Why have one sweet treat when you can have two? I give you the ridiculous and crazy delicious Blueberry Cheesecake Stuffed Cookies! This recipe is of a vanilla sugar cookie surrounding a creamy cheesecake middle with a ripple of blueberry compote running through it. Think of them as portable slices of cheesecake and perfect for those who love a buttery base to their cheesecakes.
I actually went for a really good blueberry jam for my ripple as found a traditional compote was too wet in the filling and by using the jam you get much more fruit and concentrated flavour in the end cookies. If you’re not a fan of blueberries, try experimenting with different flavour jams. You want a fairly strong flavour and one without too many big chunks as will make it really hard to work with the filling when forming the cookies.
The key to these cookies not ending up in a complete gooey mess is chilling. Lots of chilling. And then some more chilling. It’s a fairly quick recipe to prepare each of the parts, but most time in the recipe actually doesn’t involve you doing anything at all! So you can have a cup of tea and have a chill alongside your cookie dough and cheesecake filling.
Equipment You'll Need
Blueberry Cheesecake Cookies Recipe
- Total Time: 41 minutes
- Yield: 8 Cookies 1x
Description
Makes 8 Cookies
Ingredients
- 145g Plain Flour
- 2g Cornflour
- 3g Baking Powder
- 1/4 tsp Table Salt
- 1tsp Vanilla Extract
- 115g Unsalted Butter, room temperature
- 100g Light Brown Sugar
- 25g Caster Sugar
- 1 Large Free Range Egg
For Cheesecake Filling
- 115g Full Fat Cream Cheese
- 25g Caster Sugar
- 1tsp Vanilla Extract
- 50g Good Quality Blueberry Jam
- 75g Caster Sugar, for rolling
Instructions
- In a bowl, mix the dry ingredients, flour, cornflour, baking powder and salt. Put aside.
- In a stand mixer, beat the vanilla, butter and sugars until pale and fluffy. Beat in the egg until incorporated.
- Mix in the dry ingredients at a low speed until the flour is just mixed through as don’t want to overwork the mixture. Cover the dough and chill for at least 45 minutes.
- Make the filling whilst the dough is chilling. In a bowl, beat the cream cheese, vanilla and sugar until smooth, either with a hand mixer or with a spatula. Gently fold the jam through the cream cheese mixture, until just rippled through not over mixed as you want some of the plain filling showing through. Cover and chill for 30 minutes. Pour the caster sugar into a bowl and set it aside for forming.
- Line two baking trays with parchment paper. Remove the dough and filling from the fridge.
- Taking a tablespoon of the chilled dough, flatten it out to a disk, about 8cm in diameter, then place a teaspoon of the cheesecake filling in the centre. Using another tablespoon of dough to make another disc the same size, place on top of the filling and pinch the edges to seal in the filling. Gently roll into a ball, and then roll into the caster sugar.
- Place on the prepared tray and leaving a 5cm gap between the cookies. Repeat with the remaining dough and filling. Return the trays to the fridge for 20 mins to firm up after all the rolling.
- Preheat the oven to 180C, when the cookies have chilled, bake for 8-11 minutes until golden and crisp around the edges. Cool on a tray before tucking in.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Cookies, Cheesecakes
- Method: Baking
- Cuisine: American
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