Description
These Strawberry Cheesecake Cookies combine the comforting texture of a homemade cookie with the creamy tang of cheesecake and the sweet burst of strawberry. Each bite offers a delightful mix of flavors and textures, making them perfect for an afternoon treat or a special dessert. The soft, chewy cookie surrounds a luscious cheesecake filling, topped with a swirl of homemade strawberry sauce. They’re sure to be a hit with anyone who loves cookies and cheesecake!
Ingredients:
This recipe yields about 18 large cookies (depending on your scoop size).
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional, enhances strawberry flavor)
For the Cheesecake Filling:
- 6 oz (170 g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Strawberry Swirl or Sauce:
- 1 cup fresh or frozen strawberries, chopped
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch mixed with 1 teaspoon water
- 1 teaspoon lemon juice
Preparation:
Step 1: Prepare the Strawberry Sauce
In a small saucepan, add strawberries and sugar over medium heat.
Stir until the strawberries release their juices and begin to soften (about 5 minutes).
Add the cornstarch mixture and lemon juice. Cook for another 2–3 minutes until the mixture thickens.
Remove from heat and let it cool completely before using.
Tip: You can puree the sauce for a smoother texture or leave it chunky for visible fruit bits.
Step 2: Make the Cheesecake Filling
In a small bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Line a small tray with parchment paper.
Drop teaspoon-sized portions of the cheesecake mixture onto the tray and freeze for at least 30 minutes.
Freezing helps prevent the filling from leaking during baking.
Step 3: Prepare the Cookie Dough
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
Add the egg, egg yolk, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients into the wet mixture, mixing until just combined.
Do not overmix — you want the dough soft and tender.
Step 4: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Scoop out about 1 tablespoon of cookie dough and flatten it slightly in your hand.
Place a frozen cheesecake filling ball in the center, then cover it with another tablespoon of cookie dough. Seal the edges to completely enclose the filling.
Gently flatten the top of the dough ball.
Using a spoon, drizzle or swirl about 1/2 teaspoon of the cooled strawberry sauce on top of each cookie. Use a toothpick to create a marble swirl pattern if desired.
Step 5: Bake the Cookies
Bake for 11–13 minutes or until the edges are just starting to turn golden.
The centers should still look slightly soft — they’ll firm up as they cool.
Remove from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Step 6: Serve and Enjoy
Once cooled, your cookies will have a chewy edge, soft center, and creamy cheesecake filling that bursts with strawberry flavor. Serve them with a glass of cold milk or a cup of coffee for the perfect treat.
Why you’ll love this recipe
This recipe is a delightful twist on classic cookies and cheesecake, offering the best of both worlds in a single bite. The combination of textures – soft cookie, creamy filling, and fruity swirl – makes each cookie a joy to eat. They’re also surprisingly easy to make, and the homemade strawberry sauce adds a personal touch that store-bought cookies simply can’t match.
Serving Suggestions:
- Serve warm or at room temperature with a scoop of vanilla ice cream.
- Pair with a glass of cold milk, coffee, or tea.
- Arrange on a dessert platter for parties or gatherings.
- Package in a decorative box as a homemade gift.
Tips:
- Ensure your cream cheese and butter are fully softened for a smooth batter.
- Don’t overmix the cookie dough to keep the cookies soft.
- Freeze the cheesecake filling for at least 30 minutes to prevent leakage.
- Adjust the amount of strawberry sauce to your liking.
- Store cookies in an airtight container at room temperature for up to 3 days.
Preparation Time:
- Prep time: 45 minutes
- Freeze time: 30 minutes
Cook Time:
- 11-13 minutes
Total Time:
- Approximately 1 hour 26 – 1 hour 28 minutes (including chill time)
Nutrition Information:
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 250-300 per cookie
- Protein: 3-4 grams
- Sodium: 150-200 mg
Conclusion
These Strawberry Cheesecake Cookies are a delectable treat that will impress your friends and family. With their soft, chewy texture, creamy cheesecake filling, and sweet strawberry swirl, they offer a symphony of flavors in every bite. Whether you’re an experienced baker or just starting out, this recipe is sure to become a favorite. Enjoy baking and savoring these delightful cookies!
Questions and Answers about this recipe
Q1: Can I use frozen strawberries for the strawberry sauce? A: Yes, you can definitely use frozen strawberries. Just make sure to thaw them slightly before chopping and cooking.
Q2: What can I use if I don’t have almond extract? A: If you don’t have almond extract, you can omit it without significantly altering the recipe. However, it does enhance the strawberry flavor, so if you have another extract like strawberry or raspberry, you could use that instead.
Q3: Why is it important to freeze the cheesecake filling? A: Freezing the cheesecake filling helps it maintain its shape during baking and prevents it from spreading out or leaking into the cookie dough.
Q4: Can I make the cookie dough ahead of time? A: Yes, you can make the cookie dough ahead of time. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. Allow it to soften slightly before assembling the cookies.
Q5: How do I store the baked cookies? A: Store the baked cookies in an airtight container at room temperature for up to 3 days. They can also be stored in the refrigerator to extend their freshness, but they may become slightly firmer.
