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Freshly Baked Irresistible Strawberry Cheesecake Cookies

Irresistible Strawberry Cheesecake Cookies Recipe


  • Author: YALE ZAPATA

Description

A batch of golden-brown strawberry cheesecake cookies cooling on a wire rack. The cookies are filled with a creamy cheesecake center and dotted with fresh strawberry pieces, creating the perfect balance of fruity sweetness and rich, tangy flavor.


Ingredients

Scale
  • For the Cookie Dough:
    • 1 cup unsalted butter, softened
    • 1 cup white sugar
    • ½ cup brown sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • 2 ¾ cups all-purpose flour
    • 1 tsp baking soda
    • ¼ tsp salt
    • 1 ½ cups fresh strawberries, chopped
  • For the Cheesecake Filling:
    • 8 oz cream cheese, softened
    • ¼ cup powdered sugar
    • 1 tsp vanilla extract

Instructions

  • Prepare the Cheesecake Filling: In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Chill in the refrigerator for at least 15 minutes to firm up.
  • Make the Cookie Dough: In a large mixing bowl, cream the softened butter, white sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract.
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the chopped strawberries.
  • Assemble the Cookies: Scoop out small balls of dough, flatten them slightly, and place about a teaspoon of the chilled cheesecake filling in the center. Wrap the dough around the filling, sealing it completely. Place the cookies on a lined baking sheet.
  • Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 12-15 minutes, or until the edges are golden and the centers are just set. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
  • Serve and Enjoy: Let the cookies cool completely and enjoy the creamy, fruity goodness!