Strawberry Cheesecake Cookies are the perfect treat for anyone who loves the combination of sweet strawberries and creamy cheesecake. These cookies bring together the best of both worlds, combining the freshness of strawberries with the richness of cream cheese. They are fun to make and even more enjoyable to eat, making them a delightful addition to any gathering or a sweet surprise for yourself. Whether you are hosting a party or looking for a tasty dessert, these cookies will impress everyone with their unique flavor.
how to make Strawberry Cheesecake Cookies
Ingredients:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
- 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Directions:
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Line a small cookie sheet with parchment paper. In a small bowl, mix the cold cream cheese, sugar, and vanilla with an electric mixer on medium-high speed until fluffy and smooth, about 2 minutes. Scoop the filling into 18 portions (2 teaspoons each) and flatten them into thick discs. Freeze until fully frozen.
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In a medium pot over medium heat, combine the diced strawberries and sugar. Cook for about 45 minutes, smashing the strawberries halfway through with a wooden spoon. Stir continuously towards the end to prevent sticking. The mixture should become a thick jam, around 1/3 cup (80 ml). Remove from heat and chill in the refrigerator.
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Preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, beat the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 2 minutes. Add the egg and vanilla, mixing until pale and very fluffy, around 1–2 minutes.
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Add the dry ingredients to the wet mixture and mix on low speed just until combined. Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough on the bottom, spoon 1/4 of the jam onto it, and top with another 1/4 of dough. Repeat layering with jam and dough two more times.
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Cut the dough into quarters with a rubber spatula, folding each piece just enough to create small pockets of jam without fully mixing it in.
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Use a 2 tbsp cookie scoop to portion out 18 dough pieces. Slightly flatten each portion, place one frozen cheesecake disc in the center, and encase it completely with dough, shaping each into a flattened disc. Roll each disc in the reserved granulated sugar.
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Place cookies on the prepared baking sheets, baking 6 at a time for 11–12 minutes. Right after baking, use a large circular cookie cutter to shape the cookies perfectly round. Allow them to cool on the sheet for 10 minutes, then transfer them to a cooling rack to cool completely before serving.
how to serve Strawberry Cheesecake Cookies
Serve Strawberry Cheesecake Cookies on a nice platter or in a decorative tin. They pair wonderfully with a glass of milk or a cup of tea. You can also top them with whipped cream or a drizzle of chocolate for extra indulgence.
how to store Strawberry Cheesecake Cookies
You can store these cookies in an airtight container at room temperature for up to five days. For longer storage, keep them in the refrigerator for up to two weeks. You can also freeze the cookies for up to three months; just make sure to wrap them well to prevent freezer burn.
tips to make Strawberry Cheesecake Cookies
- Make sure the cream cheese is very cold for easy mixing while preparing the filling.
- When cooking the strawberries, be patient and stir them often to achieve the perfect jam-like consistency.
- Don’t skip the rolling in sugar step; it adds a nice touch of sweetness and a bit of crunch to the cookies.
variation
You can switch up the fruit used in the jam. Try using raspberries, blueberries, or peaches for a different flavor. Add some lemon zest to the cream cheese filling for a refreshing twist.
FAQs
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Can I make these cookies ahead of time?
Yes, you can make the cookie dough and freeze it before baking. Just bake them when you’re ready to enjoy. -
What if I don’t have fresh strawberries?
You can use frozen strawberries, just make sure to thaw and drain excess moisture before cooking. -
Can I use a different type of cheese?
Cream cheese gives the best flavor, but mascarpone cheese can be a great alternative for a different creamy taste.
Strawberry Cheesecake Cookies Recipe
Ingredients
Equipment
Method
- Cream together the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy. Beat in the egg yolk and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the crushed freeze-dried strawberries.
- Cover the cookie dough and chill in the refrigerator for at least 30 minutes.
- While the dough chills, prepare the cheesecake filling by beating together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Scoop out portions of cookie dough, flatten each slightly, and place a small dollop of the cheesecake filling in the center. Carefully enclose the filling with the cookie dough, forming a ball.
- Place the assembled cookies on a prepared baking sheet and bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.