Cheesecake cookies exist because 1950s bakers couldn't afford cream cheese for full cakes during post-war rationing.
Cheesecake Cookies
Dive into the delightful world of cheesecake cookies, where creamy cheesecake meets the chewy goodness of a cookie! With just a handful of simple ingredients like cream cheese and buttery graham crackers, you’ll whip up a batch that’s both indulgent and irresistible. Follow our expert tips for the perfect balance of flavors and textures, and watch these treats become your new favorite dessert!
Prep
30
min
Cook
20
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥬Fresh Produce(3)
- 3-4 damla limon suyu
- 1 yemek k. limon suyu (15 ml)
- Yarım limonun kabuğu (rendeliyoruz)
🥛Dairy & Eggs(3)
- 200 gram tereyağını eritip soğutalım (14 tbsp)
- 200 gram labne peyniri (7.06 oz)
- 1 yumurta
🫙Pantry Staples(6)
- Yarım pk kabartma tozu
- 3 su bardağına yakın un (2.5 bardaktan sonra kontrollü ekleyelim) (312 g)
- 3 yemek kaşığı pudra şekeri (45 ml)
- 2 yemek kaşığı şeker (30 ml)
- Yarım su bardağı şeker (100 g)
- 1 pk vanilin
🧂Spices & Seasonings(1)
- Yarım tatlı kaşığı karnonat (2.5 ml)
📦Other(1)
- 300 gram orman meyvesi (10.6 oz)
👨🍳 Instructions
- 1
Mix the cream cheese, powdered sugar, and lemon zest together and form small balls. Freeze until solid.
- 2
Cook the forest fruits with sugar and lemon juice until the liquid evaporates and cool down.
- 3
Melt and cool the butter, then mix with sugar, lemon juice, egg, vanilla, baking powder, cinnamon, and flour until combined.
- 4
Gently fold the cooked fruits into the dough, leaving some white parts visible.
- 5
Take a piece of dough, flatten it, place a frozen cream cheese ball in the center, wrap it tightly, and place on a baking tray.
- 6
Sprinkle a little powdered sugar on top and bake in a preheated oven at 170 degrees Celsius for 16-17 minutes.
- 7
Let cool before serving.
💡 Pro Tips
- ✓Freeze cream cheese balls for at least 2 hours at 0°F because frozen centers prevent spreading during baking and create the distinct cheesecake layer separation.timing2 hours at 0°F
- ✓Cool melted butter to 80-85°F before mixing to prevent activating baking powder prematurely and avoid melting other ingredients on contact.technique80-85°F
- ✓Reduce forest fruit mixture until moisture content drops below 15% (jammy consistency) because excess water creates soggy dough and uneven baking.ingredient15% moisture content
- ✓Bake at exactly 170°C (338°F) for 16-17 minutes because this temperature allows the dough to set while keeping the cream cheese center from fully melting and losing structure.timing170°C for 16-17 minutes
- ✓Seal dough edges with 1-2mm overlap and pinch firmly because incomplete sealing allows cream cheese to leak out during thermal expansion in the oven.technique1-2mm overlap
Share this recipe
Prep
30
min
Cook
20
min
Serves
12
people
Level
intermediate
Share this recipe
Cheesecake cookies exist because 1950s bakers couldn't afford cream cheese for full cakes during post-war rationing.
Cheesecake Cookies
Dive into the delightful world of cheesecake cookies, where creamy cheesecake meets the chewy goodness of a cookie! With just a handful of simple ingredients like cream cheese and buttery graham crackers, you’ll whip up a batch that’s both indulgent and irresistible. Follow our expert tips for the perfect balance of flavors and textures, and watch these treats become your new favorite dessert!
📝 Ingredients
Serves 12🥬Fresh Produce(3)
- 3-4 damla limon suyu
- 1 yemek k. limon suyu (15 ml)
- Yarım limonun kabuğu (rendeliyoruz)
🥛Dairy & Eggs(3)
- 200 gram tereyağını eritip soğutalım (14 tbsp)
- 200 gram labne peyniri (7.06 oz)
- 1 yumurta
🫙Pantry Staples(6)
- Yarım pk kabartma tozu
- 3 su bardağına yakın un (2.5 bardaktan sonra kontrollü ekleyelim) (312 g)
- 3 yemek kaşığı pudra şekeri (45 ml)
- 2 yemek kaşığı şeker (30 ml)
- Yarım su bardağı şeker (100 g)
- 1 pk vanilin
🧂Spices & Seasonings(1)
- Yarım tatlı kaşığı karnonat (2.5 ml)
📦Other(1)
- 300 gram orman meyvesi (10.6 oz)
👨🍳 Instructions
- 1
Mix the cream cheese, powdered sugar, and lemon zest together and form small balls. Freeze until solid.
- 2
Cook the forest fruits with sugar and lemon juice until the liquid evaporates and cool down.
- 3
Melt and cool the butter, then mix with sugar, lemon juice, egg, vanilla, baking powder, cinnamon, and flour until combined.
- 4
Gently fold the cooked fruits into the dough, leaving some white parts visible.
- 5
Take a piece of dough, flatten it, place a frozen cream cheese ball in the center, wrap it tightly, and place on a baking tray.
- 6
Sprinkle a little powdered sugar on top and bake in a preheated oven at 170 degrees Celsius for 16-17 minutes.
- 7
Let cool before serving.
💡 Pro Tips
- ✓Freeze cream cheese balls for at least 2 hours at 0°F because frozen centers prevent spreading during baking and create the distinct cheesecake layer separation.timing2 hours at 0°F
- ✓Cool melted butter to 80-85°F before mixing to prevent activating baking powder prematurely and avoid melting other ingredients on contact.technique80-85°F
- ✓Reduce forest fruit mixture until moisture content drops below 15% (jammy consistency) because excess water creates soggy dough and uneven baking.ingredient15% moisture content
- ✓Bake at exactly 170°C (338°F) for 16-17 minutes because this temperature allows the dough to set while keeping the cream cheese center from fully melting and losing structure.timing170°C for 16-17 minutes
- ✓Seal dough edges with 1-2mm overlap and pinch firmly because incomplete sealing allows cream cheese to leak out during thermal expansion in the oven.technique1-2mm overlap