Description

These Strawberry Cheesecake Cookies combine the best of both worlds—soft, chewy cookies with a creamy cheesecake center, topped with a sweet and crunchy strawberry crumble. The fresh strawberries give them a burst of fruity flavor, while the cream cheese filling adds a tangy sweetness reminiscent of a classic cheesecake. Perfect for strawberry lovers and cheesecake fans alike, these cookies are a delightful treat for any occasion!

Ingredients

• For the Cookies:
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup fresh strawberries, chopped (drain excess juice)
• 1/4 cup strawberry jam (optional for extra strawberry flavor)
• For the Cheesecake Filling:
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• For the Strawberry Crunch Topping:
• 1 cup freeze-dried strawberries, crushed
• 1/2 cup crushed vanilla wafers or golden Oreos
• 2 tablespoons melted butter

Preparation Method

1. Prepare the cheesecake filling by beating softened cream cheese, granulated sugar, and vanilla extract in a bowl until smooth. Cover and refrigerate for at least 30 minutes.

2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. In another bowl, beat softened butter, granulated sugar, and light brown sugar until light and fluffy for 2-3 minutes.

4. Add egg and vanilla extract to the butter-sugar mixture and mix well.

5. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.

6. Fold in chopped strawberries and optional strawberry jam, ensuring excess liquid is drained.

7. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

8. Take a tablespoon of cookie dough, flatten it, place 1 teaspoon of cheesecake filling in the center, and cover with another tablespoon of dough, sealing the edges.

9. Repeat with remaining dough, spacing cookies 2 inches apart on the baking sheet.

10. In a small bowl, mix crushed freeze-dried strawberries, crushed vanilla wafers or golden Oreos, and melted butter until crumbly.

11. Bake cookies for 12-15 minutes until edges are golden and tops are set.

12. After baking, sprinkle cookies with strawberry crunch topping while warm, pressing lightly to adhere.

13. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy.

Tips and Conclusion

Chill the cheesecake filling: Refrigerating the filling for at least 30 minutes makes it easier to handle and prevents it from melting into the cookie dough during baking.
Strawberry options: If fresh strawberries aren’t available, you can use frozen strawberries (just be sure to thaw and drain them first) or even strawberry preserves.
Storage: Store these cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months.
Add a drizzle: For an extra layer of decadence, drizzle melted white chocolate or strawberry glaze over the cookies once they’ve cooled.

These Strawberry Cheesecake Cookies are the ultimate indulgence for anyone who loves the combination of sweet and tangy flavors. With a cheesecake-filled center, soft cookie dough, and a delightful strawberry crunch topping, every bite is bursting with deliciousness. Make them for your next celebration or just because—these cookies will always be a hit!