Cheesecake Cookies


Cheesecake cookiesCheesecake cookies


Cheesecake cookiesCheesecake cookies


{Cheesecake cookies}

Preparation: 45 min

Cooking time: 10 min

Yield: 24 cookies (it will depend on the size of your pan)

Ingredients

    Cookie dough:

  • 400 g all purpose flour
  • 125 g confectioners’ sugar
  • 200 g butter
  • 1 egg
  • pinch of salt
  • Filling:

  • 100 g sour cream
  • 200 g cream cheese, room temperature
  • 100 g sweetened condensed milk
  • 2 tbs lemon juice
  • strawberry jam
  • To decorate:

  • red and green food colouring, and wooden skewers

Preparación

  1. Let’s start preparing cookie dough. In a medium mixing-bowl, mix together all ingredientes to form a ball.
  2. Divide the dough in two, and gather each portion into a slightly flattened ball.
  3. Working with one ball of dough at a time, roll it out between two baking papers to a thickness of maximum 0,5 cm.
  4. Using a beveled cookie cutter, cut out circles and drape one circle over each bowl cavity of pan, pressing to form smooth surface. (I used a mini cupcake pan)
  5. Chill whilst preheating oven to 350º F (180 ºC)
  6. Slip cookies into the oven to bake for 10-12 minutes, until golden. Remove from oven and let them cool on the pan for about 10 minutes
  7. Let them cool completely on a wire rack
  8. When cold, prepare cheese filling. Mix sweetened condensed milk, sour cream (or whip cream) and cream cheese on a medium bowl, until combined. Add lemon juice and mix well.
  9. Place two tablespoons cheese cream on a small bowl, and another two tablespoons on a separate small bowl. Tint one of the bowls with red food colouring, and the other one with green food colouring.
  10. Place 1 teaspoon strawberry jam on every cookie bowl. Fill with cheese cream. Use wooden skewers and red and green mixes to decorate
  11. Keep in the fridge until set (about 4 hours if using sour cream, at least 24
    hours if using whipping cream). They are better the next day. Can be stored several days on the fridge

NOTES:

  • The recipe was inspired by these photos. If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here

Autora : Sandeea Cocina


36 Comments a “Cheesecake Cookies”

  1. 5 December 2012, 2:00 am - Debbie

    What beautiful cookies! They will definately be part of my Christmas dessert table. Thank you for the great recipe.

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    • 5 December 2012, 10:48 am - SandeeA

      Thank you :)

  2. 6 December 2012, 3:37 am - maribel

    En el paso # 3 no le entendí muy bien lo q quiso decir

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  3. 6 December 2012, 5:04 am - Stacey

    Thank you for the recipe. Can’t wait to make them this Christmas.

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  4. 6 December 2012, 2:53 pm - Maricar

    Hi! These look adorable and I hope to make some for Christmas. Just one question, how did you make the patterned rim on the cookie bowls?

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    • 6 December 2012, 3:40 pm - SandeeA

      With a beveled round cookie cutter, sorry I forgot to mention that on the english version! I will write it ASAP. Thank you :)

  5. 6 December 2012, 4:32 pm - Monica

    These look absolutely stunning, but … 350 degrees Celcius? Really?

    M:)

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  6. 6 December 2012, 8:22 pm - jaime @ sweet road

    What a great idea for making such cute little cups! I love all things cheesecake, so this looks perfect.

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  7. 7 December 2012, 6:52 am - Shadia

    Wow look soo good. Gonna try to make them this wknd!

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  8. 12 December 2012, 4:20 pm - Kat_0702

    Can I use raspberry jam instead of strawberry??

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  9. 13 December 2012, 4:52 am - Jessi

    These are beautiful, and I’m making them for a Cookie Exchange…but I’m doing a test run today, and my dough just keeps falling apart, crumbling! What can I do? Can I add milk or something to it to make it a bit more moist? I tried putting it in the fridge to make it easier to work with, and it did not help! Please help, anyone that has made it! I’m actually going to make some with blackberry jam too…I’m so excited and now I’m stuck :(

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  10. 18 December 2012, 10:12 am - Liesa

    Do you grease the tin before placing the cookie dough on it?

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  11. 19 December 2012, 9:15 pm - Liesa

    Do you use an electric mixer for the cookie dough or do you mix by hand?

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  12. 21 December 2012, 7:28 am - Becky

    Could I have the measurements in English in Cups/tablespoons etc?
    Also, do you spray the muffin pan with butter before you cook the dough?
    Thank you!

