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Creamy Strawberry Cheesecake Cookies

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Creamy Strawberry Cheesecake Cookies are soft, chewy, and bursting with the flavors of fresh strawberries and tangy cheesecake. These delightful cookies combine the richness of cheesecake with the ease of a handheld dessert, making them perfect for any occasion.

Why You’ll Love This Recipe

  • Combines the best of cookies and cheesecake in one bite.
  • Filled with fresh strawberry flavor and a creamy texture.
  • Easy to make with simple ingredients.
  • Perfect for parties, gifts, or an indulgent treat.
  • Customizable with other fruit flavors or add-ins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Dough

  • Unsalted butter, softened
  • Granulated sugar
  • Brown sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • Salt

For the Cheesecake Filling

  • Cream cheese, softened
  • Powdered sugar
  • Strawberry extract (optional)

For the Strawberry Mix

  • Fresh strawberries, finely chopped
  • Cornstarch

Directions

this recipe

Prepare the Cheesecake Filling

  1. In a small bowl, mix cream cheese, powdered sugar, and strawberry extract (if using) until smooth.
  2. Scoop small dollops (about 1 teaspoon) onto a parchment-lined baking sheet and freeze for at least 30 minutes, or until firm.

Prepare the Cookie Dough

  1. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  2. Add the egg and vanilla extract, mixing until well combined.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.

Prepare the Strawberry Mix

  1. Toss chopped strawberries with cornstarch to absorb excess moisture. Gently fold them into the cookie dough.

Assemble the Cookies

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Scoop about 1 tablespoon of cookie dough and flatten it in your hand. Place a frozen cheesecake filling portion in the center, then wrap the dough around it, sealing the edges.
  3. Roll the dough into a ball and place it on the baking sheet. Repeat with the remaining dough and filling, spacing the cookies 2 inches apart.

Bake

  1. Bake for 12-14 minutes, or until the edges are set and the tops are slightly golden.
  2. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

  • Servings: 12-16 cookies
  • Prep time: 40 minutes (including chilling time)
  • Cook time: 14 minutes
  • Total time: 54 minutes

Variations

  • Chocolate Lovers: Drizzle melted chocolate or white chocolate over the cookies for added decadence.
  • Berry Mix: Replace or combine strawberries with raspberries or blueberries.
  • Gluten-Free Option: Substitute with gluten-free all-purpose flour.
  • Lemon Strawberry: Add a teaspoon of lemon zest to the cookie dough for a citrusy twist.

Storage/Reheating

  • Refrigerator: Store cookies in an airtight container in the fridge for up to 5 days.
  • Freezer: Freeze the assembled, unbaked cookies for up to 2 months. Bake from frozen, adding 1-2 minutes to the bake time.

FAQs

1. Can I use frozen strawberries?

Fresh strawberries are recommended to avoid excess moisture, but if using frozen, thaw and pat them dry before chopping.

2. Can I skip freezing the cheesecake filling?

Freezing is essential to prevent the filling from melting too quickly during baking.

3. How do I prevent the cookies from spreading too much?

Chill the dough for 15-20 minutes before baking to help them hold their shape.

4. Can I use strawberry jam instead of fresh strawberries?

Yes, swirl strawberry jam into the dough for a similar flavor profile.

5. What type of cream cheese is best?

Use full-fat cream cheese for the creamiest filling.

6. Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 2 days before assembling and baking.

7. How do I ensure the filling doesn’t leak?

Completely seal the cookie dough around the cheesecake filling before baking.

8. Can I add nuts or chocolate chips?

Yes, white chocolate chips or chopped almonds pair beautifully with the strawberry flavor.

9. Are these cookies kid-friendly?

Absolutely! Kids will love the soft texture and creamy surprise center.

10. Can I double the recipe?

Yes, simply double all the ingredients to make a larger batch.

Conclusion

Creamy Strawberry Cheesecake Cookies are a delightful fusion of fruity sweetness and rich creaminess. With their soft, chewy texture and surprise cheesecake center, they’re sure to impress at any gathering. Whip up a batch for a sweet treat everyone will love!

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Creamy Strawberry Cheesecake Cookies

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  • Author: clara
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Total Time: 57 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

These Creamy Strawberry Cheesecake Cookies are soft, buttery, and bursting with strawberry flavor, complete with a cheesecake-like filling swirled into the dough. Perfect for strawberry lovers, these cookies are a delightful treat for any occasion.

Ingredients

Units Scale

For the Cookies:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup freeze-dried strawberries, crushed

For the Cheesecake Filling:

  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare the Cheesecake Filling:
    • In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
    • Scoop teaspoon-sized mounds of the filling onto a parchment-lined baking sheet and freeze for at least 30 minutes.
  2. Make the Cookie Dough:
    • In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
    • Beat in the egg and vanilla extract until well combined.
    • In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
    • Fold in the crushed freeze-dried strawberries.
  3. Assemble the Cookies:
    • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • Scoop a tablespoon of cookie dough and flatten it slightly in your palm. Place a frozen cheesecake filling mound in the center and wrap the dough around it, sealing the edges. Roll into a ball and place on the baking sheet. Repeat with the remaining dough and filling.
  4. Bake:
    • Bake the cookies for 10–12 minutes, or until the edges are set and slightly golden. The centers may look soft but will firm up as they cool.
    • Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
  5. Serve:
    • Serve at room temperature or slightly chilled for a cheesecake-like texture.

Notes

  • Store cookies in an airtight container in the refrigerator for up to 5 days.
  • Use fresh strawberries blended into a puree if freeze-dried strawberries are unavailable, but reduce the liquid slightly in the cookie dough.
  • Add a drizzle of white chocolate over the cookies for an extra touch of sweetness.

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