Cheesecake Fold Cookies

These cookies come together in a snap and get eaten even faster! If you love pastry with sweet cheese cake filling, you will absolutely adore these cookies! by LettheBakingBeginBlog.comPinit

Ok, I know I am cheating by posting an I-phone picture for a recipe, but I figured that I better post this  before I myself forget how I made these. So some day I will update this picture, but meanwhile enjoy the recipe and try to overlook the picture.
These cookies come together in a snap and get eaten even faster! If you love pastry with sweet cheese cake filling, you will absolutely adore these cookies!
Make them for your evening tea with family or as a project with kids, they’ll love cutting out the circles and sprinkling the cookies with sugar.

Cheesecake Fold Cookies

Author: Marina | Let the Baking Begin!
Course: Dessert
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 2 sticks butter at room temperature
  • 1 packed cup of fresh cheese or ricotta
  • 1/4 cup sugar -
  • add 1/2 tsp baking soda + 1 tbsp vinegar
  • 1 1/2- 2 cups flour

Cheesecake Filling

  • 3/4 cup fresh cheese tvorog or ricotta cheese
  • 1/2 packet cream cheese 4 oz
  • 1/4 cup sugar


  • Sugar for sprinkling


  1. Turn oven to 375F. Line baking sheet with parchment paper, set aside.

Make Filling

  1. Combine fresh cheese with cream cheese and sugar until blended.

Make Cookie Dough

  1. With mixer fitted with beater attachment, cream together 2 sticks butter, 1 cup fresh cheese, 1/4 cup sugar until mostly smooth. Combine baking soda with vinegar, then add to the rest of the creamed mixture. Beat to combine, 30-40 seconds.
  2. Add about 1 1/2 cup flour and mix in, the dough should be very soft and not too sticky, but sticky nevertheless. You can add up to 1/2 cup of flour more to make the dough manageable if needed.
  3. Bring the dough together in a ball, on a floured surface roll it out with a rolling pin to 1/4 inch thickness, adding flour as needed to keep it from sticking.
  4. Cut out 2 to 3 inch circles and place 1 dollop of cheesecake filling in the middle. Fold in half, encasing the filling in the middle. Sprinkle with sugar.
  5. Transfer to baking sheet with help of spatula and bake for 15 minutes at 375F.
  6. Remove from oven and allow to cool before serving.

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  • Nellya

    These cookies look delicious! Can i substitute ricotta cheese for fresh cheese(tvorgo)?

    · Reply
    • Yes, I think it should not be a problem. Just make sure that its well drained. If anything you can press a folded paper towel against it to absorb extra moisture.

      · Reply
    • angie

      Did anyone try the ricotta cheese instead?

      · Reply
  • I made them today,they are amazing! They were gone in a blink.Just saved few to have some for breakfast with coffee.Love your recipes.

    · Reply
    • Oh how awesome! Thanks for your feedback!

      · Reply
      • ella

        I like ur blog a lot, but if u would picture the recipes I would love it more and more..

        · Reply
        • Hi Ella,
          Thank you for your suggestion! I will do my best to post step by step pictures 🙂

          · Reply
  • Love the idea of these cookies! Looking fwd to making it, using the ricotta. 😉

    · Reply
    • Ricotta should work wonderful for these!

      · Reply
  • Nailah

    Can I substitute cream cheese for the fresh cheese?

    · Reply
  • Lena

    Hi Marina, approximately how many cookies do you get? Just want to plan accordingly.thanks in advance

    · Reply
  • Marysya

    Hi! Do you close them like vareniki or do you just fold them over? These look and smell delicious. Can’t wait to get them out of the oven! Thanks!

    · Reply
    • You just fold them over, no need to pinch them closed 🙂

      · Reply
  • Sharon

    What type of sugar did you use to sprinkle on top?

    · Reply
    • Just a regular granulated sugar

      · Reply
  • christine

    If I use ricotta or cream cheese, do I use the same amount as listed for the tvorog?

    · Reply
    • Hi Christine,
      Yes use the same amount.

      · Reply
      • Ann Marie

        what does (tvorog) mean?

        · Reply
  • […] Click HERE for the instructions […]

    · Reply
  • Nadia

    Marina, what would be the best way to store them and For how Long? I’m planning on making them for my parents and kiddos when I leave town. They surely look scrumptious!

    · Reply

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