Blackberry Cheesecake Cookie

Instructions

To make the graham cracker cookie:

1. Preheat oven to 350ᵒF.   Line a cookie baking sheet with parchment paper.
2. In a bowl, whisk together dry ingredients: flour, graham cracker crumbs, baking soda, baking powder and salt.
3. In a medium bowl, beat plant-based butter with Splenda Sweetener and Splenda Brown Sugar Blend until creamy and fluffy. Add in egg and vanilla beating until incorporated. Beat in dry ingredients a little at a time until fully mixed.
4. Scoop out cookie dough onto prepared sheet in 1 ½ tablespoon (22.2 mL) balls, forming a disk by pressing each ball down (cookies will not spread much).  Bake for 7  minutes (be careful not to over bake!)  Remove and set cookies aside to cool.

To make blackberry topping:

1. Add blackberries, lemon juice and Splenda Sweetener to a small saucepan; turn heat to medium. Cook for about 5-7 minutes, mashing berries against the side of the pan while they are heating. Berries are done as soon as they are thick and jam-like (with a little sauce).

To make cream cheese topping:

1. In a small blender or mini processor, add Splenda Sweetener with cornstarch and blend on high to make a powdered sweetener.  In a bowl, beat together cream cheese with powdered sweetener until smooth.  Add mixture to a piping bag.
2. After cookies cool, pipe about ½ tablespoon (7.4 mL) of cream cheese topping onto the outside rim of each cookie, then add a little over a teaspoon of blackberry jam in the center, letting some of the sauce drip over the side.  If desired, put a fresh blackberry half into the middle of each cookie. Serve and enjoy!