An easy cream tart cake that can easily be customized for any occasion! Wafer cookie layered between creamy cheesecake filling and garnished with fresh fruit and flowers!
Course cake, cookies, Dessert
Cuisine American
Keyword cake tart, cookie cake, decorating, easy, how to make, tart cake, tutorial
Prep Time 30 minutesminutes
Cook Time 12 minutesminutes
Total Time 12 minutesminutes
Servings 1cookie cake
Calories 0kcal
Author Divas Can Cook
Ingredients
Cookie Cake
1/2cupunsalted butterroom temperature
1cupgranulated sugar
1egg
1/2teaspoonvanilla extract
1/4teaspoonalmond extract
1/4teaspooncoconut extract
1/4teaspoonlemon extract
2cupsall-purpose flour
2teaspoonsbaking powder
1/2teaspoonsalt
1/4cupmilk
Cheesecake Filling
1cupheavy whipping cream
3/4cuppowdered sugardivided
8ozcream cheesesoftened
1/4teaspoonvanilla extract
1/4teaspooncoconut extract
1/4teaspoonlemon extract
Toppings: Freshpesticide-free edible flowers, candy flowers, fresh fruits, etc.
Instructions
Preheat the oven to 350 F.
In a large bowl cream together butter and sugar.
Beat in egg.
Mix in extracts. Set aside.
In a medium-size bowl, whisk or sift together flour, baking powder, and salt.
Add dry ingredients to wet ingredients, alternating with milk, until a dough forms.
Turn dough onto a floured surface and knead gently until dough is soft. Add more flour only as needed.
Shape dough into a disc and cover with plastic wrap.
Refrigerate until dough is thoroughly chilled. (About 1 hour)
Divide dough into two equal-sized balls.
When the dough is soft enough to roll, place dough between parchment paper and roll each ball 1/4 inch thick.
Cut out your desired shape twice. (Using a paper or plastic template is best)
Place shapes on a pan lined with parchment paper. (I cut my letters out on parchment paper so that all I have to do is lift them onto the pan). The dough should still be very cold before going into the oven. Refrigerate dough before baking if needed.
Bake for 8-12 minutes or until lightly golden around the edges. (may need less time)
Let cool completely.
To make the filling, add heavy whipping cream and a tablespoon of powdered sugar to a large bowl.
Beat until fluffy with stiff peaks. Set aside.
In a large bowl, cream together cream cheese, vanilla, coconut, lemon extracts, and remaining powdered sugar until creamy.
Fold in whipped cream.
Add filling to a piping bag with a 2A size tip. (Refrigerate filling to firm up, if needed)
When ready to assemble, place the first cookie down and pipe on dots along the edge of the cookie.
Carefully, top with the final cookie and pipe dots around the edges and center of the cookie.