Mix dry ingredients for the cookies and then add the wet ingredients. The dough should be moist but not sticky.
Whisk together cheesecake filling ingredients. This mixture should be slightly runny but not too liquidy. Take a big spoonful of dough and place on your baking sheet lined with parchment. Flatten slightly and make a divot in the middle.
Spoon approximately 2 tsp of the cheesecake filling into the divot. Take a smaller piece of dough, flatten it enough to cover the diameter of the other half, gently place atop cheesecake filling and seal the top/bottom cookie dough edges.
Repeat 3x and bake at 350 Fahrenheit for 14-16 minutes or until the tops feel set to the touch. Then turn off the oven and leave inside until firm to the touch, approximately 5 minutes.
For the extra cheesecake filling, pour the mixture into a silicone muffin liner and air fry at 250 degrees Fahrenheit for 20 minutes to make a mini cheesecake.
Calories: 115kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 57mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 172IU | Calcium: 17mg | Iron: 1mg
