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Strawberry Cheesecake Cookies

Delicious cookies combining rich cheesecake and sweet strawberries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 85 g cream cheese Make sure it's softened for easy mixing.
  • 15 g sugar This adds sweetness to the cream cheese.
  • 1/2 tsp vanilla extract For a delicious flavor boost.
  • 50 g fresh strawberries, diced Use ripe strawberries for the best taste.
  • 15 g sugar This is for the strawberry compote.
  • 1 tsp lemon juice It brightens the strawberry flavor.
For the Cookie Dough
  • 115 g butter (softened) Softened butter creates a fluffy texture.
  • 90 g sugar This sweetens the cookie dough.
  • 1 tsp vanilla extract Another layer of flavor for the cookies.
  • 130 g all-purpose flour The base for the cookie dough.
  • 1/4 tsp baking powder Helps the cookies rise.
  • Strawberry compote the delicious filling from above

Method
 

Preparation
  1. Beat cream cheese, sugar, and vanilla until smooth. Scoop into small portions and freeze until firm (1–2 hours).
  2. Cook strawberries, sugar, and lemon juice over medium heat until thickened and jammy. Let it cool.
Baking
  1. Preheat oven to 175°C (350°F).
  2. Mix butter and sugar until fluffy, then add egg yolk and vanilla.
  3. Stir in flour and baking powder. Fold in cooled strawberry compote.
  4. Scoop cookie dough, flatten it, place a frozen cheesecake filling inside, wrap dough around, seal, and place on tray.
  5. Bake for 11–12 minutes until edges are set. Let cookies cool slightly; the cheesecake center will set as they rest.

Notes

For the best results, ensure your cream cheese is at room temperature. Be careful not to over-bake your cookies; they should be lightly golden at the edges but still soft in the center. Freezing the cream cheese filling is crucial for preventing it from melting completely during baking. You can substitute with other fruits like raspberries or blueberries for a different flavor twist. Store leftover cookies in an airtight container in the fridge for up to three days.