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In a large bowl, whisk together the flour, ginger, baking soda, cinnamon, salt, and pepper. Set aside.
In a seperate bowl cream the shortening with the cane sugar and the brown sugar at high speed until light and fluffy. Add the dairy-free milk and molasses, and mix until completely blended and smooth
Add the flour mixture 1/2 cup at a time, until a soft dough forms and no traces of flour remain.
Make balls of about 2 tbsp of cookie dough. Press cookie dough into the bottom of a muffin cup and about 1/2 way up the sides, forming a cup shape.
Bake at 350 degrees for 10-12 minutes
Remove from oven and allow to cool for about 10 minutes. Use a spoon to press in the cups of the cookie if needed. Remove to cooling rack to finish cooling.
Once cookies have cooled, make the cheesecake filling. Blend the cream cheeze style spread, powdered sugar, 1/4 tsp each of cinnamon and ginger together until smooth.
Pipe or scoop cheezecake filling into cookie cups and then store in refridgerator until ready to serve.