Sweet little cookie cups filled with strawberry jam and no bake cheesecake will be your original and perfect Christmas cookies ! Don’t miss these beautiful Strawberry Jam Cheesecake Cookies.
When I promised on the previous post with Christmas Maraschino Cherry Shortbread Cookies a real little series of X-mas cookies, I really meant that . When it comes to Christmas cookies, I have no lack of inspiration, but this time, I decided to make a little experiment.
Some time ago, I found a really unusual but beautiful recipe. Well, these aren’t really classic cookies, they are more like cookie cups. The unusual thing is that the cookie dough for the cookies is not put inside a baking pan, but from the outside and is baked the other way around. Such cups are filled up to the half with strawberry jam and the other half is filled with a lair of no bake cheesecake.
It sounds and looks really tasty, and on the other hand, it’s really a good choice for a Christmas treat. Just think of the beautiful white layer of cheesecake decorated with red and green. A really original solution for your Christmas cookies.
My pick for this decoration were red and green funfetti in various sizes and in order to make my Strawberry Jam Cheesecake Cookies even more interesting, I decided to put the funfetti on the layer of cheesecake itself. What I got in the end really made me super happy! The beautiful cookie cups which not only go together perfectly with Christmas, but could also be a great choice for Easter and also any party or a kid’s birthday.
As for the taste, things were even better! Anyone who loves strawberry jam will be delighted with the beautiful taste which it offers in combination with decadent cheesecake layer. Al in all, this was a very interesting and a tasty experiment. Try it and enjoy it, until the next cookies adventure!
For the cookie dough:
- 3 cups all-purpose flour
- 1 cup confectioners’ sugar
- 1 cup unsalted butter-room temperature
- 1 egg
- pinch of salt
- strawberry jam
- 1 cup heavy cream
- 10 ounces cream cheese-room temperature
- 6 ounces crème fraîche
- 1 teaspoon vanilla
- 2/3 cup sifted confectioners’ sugar
To make the cookie dough:
- In a medium mixing-bowl, mix together all ingredientes to form a ball. The dough should be thick , but not too sticky.
- Divide the dough in two slightly flattened ball. Work with one ball at the time. Between two baking paper roll out the dough about 1/6 to 1/5 inch thick.
- Using a beveled cookie cutter, cut out circles and drape one circle over each bowl cavity of mini cupcake pan and gently press to form smooth surface. Set in the freezer for 5- 10 minutes while preheating the oven.
- Preheat the oven to 350 F.
- Bake for 10-15 minutes, until golden. Remove from oven and let them cool on the pan for about 10 minutes, then transfer to a wire rack to cool completely (if the cookies stick a little to the pan rotate them gently while taking them off)
- Let them cool completely on a wire rack
- Place 1 teaspoon strawberry jam on every cookie bowl.
To make the filling:
- Beat the heavy cream on medium-high speed until medium-stiff peaks form, set aside.
- Beat the cream cheese, crème fraiche , vanilla and confectioners’ sugar on medium speed until combined. Gently fold whipped cream into the cream-cheese mixture until combined.
- Spoon filling over strawberry jam to fill the cups to the top. Garnish with sprinkles on top or mix some sprinkles into the filling.
- Chill the cups until firm, about 30 minutes. Store in the fridge.