Community Pick
Cheesecake Cookies
"Want cheesecake but not the hassel of preparing one? Try this simple and delicious alternative : )"
photo by Ashley Cuoco
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
16 squares
ingredients
- 5 tablespoons butter, softened
- 1⁄3 cup brown sugar, packed
- 1 cup flour
- 1⁄2 cup sugar
- 1 (8 ounce) packet cream cheese, softened
- 1 egg
- 2 tablespoons milk
- 1 tablespoon lemon juice
- 1⁄2 teaspoon vanilla
directions
- Heat oven to 350.
- In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs.
- Put 1 cup of the mixture aside for topping.
- Press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes.
- In another bowl combine sugar and cream cheese, mixing until smooth.
- Thoroughly beat in egg, milk, lemon juice and vanilla.
- Spread over the baked crust and sprinkle with remaining brown sugar mixture.
- Bake for 25 minutes.
- Let cool, then chill for at least 1 hour.
- Cut into 16 squares; serve.
Questions & Replies
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I need to add artificial sweetener, will this work with recipe? Also can I use Almond flour instead of regular? -
Salted butter or unsalted?? -
Can these be frozen?
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How do I store them and for how long can i keep them. Thinking of baking them for Christmas a week prior Thks
Reviews
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This was excellent, Bev. I actually preferred this to cheesecake and it was easier to make. I had all ingredients on hand. I also liked that they weren't overly sweet. I added some lemon zest to the cream cheese mixture, since i absolutely love anything lemon. Next time, I may add a layer of raspberry preserves to change it up a bit! Thanks for posting! -
Very good and very easy. I made this for church leadership meeting. I had put the canned fruit with it but they were better without it. note: I tried to shortcut by mixing all the last parts of the recipe at one time. Do not do this. I could not get them to blend well.
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It's taking all of my strength not to explode right now, I just ate the easiest, most delicious rendition of cheesecake I have ever put past my lips. I made a few changes, I doubled the batch, made it in a larger pan and skipped the topping. I sprinkled about 3/4 of a bag of semisweet chocolate chips on the top 5 minutes after I took them out of the oven and let them melt, then spread the chocolate evenly over the cheesecake. I wish I could eat these every day (several times a day). I thank you from the bottom of my heart (and so do my research lab fellows, my friends, and especially my daughter). Oh, and by the way, I made this with 1/2 neufchatel cheese and it turned out perfect. I'm going to go get another one! -
Freaking Awesome!!! and so easy to make too! Thanks for sharing this recipe. -
Great recipe. Quick, easy, and fairly foolproof. Having the topping means that you don't have to worry about cracking on the top. One of my guests thought the topping gave it a slightly toffee-like effect. I liked how the bottom was very firm and robust. I added cinnamon to the crust/topping mixture for a bit of extra oomph. The filling came out with a perfect texture and flavor. This is definitely a great shortcut to cheesecake.
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Tweaks
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This was so delicious and quick. Instead of regular cream cheese I used neufchatel cheese and no one knew the differece. This will be on rotation for a quick and yummy desset
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My finicky mother called for the recipe! I used lime juice instead of lemon juice and the results were phenomenal!
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
