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Cheesecake Fold Cookies

Stacked cheesecake fold cookies topped with powdered sugar in a white basket.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.



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Cheesecake Fold Cookies

4.8 from 5 votes

A crispy dough filled with a creamy cheesecake filling. The best cheesecake fold cookies!

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: American
Keyword: cookies
Calories: 387 kcal
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings


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

Cheesecake Filling


  • Sugar for sprinkling


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

Make Filling

  1. Combine 3/4 cup fresh cheese with 4 oz cream cheese and 1/4 cup sugar until blended.

Make Cookie Dough

  1. With a mixer fitted with a beater attachment, cream together 2 sticks butter, 1 cup fresh cheese, 1/4 cup sugar until mostly smooth. Combine 1/2 tsp baking soda with 1 tbsp vinegar, then add to the rest of the creamed mixture. Beat to combine, 30-40 seconds.

  2. Add about 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.
Nutrition Facts
Cheesecake Fold Cookies
Amount Per Serving
Calories 387 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 17mg6%
Sodium 31mg1%
Potassium 110mg3%
Carbohydrates 73g24%
Fiber 2g8%
Sugar 17g19%
Protein 11g22%
Vitamin A 137IU3%
Calcium 75mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Carol

    My favorite cookie, have made them for a few years now. Each time I make them I question whether they should be stored in refrigerator? Yesterday I made them and left them out, but got up at 3am and put them in the refrigerator. Anyone know?
    Please – do they need to be refrigerated??????

    · Reply
  • Vera Kostenko

    I made these all the time. My family loves them.

    · Reply
  • I am anxious to try these as I have a cheesecake lover in the family, but wondering how these freeze? If I have to use them immediately, not a problem, but I do like to bake Christmas cookies and freeze them for the holidays.

    · Reply
  • Shirl Kohnlein

    Is fresh cheese like our cottage cheese?

    · Reply
  • Tanya

    Can you please tell me about how many cookies come out from this recipe? I want to make them for thanksgiving for our get together and need to know please. Thanks

    · Reply
  • Mary

    I have been looking for a recipe for “cheese pockets” which were made in a bakery near where I worked. The bakery closed and I have tried to replicate them with no success. These cookies fit the bill . My husband and son are most greatful!

    · Reply
  • Lana

    Love the texture of the cookies.
    But warning they are very hard to roll out when using ricotta! I had to use much more flour than recipe specified. They still taste good though.
    The instructions did not specify straining the ricotta, so that may be why 🙁

    · Reply
    • Hi Lana!
      Thank you for your comment and the star rating! I’m happy to hear you liked them!

      I think you might’ve added a little too much flour if it was hard to roll it out 🙁 It is better to start out with less flour, then flour the surface as you’re rolling the dough. Otherwise, it will be hard to roll out and the cookies might be a bit tough when baked.

      Happy Holidays!

      · 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
  • 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
  • Sharon

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

    · Reply
    • Just a regular granulated sugar

      · 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
  • Lena

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

    · Reply
  • Nailah

    Can I substitute cream cheese for the fresh cheese?

    · Reply
  • Cristina

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

    · Reply
    • Ricotta should work wonderful for these!

      · Reply
  • Nadia

    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
  • 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

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