Strawberry Cheesecake Cookies

Why Make This Recipe

Making Strawberry Cheesecake Cookies brings the delicious flavors of a classic cheesecake into a fun and easy-to-eat cookie format. These cookies are soft, sweet, and creamy, making them a perfect treat for parties, gatherings, or just a special snack at home. With a delightful combination of brown sugar cookies, creamy frosting, fresh strawberries, and jam, you’ll create a dessert that is sure to impress family and friends.

How to Make Strawberry Cheesecake Cookies

Ingredients:

Brown Sugar Cookies:

• 125 g salted butter (room temperature)
• 100 g light brown sugar
• 50 g granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 tsp double cream or heavy cream
• 220 g plain flour (all-purpose)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 30 g granulated sugar (for coating)

Whipped Cream Cheese Frosting:

• 100 ml double cream or heavy cream
• 1/2 tsp vanilla extract
• 1 heaped tbsp icing sugar
• 100 g cream cheese (room temperature)

Assembling:

• Fresh strawberries (chopped)
• Strawberry jam
• Biscuit crumbs or graham cracker crumbs

Directions:

1. In a large bowl, cream together the salted butter, brown sugar, and granulated sugar until thick and creamy.
2. Beat in the egg, heavy cream, and vanilla until well combined.
3. Stir in the dry ingredients (flour, baking powder, baking soda) until just combined.
4. Chill the dough in the refrigerator for about 1 hour.
5. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
6. Divide the dough into approximately 90 g portions, roll them in sugar, and place them on the baking sheet.
7. Bake for 15-18 minutes until soft and golden. Let them cool completely.
8. Prepare the frosting by whipping the cold heavy cream with vanilla and icing sugar until soft peaks form. Then, add the cream cheese and whip until thick and smooth.
9. Spread the frosting on each cooled cookie, top with a dollop of strawberry jam, add chopped fresh strawberries, and sprinkle with biscuit crumbs or graham cracker crumbs.
10. Serve and enjoy!

How to Serve Strawberry Cheesecake Cookies

Serve these cookies fresh on a plate or a platter. They can be enjoyed alone or paired with a glass of milk or a cup of tea. They are perfect for dessert after dinner or as a sweet snack during the day.

How to Store Strawberry Cheesecake Cookies

To keep your Strawberry Cheesecake Cookies fresh, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can store them in the refrigerator for up to a week. Ensure the frosting is well-covered to prevent it from drying out.

Tips to Make Strawberry Cheesecake Cookies

• Make sure your butter is at room temperature for easy creaming with the sugars.
• For a richer flavor, use dark brown sugar instead of light brown sugar.
• Let the cookies cool completely before adding the frosting to prevent it from melting.
• You can adjust the amount of strawberries and jam based on your preference.

Variation

You can customize these cookies by adding chocolate chips or using other fruits like raspberries or blueberries instead of strawberries.

FAQs

1. Can I freeze these cookies?
Yes, you can freeze the cookies before frosting them. Place them in a single layer in an airtight container and freeze for up to 2 months. Thaw before frosting.

2. Can I substitute the cream cheese?
Yes, if you want a lighter frosting, you can use mascarpone cheese or Greek yogurt instead of cream cheese.

3. What can I use instead of heavy cream?
You can substitute heavy cream with whole milk, but the frosting may not be as rich and thick.

Strawberry Cheesecake Cookies

These delightful cookies combine the creamy tang of cheesecake with the sweet burst of fresh strawberries, all in a convenient cookie form. Perfect for a party or a sweet treat!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings 24 cookies

Calories 180 kcal

Equipment

• Baking sheets
• Parchment paper
• Mixing bowls
• Hand mixer or stand mixer
• Small saucepan
• Spoon
• Wire rack
• Toothpick

Ingredients

  

Cookie Dough

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Cheesecake Filling

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract

Strawberry Swirl

• 1 cup fresh strawberries, hulled and diced
• 2 tablespoons granulated sugar

Garnish (Optional)

• 2 tablespoons powdered sugar

Instructions

 

Prepare Cookie Dough

• Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
• In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
• In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Prepare Cheesecake Filling

• In a separate bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Prepare Strawberry Swirl

• In a small saucepan, combine diced strawberries and granulated sugar. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries soften and release their juices. Mash lightly with a fork and set aside to cool.

Assemble and Bake

• Drop spoonfuls of cookie dough onto the prepared baking sheets. Create a small well in the center of each cookie dough ball. Fill each well with about half a teaspoon of cheesecake filling, and then top with a small amount of the cooled strawberry swirl. Use a toothpick to gently swirl the strawberry into the cheesecake filling.
• Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Garnish (Optional)

• Once cooled, dust the cookies with powdered sugar for an extra touch of sweetness.

Notes

For best results, make sure your cream cheese and butter are softened to room temperature for a smooth consistency. You can use frozen strawberries if fresh are not available; just thaw and drain any excess liquid before cooking. These cookies are best stored in an airtight container in the refrigerator for up to 3 days.