Three Berry Cheesecake Cookies
20 min prep
20 min cook
These berry cheesecake cookies are everything you love in one bite — soft cookie dough, a creamy cheesecake centre, and sweet berry jam swirled through. Perfect for when you want something a little special.
By Barker's
Ingredients
For Cookie Dough
- 365 grams Plain flour
- 1/2 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 1/2 tsp Salt
- 200 grams Caster sugar
- 225 grams Unsalted butter, softened
- 1 Egg
- 2 tsp Vanilla extract
- 1/4 cup Barker’s Three Berry Jam
- Extra sugar for rolling (about 50g)
For Cheesecake Filling
- 170 grams Cold cream cheese
- 3 Tbsp Caster sugar
- 1/2 tsp Vanilla extract
Method
- Line a tray with baking paper. Beat the cream cheese, sugar and vanilla until smooth and fluffy (about 2 mins).
- Spoon 18 x 2 tsp dollops onto the tray, flatten slightly, then freeze until solid.
- Preheat oven to 175°C (fan-forced). Line two trays with baking paper.
- In one bowl, whisk together flour, baking powder, bicarb soda, and salt.
- In a larger bowl, beat butter and sugar until light and fluffy (about 2 mins). Add egg and vanilla and mix until pale and creamy.
- Add in dry ingredients and mix until just combined.
- To swirl in the jam: flatten out ¼ of the dough in the bowl, dollop on ¼ of the jam. Add another ¼ of dough on top, then more jam. Repeat until all dough and jam are layered. Gently fold the dough a few times — you want jam ripples, not a full mix.
- Scoop into 18 x 2 tbsp portions. Flatten slightly, place a frozen cheesecake disc in the centre, then wrap the dough around it completely and shape into a disc. Roll each in a little sugar.
- Place 4-6 cookies per tray. Bake for 11–12 mins until edges are set and lightly golden.
- Let cool on tray for 10 mins, then move to a wire rack. Serve once fully cool (or straight from the fridge — trust us).
