Italian Cheesecake Cookies

Italian Cheesecake Cookies


21 people made this

About this recipe: A little bite of heaven! Try topping with strawberry or blueberry pie filling.


Serves: 12 

  • 455 g ricotta cheese
  • 448 g cream cheese, softened
  • 300 g white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 25 g cornstarch
  • 25 g all-purpose flour
  • 115 g butter, melted and cooled
  • 230 g sour cream
  • 1/2 lemon, juiced
  • 270 g cherry pie filling

Prep:20min  ›  Cook:1hr  ›  Extra time:2hr resting  ›  Ready in:3hr20min 

  1. Cream together the ricotta and cream cheese. Add sugar and continue beating until smooth. Add lemon juice, vanilla, flour, and cornstarch, beating well after each addition. Beat in eggs, one at a time. Gradually beat in melted butter. Blend in sour cream, continue beating all ingredients until well blended.
  2. Pour into ungreased 9 x 13 inch pan. Bake at 320 degrees F (160 degrees C) for 1 hr. Turn off oven and leave inside for 2 hours.
  3. Cut into squares. Top each with strawberry, blueberry, or cherry pie filling. Note: Bars can be frozen.

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