New York Cheesecake Cookies
New York Cheesecake Cookies bring together the creamy, rich flavors of traditional New York cheesecake and the convenient, hand-held form of cookies. This innovative dessert combines a buttery, graham cracker-infused cookie dough with a cheesecake filling, topped with strawberry or cherry preserves.
Servings: 24 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheets
- Parchment Paper
Ingredients
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup crushed graham crackers
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 0.25 cup powdered sugar
- 0.5 teaspoon lemon zest
- 24 teaspoons strawberry or cherry preserves
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, mix flour, crushed graham crackers, baking powder, and salt.
- In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract.
- Gradually mix dry ingredients into wet ingredients until just combined.
- In a small bowl, mix cream cheese, powdered sugar, and lemon zest until smooth.
- Roll dough into 1-inch balls and place on prepared baking sheets. Press the back of a spoon into each cookie to create a well.
- Fill each well with 1 teaspoon of cheesecake filling, then top with 1 teaspoon of preserves.
- Bake for 12-14 minutes until edges are golden. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving. For a gluten-free version, use gluten-free flour and graham crackers.
Nutrition
Calories: 150kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g