Print

Strawberry Cheesecake Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Strawberry Cheesecake Cookies are soft, buttery cookies with a creamy cheesecake filling and bursts of sweet strawberry flavor. Perfect for parties, holidays, or when you want a unique and delicious treat.

Ingredients

Scale

For the Cheesecake Filling:

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

For the Cookie Dough:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup freeze-dried strawberries, crushed into small pieces
  • 1/4 cup white chocolate chips (optional)

Instructions

1. Prepare the Cheesecake Filling:

  1. In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Scoop out teaspoon-sized portions of the filling onto a parchment-lined baking sheet. Freeze for at least 30 minutes, or until firm.

2. Make the Cookie Dough:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
  2. Beat in the egg and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
  4. Gently fold in the crushed freeze-dried strawberries and white chocolate chips, if using.

3. Assemble the Cookies:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Scoop about 1 1/2 tablespoons of cookie dough and flatten it into a disc.
  3. Place a frozen cheesecake filling portion in the center and cover it with more cookie dough, sealing the edges to enclose the filling completely.
  4. Repeat with the remaining dough and filling, spacing cookies about 2 inches apart on the baking sheet.

4. Bake the Cookies:

  1. Bake for 12-14 minutes, or until the edges are lightly golden. The centers may appear slightly undercooked but will set as they cool.
  2. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Freeze the Filling: Freezing the cheesecake filling is crucial to make assembly easier and prevent the filling from oozing during baking.
  • Storage: Store cookies in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature.
  • Strawberry Swaps: If you don’t have freeze-dried strawberries, use strawberry jam swirled into the dough or add chopped fresh strawberries (pat dry to avoid excess moisture).

Find it online: https://recipe.ukfinda.com/strawberry-cheesecake-cookies-2/