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).