These Fruit Mince Stuffed Cheesecake Cookies are set to be on constant rotation in my kitchen all throughout December! They’re a unique, fun and easy alternative to traditional fruit mince pies. No pastry, no fuss, just an easy cinnamon-spiced dough wrapped around creamy cheesecake with a generous spoonful of homemade fruit mince. They are packed with all those nostalgic Christmas flavours you love. Cozy but indulgent and definitely super festive!
These cookies are an easy treat that don’t require a mixer, cookie cutters or a rolling pin, which is honestly a relief at this time of year. I’m all for taking a little shortcut when it still leads to a delicious homemade treat. I’ve been making cheesecake-stuffed cookies for years and I love coming up with different flavour variations. This one was definitely a winner and got rave reviews when I brought them to share for afternoon tea at my Nanna’s house.
It still makes me laugh that I once hated fruit mince because now it’s one of my absolute favourite Christmas flavours. Turns out, I just didn’t like the store-bought stuff! The very first time I made a homemade batch (at my Mum’s request), I completely fell in love.
My fruit mince “secret” is simple… just add everything you enjoy and leave out the things you don’t. For example, mixed peel is not for me (read: kind of gross) so I skip it entirely and use fresh lemon or orange zest instead. I love dates and cranberries, so they always make an appearance. But truly, you can customise it however you like. Think dried sour cherries, diced apple, chopped dark chocolate, your favourite booze, or a different blend of spices. It’s basically choose-your-own-adventure Christmas baking.
With this new found love for Fruit Mince, I started experimenting with it in everything. My Fruit Mince Crumble Pies are highly requested every single year, and this show-stopping Fruit Mince Wreath is a gorgeous and delicious option too. It’s become a whole December tradition and I love coming up with new ways to use it every year. These Fruit Mince Cheesecake Cookies are definitely a recipe I’ll come back to!
Tips and Hints for making Fruit Mince Cheesecake Cookies
- This recipe uses a half batch of my homemade fruit mince so you will have some leftover. You can make a double batch of cookies or use it to make my No Churn Ice Cream or Fruit Mince Blondies. They are both absolutely delicious!!
- Make the fruit mince first. It needs a little time for the flavours to blend together – preferably overnight but I have made it with as little as 30 minutes to infuse. Next, make the cheesecake filling and chill that in the fridge while you make the dough. Because the cheesecake was a little softer this time, I spooned dollops of the mixture straight onto the cookie base instead of rolling it into little patties.
- Add the flour to the dough in 2 or 3 batches, mixing until the last streaks of flour disappear. Fair warning, your arms will definitely feel it! You can definitely use a mixer if you’re making a double batch though.
- Chill the cookie dough before shaping. A short rest in the fridge makes the dough much easier to handle and prevents excess spreading in the oven. If the dough starts to get sticky from warm hands or hot weather, pop it back into the fridge for 15-30 minutes before baking.
- Give your cookies space on the baking tray. I like to bake 6 cookies per tray so they have room to spread a little bit.
- Keep an eye on the bake time. In my oven, I swap the trays at around the 8-minute mark and pull them out at about 13-15 minutes. They’re ready when the tops look just set with a few tiny cracks. Fruit mince can burn quickly so don’t overbake them!
- Once cooled, store the cookies in an air-tight container. They’ll stay fresh for up to a week… if they don’t disappear sooner!
I hope these tips help you feel confident and stress-free while making your Fruit Mince Cheesecake Cookies. I definitely think they are a lovely homemade treat to give as gifts or just enjoy throughout the festive season. They are also a fun alternative to more traditional Fruit Mince Pies. Remember, the best part about making homemade gifts is putting your own spin on them. Don’t be afraid to adapt the fruit mince to suit your own taste! Swap in your favourite dried fruits, adjust the spices or a splash of dessert wine, bourbon or even black tea instead of the rum. Every batch can be uniquely yours!
Once you’ve made them, I’d love to see your creations! Tag me on Instagram or TikTok so I can wish you a Happy Homemade Christmas personally!
Related Post: Strawberry Cheesecake Cookies
Fruit Mince Cheesecake Cookies
Fruit Mince Cheesecake Cookies are a delicious twist on traditional Christmas treats. Cinnamon-spiced cookies filled with creamy cheesecake and a generous dollop of homemade fruit mince. Easy to make, festive, and perfect for gifting this holiday season!
Ingredients
Fruit Mince (you will use about half of this in this cookie recipe and have some left over)
- 200 grams sultanas
- 100 grams dried cranberries
- 80 grams dates, de-seeded and chopped
- 80 grams dried apricots or peaches, finely chopped
- 150 grams brown sugar
- 1 apple, grated
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon Chinese five spice (or mixed spice)
- 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- 1 teaspoon grated ginger, fresh
- 1 teaspoon grated lemon or orange zest
- 50 grams butter, melted
- 30 ml spiced rum (see note)
Fruit Mince Cheesecake Filling
- 125 grams cream cheese, at room temperature
Cookies
- 112 grams butter
- 350 grams brown sugar (1 1/2 cups)
- 2 eggs
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 340 grams plain flour (2 1/2 cups)
Instructions
- To make the fruit mince filling mixture, place all ingredients into a bowl and mix well to fully combine. Set aside for at least 30 minutes to infuse. You can make this days ahead and keep covered in the fridge if you like!
- To make the cheesecake filling, mix the cream cheese and 1 cup of fruit mince until combined. Some white streaks of cream cheese are ok. Place in the fridge for at least 30 minutes.
- Line two baking trays with non-stick baking paper. Preheat your oven to 180°C (350°F).
- In a medium saucepan or microwave, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the salt, baking powder and cinnamon and stir until well combined. Add the flour in batches, and stir until no floury patches are left. Place the mixture into the fridge for 30 minutes to firm slightly and make shaping the cookies easier.
- Take 1 heaped tablespoon of dough and flatten into a circle on the baking tray (6 per tray). Place 1 teaspoon of Fruit Mince Cheesecake filling on top. Take another tablespoon of dough and flatten it with your fingers to form a disc wide enough to cover the cheesecake. Place on top and seal the edges. Repeat until you have twelve cookies.
- Add 1 teaspoon of fruit mince filling to the top of each cookie. Refrigerate for 20-30 minutes and then bake for 8-13 minutes, rotating the trays at the halfway point. Allow to cool on trays and when completely cool, store in an airtight container.
Recipe Notes
You can use whisky, dessert wine or muscat in place of rum. If you prefer not to use alcohol, you can use orange juice or black tea!