COOKIES on the DR. OETKER website

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Blueberry and Lemon Cheesecake Cookies

Licking the bowl to the cheesecake topping is tempting when baking these up, but we promise it's even better when put on top of these delicious cookies!

10 servings

Easy 30 Minutes

Ingredients

Ingredients

For the recipe  Blueberry and Lemon Cheesecake Cookies

For the Cookies:

75 g Salted Butter (softened)
40 g Caster Sugar
2.5 ml Dr. Oetker Sicilian Lemon Extract (½ tsp)
125 g Plain Flour

To Decorate:

100 g Dr. Oetker 26% White Chocolate
65 g Full Fat Cream Cheese
2.5 ml Dr. Oetker Sicilian Lemon Extract (½ tsp)
140 g Lemon Curd
100 g Blueberries
25 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 then 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 lemon curd on top, spread to the edge and top with a few blueberries. Dust lightly with icing sugar. Your Cheesecake Cookies are now ready to serve and enjoy!

Decorate the cookies just before serving to enjoy the biscuit as crisp as possible. Once the cheesecake mixture is chilled it will become very firm.


Replace Lemon Extract with Dr. Oetker Madagascan Vanilla Extract as an alternative flavouring.

Nutritional Information for the recipe Blueberry and Lemon Cheesecake Cookies

Per Serving Per 100 g / ml
Energy 1068kJ
255kcal
1570kJ
375kcal
Fat 12.72g 18.71g
Carbohydrate 32.09g 47.19g
Protein 2.69g 3.95g