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
Making Dollar Tree Crumbl Inspired Salted Caramel Cheesecake Cookies Part 2 #crumbl #cookierecipe
Dollar Tree Crumbl Salted Caramel Cheesecake Cookie
You will need:
2 bags of sugar cookie mix $2.50
1 stick of butter or margarine $1.25
1 egg $1.25
Graham cracker pie crust $1.25
2 bags of werther's caramels $2.50
Coarse Sea Salt $1.25
Cream Cheese Frosting $1.25
Total cost $11.25 to make 8 Cookies ($1.40 each)
Try to buy a broken crust because we are going to be crumbling it up anyways.
Add margarine to a bowl and soften in the microwave for 10 to 15 seconds. Whip with a mixer then add 1 egg and mix well. To this mix in 2 bags of sugar cookie mix, 1/2 cup of graham cracker crumbs, and 1 tablespoon of water. Cover your dough and refigerate for 1 to 2 hours.
Unwrap all caramel candies and add them to a bowl with 1 to 2 tablespoons of water. Melt this in the microwave for 45 seconds to a minute, then stir in 1 to 2 pinches of sea salt. Mix this well then set at room temperature to cool completely.
Scoop out 1/3 cup of cookie dough and roll each scoop in graham cracker crumbs, covering the scoop completely then shape into discs that are 3/4 of an inch thick and 2.5 to 3 inches wide. Bake at 350 for 14 minutes then cool completely.
Whip 8 ounces of cream cheese frosting on high speed for a few minutes and pipe onto each cookie to mostly cover the top. You'll want a flat-ish top for this cookie so either level it with a knife or press each cookie upside down onto parchment paper and set in the freezer to set for 20 to 30 minutes.
Top each cookie with a drizzle of caramel sauce and finish with a sprinkle of sea salt. Set in the fridge to chill.
Enjoy!
Cream Cheese Cookies Recipe
These cream cheese cookies are so soft, fluffy and super delicious. They are melt in your mouth! It was my first time trying cream cheese cookies and they become my new favorite cookies! They are pretty easy to make, they are perfect for holidays, birthday and they are perfect with a cup of tea or coffee. Follow this recipe to learn how to make the best cream cheese cookies.
Full written and printable recipe:
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Makes 24-26 cookies
Ingredients:
1¾ cups (220g) All-purpose flour
1/2 cup (115g) Cream cheese, softened
1/2 cup (115g) Butter, room temperature
1 cup (200g) sugar
2 teaspoons Vanilla extract
1 Egg
1/4 teaspoon Salt
1/2 teaspoon Baking powder
Icing sugar for dusting
Directions:
1. In a bowl, whisk flour, baking powder and salt. Set aside.
2. In a separate bowl, cream the butter and cream cheese. Add in the sugar and beat until light and fluffy. Add egg, vanilla extract and beat until combined.
3. Add the flour mixture and stir until combined. Use a spatula to scrape the bottom. Cover and refrigerate for at least 1 hour.
4. Preheat oven to 375F (190C).
5. Roll the dough into 1-2 inch balls. Place on a baking tray lined with parchment paper and flatten slightly the cookies.
6. Bake for 9-11 minutes, or until the edges are set.
7. Allow to cool before serving. Dust with icing sugar.
Notes:
• Keep the cookies in a closed container in the fridge un to 5 days.
Recipe inspired by:
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Cheesecake Cookies ???? Easy Recipe for Cheesecake Cookies [Tasty Food]
Learn how to bake these delicious cookies!
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Ingredients:
For the cookie dough:
-1 Sleeve of Crackers (1 1/4 cups)
-1 tbsp baking powder
-1 cup all-purpose floor
-8 tbsp unsalted butter
-1/4 cup sugar
-1 egg white
For the cream cheese filling:
-6 tbsp cream cheese
-1/2 cup sugar
-1 egg yolk
-2 tsp lemon zest
-1 tsp vanilla extract
Cookie Dough
In a large bowl, stir together the cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the sugar using a mixer. Add the egg white and beat until well combined. Add to the cracker crumbs and blend until just combined.
Cream cheese filling:
In a separate medium bowl, beat together the softened cream cheese with the sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
Setting up the cookie:
Take the cracker crumbs dough and make little balls, then flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies. Lastly, bake for 20 min. Enjoy!
Recipe copyright Sandra Lee
Source:
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Strawberry cheesecake cookies! #shorts
full recipe here:
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!
Thank you for watching!
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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!
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!
Thank you for watching!