Strawberry Cheesecake Cookies (Pretty & Delicious!)
Soft strawberry cheesecake cookies with a creamy center and fruity flavor, perfect for a beautiful and irresistible homemade treat.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes (plus chilling time)
- Yield: 12 cookies
- Category: Dessert
- Method: Baked
- Cuisine: International
- Diet: Vegetarian
Ingredients
Cheesecake Filling
85 g cream cheese
15 g sugar
1/2 tsp vanilla extract
Strawberry Compote
50 g fresh strawberries (diced)
15 g sugar
1 tsp lemon juice
Cookie Dough
115 g butter (softened)
90 g sugar
1 egg yolk
1 tsp vanilla extract
130 g all-purpose flour
1/4 tsp baking powder
Strawberry compote (from above)
Instructions
Make the cheesecake filling:
Beat cream cheese, sugar, and vanilla until smooth. Scoop into small portions and place on a tray. Freeze for 1–2 hours until firm.
Make the strawberry compote:
In a small saucepan, cook strawberries, sugar, and lemon juice over medium heat until thick and jam-like. Let it cool completely.
Prepare the cookie dough:
Preheat oven to 175°C (350°F). Cream together butter and sugar until light and fluffy. Add egg yolk and vanilla extract, mixing well. Stir in flour and baking powder. Gently fold in the cooled strawberry compote.
Assemble the cookies:
Scoop dough and flatten slightly. Place a frozen cheesecake filling in the center, wrap the dough around it, and seal well. Place on a baking tray.
Bake:
Bake for 11–12 minutes, until the edges are set but the centers remain soft.
Cool & enjoy:
Let cookies cool slightly. The cheesecake center will set as they rest. Serve and enjoy!
Notes
Freezing the filling is essential to keep the center creamy while baking.
Do not overbake to maintain a soft texture.
Chill the dough if it becomes too soft to handle.
These cookies taste even better slightly warm.
