Cheesecake Fold Cookies
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.
Try these other Dessert recipes:
- Coconut Semolina Cake – The best coconut cake recipe.
- Chocolate Chip Cookies – A classic cookie recipe.
- Almond & Pineapple Tart – Puff Pastry shell, filled with almond cream and chunks of dried pineapples.
Cheesecake Fold Cookies
A crispy dough filled with a creamy cheesecake filling. The best cheesecake fold cookies!
- 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
- 3/4 cup fresh cheese tvorog or ricotta cheese
- 4 oz cream cheese
- 1/4 cup sugar
- Sugar for sprinkling
Turn oven to 375F. Line baking sheet with parchment paper, set aside.
Combine 3/4 cup fresh cheese with 4 oz cream cheese and 1/4 cup sugar until blended.
Make Cookie Dough
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.
Add about 1½ 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.
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.
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.
Transfer to baking sheet with help of spatula and bake for 15 minutes at 375F.
Remove from oven and allow to cool before serving.
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I made these all the time. My family loves them.
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.
Is fresh cheese like our cottage cheese?
It’s similar to rinsed abc patted dry cottage cheese curds
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
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!
Thank you so much for your review and the star rating! I’m glad your family enjoyed them!
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 🙁
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.
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!
If I use ricotta or cream cheese, do I use the same amount as listed for the tvorog?
Yes use the same amount.
what does (tvorog) mean?
It’s a Russian version of the curd cheese. It can be replaced with well drained Ricotta.
What type of sugar did you use to sprinkle on top?
Just a regular granulated sugar
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!
You just fold them over, no need to pinch them closed 🙂
Hi Marina, approximately how many cookies do you get? Just want to plan accordingly.thanks in advance
Can I substitute cream cheese for the fresh cheese?
Yes, you can 🙂
Love the idea of these cookies! Looking fwd to making it, using the ricotta. 😉
Ricotta should work wonderful for these!
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.
Oh how awesome! Thanks for your feedback!
I like ur blog a lot, but if u would picture the recipes I would love it more and more..
Thank you for your suggestion! I will do my best to post step by step pictures 🙂
These cookies look delicious! Can i substitute ricotta cheese for fresh cheese(tvorgo)?
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.
Did anyone try the ricotta cheese instead?
Ricotta cheese would work here just fine 🙂
That would work just fine as well…