A Sweet Treat That Bursts with Flavor
Ever had a cookie that tastes like a slice of cheesecake with a hint of fresh strawberries? You’re in for a delicious surprise! These Strawberry Cheesecake Cookies combine creamy cheesecake filling with a soft, buttery dough and sweet strawberry compote. They’re quick to whip up, and trust me, they won’t last long once they’re out of the oven!
Why Make This Recipe
What’s not to love about cookies that double as a dessert? Here are a few reasons to dive into this recipe:
- Easy Cleanup: No complicated pans to scrub afterward! Just a bowl and a tray.
- Family-Friendly: These cookies are a hit with kids and adults alike. Who says you can’t have dessert for dinner? 😂
- Deliciously Unique: Ditch boring cookies for something exciting; these beauties are a crowd-pleaser!
Ingredients
You don’t need fancy stuff — just these basics!
- 85 g cream cheese
- 15 g sugar (for filling)
- 1/2 tsp vanilla extract (for filling)
- 50 g fresh strawberries, diced
- 15 g sugar (for strawberries)
- 1 tsp lemon juice
- 115 g butter (softened)
- 90 g sugar (for dough)
- 1 egg yolk
- 1 tsp vanilla extract (for dough)
- 130 g all-purpose flour
- 1/4 tsp baking powder
- Strawberry compote (from cooked strawberries)
Directions
- Beat together cream cheese, 15 g sugar, and 1/2 tsp vanilla extract until smooth. Scoop into small portions and freeze until firm (1–2 hours).
- In a pot, combine diced strawberries, 15 g sugar, and 1 tsp lemon juice. Cook over medium heat until thickened like jam. Let it cool.
- Preheat your oven to 175°C (350°F). In a bowl, mix 115 g butter and 90 g sugar until fluffy. Add egg yolk and 1 tsp vanilla; stir in flour and baking powder.
- Carefully fold in the cooled strawberry compote.
- Scoop cookie dough, flatten it, place frozen cheesecake filling in the center, wrap the dough around, seal tightly, and place on a tray.
- Bake for 11–12 minutes until edges are set. Let cool slightly before serving.
How to Make Strawberry Cheesecake Cookies (Overview)
Making these cookies is a breeze! Start by prepping the cheesecake filling and chilling it while you whip up the dough. Don’t forget to let that strawberry compote cool too; no one wants a mushy cookie! Then, simply assemble, bake, and you’re in for one creamy, dreamy experience. Pro tip: Keep a close eye while baking! These cookies are best when they’re just golden around the edges.
How to Serve Strawberry Cheesecake Cookies
Picture this: warm, golden-brown cookies with a burst of pink peeking out and a heavenly aroma wafting through your kitchen. You can serve these cookies warm or chilled, paired with a dollop of whipped cream or a scoop of vanilla ice cream. They also make a perfect addition to a summer picnic or as a fancy treat for a cozy movie night. 🍓
How to Store Strawberry Cheesecake Cookies
These cookies stay fresh for about 3-5 days in the fridge. Store them in an airtight container to keep them from getting stale. Want to make them ahead? Freeze the unbaked cookies for up to 3 months! Just pull them out and bake whenever you get that sudden sweet craving. 🙌
Tips to Make Strawberry Cheesecake Cookies
- Use room-temperature cream cheese to get a smoother filling. No one likes lumps!
- Measure your ingredients accurately; baking is a science!
- Substitute coconut oil for butter if you want a dairy-free treat. Just remember, this might change the flavor a bit.
- Don’t rush the chilling step for the filling. It helps you achieve that perfect cheesecake bite.
Variation
Want to switch things up? Try adding chocolate chips for a twist! Or mix in some lemon zest for a bit of zing. If you’re looking for a vegan option, substitute the cream cheese with a plant-based version and the egg yolk with applesauce. Get creative and make it your own!
FAQs
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and filling in advance and store them separately in the fridge.
Can I freeze these cookies?
Yes! Just freeze the uncooked cookies and bake them straight from the freezer when you need them.
How do I keep the cookies from getting soggy?
Ensure the strawberry compote cools completely before adding it to the dough. This helps maintain that perfect cookie texture!
📌 Pin this recipe for your next cozy dinner night!
Strawberry Cheesecake Cookies
Ingredients
Method
- Beat together cream cheese, 15 g sugar, and 1/2 tsp vanilla extract until smooth. Scoop into small portions and freeze until firm (1–2 hours).
- In a pot, combine diced strawberries, 15 g sugar, and 1 tsp lemon juice. Cook over medium heat until thickened like jam. Let it cool.
- Preheat your oven to 175°C (350°F). In a bowl, mix 115 g butter and 90 g sugar until fluffy.
- Add egg yolk and 1 tsp vanilla; stir in flour and baking powder.
- Carefully fold in the cooled strawberry compote.
- Scoop cookie dough, flatten it, place frozen cheesecake filling in the center, wrap the dough around, seal tightly, and place on a tray.
- Bake for 11–12 minutes until edges are set. Let cool slightly before serving.
