Why Make This Recipe
Strawberry Cheesecake Cookies are a delightful treat that combines the rich flavors of cheesecake with the softness of cookies. These cookies offer a sweet surprise inside, making them perfect for any occasion. Whether you need a quick dessert for a family gathering or a sweet snack for yourself, these cookies hit the spot!
How to Make Strawberry Cheesecake Cookies
Ingredients
- 85 g cream cheese
- 15 g sugar
- 1/2 tsp vanilla extract
- 50 g fresh strawberries, diced
- 15 g sugar
- 1 tsp lemon juice
- 115 g butter (softened)
- 90 g sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 130 g all-purpose flour
- 1/4 tsp baking powder
- Strawberry compote (from above)
Directions
- Beat the cream cheese, 15 g sugar, and vanilla extract until smooth. Scoop small portions of this mixture onto a tray and freeze until firm, about 1 to 2 hours.
- In a pot, combine the diced strawberries, 15 g sugar, and lemon juice. Cook this mixture over medium heat until it thickens and looks jammy. Set aside to cool.
- Preheat your oven to 175°C (350°F). In a bowl, mix the softened butter and 90 g sugar until fluffy. Add the egg yolk and 1 tsp vanilla extract, then stir until combined.
- Gradually mix in the all-purpose flour and baking powder. Fold in the cooled strawberry compote to the dough.
- Take a scoop of the cookie dough, flatten it, and place a frozen cheesecake filling inside. Wrap the dough around the filling, seal it, and place it on a baking tray.
- Bake for 11 to 12 minutes, or until the edges are set. Allow the cookies to cool for a few minutes; the cheesecake center will set as they rest. Enjoy the delicious strawberry and cheesecake combination!
How to Serve Strawberry Cheesecake Cookies
Serve these cookies warm or at room temperature. They pair wonderfully with a glass of milk or a cup of tea. For a special touch, dust the cookies with powdered sugar or drizzle with chocolate.
How to Store Strawberry Cheesecake Cookies
Keep the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to a month. Just make sure to wrap them well to prevent freezer burn.
Tips to Make Strawberry Cheesecake Cookies
- Use full-fat cream cheese for a richer flavor.
- Make sure the butter is softened for easier mixing.
- Don’t skip the freezing step for the cheesecake filling; it’s crucial for the right texture.
- If you prefer, you can adapt the filling with other fruits like blueberries or raspberries.
Variation
You can experiment with different flavored extracts or add chocolate chips to the cookie dough for an extra treat.
FAQs
- Can I use frozen strawberries instead of fresh? Yes, you can use frozen strawberries. Just make sure to thaw and drain them before use.
- What can I substitute for cream cheese? You can use mascarpone cheese as a substitute, though it will change the flavor slightly.
- How do I know when the cookies are done? The edges should be set while the centers may look soft. They will firm up as they cool.
Enjoy making and tasting these delicious Strawberry Cheesecake Cookies! 🍓❤️
Strawberry Cheesecake Cookies
Ingredients
Method
- Beat the cream cheese, 15 g sugar, and vanilla extract until smooth.
- Scoop small portions of this mixture onto a tray and freeze until firm, about 1 to 2 hours.
- In a pot, combine the diced strawberries, 15 g sugar, and lemon juice. Cook this mixture over medium heat until it thickens and looks jammy. Set aside to cool.
- Preheat your oven to 175°C (350°F).
- In a bowl, mix the softened butter and 90 g sugar until fluffy.
- Add the egg yolk and 1 tsp vanilla extract, and then stir until combined.
- Gradually mix in the all-purpose flour and baking powder.
- Fold in the cooled strawberry compote into the dough.
- Take a scoop of the cookie dough, flatten it, and place a frozen cheesecake filling inside.
- Wrap the dough around the filling, seal it, and place it on a baking tray.
- Bake for 11 to 12 minutes, or until the edges are set.
- Allow the cookies to cool for a few minutes; the cheesecake center will set as they rest.