Leftover Cookies & Cobbler Sesame-Swirled ‘Cheesecake’

Eat it fresh and warm right out of the oven or chill it in the refrigerator overnight; either way, it’s rich, creamy, deep, delicious, and easily adaptable to multiple leftover cobblers and cookies.


Special equipment:

  • 2 small springform pans, 4-5 inches in diameter
  • food processor or high-speed blender
  • Parchment paper
  • Chopstick, wooden skewer, or toothpick

Prep time: 1 hour
Yields: 2-4 servings


  1. Preheat oven to 400 degrees F.
  2. In a large mixing bowl, stir together the two cups of leftover cobbler and lemon juice, until you have a thick, creamy, pudding/custard-like mixture. ***If mixture is too thin, whisk in one extra egg and 1 Tbsp almond flour. If mixture is too thick, add 1 additional tablespoon of lemon juice. Chill and reserve.
  3. Break the leftover digestives into large pieces directly into your food processor or high speed blender cup. Pulse the digestives a few times in the processor or blender until completely crumbled. Divide the crumble mixture in half into two small bowls.
  4. Mix 1/2 tsp of maple syrup and 1/2 tsp of olive oil into each of the digestive crumble mixtures until evenly coated, creating slightly larger crumbles.
  5. Spray the springform pans with one coating of olive oil, or grease each with 1/4 tsp of olive oil, and press the crumble mixtures down into the bottom of each pan, flattening with your fingers.
  6. Place the springform pans on a parchment paper-lined baking sheet, and pre-bake for 10 minutes. Remove from the oven once baked, and lower the temperature to 375 degrees F.
  7. Take the reserved cobbler mixture and pour half into each springform pan until filled without overflowing.
  8. Spoon 1 tsp of black sesame paste with oil on the top of each of the cobbler mixtures. Using a chopstick, bamboo skewer, or toothpick, swirl the sesame paste directly over the top.
  9. Return the springform pans into the oven and bake for 40 minutes at 375 degrees F until firm, or an inserted fork comes out clean.
  10. Remove the ‘cheesecakes’ from the oven and release the springform frames on each. Either eat immediately and enjoy warm, or allow to cool, and then chill in your refrigerator for 3-6 hours/overnight for a traditional cheesecake-style treat.

Yasmine’s notes:

At the time I write this, a lot of the recipes I make end up leaving leftovers… NOT because I make too much for my household, nor because my food doesn’t taste good… but put simply, because of a hesitance from most of my family to try new things. And with my entire roster of recipes dedicated to cooking without any starch, sucrose, dairy, or excess fats, sugars, and salts… virtually 95% of what I make under these conditions is brand new to the entire world.

When I get PAST this resistance, almost every single time those who I cook for tell me my food is good— often shocked that it is. Case in point, one of my family members quite happily ate some of this for their breakfast and told me it was very good. But for how unconventional my dietary practices are at this time, at large, it’s just not always a guarantee that people in general will be *sold* on what they don’t recognize about it… or else, what they DO have a preconceived story against it in their minds.

E.g., “Wait, you’re making a dessert, but it has no wheat crust? No milk? No SUGAR? Ehhh… no thanks, I’m kind of going to stick to what I know.”

And, “Eh, I’m not really into health-food. No thank you.”

The good news is that I do see this slowly breaking down in general too: no matter people’s comfort and belief systems, nobody wants to be unhealthy– even if it’s not easy to change unhealthy practices! And even if it’s in smaller steps at the moment, I’m seeing more of my own community have something of a greater openness to giving such newer, healthier dishes a try. But make no mistake either. This is by no means a gallop towards that change.

So it is that back to my personal end right now, I can end up having lots of leftover ingredients, meals, and desserts WHILE I also still cook the more traditional things my family feels more comfortable eating. (If I take a lot of shortcuts there– hello take-away with some fresh veg on the side.) And unless I just want to freeze my leftover desserts in particular (which you can do, but some of the quality can be lost like this over time), or toss them altogether… (T__T Noooooo tossing if I can avoid it! That’s a waste of food and life!) A lot of my meals indeed may be leftover desserts for the next 2-3 days. Especially if I can find creative ways to repurpose them, like this cheesecake! (***As most cheesecakes simply are just egg custard bases with lemon juice added to them on top of crumbled digestive crusts! Plus… of course, cheese, which I replace with the use of an extra dash of salt for cheese’s typical saltiness, plus a little more nut-flour and egg for fat.)

However, if I’ve come to believe (reasonably!) that it is NOT healthy to eat dessert everyday… I have to remind myself that that’s based on a traditional-meal mindset; given naturally, it’s not healthy to eat crap-ingredient desserts everyday. Or… any day at all! Consume starch, sucrose, preservatives and all other kinds of crap that do traditionally get put into today’s desserts all the time, and you’ll get sick VERY quick! And suffer worse. I should know. That’s what I came from.

But otherwise… provided I do so in moderate proportions like I would anything else, all I am eating here, after all, is fruit, eggs, nuts, and seeds. These sorts of things are foods people CAN generally eat daily with perfect health; pair it with some Leafy Sabzi, for instance, and you have a fully-balanced meal— straight up dinner, lunch, or breakfast. Like I did for myself and my family member this morning.

It’s this kind of shifting in my mindset– as I adapt BECAUSE of a shift in my own practices while fighting for better spaces all around– that is new for me. Yes, you actually can eat dessert every single day if you like.

Because as long as it’s actually food, it’s food like any other.


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