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