Indulge in the unique and delightful taste of Cheesecake Cookies, a creative fusion that combines the crispy texture of a cookie with the creamy richness of cheesecake. Infused with the zest of lemon and the sweetness of white chocolate chips, these cookies are finished with a luscious cream cheese topping, making them a perfect treat for those who love both cookies and cheesecake.
Why You’ll Love This:
These Cheesecake Cookies offer a delightful combination of textures and flavors. The cookie base is soft yet crisp, enriched with lemon zest for a refreshing twist, while the cream cheese topping adds a smooth and creamy contrast. The white chocolate chips provide little bursts of sweetness in every bite.
Perfect Occasion:
These cookies are a wonderful choice for dessert tables at gatherings, as a special treat for afternoon tea, or whenever you crave something sweet and unique. They’re also a great way to impress guests with a creative twist on classic desserts.
Decoration Tips:
For an added touch of elegance, top each cookie with a dollop of cream cheese frosting using a piping bag and finish with a swirl of traditional strawberry jam. You can also garnish with fresh fruit or a sprinkle of lemon zest for extra flavor and color.
Ingredients for the Cookie Dough:
- 115 g softened butter
- 100 g brown sugar
- 50 g white sugar
- 2 g lemon zest
- 60 g egg (1 large)
- 5 g vanilla extract
- 180 g self-rising flour
- 1.5 g baking soda
- 50 g white chocolate chips
For the Cream Cheese Topping:
- 100 g soft cream cheese
- 30 g powdered sugar
- 80 g whipping cream
- 8 g vanilla extract
- Traditional strawberry jam for finishing
Instructions:
- Cream together the softened butter and both sugars for 30 seconds.
- Add the egg, vanilla extract, and lemon zest, mixing for another 15 seconds.
- Sift in the flour, baking soda, and add the white chocolate chips, mixing at medium speed for 50 seconds to form a moist dough.
- Chill the dough in the refrigerator for 40 minutes for easier handling.
- Portion the dough into 80 g balls and freeze for an additional 30 minutes.
- Bake in a preheated oven at 180°C (356°F) for 15-16 minutes on a parchment-lined tray. Ensure enough space between the cookies.
- Allow to cool for about an hour before topping with the cream.
- For the cream, beat cream cheese, powdered sugar, whipping cream, and vanilla until firm and doubled in volume. Chill for 1 hour in the freezer.
- Pipe the cream on top of each cooled cookie and finish with a dollop of strawberry jam.
Enjoy these delightful Cheesecake Cookies, a perfect blend of two beloved desserts in one irresistible treat!
