Easy Cheesecake-Filled Cookies
A melt-in-the-middle treat inspired by your favourite South African desserts 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. 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.
Ingredients:
Cheesecake Filling:
125g LANCEWOOD® Full Fat Plain Cream Cheese
softened
30g icing sugar
2tsp vanilla essence
Cookie Dough:
115g butter
softened
160ml light brown sugar
1large eggs
2tsp vanilla essence
200g Flour
1tbsp corn flour
0.5tsp baking powder
1ml bicarbonate of soda
Additional:
0.5cup(s) strawberry jam
or raspberry jam
Method
- 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.
- Cream the butter, brown sugar and vanilla until light and fluffy. Add the egg and mix until well combined.
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.- 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.
- 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. Best enjoyed warm with the cheesecake centre still soft and creamy.
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