New this month
Get the Allrecipes magazine just $5!

Italian Cheesecake Cookies

"A little bite of heaven! Try topping with strawberry or blueberry pie filling."
Added to shopping list. Go to shopping list.


servings 454 cals
Original recipe yields 12 servings (2 dozen)


  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 18
  1. 24 Ratings

Most helpful positive review

Easy to make and very tastey! I topped mine with caramel sauce and pecans.

Most helpful critical review

More like bars than cookies. I topped mine with the cherry pie filling.

Most helpful
Most positive
Least positive

Easy to make and very tastey! I topped mine with caramel sauce and pecans.

Excellent...The caramel topping with pecans suggestion is the best. I sent some to neighors, they called the next day and asked for more! They too thought it was sooo good with caramel and peca...

These are INCREDIBLE tasting. But they are not a "cookie" though they are definately a "bars". And you don't need any pie filling they are good on their own. One suggestion though; use whole mil...

Delicious recipe!! Although I did modify it a bit. I halved the original recipe and substituted 4 oz. of the cream cheese with 1/2 cup vanilla Greek yogurt (working with what I've got). I pou...

I wouldn't call this a cookie or a bar. I would call it crustless cheesecake. Nonetheless, it was good enough to make again, just next time I will add a crust. I topped it with a fresh blackberr...

These EXCELLENT AND EASY bars (not cookies) to make. I left the lemon out and put it into 2 pre-made graham cracker crusts. WOW,

More like bars than cookies. I topped mine with the cherry pie filling.

Not nearly sweet enough and not really cookies. These are bland crustless cheesecake bars. Make a real cheesecake instead.

Okay. These are tasty. I quartered the recipe but otherwise followed the directions, including the baking time. My baking dish was slightly larger than 1/4 of a 9x13 dish, but the cookies were a...