Eggnog Cheesecake Filling
Start by making the eggnog cheesecake filling. To make the filling, blend together the cream cheese in a food processor until light and fluffy, scraping down the sides as needed. Add powdered sugar and spices and mix until smooth, about 3 minutes. With the mixer running, slowly pour in holiday nog. Blend until smooth. Transfer to small bowl and chill for at least 30 minutes.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. In a small bowl combine flour, baking powder, salt, and spices. Set aside.
Using your stand up mixer, cream together vegan butter and granulated sugar until light and fluffy, about 3 minutes. Add applesauce and beat until smooth. Add the flour mixture in three batches, scraping down the sides in between. Mix until all flour is hydrated and the dough is uniform.
Using a small cookies scoop, scoop cookies and roll them into balls and place them on the prepared baking sheet. Make a teaspoon-sized indentation in the center with your thumb. Bake for 10 minutes until the edges are slightly golden. Remove from oven and make indentations again. Fill the center of each cookie with 1 rounded teaspoon of cream cheese filling so that it's slightly mounded. Bake for an additional 8-10 minutes, until cheesecake filling has firmed up. Remove from oven, transfer cookies back to a wire rack and allow to cool completely.
Sprinkle with cinnamon and serve or store in an airtight container in the refrigerator for up to 5 days.
Serving and Storing - Serve these cookies along with some vegan eggnog or hot cocoa at your next holiday gathering for sweet festive treats that are certain to impress. Once cookies are completely cool, store in an airtight container at room temperature for up to 5 days. Raw dough can be frozen for up to 2 months.
Make in Advance - If you only want to make only a few at a time, you can store the remaining dough in the freezer. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large ziplock bag and return to the freezer. You can store the cookies this way for up to 2 months. When you’re ready to bake, remove from freezer and bake!
Calories: 112kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Sodium: 110mg | Potassium: 19mg | Sugar: 4g | Vitamin A: 290IU | Calcium: 11mg | Iron: 0.5mg