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Create NowA melt-in-the-middle treat inspired by your favourite South African dessertsÂ
If you love easy cheesecake recipes and easy cookie recipes, these Cheesecake-Filled Cookies give you the best of both worlds. Each cookie bakes up golden on the outside with a soft, creamy centre made from LANCEWOOD® Cream Cheese-making it one of those easy dessert recipes that feels impressive without the fuss.Â
With a swirl of raspberry or strawberry jam and a rich cheesecake core, this bake is perfect for sharing, gifting, or adding to your list of go-to dessert ideas. It’s nostalgic, indulgent and wonderfully comforting-everything we love about South African desserts, but with a fun, modern twist.Â
Cheesecake Filling:
Cookie Dough:Â
Additional:Â
1. Beat the cream cheese, icing sugar and vanilla until smooth and creamy. Scoop eight heaped-teaspoon portions onto a lined plate and freeze for at least 30 minutes.Â
2. Cream the butter, brown sugar and vanilla until light and fluffy. Add the egg and mix until well combined.Â
3. Combine dry ingredients: In a separate bowl, whisk together the flour, cornflour, baking powder and bicarbonate of soda. Add to the wet ingredients and mix until a soft dough forms. Chill for 15 minutes.Â
4. Divide the dough into 8 equal portions and roll into balls. Flatten each ball in your palm and spread a teaspoon of jam over the centre. Place a frozen cheesecake ball on top and wrap the dough around it, leaving a little jam visible.Â
5. Arrange the cookies on a lined baking tray. Bake at 190°C for 15–17 minutes until golden. Allow to cool on the tray for 15 minutes before serving.Â
Best enjoyed warm with the cheesecake centre still soft and creamy.Â
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
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