Cheesecake cookies

Adapted from America’s test kitchen

These cookies are just so much fun! They are cheesecake’s less-fussy younger cousin. When I came across this recipe on the America’s Test Kitchen site, I knew we needed to try it. I love cheesecake and pride myself on making a really good one, but it does require setting aside time and being very thoughtful of each step. This recipe is quick, easy and with a nod to cheesecake, hitting all the right buttons without replacing the original.

Try out different toppings: I found the combination of jam and fresh fruit worked best, while chocolate spread and Nuttela didn’t spread as well with the cookie. On the other hand, dulce de leche is perfect, especially if you crown it with an Oreo as soon as it comes out of the oven.

I’m always looking for new ideas, so let us know what combination you have tried and what was your favourite!

  • 250g (2 cups) plain all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon salt
  • 225g (1/2 pound) cream cheese, softened
  • 140g (10 tablespoons) unsalted butter, softened
  • 150g (3/4 cups) sugar
  • 1 tablespoon vanilla sugar (or 1 teaspoons vanilla extract)
  • 1 large egg
  • ¼ cup crushed biscuits such as graham crackers, digestive or petit beurre

For topping:

  • Raspberry jam, Cherry jam, dulce de leche, fresh plums, fresh figs, fresh blueberries
  1. Make biscuits crumbs, process whole biscuits in a food processor until finely ground, set aside until needed.
  2. Whisk flour, baking powder, and salt together in a bowl, set aside.
  3. Using a stand mixer fitted with paddle, beat cream cheese, butter, sugar, and vanilla sugar (or vanilla extract) until smooth and creamy, about 2 minutes. Add egg and mix until incorporated.
  4. Reduce speed to low, add flour mixture, and mix until just combined, finish mixing by hand to make sure everything is well incorporated but not overworked. Cover the bowl and refrigerate until firm, about 30 minutes.
  5. Heat oven to 180℃ (350℉). Line 2 baking sheets with parchment paper. Spread biscuit crumbs in a shallow dish.
  6. Roll dough into 2.5 cm (1 inch) balls, then roll in biscuit crumbs; space dough balls 2 inches apart on prepared sheets. Using a 1-teaspoon measuring spoon, make an indentation in the center of each dough ball. Fill the indentation with your chosen filling and top with fresh fruit if using. Bake until golden around edges, 10- 12, switching and rotating sheets halfway through baking.
  7. If topping with Oreos, carefully place them in the bubbling dolce de Leche, without burning yourself! Let cookies cool for 5 minutes on sheets, then transfer to wire rack. Let cookies cool completely before serving. (Cookies can be refrigerated for up to 2 days.)