These bite-sized delights are made from crisp sugar cookie shells filled with berry jam and creamy cheesecake filling. Fresh berries on top add a festive flair perfect for the Holidays. Here is an easy dessert recipe for Cheesecake Cookies.
400 g all purpose flour
125 g confectioners’ sugar
200 g butter
pinch of salt
100 g sour cream
200 g cream cheese, room temperature
100 g sweetened condensed milk
2 tbs lemon juice
berry jam of your choice (strawberry, blueberry, raspberry, etc.)
fresh berries for garnish
Slightly grease the bottom side of a mini cup cake pan. Set aside upside down.
To make the cookie shells, combine all cookie ingredients to form a dough. Divide the dough into two equal parts and form into a ball.
Place one of the dough balls in between two sheets of parchment paper and flatten into 0.5 cm thickness with a rolling pin.
Using a cookie cutter, cut out circles and drape one circle over each bowl of prepared mini cup cake pan. Press gently so dough will take the form of the inverted cupcake bowl. Chill in the refrigerator and do the same on the remaining dough ball.
While chilling the cookie dough, preheat oven to 350º F (180 ºC).
Bake the cookie shells into the oven to bake for 10-12 minutes or until golden. Remove from oven and let them cool on the pan for about 10 minutes. Tranfer the cookie shells into wire rack to cool completely.
Meanwhile, prepare the cheesecake filling. Combine sweetened condensed milk, sour cream and cream cheese on a medium bowl, until smooth. Add lemon juice and mix well.
To assemble, place a teaspoon of strawberry jam on every cookie shell. Fill the shells with cheesecake filling. Decorate top of Cheesecak Cookies with fresh berries such as strawberry, blueberries or raspberries.
Chill in the refrigerator for at least 4 hours to set before serving.