why make this recipe
Strawberry Cheesecake Cookies combine the best of both worlds: the sweet, rich flavors of cheesecake and the soft, chewy texture of cookies. These delightful treats are perfect for any occasion, whether you’re looking for a sweet snack or a dessert to impress guests. Plus, the addition of fresh strawberries adds a burst of fruity flavor that makes these cookies stand out.
how to make Strawberry Cheesecake Cookies
Ingredients:
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup strawberries, diced
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, baking soda, and salt; gradually blend into the creamed mixture.
- In another bowl, mix the softened cream cheese and powdered sugar until smooth.
- Fold in the diced strawberries into the cream cheese mixture.
- Drop rounded tablespoons of cookie dough onto a baking sheet.
- Use your thumb to make an indentation in the center of each cookie, then fill with the cheesecake filling.
- Bake for 10-12 minutes or until the edges are golden.
- Allow to cool on a wire rack before serving.
how to serve Strawberry Cheesecake Cookies
Strawberry Cheesecake Cookies are best enjoyed fresh but can also be served after they’ve cooled down to room temperature. You can present them on a beautiful platter or in a cute cookie jar for a simple and inviting treat. They pair wonderfully with a glass of milk or a cup of coffee for an afternoon snack.
how to store Strawberry Cheesecake Cookies
To keep your Strawberry Cheesecake Cookies fresh, store them in an airtight container at room temperature. They can last for about 3 to 5 days. If you want to keep them longer, you can freeze them. Place the cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They should last in the freezer for up to 3 months.
tips to make Strawberry Cheesecake Cookies
- Use fresh strawberries for the best flavor. You can also use frozen strawberries, but make sure to drain any excess liquid.
- Don’t skip the cooling step! Allowing the cookies to cool on the wire rack helps them set properly.
- Experiment with different flavors of cream cheese, like strawberry or vanilla, to change up the taste.
variation
You can make these cookies with different fruits, such as blueberries or raspberries, for a fun twist on the classic recipe. Additionally, try adding a drizzle of chocolate on top for a decadent touch.
FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may change the texture slightly.
Can I make these cookies ahead of time?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 2 days before baking.
How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend to make the cookies gluten-free.
Strawberry Cheesecake Cookies
Delicious cookies that combine the rich flavors of cheesecake with the chewy texture of cookies, enhanced by fresh strawberries.
- Total Time: 27 minutes
- Yield: 24 servings 1x
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup strawberries, diced
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, baking soda, and salt; gradually blend into the creamed mixture.
- Mix the softened cream cheese and powdered sugar until smooth.
- Fold in the diced strawberries into the cream cheese mixture.
- Drop rounded tablespoons of cookie dough onto a baking sheet.
- Make an indentation in the center of each cookie, then fill with the cheesecake filling.
- Bake for 10-12 minutes or until the edges are golden.
- Allow to cool on a wire rack before serving.
Notes
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
