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Strawberry Cheesecake Cookies

Delight in the soft and flavorful Strawberry Cheesecake Cookies, a perfect blend of creamy cheesecake and fresh strawberries, making them a joyful treat for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 8 oz cream cheese, softened Ensure it is at room temperature for a smooth filling.
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract Consider using vanilla bean paste for an enhanced flavor.
Cookie Dough
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped fresh strawberries or freeze-dried strawberries If using fresh, ensure they are well-drained.
  • Optional pink or red food coloring For visual appeal.

Method
 

Preparation of Cheesecake Filling
  1. In a medium bowl, beat the softened cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until creamy. Scoop dollops onto a parchment-lined baking sheet and freeze for 30–45 minutes.
Preparing Cookie Dough
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the room-temperature egg and remaining teaspoon of vanilla extract until smooth.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Fold into the wet mixture until just combined.
  5. Fold in the chopped strawberries and add food coloring if desired.
Assembling and Baking
  1. Retrieve the frozen cheesecake dollops and wrap them in portions of cookie dough, shaping into round balls.
  2. Place the cookie balls on a parchment-lined baking sheet. Bake for 10–12 minutes or until edges are lightly golden.
  3. Allow cookies to cool on the baking sheet before enjoying.

Notes

Store cookies in an airtight container at room temperature for up to four days or refrigerate for up to a week. Chill cookie dough before baking to prevent spreading.