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Cupid's Cheesecake Cookies

Cupid's Cheesecake Cookies

By Morrisons
Published on 18 December 2024
Happy Valentine’s Day. Still got a gift on your shopping list? It’s not too late… we’ve married up a classic, creamy cheesecake with chewy, gooey white chocolate cookies for a love at first bite gift.
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Time and servings

45 minsTotal time
10Servings

Ingredients

  • 180g full fat cream cheese
  • 40g icing sugar
  • 4 tbsp strawberry jam
  • 350g plain flour
  • 1 tsp baking powder
  • 200g unsalted butter softened & cubed
  • 200g granulated white sugar
  • 3 medium eggs beaten
  • 1 tsp vanilla extract
  • 5 strawberries diced
  • 100g white choc chips

Method

  1. Step 1

    Start by mixing your cream cheese and icing sugar together with an electric hand whisk until smooth before gently folding through your jam to create a marbled effect. Dollop 10 tbsp of cream cheese onto a lined baking tray and pop in the freezer for 1-2 hours until solid.

  2. Step 2

    Line another 2 large baking trays with baking paper, in a medium bowl mix together the flour, baking powder and 1/2 a tsp of salt.

  3. Step 3

    In another larger bowl, beat together your butter and sugar with an electric whisk until pale and fluffy. Add the eggs, vanilla extract and your flour mixture and mix with a wooden spoon until combined into a thick dough. Gently fold in the strawberries and choc chips.

  4. Step 4

    Divide the mixture in half. With half, divide into 10 scoops across both trays so there are 5 on each (ensure there is plenty of room between each to expand when cooking). Use the back of a tsp to gently make an indent in the top of each scoop. Remove the cheesecake filling from the freezer and pop a frozen tbsp into the indent of each cookie. Split your remaining half of the cookie dough into 10 and then mould on top of each dough bottom, ensuring to enclose around the cream cheese filling and pinching the sides to secure- just a warning- this will be messy!

  5. Step 5

    Pop your cookie dough mounds in the freezer for 10 mins and preheat your oven to gas 6, 200°C, fan 180°C. Pop in the oven for 22 mins, ensuring to swap the trays over half way through. Remove from the oven and allow to cool.