Soft Strawberry Cheesecake Cookies

Why You’ll Love This Recipe

If you’re a fan of cheesecake and cookies, these Soft Strawberry Cheesecake Cookies are a must-try. The creamy cheesecake filling provides a luscious contrast to the soft, buttery cookie dough. The addition of fresh strawberries adds a burst of sweetness, making these cookies a perfect balance of flavors. Plus, they’re easy to make and are sure to impress your family and friends. Whether you’re serving them at a gathering or enjoying them with a cup of tea, these cookies are a guaranteed hit.

Ingredients

For the Cookie Dough:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• ½ tsp vanilla extract

For the Strawberry Mixture:

• 1 cup fresh strawberries, finely chopped
• 2 tbsp granulated sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Cheesecake Filling
In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Transfer the mixture to a piping bag or a zip-top bag and refrigerate for at least 30 minutes to firm up.

Step 2: Prepare the Strawberry Mixture
In a small bowl, combine the chopped strawberries and granulated sugar. Set aside for 10 minutes, then drain any excess liquid.

Step 3: Make the Cookie Dough
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture and mix until a soft dough forms.

Step 4: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out 1.5 tbsp of cookie dough and flatten it into a disc. Place a small dollop of the cheesecake filling in the center and add a few pieces of the strawberry mixture on top. Fold the edges of the dough over the filling and seal to form a ball. Repeat with the remaining dough and filling.

Step 5: Bake
Arrange the cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool completely before serving.

Servings and Timing

This recipe makes about 18-20 cookies. The total time to prepare and bake the cookies is around 45-60 minutes, including cooling time.

Variations

1. Different Fruit Options: You can swap strawberries with other fresh fruits like raspberries, blueberries, or blackberries for a unique twist.
2. Chocolate Cheesecake Filling: Add some melted chocolate to the cheesecake filling for a rich chocolate flavor.
3. Nutty Crust: Incorporate finely chopped nuts, like almonds or pecans, into the cookie dough for added texture and flavor.

Storage/Reheating

These cookies can be stored in an airtight container at room temperature for up to 4-5 days. If you’d like to keep them for a longer period, they can be stored in the refrigerator for up to a week. To reheat, simply place them in the microwave for 10-15 seconds or heat them in a 300°F oven for 5-7 minutes.

FAQs

1. Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries. Just make sure to thaw and drain them well to avoid excess moisture.

2. Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake filling ahead of time. Simply refrigerate it for up to 24 hours before assembling the cookies.

3. What type of cream cheese should I use for the filling?

It’s best to use full-fat cream cheese for a rich and creamy filling. Avoid using low-fat or non-fat versions as they may alter the texture.

4. How do I prevent the cookie dough from spreading too much?

Make sure the dough is chilled for at least 30 minutes before baking, as this helps prevent excessive spreading during baking.

5. Can I make the dough without a mixer?

Yes, you can mix the dough by hand using a wooden spoon or spatula. Just be sure to cream the butter and sugar together thoroughly.

6. How do I know when the cookies are done baking?

The cookies should be lightly golden at the edges. If they’re too soft in the center, they may need a minute or two more in the oven.

7. Can I freeze these cookies?

Yes, you can freeze the unbaked cookie dough. Scoop the dough into balls, freeze them on a baking sheet, then transfer them to an airtight container for up to 3 months. When ready to bake, just add a few extra minutes to the baking time.

8. Can I add chocolate chips to these cookies?

Absolutely! Feel free to add chocolate chips to the cookie dough for a decadent addition.

9. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1.

10. What can I use if I don’t have a piping bag?

If you don’t have a piping bag, you can use a zip-top bag with the tip of one corner cut off, or simply spoon the cheesecake filling into the cookie dough.

Conclusion

These Soft Strawberry Cheesecake Cookies are a fun and delicious way to enjoy the classic flavors of cheesecake in cookie form. With a soft, buttery cookie, creamy cheesecake filling, and a burst of fresh strawberries, these cookies are a guaranteed crowd-pleaser. Whether you’re baking them for a special event or just for a sweet treat at home, they’ll be a hit with everyone who tries them.

Print