If you’re dreaming of a dessert that captures the essence of summer, Strawberry Cheesecake Cookies are your perfect match! These delightful cookies combine the sweetness of ripe strawberries with creamy cheesecake goodness. Their inviting pink hue and soft texture make them not only tasty but also visually stunning. Whether you’re hosting a picnic, a birthday party, or just want a treat for yourself, these cookies are sure to impress.
Every bite of these cookies offers a symphony of flavors, from the rich cream cheese filling to the burst of fresh strawberries. The scent alone will fill your kitchen with warmth and happiness. In this article, you’ll discover how to make these scrumptious cookies, why they are a must-try, and tips on serving and storing them. Let’s dive into the deliciousness of Strawberry Cheesecake Cookies!
Why You’ll Love This Recipe
- Fresh Ingredients: Packed with real strawberries, these cookies bring a burst of freshness.
- Ease of Preparation: Simple steps make it easy for bakers of all levels to create this treat.
- Nutrition: Using strawberries adds vitamins while keeping them sweet and satisfying.
- Versatility: Perfect for any occasion, from casual snacks to special celebrations.
- Presentation: Their beautiful color and unique filling make them a stand-out dessert.
These cookies are sure to become a favorite!
Preparation and Cooking Time
- Total time: 1 hour
- Preparation time: 20 minutes
- Cooking time: 11-12 minutes
Ingredients You’ll Need
- 1 cup finely diced fresh strawberries
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup homemade thick strawberry jam
How To Make Strawberry Cheesecake Cookies
- In a medium saucepan, combine diced strawberries and 1/4 cup granulated sugar. Cook over medium heat for about 45 minutes, mashing halfway through, until thickened and reduced to about 1/3 cup.
- In a bowl, mix cream cheese, 1/4 cup sugar, and 1/2 tsp vanilla extract until smooth. Divide the mixture into 18 equal portions and flatten each into a disc. Freeze until completely solid.
- In another bowl, beat the softened butter and 1 cup sugar together until light and fluffy. Add the egg and 1 tsp vanilla extract, continuing to beat until the mixture is pale and voluminous.
- In a separate bowl, whisk the flour, baking powder, and salt. Gradually add this to the butter mixture until just combined.
- Divide the dough into four parts in the mixing bowl. Layer jam between flattened sections of dough to evenly distribute. Cut the dough into quarters and gently fold each section to create pockets of jam without fully blending.
- Scoop dough into 18 two-tablespoon portions. Flatten each piece, place a frozen cheesecake disc on top, and wrap the dough around to fully encase the filling. Shape into slightly flattened discs.
- Preheat your oven to 350°F (175°C). Arrange cookies on baking sheets and bake for 11-12 minutes. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
How to Serve
- Presentation: Serve these cookies on a beautiful platter for a lovely display.
- Accompaniments: Pair with whipped cream or fresh strawberries for extra flair.
- Portions: These cookies are perfect for sharing—consider cutting them in half for smaller bites.
- Beverage Pairing: Enjoy them with a glass of iced tea or a cup of coffee for a delightful treat.
These tips will help elevate your cookie experience!
Additional Tips
- Experiment with a sprinkle of lemon zest in the cream cheese mixture for a zesty twist.
- Add nuts such as crushed walnuts or pecans for extra texture.
- Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
Recipe Variations
- Chocolate Strawberry Cookies: Add cocoa powder to the dough for a rich chocolate flavor.
- Peach Cheesecake Cookies: Substitute strawberries with diced peaches for a different fruit experience.
- Lemon Zest Cheesecake: Mix in lemon zest to the cream cheese filling for a refreshing citrus touch.
Freezing and Storage
- Storage: Keep cookies in an airtight container for up to a week in the refrigerator.
- Freezing: These cookies can be frozen for up to 3 months. Wrap each cookie tightly in plastic wrap and place in a freezer-safe bag.
Special Equipment
- Medium saucepan
- Mixing bowls
- Electric mixer
- Baking sheets
- Wire rack
- Measuring cups and spoons
FAQ’s
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can be used, but be sure to drain excess moisture well.Are these cookies suitable for dietary restrictions?
They contain dairy and gluten but can be modified using alternative products for a gluten-free or lactose-free version.Can I make the cream cheese filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator.Can I customize the flavor?
Yes, feel free to add different fruits, such as raspberries or blueberries, for a unique twist.Can I bake them using alternative methods?
Yes, these cookies can also be made in an air fryer at a lower temperature for a healthier option.
Conclusion
Strawberry Cheesecake Cookies are a delightful addition to any dessert table, offering a sweet treat that delights both the eyes and taste buds. With fresh ingredients and a simple preparation process, you’ll find joy in both baking and enjoying these treats. Celebrate life’s moments, big or small, by making these scrumptious cookies today!
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Strawberry Cheesecake Cookies
Ingredients
For the cheesecake filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar for the filling
- 1/2 tsp vanilla extract
For the strawberry jam
- 1 cup finely diced fresh strawberries
- 1/4 cup granulated sugar for cooking with strawberries
For the cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup homemade thick strawberry jam
Instructions
Prepare the Strawberry Jam
- In a medium saucepan, combine diced strawberries and 1/4 cup granulated sugar. Cook over medium heat for about 45 minutes, mashing halfway through, until thickened and reduced to about 1/3 cup.
Make the Cheesecake Filling
- In a bowl, mix cream cheese, 1/4 cup sugar, and 1/2 tsp vanilla extract until smooth. Divide the mixture into 18 equal portions and flatten each into a disc. Freeze until completely solid.
Prepare the Cookie Dough
- In another bowl, beat the softened butter and 1 cup sugar together until light and fluffy.
- Add the egg and 1 tsp vanilla extract, continuing to beat until the mixture is pale and voluminous.
- In a separate bowl, whisk the flour, baking powder, and salt. Gradually add this to the butter mixture until just combined.
Assemble and Bake the Cookies
- Divide the dough into four parts in the mixing bowl. Layer jam between flattened sections of dough to evenly distribute.
- Cut the dough into quarters and gently fold each section to create pockets of jam without fully blending.
- Scoop dough into 18 two-tablespoon portions. Flatten each piece, place a frozen cheesecake disc on top, and wrap the dough around to fully encase the filling.
- Shape into slightly flattened discs and arrange cookies on baking sheets.
- Preheat your oven to 350°F (175°C) and bake for 11-12 minutes.
- Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
