White Chocolate Cheesecake Cookie

White Chocolate Cheesecake Cookie


After having had a week ‘holiday’ in which I was able to do some maintenance at home, I dived into my kitchen again today. After not having baked a while, or at a lesser extent, I’m always somewhat thrown off my rhythm. To get back into the ‘flow’, I started with something I always enjoy enormously, and that’s baking cookies. A cookie is always nicely quick and easy to prepare, in other words, a perfect way to get back on track and to go at full speed again.

It’s obvious that I want to keep the recipes on my blog as original as possible and therefore I must confess that I, prior to the preparation of this cookie, had a look on my blog first to find out what I’ve made in the course of time. The total number of cookie recipes is now 45, which is quite a lot, if I say so myself. Meanwhile I have discovered I prepared this particular cookie already once, but have not yet put it on my blog. Well, isn’t that convenient?

I always find it a challenge to transform a cake or pie into a cookie. A cake or pie aren’t really everyday things to come up with but a cookie is, in my view. So why not combine these two in order to enjoy both delights. That’s what I call a simple and tactical approach. A cheesecake is without doubt one of the most respected and eaten cakes in the world. Actually there’s nothing better than this kind of cake with its soft creamy filling in a crispy crust of cookie dough and once you’ve tasted it you’re sold immediately. The recipe of this cookie, however, is quite unalike the recipe that’s used for the preparation of a cheesecake. The structure is completely different, but the taste on the other hand, is quite similar to that of its big brother. Because I didn’t want to make a mini-cheesecake, but I wanted to focus myself purely on making a real cookie, I had to change the type and amount of ingredients. For this, I’ve mixed the cream cheese with butter and flour until a smooth batter and then I added the sugar. Finally, I’ve skipped the egg which is always present in the recipes of cheesecakes. Above that, a cheesecake can be combined with a lot of things. White or dark chocolate, fruit, caramel, meringue, you name it. For this cookie I chose white chocolate. Not really for some reason, actually I still had some in stock, so the choice was quickly made. To match the bottom of an authentic cheesecake I have eventually rolled the dough balls in biscuit crumbs. Since I had quite a few of oublies left, it seemed like a good idea to use them for this purpose. If you are planning to make this cookie one time and you have no oublies in stock, then I can recommend to use graham crackers or any whole-wheat biscuit, they’ll do just fine too.

In my opinion, this cookie can be called a genuine and equivalent alternative for a cheesecake; delicious creamy inside with a crunchy bite. One you can enjoy every day without having to feel guilty about the amount of calories a cheesecake simply is containing. Isn’t that exactly what we want?


Witte Chocolade Cheesecake Koekje


Recipe White Chocolate Cheesecake Cookie

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: approx. 20 large or 40 small cookies (to choice)

Recipe White Chocolate Cheesecake Cookie


  • 160 gr all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 113 gr soft unsalted butter
  • 113 gr cream cheese (at room temperature)
  • 75 gr brown sugar
  • 25 gr caster sugar
  • 100 gr white chocolate chips
  • 80-90 gr graham crackers crumbs (or any other kind of biscuits)


  1. Mix flour, baking powder and salt and set aside.
  2. Mix butter soft with the paddle attachment.
  3. Add cream cheese and mix on low speed until creamy.
  4. Add both sugars and mix until well incorporated.
  5. Add chocolate chips and mix for a few seconds.
  6. Add flour mixture and mix on low speed until well incorporated (about 10 seconds)
  7. Line a baking sheet with parchment paper.
  8. Roll the dough into equal balls (measurements to choice), then roll them into the crumbs until completely covered.
  9. Place the balls on your baking sheet, approx 5 cm apart, and flatten carefully.
  10. Cover with plastic wrap and let them rest in the fridge for ½ hour.
  11. Preheat your oven to 170°C or 325°F.
  12. Bake for approx 12 minutes or until the edges are golden brown.
  13. Let them cool on your baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.

Leave a Reply

Your email address will not be published. Required fields are marked *