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Blueberry and Lemon Cheesecake Cookies

Add a twist to your traditional cheesecake and turn it into cheesecake cookies!

10 servings

Easy 53 Minutes

Ingredients

Ingredients

For the recipe Blueberry and Lemon Cheesecake Cookies

For the Blueberry and Lemon Cheesecake Cookies:

75 g Salted Butter (3oz, softened)
40 g Caster Sugar (1 ½ oz)
2 ½ ml Dr. Oetker Sicilian Lemon Extract (½ tsp)
125 g Plain Flour (4 ½ oz)

To decorate:

100 g Dr. Oetker Fine Cooks' White Chocolate (3 ½ oz)
65 g Full Fat Cream Cheese (2 ½ oz)
2 ½ ml Dr. Oetker Sicilian Lemon Extract (½ tsp)
140 g Blueberry Jam
100 g Blueberries (3 ½ oz of Fresh blueberries)
1 g Icing Sugar (To dust)

Preparation

Preparation

1

Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Line a large baking tray with baking parchment. In a bowl, beat the butter and sugar together until creamy. Add the Lemon Extract and flour and stir into the creamed butter and sugar until the mixture forms a firm dough.

2

Turn on to a lightly floured surface and knead gently until smooth. Roll out to a minimum thickness of 1/2cm (1/4 inch) - the mixture will be a little crumbly. Using a 5.5cm (2 ¼ inch) plain round cutter, stamp out 10 rounds, re-rolling as necessary.

3

Arrange on the baking tray, spaced slightly apart. Prick the tops with a fork and chill for 30 minutes. Once chilled, bake for about 15 minutes until firm and very lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.

4

To decorate, break up the White Chocolate in a heatproof bowl and place over a saucepan of barely simmering water to melt. Remove the bowl from the water.

5

Quickly stir the soft cheese and the Lemon Extract into the chocolate and mix until well blended. Leave to cool and firm up. If the room is warm, place in the fridge for a few minutes.

6

To decorate, thickly spread the biscuit rounds with the cheese mixture, smoothing the edge flush with the edge of the biscuit. Add a spoonful of blueberry jam on top , spread to the edge and top with a few blueberries. Dust lightly with icing sugar. Your mini cheesecake cookies are now ready to serve and enjoy!

1 serving = 65g

Nutritional Information For the recipe Blueberry and Lemon Cheesecake Cookies

Per serving Per 100g/ ml
Energy 1271kJ
305kcal
487kJ
117kcal
Fat 12g 4.7g
Carbohydrate 48g 19g
Protein 2.8g 1.1g