand mixer until creamy. Add in the rest of the ingredients (including the date paste you just made) and continue to mix until a frosting-like texture is achieved. Place mixture into a large gallon-sized ziplock bag with the tip cut off and pipe onto the cookies. Place in the fridge overnight and eat up!
!. For the Cranberry Pistachio Caramel Cheesecakes:
Use Ginny Bakes' Cranberry Pistachio cookies and top with raspberries and chopped pistachios
2. For the Chocolate Chip Cheesecakes
Add in 1.5 tbsp of cocoa powder to the cheesecake mix and pipe onto Ginny Bakes' chocolate chip cookies. Place another cookie on top, creating a sandwich and roll with chocolate chips.
3. For the Coconut Walnut Cheesecakes
Pipe mixture on a Ginny Bakes' coconut oatmeal cookie and sandwich with another cookie on top. Roll in chopped walnuts.
*Cheesecakes are best within the first 2 days, as the cookies will get softer the longer they sit in the fridge.
Please give these a whirl and tag me with your gorgeous creations on instagram. (@thedancingfoodie27)
☺Maddie