{Cheesecake cookies}
Preparation: 45 min
Cooking time: 10 min
Yield: 24 cookies (it will depend on the size of your pan)
Ingredients
- 400 g all purpose flour
- 125 g confectioners’ sugar
- 200 g butter
- 1 egg
- pinch of salt
- 100 g sour cream
- 200 g cream cheese, room temperature
- 100 g sweetened condensed milk
- 2 tbs lemon juice
- strawberry jam
- red and green food colouring, and wooden skewers
Cookie dough:
Filling:
To decorate:
Preparación
- Let’s start preparing cookie dough. In a medium mixing-bowl, mix together all ingredientes to form a ball.
- Divide the dough in two, and gather each portion into a slightly flattened ball.
- Working with one ball of dough at a time, roll it out between two baking papers to a thickness of maximum 0,5 cm.
- 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)
- Chill whilst preheating oven to 350º F (180 ºC)
- 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
- Let them cool completely on a wire rack
- 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.
- 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.
- Place 1 teaspoon strawberry jam on every cookie bowl. Fill with cheese cream. Use wooden skewers and red and green mixes to decorate
- 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
What beautiful cookies! They will definately be part of my Christmas dessert table. Thank you for the great recipe.
Thank you 🙂
En el paso # 3 no le entendí muy bien lo q quiso decir
Thank you for the recipe. Can’t wait to make them this Christmas.
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?
With a beveled round cookie cutter, sorry I forgot to mention that on the english version! I will write it ASAP. Thank you 🙂
These look absolutely stunning, but … 350 degrees Celcius? Really?
M:)
What a great idea for making such cute little cups! I love all things cheesecake, so this looks perfect.
Wow look soo good. Gonna try to make them this wknd!
Can I use raspberry jam instead of strawberry??
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 🙁
Do you grease the tin before placing the cookie dough on it?
Do you use an electric mixer for the cookie dough or do you mix by hand?
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!
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. :]
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
mmm…sounds and looks delish. I love how you decorated it with the use of toothpicks.
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
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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.
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
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!
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!
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!
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.
i was wondering how long these last in the fridge before they go bad…
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! 🙂
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
My dough is very broken, it will not hold up did i do something wrong?
Cool I’ll try them out
I tried them today. The dough was to sticky and I tried to hand form them on the tin. A total mess. I threw it away. It stuck to the tin. Maybe we should spray the tin. Has anyone tried to make these. I am so disappointed. . This was my desert for tomorrow. They look so cute. Just not easy.