How To make Cheesecake Cookies 2
1 c Whole wheat flour
1/3 c Brown sugar
1/3 c Butter or margarine
1/2 c Chopped walnuts or toasted
-sesame seeds or roasted -sunflower seeds 8 oz Cream cheese
1/4 c Honey
1 Egg
2 tb Milk
1 tb Lemon juice
Grated peel of 1 lemon 1/2 ts Vanilla extract
1/2 ts Freshly grated nutmeg
Blend together the flour, sugar, and butter with a pastry cutter to make a crumbly texture. Then mix in 1/2 cup nuts or seeds. Reserve 1/2 cup of the mixtrue
for the topping, and press the remainder into an 8" square pan. Bake at 350 deg F for 12-15 min. In the meantime, soften the cream cheese and blend in the honey, egg, milk, and remaining ingredients. Spread over the baked crust and sprinkle with the reserved topping. Garnish, if you wish, with fruit slices and/or meat nuts. Bake at 350 deg F for 25 min. Cool and cut into 2" squares. Note: If using strawberries for garnish, put them on the cheesecake topping after baking. Optional garnishes: fruit slices: orange, apple, banana, strawberries nutmeats (whole or chopped): almonds, walnuts, Brazil nuts
How To make Cheesecake Cookies 2's Videos
Soft and Chewy Cream Cheese Chocolate Chip Cookies | NO Chill
Cream Cheese Chocolate Chip Cookies | Chocolate Chip Cheesecake Cookies
:: Cook Me Food ::
These melt-in-your-mouth chocolate chip cookies have the perfect balanced of softness, chewiness and smoothness, thanks to one added ingredient – cream cheese. You’ll get a rich yet a subtle creamy flavor and loads of chocolate chips with every bite!
You’ll need:
• 2 ¼ cup all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• ½ cup salted butter (softened)
• ¼ cup cream cheese (softened)
• 1 large egg (room temperature)
• ¾ cup brown sugar
• ¼ cup white sugar
• 2 tsp vanilla extract
• 1 ½ cup chocolate chips
Makes 20 cookies
* Using a 2” ccokie scoop
:: HELPFUL HINTS::
* Measure your flour correctly. Adding too much flour will result to dry and crumbly cookies when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Let the cookie rest in the baking pan for 5-10 minutes. Transfer to wire rack to finish cooling.
Happy baking!
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Cream Cheese Cookies
These delicious, fluffy cream cheese cookies MELT in your mouth and have the most delightful flavor; perfectly sweet with a nice tang from the cream cheese and a hint of vanilla.
Recipe:
These cookies are SO good! I've actually been making them quite a bit and leavning them on friend's doorsteps as little cookie care packages. They're a must make recipe.
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Easy Strawberry Cheesecake Cookies | Just 5 Ingredients!
5-Ingredient Strawberry Cheesecake Cookies Recipe
:: Cook Me Food ::
These strawberry cheesecake cookies are soft, buttery, and filled with real strawberry pieces in every bite. They only require 5 ingredients and are easy to make. They are buttery, slightly tangy and are soft and pillowy with crispy edges. The flavor from the tiny chunks of strawberry throughout the batter is truly “spring” in cookie form!
You’ll need:
• ½ cup (112g) salted butter (room temperature) Note: If salted butter is unavailable, just add a pinch or 1/8 tsp of salt to the all-purpose flour
• 4 oz. full fat cream cheese (room temperature)
• ¾ cup (150g) white sugar
• 1 cup + 3 tbsp (149g) all-purpose flour
• 1 cup (152g) chopped fresh strawberries
Makes 15 cookies
* Using a 2 cookie scoop in the video
:: HELPFUL HINTS ::
* Use fresh strawberries instead of frozen. Frozen strawberries hold a lot of water and will make the dough very sticky.
* Do not add more strawberries to the dough than the recipe calls for. Too many strawberries will make the dough hard to work with.
* Because these cookies contain cream cheese, they should be stored in an airtight container in the fridge.
* Gently fold chopped strawberries into the dough. Do not overmix them or they'll get squished, and the color will bleed into the dough.
