Strawberry Cheesecake Cookies
Delightful cookies bursting with creamy cheesecake and sweet strawberries, perfect for any occasion.
Ingredients
For the Cheesecake Filling
- 85 g cream cheese Softened
- 15 g sugar For the filling
- 1/2 tsp vanilla extract For the filling
For the Strawberry Compote
- 50 g fresh strawberries, diced Use fresh for the best flavor
- 15 g sugar For the compote
- 1 tsp lemon juice
For the Cookie Dough
- 115 g butter, softened
- 90 g sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 130 g all-purpose flour
- 1/4 tsp baking powder
- strawberry compote from above Use the compote from the second ingredient group
Instructions
Prepare the Cheesecake Filling
- Beat together cream cheese, 15 g sugar, and 1/2 tsp vanilla extract until smooth. Scoop into small portions and stick them in the freezer until firm (1–2 hours).
Prepare the Strawberry Compote
- In a pot, add diced strawberries, 15 g sugar, and 1 tsp lemon juice. Cook over medium heat until it thickens like jam. Let it cool.
Make the Cookie Dough
- Preheat your oven to 175°C (350°F). In a bowl, mix 115 g butter and 90 g sugar until fluffy.
- Add 1 egg yolk and 1 tsp vanilla. Stir in 130 g flour and 1/4 tsp baking powder.
- Carefully fold in the cooled strawberry compote.
Assemble the Cookies
- Scoop some cookie dough, flatten it, stick a frozen cheesecake filling in the center, wrap the dough around, seal it tight, and place on a tray.
Bake
- Bake for 11–12 minutes until edges are set. Cool them slightly — the cheesecake center will set as they rest.
- Serve and enjoy the strawberry + cheesecake combo!
Notes
These cookies can be stored in an airtight container in the fridge for about a week. For longer storage, freeze them for up to three months.