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Cheesecake Cookies

As you may already know, I love some good cheesecake. If there was a religion called “Cheesecakeism,” I would be the mystical founder/leader of it. Today I made Cheesecake Cookies. These cookies are from a Cookies for Kids’ Cancer cookbook called All the Good Cookies.

I shared another Cookies for Kids’ Cancer book a while back, but you guys have probably forgotten about that. These books help raise money to try to cure kids cancer. I really want to have a Cookies for Kids’ Cancer Bake Sale in San Diego soon!

Cheesecake Cookies recipe from RecipeBoy.com

These Cheesecake Cookie Slices from the book are simply irresistible. When someone walks into a room and finds these lying on the counter, it’s impossible to not sample them.

Cheesecake Cookies recipe from RecipeBoy.com

Caution: DO NOT ATTEMPT THIS AT HOME 🙂

Cheesecake Cookies recipe from RecipeBoy.com

Little slices of heaven right there.

Cheesecake Cookies recipe from RecipeBoy.com

Eating off of a giant knife isn’t a great idea, so don’t do it until you turn 21.

Cheesecake Cookies recipe from RecipeBoy.com

Just look at this beautiful stack of golden dessert. I took this photo by the way.

Cheesecake Cookies recipe from RecipeBoy.com

I loved these cookies. They were fabulous. Amazing. Heavenly. Magnificent. Magical. Whatever you want to call them. But even though they were amazing when they weren’t warm, they’re beyond amazing when they’re heated up a little. Cheesecake Cookies are definitely on my yummy cookie list.

cheesecake cookies

Cheesecake Cookies

RecipeBoy.com (reprinted with permission from All the Good Cookies Cookbook)
Little bites of heaven.
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 25 minutes
Course Dessert
Cuisine American
Servings 30 servings (2 cookies per serving)
Calories 115 kcal

Ingredients
  

Instructions
 

  • Place the butter and cream cheese in a large mixer bowl and beat until smooth and creamy, about 30 seconds. Add the sugar, lemon zest, orange zest, lemon juice and vanilla, one at a time, beating after each addition. Beat well and scrape down the sides of the bowl. With the mixer on low, add the flour and mix until well incorporated.
  • Divide the dough in half, for each piece into a 10-inch log, and then roll in graham cracker crumbs. Cover each log (I wrapped mine gently in plastic wrap) and refrigerate for at least 3 hours and up to 3 days.
  • Preheat the oven to 375℉. Line 2 cookie sheets with parchment paper.
  • With a sharp or serrated knife, cut the logs into ¼-inch slices. Place 1-inch apart on the prepared cookie sheets and bake until the bottoms are lightly browned, 8 to 10 minutes. Cool on the cookie sheets for a few minutes then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough on cool cookie sheets.

Video

Nutrition

Serving: 1servingCalories: 115kcalCarbohydrates: 13gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 19mgPotassium: 20mgFiber: 0.3gSugar: 5gVitamin A: 201IUVitamin C: 1mgCalcium: 8mgIron: 0.5mg
Keyword cheesecake, cookies
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Disclosure: I was given a copy of this book for review but all opinions shared are my own. There are Amazon affiliate links included within this post.