* Let the cookies rest on the baking sheet for 10 -15 minutes, then transfer to wire rack to cool completely. These cookies are best enjoyed when completely cooled and slightly chilled.
* I bake 5-6 cookies at a time (avoid overcrowding the pan in the oven). If you choose to bake a lot more cookies in one baking pan/sheet or bake a dozen cookies at a time, you may need to increase the baking time to 14 -18 minutes.
Happy baking!
Thanks for sharing!
Cheesecake Cookies Recipe - What's For Din'? - Courtney Budzyn - Recipe 102
Cheesecake Cookies with Chocolate Drizzle | How to Make Cheesecake Cookies
Cheesecake + Cookie = *passes out* How can you not drool at the thought of a cheesecake and cookie combo?! This is the best of both worlds. You get the delicious flavor of a cheesecake and the soft doughy texture of a cookie all in less than an hour! Cheesecakes take all night to set, and although they are good…sometimes you just have a sweet tooth and you don’t want to wait! Don’t mistake these for mini cheesecakes. That is a totally different recipe…but if you make these I promise you will not regret it! The key is to not overbake them. You want to almost under-bake to achieve the perfect texture. So make sure you take into consideration how hot your oven runs in comparison to most ovens before you bake these. Other than that, these are easy peezy! One of the most easy cookie recipes you will ever find!
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| Ingredients |
8 Ounces Cream Cheese (Softened at Room Temperature)
1 Stick Butter (1/2 Cup at Room Temperature)
1 ¼ Cup Granulated Sugar
2 Large Eggs
½ Teaspoon Vanilla Extract
1 Teaspoon Lemon Juice
2 Teaspoons Baking Powder
½ Teaspoon Salt (Omit if using salted butter)
2 ½ Cup All Purpose Flour
Chocolate Ganache:
5 Ounces Bittersweet Chocolate Chips
½ Cup Heavy Cream
| Directions|
Beat cream cheese and butter together until fluffy. About 2 minutes. Add sugar and cream together for an additional 3-4 minutes. You want the mixture to be smooth and fluffy. Add vanilla, lemon juice and eggs one at a time, mixing until fully incorporated.
Combine flour, baking powder and salt in a separate bowl. Gradually add the flour mixture to the cream cheese mixture and gently fold in until just combined. Do NOT overmix. Cover batter and refrigerate for about 30 minutes.
Once chilled, roll out 1 inch cookie balls and place them onto a baking sheet lined with parchment paper.
Bake in 350 degree F oven for 10-11 minutes. Do NOT overbake. You want them to slightly under-bake to maintain that cream cheese texture. The bottoms should be slightly golden. The tops will not get any color so don’t wait for them to brown!
Allow cookies to cool and then drizzle with chocolate ganache.
Ganache:
Pour hot cream over chocolate chips and allow to set 2 minutes. Whisk together until smooth.
Drizzle over cookies and enjoy!
*Cookies should be stored in a sealed container in the refrigerator!
Easy & Delicious Cream Cheese Cookies
Easy & Delicious Cream Cheese Cookies
First off, put butter and cream cheese in a bowl, and using an electric beater cream the butter and cream cheese together.
Once well combined, add sugar to the mixture, and using the electric beater on high, keep beating until the sugar dissolves.
Next, add the egg, vanilla essence, and salt to the mixture and mix again until well-combined.
Place a sieve over the bowl and add flour and baking powder through the sieve into the mixture.
Using a spatula fold the flour into the liquid mix and keep mixing until a soft gooey batter is attained.
Once the batter is ready, cover the mixture using a cling wrap and refrigerate for at least an hour.
After an hour, line a baking tray with parchment paper and using an ice cream scoop or a spoon roll 2 tbsp of batter into a ball.
Make as many balls as you can from the whole batter and place them on the baking tray approximately 1 inch apart from each other.
Save the rest of the batter for a second batch or later.
Preheat the oven, you can preheat the oven while you rest the batter for an over.
Once heated, place the cookies into the oven and bake 190°C/ 375°F for 10-12 minutes.
When done, let them cool completely and then dust them with powder sugar.
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