Strawberry cheesecake cookie cups

Instructions

1. Place the sugars, salt and melted butter in the bowl of a stand mixer fitted with the paddle attachment and beat until a smooth paste forms. Add the egg replacer and mix until well combined.
2. Sift in the flour and bicarbonate of soda, then fold the mixture with a spatula. Fold in the basil. Cover the bowl, then refrigerate the dough for 30 minutes or until cold. The longer the dough is rested, the more developed and deeper the flavours will be.
3. Preheat the oven to 180°C (fan-forced 160°C) Spray 2 mini muffin tins with cooking spray.
4. Use a tablespoon or small ice cream scoop, place heaped tablespoons of cold dough into the greased muffin tins. Press down lightly to flatten the dough into the cups. Bake for 12–15 minutes or until light golden and just cooked through. Remove from oven and immediately use a melon baller or a round measuring spoon to indent the centres to create a well in each cookie. Cool in the pans for 5 minutes, then use a small spatula or knife to remove cookies. Place on a wire rack to cool completely.
5. Meanwhile, for the filling, place all the ingredients in a bowl and stir to combine well.
6. To assemble, spoon the filling into each cookie cup and top with fresh and freeze-dried strawberries and basil.