Description
These Strawberry Cheesecake Cookies are a delightful combination of soft, chewy cookies, a creamy cheesecake filling, and a sweet-tart strawberry swirl. They’re surprisingly easy to make and are a guaranteed crowd-pleaser. The slight tang from the cheesecake filling balances perfectly with the sweet cookie and fruity strawberry topping, creating a symphony of flavors in every bite.
Ingredients:
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 (170g) 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 (170g) 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
These cookies offer a delightful twist on classic desserts. The combination of the comforting cookie base, tangy cheesecake filling, and sweet strawberry swirl creates a unique and irresistible flavor profile. They are perfect for parties, potlucks, or simply a special treat for yourself. The recipe is easy to follow, and the results are always impressive.
Serving Suggestions:
- Serve with a glass of cold milk.
- Pair with a scoop of vanilla ice cream.
- Enjoy with a cup of hot coffee or tea.
- Arrange on a platter for a beautiful dessert presentation.
Tips:
- Make sure the cream cheese is softened for a smooth filling.
- Freezing the cheesecake filling prevents it from melting during baking.
- Don’t overmix the cookie dough to keep the cookies soft.
- Adjust the baking time depending on your oven.
- For a richer flavor, use homemade strawberry jam instead of the strawberry sauce.
Preparation Time:
- Prep time: 45 minutes (includes freezing time)
- Cook time: 11-13 minutes
Total Time:
- 1 hour
Nutrition Information:
(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
- Calories: Approximately 250-300 per cookie
- Protein: 3-4g per cookie
- Sodium: 100-150mg per cookie
Conclusion
These Strawberry Cheesecake Cookies are a sweet and satisfying treat that combines the best of cookies and cheesecake. With their soft texture, creamy filling, and fruity swirl, they’re sure to become a new favorite. Enjoy baking and sharing these delightful cookies with your friends and family!
Q&A:
Q1: Can I use frozen strawberries for the sauce?
A: Yes, you can use frozen strawberries. Just make sure to thaw them slightly before cooking.
Q2: 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.
Q3: Can I omit the almond extract?
A: Yes, the almond extract is optional. It enhances the strawberry flavor but can be omitted if you don’t have it on hand or prefer not to use it.
Q4: How do I prevent the cheesecake filling from leaking out?
A: Freezing the cheesecake filling before baking helps prevent it from leaking. Also, make sure to seal the edges of the cookie dough completely around the filling.
Q5: How should I store the cookies?
A: Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
