Moroccan Cheesecake Chebakia Bites
A twist on the traditional Moroccan cookie, these bite-sized cheesecake treats are infused with the flavors of orange blossom water and topped with a velvety almond crunch.
Ingredients
- ●1 cup Almond flour
- ●8 oz Cottage cheese
- ●1/2 cup Granulated sugar
- ●1 large Egg
- ●1 tsp Orange blossom water
- ●2 tbsp Unsalted butter
- ●1 cup Confectioners' sugar
- ●1 tbsp Oozy honey
- ●1 cup Cherbakia cookie crumbs
Instructions
- 1
Preheat the oven to 350°F (180°C).
- 2
In a blender or food processor, combine the cottage cheese, granulated sugar, egg, and orange blossom water. Blend until smooth.
- 3
In a separate bowl, whisk together the almond flour and confectioners' sugar.
- 4
Add the unsalted butter to the almond flour mixture and mix until well combined.
- 5
Pour the cottage cheese mixture into the almond flour mixture and mix until a dough forms.
- 6
Roll the dough into small balls and place on a baking sheet lined with parchment paper.
- 7
Bake for 12-15 minutes or until lightly golden.
- 8
While the cheesecakes are baking, melt the oozy honey in a saucepan over low heat.
- 9
Once the cheesecakes are done, allow them to cool on the baking sheet for 5 minutes.
- 10
Drizzle the melted honey over the cheesecakes and sprinkle with Cherbakia cookie crumbs.
- 11
Allow the cheesecakes to cool completely on a wire rack before serving.