Strawberry Cheesecake Cookies Recipe
Introduction
Strawberry Cheesecake Cookies combine the best of two beloved treats into one delightful bite. These soft, creamy cookies are filled with tangy cheesecake and sweet strawberries, perfect for a special dessert or snack.
Ingredients
- Cookie dough (your favorite recipe or store-bought), enough for 24 cookies
- 8 oz cream cheese, softened
- 1/2 cup strawberries, finely chopped
- 1/4 cup sugar
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a bowl, mix the softened cream cheese, sugar, vanilla extract, and chopped strawberries until smooth and combined.
- Step 3: Take a tablespoon of cookie dough and flatten it slightly in your hand. Place a small spoonful of the cheesecake filling in the center.
- Step 4: Carefully wrap the cookie dough around the filling, sealing it inside, and shape into a ball. Place on the prepared baking sheet.
- Step 5: Repeat with remaining dough and filling, spacing cookies about 2 inches apart.
- Step 6: Bake for 12–15 minutes or until the edges are golden and the cookies are set.
- Step 7: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use fresh strawberries for the best flavor or substitute with frozen, thawed, and drained strawberries.
- For extra richness, fold in mini white chocolate chips into the cheesecake filling.
- Chill the cookie dough balls before baking to help retain their shape.
Storage
Store cooled cookies in an airtight container in the refrigerator for up to 5 days. Reheat briefly in the microwave for 10-15 seconds if you prefer serving them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries in the recipe?
Yes, frozen strawberries work well; just make sure to thaw and drain them thoroughly to avoid excess moisture in the filling.
What type of cookie dough is best for this recipe?
Soft cookie dough that holds its shape, such as sugar cookie or chocolate chip dough, works best to encase the cheesecake filling without leaking.
PrintStrawberry Cheesecake Cookies Recipe
Delight in these Strawberry Cheesecake Cookies, featuring a soft and chewy cookie base filled with a tangy cream cheese center and fresh strawberries. Perfectly baked to achieve a golden edge while maintaining a creamy, fruity surprise inside, these cookies combine the richness of cheesecake with the sweetness of strawberries for an irresistible treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh strawberries, chopped
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Set aside in the refrigerator to keep chilled.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Whisk together the flour, baking soda, and salt in a separate bowl, then gradually add to the wet ingredients until just combined.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take a tablespoon of cookie dough and flatten it slightly in your palm. Place about a teaspoon of the cheesecake filling in the center, topped with a small amount of chopped strawberries. Gently mold another tablespoon of cookie dough around the filling and fruit, sealing it inside and forming a smooth ball.
- Bake the Cookies: Place the filled cookie dough balls on the prepared baking sheet, spaced about 2 inches apart. Bake for 12-15 minutes or until the edges are lightly golden but the center remains soft. Avoid overbaking to keep the cheesecake filling creamy.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these strawberry cheesecake cookies slightly warm or at room temperature for the best texture and flavor.
Notes
- Chill the cheesecake filling before assembling to prevent it from leaking during baking.
- Use fresh strawberries for the best flavor and texture; avoid overly ripe or mushy berries.
- Store leftover cookies in an airtight container in the refrigerator to keep the cheesecake filling fresh.
- These cookies can also be frozen before baking; just add a minute or two to the baking time when baking from frozen.
- You can substitute fresh strawberries with frozen berries, but be sure to thaw and drain them well to avoid excess moisture.
Keywords: Strawberry Cheesecake Cookies, Cream Cheese Cookies, Berry Filled Cookies, Soft Baked Cookies, Fruit Filled Desserts
