Strawberry Cheesecake Cookies
What’s More Delicious Than a Cookie?
Ever bitten into a cookie filled with creamy cheesecake and fresh strawberries? Strawberry Cheesecake Cookies take dessert to a whole new level. These beauties are quick to whip up, merging the classic flavors of strawberry cheesecake into a fun, handheld treat. Plus, they’re bound to become a crowd favorite!
Reasons You’ll Love This Recipe
You know those days when you want something sweet but don’t have all day to bake? Here’s why these cookies are perfect:
- Minimal cleanup: You’ll only dirty up a few bowls. Yay for easy washing up!
- Family-friendly fun: Kids (and adults!) will love helping out, especially with that delicious cheesecake filling.
- Perfectly shareable: Who can resist a cookie that looks and tastes this good? Prepare for compliments!
Ingredients
You don’t need fancy stuff—just these basics!
- 85 g cream cheese
- 30 g sugar (divided: 15 g for cheesecake filling, 15 g for strawberries)
- 1/2 tsp vanilla extract (for cheesecake filling)
- 50 g fresh strawberries, diced
- 1 tsp lemon juice
- 115 g butter, softened
- 90 g sugar (for cookie dough)
- 1 egg yolk
- 1 tsp vanilla extract (for cookie dough)
- 130 g all-purpose flour
- 1/4 tsp baking powder
- Strawberry compote (from above)
Directions
- Beat together cream cheese, 15 g sugar, and 1/2 tsp vanilla extract until smooth. Scoop into small portions and freeze for 1–2 hours.
- In a pot, combine diced strawberries, 15 g sugar, and 1 tsp lemon juice. Cook over medium heat until thick like jam, then let cool.
- Preheat your oven to 175°C (350°F). In a bowl, mix 115 g butter and 90 g sugar until fluffy. Add 1 egg yolk and 1 tsp vanilla. Stir in 130 g flour and 1/4 tsp baking powder.
- Fold in the cooled strawberry compote.
- Scoop some cookie dough, flatten it, and place a frozen cheesecake filling in the center. Wrap the dough around, seal it, and place on a tray.
- Bake for 11–12 minutes until edges are set. Cool slightly before serving.
How to Make Strawberry Cheesecake Cookies (Overview)
Picture this: You start by mixing up a creamy cheesecake filling and putting it in the freezer. Next, you throw some strawberries in a pot with sugar and lemon—oh yeah! Once that’s cooled, it’s cookie time. You’ll create a buttery dough, fold in that amazing strawberry compote, and wrap it all around the cheesecake filling. Bake to golden perfection, and you’re done! Pro tip: make sure the filling is frozen solid—this helps prevent leaks. 😉
How to Serve Strawberry Cheesecake Cookies
These cookies scream for a spot on your dessert table! You can drizzle some extra strawberry compote over the top for an added pop of color and flavor. Imagine biting into that soft cookie, the sweet aroma enveloping you. Each bite reveals gooey cheesecake and bursts of fresh strawberries. They’re just too good to resist!
How to Store Strawberry Cheesecake Cookies
Store any leftovers in the fridge for about 4-5 days. Want to keep them longer? Pop them in the freezer! Just make sure you place parchment paper between layers. When you’re ready to enjoy them again, a quick reheat in the microwave for 10–15 seconds brings back their soft goodness.
Tips to Make Strawberry Cheesecake Cookies
Here are some insider tricks to elevate your cookie game:
- Chill the dough: If it’s too sticky, pop it in the fridge for 30 minutes.
- Swap out butter: For a dairy-free option, try coconut oil!
- Adjust sweetness: Feel free to tweak the sugar levels based on how sweet you want your filling.
Variations
Want to mix things up? Try adding some chocolate chips for that “wow” factor or swap the strawberries for blueberries or even raspberries for a delightful twist. You could even make it vegan—just substitute the egg yolk with a flaxseed meal mixture!
FAQs
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and fill it with cheesecake filling a few days in advance. Just bake when you’re ready!
Can I freeze the baked cookies?
Yes! Baked cookies freeze well. Wrap them properly, and they’ll last for up to two months.
What if I don’t have fresh strawberries?
No worries! You can use frozen strawberries; just make sure to thaw and drain them before cooking.
📌 Pin this recipe for your next cozy dinner night!
Strawberry Cheesecake Cookies
Ingredients
Method
- Beat together cream cheese, 15 g sugar, and 1/2 tsp vanilla extract until smooth. Scoop into small portions and freeze for 1–2 hours.
- In a pot, combine diced strawberries, 15 g sugar, and 1 tsp lemon juice. Cook over medium heat until thick like jam, then let cool.
- Preheat your oven to 175°C (350°F). In a bowl, mix 115 g butter and 90 g sugar until fluffy. Add 1 egg yolk and 1 tsp vanilla. Stir in 130 g flour and 1/4 tsp baking powder.
- Fold in the cooled strawberry compote.
- Scoop some cookie dough, flatten it, and place a frozen cheesecake filling in the center. Wrap the dough around, seal it, and place on a tray.
- Bake for 11–12 minutes until edges are set. Cool slightly before serving.
