introduction
This recipe shows how to make simple Strawberry Cheesecake Cookies. The steps use common items and clear words. If you want a similar idea, see this strawberry cheesecake cookies recipe on EasyDishy for another view.
why make this recipe
These cookies give a soft cookie with a creamy cheesecake center and real strawberry taste. They are great for snacks, parties, or a sweet gift. The recipe is not hard and uses easy steps.
how to make Strawberry Cheesecake Cookies
Make the cheesecake filling first and freeze it. Make the strawberry compote and let it cool. Mix the cookie dough, fold in compote, then wrap frozen cream cheese pieces in dough and bake.
You can also learn how to make different cookie flavors like gingerbread cheesecake cookies for more ideas from this page: gingerbread cheesecake cookies.
Ingredients :
- 85 g cream cheese
- 15 g sugar (for the cream cheese)
- 1/2 tsp vanilla extract (for the cream cheese)
- 50 g fresh strawberries, diced
- 15 g sugar (for the compote)
- 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 (prepared earlier)
Directions :
- Beat cream cheese, 15 g sugar, and 1/2 tsp vanilla until smooth. Scoop into small portions, place on a tray, and freeze until firm (1–2 hours).
- In a pot, add 50 g diced strawberries, 15 g sugar, and 1 tsp lemon juice. Cook over medium heat until thickened and jammy, then let cool.
- Preheat oven to 175°C (350°F). Mix 115 g softened butter and 90 g sugar until fluffy, then add 1 egg yolk and 1 tsp vanilla. Stir in 130 g flour and 1/4 tsp baking powder, then fold in the cooled strawberry compote.
- Take a scoop of cookie dough, flatten it, place a frozen cheesecake filling inside, wrap the dough around it, seal, and place on a tray. Bake for 11–12 minutes until edges are set.
- Let cookies cool slightly before serving to allow the cheesecake center to set. Enjoy with a dusting of powdered sugar or extra compote.
how to serve Strawberry Cheesecake Cookies
Serve warm or at room temperature. Let them rest a few minutes after baking so the center firms up. Offer extra compote or a light dusting of powdered sugar on top.
how to store Strawberry Cheesecake Cookies
Cool fully before storing. Keep in an airtight container in the fridge for up to 4 days. You can freeze cooled cookies in a sealed bag for up to 1 month. Thaw in the fridge before eating.
tips to make Strawberry Cheesecake Cookies
- Freeze the cream cheese pieces well so they stay intact inside the dough.
- Do not overbake; take cookies out when edges set but centers still soft.
- Use room temperature butter for a smooth dough.
- For a different texture, try using almond flour in a similar thumbprint style; see this idea on almond flour thumbprint cookies: almond flour thumbprint cookies.
variation (if any)
- Add lemon zest to the compote for a brighter taste.
- Mix small chopped strawberries into the dough instead of folding in compote.
- Use raspberry compote the same way for a new flavor.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, but the center may be less rich. Freeze it the same way.
Q: Can I make the compote ahead?
A: Yes. Make it a day ahead and keep it in the fridge.
Q: Can I bake larger cookies?
A: Yes. Increase baking time by a few minutes and watch the edges.
Q: Do I need to chill the dough?
A: The dough can be used right away, but chilling 15–30 minutes helps handle it.
Conclusion
For a ready-made option with similar flavors, you can check this store product: Strawberry Cream Cheese Cookies 13-Count | Publix.
Strawberry Cheesecake Cookies
Ingredients
Method
- Beat cream cheese, 15 g sugar, and 1/2 tsp vanilla until smooth.
- Scoop into small portions, place on a tray, and freeze until firm (1–2 hours).
- In a pot, add 50 g diced strawberries, 15 g sugar, and 1 tsp lemon juice.
- Cook over medium heat until thickened and jammy, then let cool.
- Preheat oven to 175°C (350°F).
- Mix 115 g softened butter and 90 g sugar until fluffy.
- Add 1 egg yolk and 1 tsp vanilla, then stir in 130 g flour and 1/4 tsp baking powder.
- Fold in the cooled strawberry compote.
- Take a scoop of cookie dough, flatten it, place a frozen cheesecake filling inside, wrap the dough around it, seal, and place on a tray.
- Bake for 11–12 minutes until edges are set.
- Let cookies cool slightly before serving to allow the cheesecake center to set.