🍓 Strawberry Cheesecake Cookies

By: Rabia

Ingredients

For the Cheesecake Filling

  • 8 oz (225 g) cream cheese, softened

  • ⅓ cup powdered sugar

  • 1 tsp vanilla extract

For the Cookie Dough

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 cup granulated sugar

  • ½ cup brown sugar

  • 2 large eggs

  • 2 tsp vanilla extract

  • 3 cups all-purpose flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

For the Strawberry Topping

  • 1½ cups fresh strawberries, finely chopped (or frozen, thawed, and drained)

  • 2 tbsp granulated sugar

  • 1 tsp cornstarch (optional, for thickening)

For Garnish

  • Extra sugar for sprinkling

Instructions

  1. Prepare the Cheesecake Filling

    • In a bowl, beat together cream cheese, powdered sugar, and vanilla until smooth and creamy.

    • Using a teaspoon, scoop small dollops onto a parchment-lined plate.

    • Freeze for 30–45 minutes, until firm.

  2. Make the Strawberry Topping

    • Combine strawberries, sugar, and (optional) cornstarch in a small saucepan.

    • Cook over medium heat for 5–7 minutes until thickened and jam-like.

    • Let cool completely.

  3. Prepare the Cookie Dough

    • In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).

    • Add eggs one at a time, then vanilla extract. Mix well.

    • In another bowl, whisk flour, baking soda, baking powder, and salt.

    • Gradually add dry ingredients to wet, mixing until a soft dough forms.

    • Chill dough for 30 minutes.

  4. Assemble the Cookies

    • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

    • Scoop 2 tablespoons of cookie dough, flatten slightly, and place a frozen cheesecake ball in the center.

    • Wrap the dough around the filling, sealing it completely.

    • Place seam-side down on the baking sheet and press gently to flatten slightly.

    • Top each cookie with a small spoonful of the cooled strawberry mixture and sprinkle lightly with sugar.

  5. Bake

    • Bake for 12–14 minutes, until edges are lightly golden.

    • Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Recommended  Low Point Pizza Recipe

Tips

  • Make sure the cheesecake filling is well frozen — it helps prevent leakage while baking.

  • Store cookies in an airtight container in the fridge for up to 5 days.

  • For extra flavor, add a pinch of lemon zest to the strawberry topping.

Rabia
Latest posts by Rabia (see all)

Leave a Comment

← Table of content