Strawberry Cheesecake Cookies
Delightful cookies combining creamy cheesecake and sweet strawberries, perfect for any gathering.
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.
Notes
Store in an airtight container for up to 3 days at room temperature. Refrigerate for up to a week or freeze for up to three months.