Description
Easy Strawberry Cheesecake Cookies offer a delightful blend of soft, chewy vanilla cookie dough, a creamy, tangy cheesecake filling, and a vibrant strawberry swirl, capturing the essence of your favorite cheesecake in a portable, bite-sized treat.
Ingredients
Scale
- For the Chewy Vanilla Cookie Dough:
- 2 ½ cups (300g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 large egg, room temperature
- 1 ½ teaspoons pure vanilla extract
- For the Tangy Cheesecake Filling:
- 8 ounces (226g) cream cheese, full-fat, softened to room temperature
- ½ cup (60g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- For the Vibrant Strawberry Swirl:
- ½ cup (150g) high-quality strawberry preserves or jam
- 1 tablespoon fresh lemon juice (optional)
- Optional Garnish:
- Fresh sliced strawberries
- A light dusting of powdered sugar
- White chocolate drizzle
Instructions
- Prepare the vibrant strawberry swirl: In a small saucepan, combine ½ cup strawberry preserves or jam with 1 tablespoon fresh lemon juice (if using). Gently warm over low heat, stirring continuously, until slightly thinned and more spreadable (about 3-5 minutes). If desired, press through a sieve for a smoother texture. Let cool completely.
- Craft the creamy cheesecake filling: In a medium bowl, beat 8 ounces softened cream cheese on medium speed until incredibly light and fluffy (2-3 minutes). Gradually add ½ cup sifted powdered sugar and 1 teaspoon vanilla extract, beating until smooth and well combined. Chill for at least 30 minutes to firm up.
- Whip up the perfect cookie dough: In a medium bowl, whisk together 2 ½ cups flour, 1 teaspoon baking powder, and ½ teaspoon salt. In a large bowl, cream 1 cup softened butter with ¾ cup granulated sugar and ½ cup packed light brown sugar until light and fluffy (3-5 minutes). Beat in 1 egg and 1 ½ teaspoons vanilla extract until just combined. Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until combined. Avoid overmixing.
- Assemble and bake your strawberry cheesecake cookies: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop 1 ½ tablespoon portions of cookie dough, roll into balls, and place on baking sheets. Make an indentation in the center of each ball. Fill each indentation with about 1 teaspoon of chilled cheesecake filling, then dollop about ¼ to ½ teaspoon of the cooled strawberry swirl on top.
- Bake for 12-15 minutes, or until the edges are lightly golden brown and the cheesecake filling looks set.
- Cool and enjoy your decadent treat: Let cookies cool on the baking sheets for 5-10 minutes, then carefully transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Full-fat cream cheese is recommended for the best texture in the cheesecake filling.
- Ensure all dairy ingredients (butter, cream cheese, egg) are at room temperature for proper emulsification in the cookie dough and filling.
- Do not overmix the cookie dough after adding the flour to ensure a tender cookie.
- Chilling the cheesecake filling makes it easier to handle and prevents it from spreading too much during baking.
- Allow cookies to cool sufficiently on the baking sheet before transferring to prevent breakage.
- Store leftover cookies in the refrigerator due to the cream cheese content.
- Prep Time: 1 Hour
- Cook Time: 15 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 200-250 kcal (estimate)
- Sugar: Approximately 15-20g (estimate)
- Sodium: Approximately 70-100mg (estimate)
- Fat: Approximately 10-15g (estimate)
- Saturated Fat: Approximately 6-8g (estimate)
- Unsaturated Fat: Approximately 4-7g (estimate)
- Trans Fat: 0g (estimate)
- Carbohydrates: Approximately 25-30g (estimate)
- Fiber: Approximately 1-2g (estimate)
- Protein: Approximately 2-3g (estimate)
- Cholesterol: Approximately 30-40mg (estimate)
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