These cookies combine the sweet flavor of strawberries with a creamy cheesecake center — a bakery-style treat that melts in your mouth! Perfect for spring, holidays, or anytime you crave something sweet and elegant.
🕒 Timing
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 12–14 minutes
Total Time: ~1 hour
Yield: 12–14 cookies
🛒 Ingredients
For the Cheesecake Filling:
4 oz (½ block) cream cheese, softened
2 tbsp powdered sugar
½ tsp vanilla extract
For the Cookie Dough:
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
¾ cup freeze-dried strawberries, crushed (or finely chopped fresh ones)
👩🍳 Instructions
1. Make the Cheesecake Filling
In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
Scoop teaspoon-sized portions onto a parchment-lined tray and freeze for 30 minutes.
2. Make the Cookie Dough
In a large bowl, cream butter and sugar until fluffy.
Beat in egg and vanilla.
In another bowl, whisk flour, baking powder, and salt. Gradually mix into wet ingredients.
Fold in crushed strawberries.
3. Assemble the Cookies
Scoop cookie dough balls (about 1½ tablespoons each). Flatten slightly, place a frozen cheesecake ball in the center, and wrap dough around it to seal.
Chill for 10–15 minutes before baking for best shape.
4. Bake
Place cookies on a parchment-lined baking sheet.
Bake at 350°F (175°C) for 12–14 minutes, until edges are lightly golden.
Cool completely before serving — the cheesecake centers will stay creamy and soft!
🌟 Optional Toppings
Drizzle with melted white chocolate or strawberry glaze.
Dust with powdered sugar for a pretty finish.
💡 Tips
Keep cheesecake filling frozen until assembly for easier handling.
Store cookies refrigerated for up to 5 days or freeze for up to 3 months.
For an extra burst of flavor, mix 1 tbsp strawberry jam into the cookie dough.
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