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–+ servings
Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies: Chewy Bites of Bliss

Experience Strawberry Cheesecake in cookie form with these chewy delights featuring a cream-filled center.
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Prep Time 30 minutes
Cook Time 12 minutes
Freezing Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour can substitute with gluten-free flour blend
  • 1 teaspoon baking soda no direct substitution recommended
  • 1/2 teaspoon salt consider using sea salt for a different taste
  • 1 cup butter can use vegan butter for dairy-free option
  • 1 cup brown sugar can substitute with coconut sugar
  • 1/2 cup white sugar can be omitted if using sweeter fillings
  • 1 large egg can use a flax egg for vegan option
For the Cheesecake Filling
  • 8 oz cream cheese can substitute with Greek yogurt for a lighter alternative
  • 1/2 cup strawberry compote can substitute with raspberry or blueberry compote

Equipment

  • Mixing bowl
  • Electric mixer
  • baking sheet
  • parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Prepare the Cheesecake Filling: In a mixing bowl, combine cream cheese, sugar, and vanilla extract. Beat until smooth and creamy, then freeze for at least 30 minutes.
  2. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt until blended, set aside.
  3. Cream the Dough Ingredients: In a large bowl, cream butter, brown sugar, and white sugar until fluffy. Add egg and mix until incorporated.
  4. Combine Wet and Dry Mixtures: Gradually add the dry mixture to the creamed butter and sugar mixture. Mix until just combined.
  5. Form the Cookie Dough: Take a portion of dough, flatten it, place frozen cheesecake filling in the center, and seal the dough around it.
  6. Bake the Cookies: Preheat oven to 350°F, line a baking sheet, and bake for 10-12 minutes until edges are set and centers remain soft.
  7. Cool the Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Freeze the filling well and avoid overmixing the dough to maintain a chewy texture. Use a cookie scoop for uniform cookies.

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