Eggless Blueberry Cheesecake Cookies

Step 1

Smooth out the cream cheese in a bowl.

Step 2

Add sifted icing sugar and mix properly.

Step 3

Transfer it to a piping bag and pipe blobs on butter paper weighing 10g each. Save some for later use.

Step 4

Keep it in the freezer for 25-30 minutes.

Step 5

Preheat your oven to 180C (OTG mode: upper rod + lower rod + fan). Line a baking tray with butter paper or a silicon mat.

Step 6

Cream butter and both the sugars in a bowl until pale and fluffy.

Step 7

In a new bowl, sieve all the dry ingredients, i.e., flour, salt, and baking powder.

Step 8

Now, add the dry ingredients to the butter mixture.

Step 9

Add a hint of yellow gel color to the milk and add it to the dough. Mix well to make the dough.

Step 10

Now, take dough weighing 60g and make a ball. Flatten it a little, and put a cream cheese blob inside the cookie. Roll it to seal the filling inside. Repeat the same process with the leftover dough.

Step 11

Place blueberries randomly on top of the cookies and put the cookies on a lined baking tray.

Step 12

Keep them in the freezer for 15 – 20 minutes.

Step 13

Now, bake them in a preheated oven at 180c for about 12-15 minutes (OTG mode: lower rod + upper rod + fan).

Step 14

Once baked and cooled, garnish them by drizzling cream cheese glaze on the cookies.