Pretty Delicious Strawberry Cheesecake Cookies

Why Make This Recipe

Strawberry Cheesecake Cookies are a delightful treat that combines the rich, creamy flavor of cheesecake with the sweetness of strawberries, all wrapped up in a soft cookie. These cookies are perfect for any occasion, whether it’s a casual snack or a special dessert for a gathering. They look pretty and taste delicious, making them an impressive addition to your dessert table.

How to Make Strawberry Cheesecake Cookies

Ingredients:

• 85 g cream cheese
• 15 g sugar
• 1/2 tsp vanilla extract
• 50 g fresh strawberries, diced
• 15 g sugar
• 1 tsp lemon juice
• 115 g butter (softened)
• 90 g sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 130 g all-purpose flour
• 1/4 tsp baking powder
• Strawberry compote (from above)

Directions:

1. Beat the cream cheese, 15 g of sugar, and vanilla extract together until smooth.
2. Scoop small portions of the cream cheese mixture onto a tray and freeze them until firm (1 to 2 hours).
3. In a pot, add diced strawberries, 15 g of sugar, and lemon juice. Cook over medium heat until the mixture thickens and becomes jam-like. Let it cool down.
4. Preheat your oven to 175°C (350°F).
5. In a bowl, mix the softened butter and 90 g of sugar until fluffy. Add the egg yolk and vanilla extract, mixing well.
6. Gradually stir in the all-purpose flour and baking powder.
7. Fold in the cooled strawberry compote gently into the mixture.
8. Take a scoop of the cookie dough, flatten it out, place a frozen cheesecake filling in the center, wrap the dough around it, and seal.
9. Place the cookies on a tray and bake for 11 to 12 minutes, or until the edges are set.
10. Let the cookies cool slightly. The cheesecake center will set as they sit. Take a bite and enjoy the amazing strawberry and cheesecake combo!

How to Serve Strawberry Cheesecake Cookies

Serve these cookies warm or at room temperature. They are wonderful on their own, but you can also pair them with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

How to Store Strawberry Cheesecake Cookies

To keep these cookies fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Just make sure they are well-wrapped to prevent freezer burn.

Tips to Make Strawberry Cheesecake Cookies

• Make sure your cream cheese is at room temperature; this helps it combine smoothly.
• Don’t skip freezing the cheesecake filling; it’s important for a gooey center.
• You can use other fruits like raspberries or blueberries if you want to mix it up!

Variation

If you want a different flavor, try adding chocolate chips to the cookie dough or using a different flavor of jam. You can even switch the fresh strawberries for other berries to create new combinations.

FAQs

1. Can I make these cookies ahead of time?
Yes! You can prepare the cookie dough and cheesecake filling in advance. Just freeze the filling and shape the cookies when you are ready to bake.

2. Can I use store-bought strawberry jam instead of making compote?
Absolutely! Store-bought jam can save time and still give a delicious flavor.

3. Can these cookies be made gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Just ensure the other ingredients are also gluten-free.

Strawberry Cheesecake Cookies

Delightful cookies combining creamy cheesecake and sweet strawberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Cheesecake Filling

• 85 g cream cheese At room temperature
• 15 g sugar
• 1/2 tsp vanilla extract

Strawberry Compote

• 50 g fresh strawberries, diced
• 15 g sugar
• 1 tsp lemon juice

Cookie Dough

• 115 g butter (softened)
• 90 g sugar
• 1 each egg yolk
• 1 tsp vanilla extract
• 130 g all-purpose flour
• 1/4 tsp baking powder

Method

 

Prepare Cheesecake Filling

1. Beat the cream cheese, 15 g of sugar, and 1/2 tsp vanilla extract together until smooth.
2. Scoop small portions of the cream cheese mixture onto a tray and freeze them until firm (1 to 2 hours).

Make Strawberry Compote

1. In a pot, add diced strawberries, 15 g of sugar, and lemon juice.
2. Cook over medium heat until the mixture thickens and becomes jam-like. Let it cool down.

Prepare Cookie Dough

1. Preheat your oven to 175°C (350°F).
2. In a bowl, mix the softened butter and 90 g of sugar until fluffy.
3. Add the egg yolk and 1 tsp vanilla extract, mixing well.
4. Gradually stir in the all-purpose flour and baking powder.
5. Fold in the cooled strawberry compote gently into the mixture.

Bake Cookies

1. Take a scoop of the cookie dough, flatten it out, place a frozen cheesecake filling in the center, wrap the dough around it, and seal.
2. Place the cookies on a tray and bake for 11 to 12 minutes, or until the edges are set.
3. Let the cookies cool slightly. The cheesecake center will set as they sit.

Notes

Serve warm or at room temperature. Pair with vanilla ice cream or whipped cream for extra indulgence. Store in an airtight container for up to 3 days or freeze for longer storage. Make sure to freeze the cheesecake filling for a gooey center.