Instructions

1. Prepare the strawberries:
   Toss the diced strawberries with brown sugar and let sit for 10 minutes.
   Drain excess liquid with a fine sieve or paper towel.

2. Make the cookie dough:
   In a bowl, cream together the butter and sugar until light and fluffy.
   Add the vanilla extract. Mix in the flour, baking powder, and salt until combined.
   Fold in the strawberries gently.

3. Prepare the cheesecake filling:
   In another bowl, mix the cream cheese, sugar, and vanilla until smooth.
   Scoop small dollops (about 1 teaspoon each) onto parchment paper and freeze for 15 minutes.

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4. Assemble the cookies:
   Scoop 1 tablespoon of cookie dough, flatten it slightly, and place a frozen cheesecake ball in the center.
   Cover with another tablespoon of dough and seal the edges. Roll gently into a ball.

5. Chill and bake:
   Chill the stuffed cookies in the fridge for 20–30 minutes.
   Preheat oven to 350°F (175°C) and bake for 13–15 minutes until the edges are golden.

6. Cool and serve:
   Let cookies cool on a wire rack. Enjoy warm or chilled for the perfect creamy center!

 Notes

• You can use frozen strawberries (thawed and drained) if fresh aren’t available.

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• For a tangier filling, use a touch of lemon zest in the cheesecake mix.

• Store leftovers in an airtight container in the fridge for up to 4 days.

 Conclusion

These Strawberry Cheesecake Cookies are soft, gooey, and packed with delicious flavor.
A must-try recipe that tastes like a bite-sized strawberry cheesecake in cookie form!