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    • 25 December 2012, 4:47 pm - Zelda

      I had the same problem. Using a converter these are the rough estimates I got.
      Flour- 3cups 3tbs
      Powdered Sugar- 11/4cup
      Butter – 14 Tbs (almost two sticks)

      Sour cream – 1/3 cup
      Cream chese – (almost a full bar of the philly cream cheese just eyeball it)
      Condensed milk – 1/3cup

  13. 23 December 2012, 8:27 pm - Danielle C

    These would be adorable! But, the measurements are in grams, not cups… It’s kind of a hassle to find a converter and such. Is there a recipe with the conversions?
    Thanks for the cute idea!

    D.C. :]

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  14. 28 December 2012, 5:26 am - Fabelicious

    mmm…sounds and looks delish. I love how you decorated it with the use of toothpicks.

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  15. 28 December 2012, 10:04 am - SandeeA

    Hi, sorry for the delay in answering, my grandma passed away this Xmas…

    Cookie dough

    3 1/2 cups all purpose flour
    1 cup confectioners’ sugar
    7/8 cup butter
    1 egg
    pinch of salt

    Filling:

    1/2 cup sour cream
    1 cup cream cheesee
    1/2 cup sweetened condensed milk
    2 tbs lemon juice

    Have a nice day!

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  25. 23 September 2014, 3:45 pm - Sharon

    I made these several times last year and they were a big hit! I’d like to try with pumpkin filling but am worried the extended baking time may be to long for the cookie dough? Any tips would be appreciated.

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  26. 15 December 2014, 9:02 am - Elodie

    Good Morning ! :)
    I didn’t get the sour cream so I bought Whipped Cream ( it’s liquid ) must i whip it or use it liquid ? :/
    Thank you

    Have a nice day

    Responder a este comentario
    • 16 December 2014, 6:25 am - Ash

      I would recommend whipping it…whip it good! :) The cheesecake will need substance in order to set, otherwise you might wind up with a liquidy mess!

      Also, see my notes about the dough to save yourself some trouble! Best of luck!

  27. 16 December 2014, 2:09 am - Ash

    This recipe…ugh. I had to abandon ship on it for my potluck. The picture is nice, but readers – if you think that yours are going to turn out like that, it ain’t gonna happen. You’re better off just buying premade pastry cups and trying the recipe that way, because the dough is just so dry and crumbly, it just won’t hold.

    First off, I’ve never heard of confectioner’s sugar in a cookie recipe. Maybe I just never came across one in my journey across cookie kingdom, but also, maybe there is a reason why. Perhaps you need to use granulated sugar instead? Also, another egg, some milk perhaps? The dough recipe needs to be reworked.

    I tried to shape about 20 of these little buggers on the backside of a mini-muffin pan – and no dice. Well, I lied, one came out okay without falling apart as I shaped it for 10 minutes, but one isn’t going to feed an army of hungry coworkers.

    Also, the dough just doesn’t taste very good. I even added vanilla extract. Maybe it tastes better once you add all the filling, but it really just tastes like a bland cracker.

    After about an hour, I gave up. I never got to the filling stage. The picture is cute, and the idea is nice, but without more thorough instructions and troubleshooting assistance, this recipe fails on execution. If I ever do try it again, it will be with premade pastry cups or a better dough recipe.

    I hope I saved some others some of the grief I experienced – but for now, I’m shelving this recipe and going back to the cutting board!

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  28. 16 December 2014, 6:21 am - Ash

    On a side note – I really do like the concept of this idea, and though frustrated by my initial attempt, I want it to succeed. On the Wilton’s website, I found a similar recipe for making sugar cookie “bowls”. I haven’t tried it, but it might be more successful based on the ingredient list:

    2 3/4 cups all-purpose flour
    1 teaspoon salt
    1 cup (2 sticks) unsalted butter, softened
    1 1/2 cups granulated sugar
    1 egg
    1 1/2 teaspoons vanilla extract
    1/2 teaspoon No Color Almond Extract

    http://www.wilton.com/recipe/Sugar-Cookie-Bowls

    The difference? “Granulated” sugar, 3/4 cup less flour, vanilla and almond extract.

    Either that, or I’m gonna just buy premade dough!

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  29. 17 December 2014, 1:42 am - Melissa

    Following the cookie dough recipe above the dough was very dry and crumbly as noted above. I added another extra large egg and they turned out great.

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  30. 19 December 2014, 1:08 am - Aneesha

    i was wondering how long these last in the fridge before they go bad…

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    • 19 December 2014, 7:27 am - penny

      I made some last week and they where ok till today cause they finished. So maybe about a week or week and a half but you have to keep them on the fridge

  31. 19 December 2014, 7:19 am - penny

    Hey! I’ve been trying this for the second time now and I have an issue while baking. The cookies kind of melt dow, they start to get separated. I can see that yours are perfect! Even with the decoration all over the surface, how did you do it? Help please! :)

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