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)


    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


  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


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