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Cheesecake Cookies 2

Cheesecake Cookies 2 recipe image
These Cheesecake Cookies offer the best of both worlds: the tender, buttery texture of a shortbread cookie and the rich, tangy creaminess of classic cheesecake. The base is made with whole wheat flour and brown sugar for a deeper, maltier flavor profile, while the filling combines cream cheese, honey, and lemon for a bright, sweet-tart balance. Topped with toasted nuts or seeds, each bite provides a satisfying crunch against the soft dough. Perfect for afternoon tea, potlucks, or as a make-ahead treat for holiday gatherings, these cookies are elegant yet approachable. They bring a comforting, home-style richness to any table without requiring complex techniques or hard-to-find ingredients.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 2401.6
Dietary: Vegetarian
Description
These Cheesecake Cookies offer the best of both worlds: the tender, buttery texture of a shortbread cookie and the rich, tangy creaminess of classic cheesecake. The base is made with whole wheat flour and brown sugar for a deeper, maltier flavor profile, while the filling combines cream cheese, honey, and lemon for a bright, sweet-tart balance. Topped with toasted nuts or seeds, each bite provides a satisfying crunch against the soft dough. Perfect for afternoon tea, potlucks, or as a make-ahead treat for holiday gatherings, these cookies are elegant yet approachable. They bring a comforting, home-style richness to any table without requiring complex techniques or hard-to-find ingredients.
Ingredients
  • 1 cups Whole wheat flour
  • 1/3 cups Brown sugar
  • 1/3 cups Butter or margarine
Directions
  1. 1
    Preheat your oven to 350&# 194;°F (175ðC) and line a baking sheet with parchment paper.
  2. 2
    In a medium bowl, blend together the whole wheat flour, brown sugar, and softened butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  3. 3
    Stir in 1/2 cup of chopped walnuts, toasted sunflower seeds, or sesame seeds into the flour mixture.
  4. 4
    Take about 1 tablespoon of the crumb mixture and press it into the bottom of each spot on the baking sheet, forming small circles about 1.5 inches in diameter. Make 16 cookies.
  5. 5
    In a separate bowl, beat together 8 oz of softened cream cheese, 1/4 cup honey, 1 egg, 2 tablespoons milk, 1 tablespoon lemon juice, the grated peel of 1 lemon, 1/2 teaspoon vanilla extract, and 1/2 teaspoon freshly grated nutmeg until smooth and creamy.
  6. 6
    Spoon or pipe the cream cheese filling into the center of each cookie base, being careful not to let it spill over the edges.
  7. 7
    Bake for 12-15 minutes, or until the edges are lightly golden and the filling is set.
  8. 8
    Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 2401.6kcal
% Daily Value *
Total Fat 139.2g215%
Saturated Fat 25.9g130%
Cholesterol 0.0mg0%
Sodium 889.6mg38%
Total Carbohydrate 268.4g90%
Dietary Fiber 32.0g128%
Sugars 82.8g
Protein 49.8g100%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheesecake, cookies, cream cheese, dessert, whole wheat, brown sugar, butter, honey, lemon, vanilla, nuts, baking, snack, potluck, easy, homemade, vegetarian, comfort food, tea time, gifts
Read it online: https://www.chefs-mate.com/recipe/cheesecake-cookies-2/