Cheesecake Crumble Cookies

• portioner: Makes about 24 shallow c
• total tid: 1 hour 13 minutes

Ingredienser

GRAHAM SHORTBREAD COOKIE BASE

1 cup all-purpose flour

1 cup graham cracker crumbs

1/2 cup unsalted butter, melted

1/3 cup brown sugar

2 tbsp granulated sugar

1 egg yolk

1 tbsp milk

1 tsp vanilla extract

1/2 tsp kosher salt

CHEESECAKE FILLING

4 oz cream cheese, softened

3 tbsp granulated sugar

1 tbsp milk

1 tsp vanilla extract

pinch kosher salt

CRUMBLE TOPPING

1/4 cup all-purpose flour

1/4 cup graham cracker crumbs

2 tbsp brown sugar

pinch kosher salt

3 tbsp melted butter

Filling Ideas

Use about 1/2–1 tsp per cookie:

raspberry jam

strawberry preserves

blueberry jam

cherry preserves

pistachio cream

cookie butter

Nutella

lemon curd

Vejledning

Preheat oven to 350°F.

In a bowl, mix together flour, graham cracker crumbs, brown sugar, granulated sugar, and salt.

Add melted butter, egg yolk, milk, and vanilla. Mix until a soft dough forms. Refrigerate while you prepare the filling and crumb topping.

Make your cheesecake filling - with a blender, combine cream cheese, sugar, milk, vanilla, and salt until smooth and creamy.

Finally, make your crumb topping - combine flour, graham crumbs, brown sugar, and salt. Add melted butter and mix until crumbly clumps form.

Press about 1 tablespoon of dough into each muffin cavity in a thin layer. Do not press too far up the sides — these should stay shallow like bakery cookies, not tart shells.

Add about 1 teaspoon to 1/2 tablespoon cheesecake filling to each cookie.

Add a small spoonful of filling in the center. Sprinkle with crumble topping.

Bake for 12–14 minutes, until edges are lightly golden, crumble is set and cheesecake layer looks just barely set.

Cool completely in the pan, then chill for at least 1 hour before removing.

They’re best served chilled or at cool room temperature.

P.S. if you have extra cookie dough, turn it into cookies