Craving something sweet that brings the flavor of summer into every bite?
You’re in for a treat with these Strawberry Cheesecake Cookies! Think of your favorite creamy cheesecake, but in a chewy, cookie form that’s perfect for sharing—and maybe keeping a few for yourself. These little bites are not only delicious but also super quick and easy to whip up. They’ll have everyone begging for your secret recipe!
Why Make This Recipe
There’s a lot to love about these cookies!
- Simple Cleanup: Who loves washing dishes? Not me! These cookies require minimal fuss and just a few bowls.
- Family-Friendly: Whether you’re baking with kids or surprising someone special, these sweets are a hit for all ages.
- Indulgent Yet Light: Enjoy the rich flavor of cheesecake wrapped in a soft cookie—it’s the perfect combo!
Ingredients
You don’t need fancy stuff — just these basics!
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped fresh strawberries
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
Directions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
- Fold in the chopped strawberries.
- In another bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth to create the filling.
- Scoop a tablespoon of the cookie dough, create a small indentation in the center, and fill it with the cheesecake mixture.
- Top with another tablespoon of dough and gently seal it.
- Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until lightly golden.
- Let cool before serving and enjoy your strawberry cheesecake cookies!
How to Make Strawberry Cheesecake Cookies (Overview)
First, start by prepping your oven—it’s a must! While it’s heating, cream that butter and sugar—trust me, the fluffiness makes all the difference. Mix your dry ingredients separately to avoid a flour explosion—nobody wants that kind of drama in the kitchen!
Once your dough is prepped and the strawberries are folded in, create those adorable little cookie pockets of cheesecake goodness. Seal them up, and pop them in the oven. Pro tip: Keep an eye on them; the smell will be addictively tempting!
How to Serve Strawberry Cheesecake Cookies
Imagine biting into one of these cookies. It’s soft, sweet, and oh-so-fruity! A light dusting of powdered sugar on top adds a little elegance, while their vibrant pink from the strawberries turns heads. Pair them with a scoop of vanilla ice cream or serve them alongside a cup of coffee for that perfect afternoon treat.
How to Store Strawberry Cheesecake Cookies
Got leftovers? No problem! These cookies typically stay fresh for about 3-5 days in an airtight container in the fridge. If you want to pre-bake, freeze the uncooked dough for up to a month. Just thaw, bake, and enjoy whenever the craving hits!
Tips to Make Strawberry Cheesecake Cookies
- Room Temp Ingredients: Make sure your butter and cream cheese are softened for the best mixing results.
- Chop Strawberries Small: Keep them bite-sized to ensure even distribution throughout the cookies.
- Seal Tight: When sealing the cheesecake filling, make sure no filling peeks out; it helps avoid leaks while baking.
- Bake in Batches: If you have a small oven, bake them in batches to prevent crowding and uneven cooking.
Variations
Looking to change things up? Add some chocolate chips for a chocolate-strawberry combo or throw in some lemon zest for a citrusy twist. Feeling adventurous? Try swapping in vegan cream cheese and plant-based butter for a dairy-free delight!
FAQs
Q: Can I use frozen strawberries instead of fresh?
A: Absolutely! Just thaw and drain excess moisture before chopping them.
Q: How can I make the filling a little sweeter?
A: Add an extra tablespoon of powdered sugar to satisfy your sweet tooth!
Q: Can I prepare the dough ahead of time?
A: Definitely! You can prepare the dough a day in advance and chill it in the fridge until you’re ready to bake.
📌 Pin this recipe for your next cozy dinner night!
Strawberry Cheesecake Cookies
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Make sure it's room temperature.
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract For the cookie dough.
- 1 cup chopped fresh strawberries Chop them small for even distribution.
Filling Ingredients
- 8 oz cream cheese, softened At room temperature.
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract For the filling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
- Fold in the chopped strawberries.
- In another bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth to create the filling.
Assembly and Baking
- Scoop a tablespoon of the cookie dough, create a small indentation in the center, and fill it with the cheesecake mixture.
- Top with another tablespoon of dough and gently seal it.
- Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until lightly golden.
- Let cool before serving and enjoy your strawberry cheesecake cookies!
Notes
Printable Recipe Card
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