Strawberry Cheesecake Cookies
Why Make This Recipe
Strawberry Cheesecake Cookies are a delightful twist on classic flavors. They combine the creamy taste of cheesecake with the sweetness of strawberries, all in a portable cookie form. These cookies not only look beautiful with their strawberry dipped centers but are also easy to make. Perfect for sharing at gatherings or simply enjoying at home, they are sure to impress anyone who takes a bite.
How to Make Strawberry Cheesecake Cookies
Ingredients:
- 85 g cream cheese
- 15 g sugar
- 1/2 tsp vanilla extract
- 50 g fresh strawberries, diced
- 15 g sugar
- 1 tsp lemon juice
- 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)
Directions:
- Start by beating the cream cheese, sugar, and vanilla until smooth. Once mixed, scoop into small portions and place them on a tray. Freeze the portions until they are firm, which will take about 1 to 2 hours.
- While the cheesecake filling is freezing, prepare the strawberry compote. In a pot, add the diced strawberries, sugar, and lemon juice. Cook over medium heat until the mixture thickens and becomes jammy. Let it cool completely.
- Preheat your oven to 175°C (350°F). In a large bowl, mix the softened butter and sugar until fluffy. Add the egg yolk and vanilla extract, and continue mixing. Gradually stir in the flour and baking powder. Finally, fold in the cooled strawberry compote until it’s evenly distributed.
- Take a scoop of the cookie dough and flatten it in your hand. Place a frozen cheesecake filling in the center, wrap the dough around it, and seal the edges. Place each cookie on a tray lined with parchment paper.
- Bake the cookies in the preheated oven for 11 to 12 minutes, or until the edges are set. After baking, let the cookies cool slightly. The cheesecake center will set a bit as they rest. Enjoy the delicious combination of strawberry and cheesecake when you take a bite!
How to Serve Strawberry Cheesecake Cookies
These cookies can be enjoyed warm or at room temperature. For a special touch, you can dust them with powdered sugar or serve them with extra strawberry compote on the side. Pair them with a glass of milk or a cup of tea for a delightful treat!
How to Store Strawberry Cheesecake Cookies
Store the cookies in an airtight container at room temperature for up to three days. If you want to keep them longer, refrigerate them for up to a week. For extended storage, freeze the cookies in a single layer, then transfer them to a freezer-safe bag. They can be kept frozen for up to three months.
Tips to Make Strawberry Cheesecake Cookies
- Make sure your cream cheese is softened to room temperature for easy mixing.
- Be patient while freezing the cheesecake filling; this step is key for a nice, gooey surprise inside.
- Use fresh strawberries for the best flavor, but frozen strawberries can work in a pinch.
- Adjust the sweetness of the strawberry compote based on your preference.
Variation
You can substitute the strawberries with other fruits like blueberries or raspberries to create different flavors of cheesecake cookies. Experimenting with different fruit compotes can lead to unique and tasty results!
FAQs
1. Can I use low-fat cream cheese? Yes, you can use low-fat cream cheese, but the texture and flavor may be slightly different.
2. Can these cookies be made vegan? Yes, you can try using vegan cream cheese and swapping the egg yolk for a flax egg or applesauce to make them vegan.
3. How do I know when the cookies are done? The edges should be set and lightly golden brown, while the center might look a bit soft. They will firm up as they cool.
Strawberry Cheesecake Cookies
Ingredients
Cheesecake Filling
- 85 g cream cheese Make sure it's softened to room temperature.
- 15 g sugar
- 1/2 tsp vanilla extract
- 50 g fresh strawberries, diced Fresh strawberries are recommended.
- 15 g sugar For the compote.
- 1 tsp lemon juice
Cookie Dough
- 115 g butter (softened)
- 90 g sugar
- 1 large egg yolk Can be substituted with flax egg or applesauce for vegan option.
- 1 tsp vanilla extract
- 130 g all-purpose flour
- 1/4 tsp baking powder
- Strawberry compote (from above) Folding this into the dough.
Instructions
Preparation of Cheesecake Filling
- Beat the cream cheese, sugar, and vanilla until smooth.
- Scoop into small portions and place on a tray. Freeze until firm (1-2 hours).
Preparation of Strawberry Compote
- In a pot, add the diced strawberries, sugar, and lemon juice.
- Cook over medium heat until thickened and jammy. Let cool completely.
Cookie Dough Preparation
- Preheat your oven to 175°C (350°F).
- In a large bowl, mix softened butter and sugar until fluffy.
- Add egg yolk and vanilla extract, and mix well.
- Gradually stir in flour and baking powder.
- Fold in cooled strawberry compote until evenly distributed.
Assemble and Bake
- Take a scoop of cookie dough, flatten it, and place a frozen cheesecake filling in the center. Wrap the dough around it and seal edges.
- Place cookies on a tray lined with parchment paper.
- Bake for 11-12 minutes or until edges are set.
- Let cookies cool slightly before enjoying.
