An eggless cheesecake cookie cake hybrid that's perfect for a small gathering!
Servings: 6
Ingredients
For the eggless cookie cake
4tbspunsalted butter, room temperature
2tbspsugar
3 tbspbrown sugar (light or dark works)
1/4tspvanilla extract
1/2 cupflour, plus 1 tablespoon
1/4tspbaking soda
1/4tspkosher salt
1/3cupchocolate chips
For the eggless cookie dough
2/3cupoat flour
1/4cupall-purpose flour
1/2 cupbrown sugar
1/4cupground flaxseed
1/2tspbaking soda
1/4 tspkosher salt
2tbsp vegetable oil or any neutral oil
2-5tbsp milk of choice, as needed
1tsp vanilla extract
3tbspchocolate chips
For the Greek yogurt cheesecake
4ozcream cheese
1/2cupplain, full-fat Greek yogurt (I like Fage 2%)
1/3cupsugar
1/4tspkosher salt
1large egg, room temperature
Instructions
Make the eggless cookie cake
Preheat oven to 350 degrees and grease a 6" springform cake pan. Beat butter, sugars and vanilla together with an electric mixer until light and fluffy.
Sprinkle the flour, baking soda and salt evenly over the butter mixture and fold in until just combined. If the mixture seems too dry, add a tablespoon of milk or water. Stir in chocolate chips.
Spread dough into pan. Bake for 20 minutes or until golden and top springs back lightly when touched. While the cookie cake is baking, prep the cookie dough and cheesecake.
Make the eggless cookie dough
Combine all dry ingredients well. Add oil, milk (start with 2 tablespoons) and vanilla and mix until dough starts to come together. If dough looks too dry, add milk one tablespoon at a time until it forms a smooth dough. Place in the refrigerator while you make the cheesecake.
Make the Greek yogurt cheesecake
While cookie dough is chilling, beat the cream cheese, yogurt and sugar together until smooth. Mix in the salt and vanilla. With mixer on low speed, add eggs and beat until combined.
Break up the cookie dough into chunks and scatter into the cheesecake batter. Pour batter into prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until edges are set, but the center jiggles slightly when shook. Let cool completely or refrigerate for a few hours before removing from pan.