Soft and crunchy cheese cake cookies.

Biscotti morbidi al gusto cheese cake.

Welcome to a new day of the Advent Calendar.

I am especially proud of these soft and crunchy cheese cake cookies as I created the recipe all by myself.

I am pretty sure the web is packed with cheese cake cookies so I don’t want to claim originality but I want to claim the merit for the great taste! 🙂

They are soft inside, but the cookie crumbles all around give a crunchy texture on the outside.

You can use the cookie leftovers at the bottom of the cookie bag: I save them in a glass jar for my cheesecakes and for this kind of cookie.

If you see a little chocolate on mine is because I used chocolate chip cookie leftovers as this is the kind of cookie my son adore and I have plenty of crumble! 🙂

Soft and crunchy cheese cake cookies.

Servings: 10


  • 130 g all purpose flour ( you may need some more)
  • 125 g cream cheese
  • 70 g sugar ( 80 if you want them very sweet)
  • 30 g butter
  • 1 egg
  • 1 tbsp lemon juice
  • 1 tsp baking powder
  • cookie crumbles mixed with 1 tbsp sugar


  • Mix all the ingredients except the cookie crumbles.
    You will end with a sticky dough, let rest in fridge to harden it a little.
  • Take small amont of dough with wet hands ( to avoid stickyness) and roll them in cookie crumbles.
    Put them on a baking tray lined with parchment.
  • Bake at 360°F for bout 10 minutes.
    This cookie can be stored in a tin box but it's better eaten fresh within two days.
Soft and crunchy cheese cake cookies.

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