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Strawberry Cheesecake Cookies

These delicious cookies merge the classic flavors of strawberry cheesecake into a fun, handheld treat, making them a crowd favorite!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cheesecake filling
  • 85 g cream cheese
  • 15 g sugar For cheesecake filling
  • 1/2 tsp vanilla extract For cheesecake filling
For the strawberry compote
  • 50 g fresh strawberries, diced
  • 15 g sugar For strawberries
  • 1 tsp lemon juice
For the cookie dough
  • 115 g butter, softened
  • 90 g sugar For cookie dough
  • 1 whole egg yolk
  • 1 tsp vanilla extract For cookie dough
  • 130 g all-purpose flour
  • 1/4 tsp baking powder
  • 1 cup strawberry compote Prepared earlier

Method
 

Preparation of Cheesecake Filling
  1. 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.
Preparation of Strawberry Compote
  1. 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.
Preparation of Cookie Dough and Assembly
  1. 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.
  2. Fold in the cooled strawberry compote.
  3. 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.
  4. Bake for 11–12 minutes until edges are set. Cool slightly before serving.

Notes

For best results, ensure the cheesecake filling is frozen solid to prevent leaks during baking. These cookies can be stored in the fridge for 4-5 days or frozen for longer storage. Reheat in the microwave for 10-15 seconds before serving.