White Chocolate Cheesecake Cookies
Cheesecake + cookies = amazing. Topped with a bit of milk chocolate and peanut butter, these cookies are the perfect pairing for a tall glass of Organic Valley milk.
1 sleeve club crackers (for bottom)
1/8 tsp nutmeg (for bottom)
1/8 tsp cinnamon (for bottom)
pinch of sea salt (for bottom)
1/4 cup granulated sugar (for bottom)
6 tbsp Organic Valley Salted Butter, melted (for bottom)
1 cup white chocolate, chopped (for bottom)
8 oz Organic Valley Cream Cheese (for middle)
4 tbsp granulated sugar (for middle)
1 cup Organic Valley Heavy Whipping Cream (for middle)
3 tbsp powdered sugar (for middle)
1/4 cup milk chocolate (for topping)
1/4 cup smooth peanut butter (for topping)
For the Bottom: Line cookie sheet with parchment paper and set greased ring mold on it.
In a double boiler, melt white chocolate.
In a separate bowl, crush crackers. Add sugar, nutmeg, cinnamon and salt – mix well. Mix in butter.
Fold melted white chocolate into cracker mixture and mix until everything is coated.
Working quickly, while mixture is still warm, spoon into ring mold and press to flatten. Place in refrigerator to set.
For the Middle: While cookies are setting, blend cream cheese and white sugar until smooth. In separate bowl, whip cream and powdered sugar until soft peaks will stand in the cream. Add whipped cream to cream cheese mixture and mix until smooth.
Top cooled cookies with approximately 1 tablespoon of cream cheese mixture and place back in refrigerator to cool.
For the Topping: In double boiler, combine equal parts milk chocolate and peanut butter and melt together.
Drizzle chocolate mixture over cream cheese on each cookie. Refrigerate again to allow chocolate to cool. Keep cool until ready to enjoy.