Blackberry Cheesecake Cookies: A Taste of Summer on a Winter's Day
There's something incredibly comforting about baking on a frosty winter's day, isn't there? The warmth of the oven, the sweet aromas filling the kitchen – it's pure bliss and can bring some little moments of joy when the world outside seems grey and bleak. This weekend, I found myself craving a little bit of that cozy feeling, (plus a need to feed growing teens and tweens! ) and it led to the creation of these absolutely delightful Blackberry Cheesecake Cookies
What makes them extra special? They're made with bottled blackberries from summer harvests, bringing a burst of sunshine and the taste of warmer days right into the middle of winter. If you're lucky enough to have some stashed away, now's the perfect time to use them! And if not, don't worry, good quality frozen blackberries will work beautifully too or even Jam at a push although I would reduce the sugar if adding jam.
These biscuits are not just delicious; they're also incredibly practical. Imagine taking these to a picnic – all the creamy, fruity goodness of a cheesecake, but in an easy-to-transport, mess-free cookie form. No need for forks or plates, just pure handheld joy!
Blackberry Cheesecake Cookies
This recipe yields about 24 cookies depending on the size you go for.
Ingredients:
- 115g unsalted butter, softened
- 100g brown sugar
- 150g granulated sugar
- 120g of white chocolate diced or white chocolate chips
- 1 large egg
- 1 teaspoon vanilla extract
- 300g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt (omit if using salted butter)
- 150g fresh or frozen blackberries (if using bottled, drain well)
- 2 tablespoons icing sugar
- 300g cream cheese
- Pinch of lemon zest
- For dusting: extra granulated sugar (optional)
- Instructions:
- Cream the Wet Ingredients: In a large mixing bowl, beat together the softened butter, and granulated sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until just combined. Don't overmix.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and add the white chocolate chips.Be careful not to overmix the dough.
- Make your cheesecake filling and freeze: This step is crucial for cheesecake cookies! Mix icing sugar and cream cheese and lemon zest with a handheld mixer or whisk. Dollop into spoon shapes on a tray then freeze for at least 1 hour, or up to 24 hours. Freezing helps the cheesecake filling from freezing.
- Shape your cookies into balls squish with a wet spoon then add the blackberries into each individual cookie. If you add them and mix in the dough it goes grey. You can now put in the fridge for a houe to hold their shape and prevents them from spreading too much but you can skip this step if you wish.
- Preheat Oven & Prepare Baking Sheets: When you're ready to bake, preheat your oven to 175°C (350°F). Line baking sheets with baking paper.
- Scoop and Bake: put the cheesecake drops onto the middle of the cookie and press in.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden and the centers are just set.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
These cookies are truly a little bite of heaven – a perfect blend of tangy cream cheese and sweet, juicy blackberries, all wrapped up in a soft, chewy cookie. They're sure to bring a smile to your face, even on the chilliest of days.
Give them a try and let me know what you think in the comments below! Happy baking!