Creamy Strawberry Cheesecake Cookies That Will Wow Your Taste Buds
Delicious Creamy Strawberry Cheesecake Cookies that merge classic flavors with a chewy cookie texture.
Equipment
- Mixing bowls
- Baking sheet
- Parchment paper
- Whisk
- - Spoon
Ingredients
For the Cheesecake Filling
- 8 ounces Full Fat Cream Cheese Substitution: Vegan cream cheese can be used for a dairy-free version.
- 1 cup Powdered Sugar No substitutions recommended.
- 1 teaspoon Vanilla Extract Substitution: Almond extract can be used for a different profile.
For the Cookie Dough
- 2 cups All-Purpose Flour Note: Spoon and level to prevent excess flour.
- 1 teaspoon Baking Soda No substitutions recommended.
- ½ teaspoon Salt No substitutions recommended.
- ½ cup Unsalted Butter Substitution: Coconut oil for a dairy-free option.
- ¾ cup Light Brown Sugar Substitution: Use dark brown sugar for a richer taste.
- ½ cup Granulated Sugar No substitutions recommended.
- 1 large Egg Substitution: 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for a vegan alternative.
- 1 large Egg Yolk No substitutions recommended.
- ½ cup White Chocolate Chips Substitution: Dark chocolate chips or omit for less sweetness.
- 1 teaspoon Strawberry Extract Substitution: Use additional vanilla extract if unavailable.
- ¼ cup Freeze Dried Strawberries Substitution: Fresh strawberries can be used, but they may add moisture.
- Pink Food Coloring optional, can omit if desired.
Instructions
Directions
- Make Cheesecake Filling: In a mixing bowl, beat 8 ounces of full-fat cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth. Freeze dollops on a parchment-lined tray for a firm cheesecake center.
- Prepare Cookie Dough: In a bowl, mix 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. In another bowl, cream together ½ cup of unsalted butter, ¾ cup of light brown sugar, and ½ cup of granulated sugar until fluffy. Add one large egg and one egg yolk, then gradually blend in the flour mixture, followed by ½ cup of white chocolate chips and ¼ cup of freeze-dried strawberries.
- Assemble Cookies: Scoop about 2 tablespoons of cookie dough, flatten it, place a frozen cream cheese dollop in the center, and mold the dough around it to completely seal the filling.
- Chill: Refrigerate the assembled cookies for 1 hour (or freeze for 30 minutes) to prevent spreading while baking.
- Bake: Preheat your oven to 375°F (190°C). Bake for 10-12 minutes until the edges are golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Optional: Dust with powdered sugar for a pretty finish. Store in an airtight container at room temperature for up to 4 days.