From the Cook

1/9

Strawberry Cheesecake Cookies

It is a Keeper Verified

Itisakeeper.com

Ingredients

Warning0 allergens identified

Strawberry Cheesecake Cookies

Strawberry Cookie Dough

1 cup Unsalted Buttersoftened

¾ cup White Granulated Sugar

¾ cup Brown Sugar

1 tsp Vanilla Extract

1 tsp Strawberry Extract

2 Eggs

2 ¾ cups All Purpose Flour

1 tsp Baking Soda

¼ tsp Salt

¾ cup Freeze Dried Strawberriescrushed to powder

½ cup Freeze Dried Strawberriescut into pieces

Cheesecake Filling

¾ cup Cream Cheese

½ cup Powdered Sugar

Instructions

Visit Blog

Instructions

Prepare a baking sheet with parchment paper and set aside.

In a mixing bowl, add the butter, sugar and brown sugar. Use a hand mixer to blend the ingredients together until creamy.

Add the vanilla, strawberry extract, and eggs. Whip the mixture together until smooth.

Pour in the flour, baking soda, salt and crushed dried strawberries. Use a rubber spatula to fold all the ingredients together and distribute them evenly until a thick batter is formed.

Wrap in plastic wrap and place in the fridge. While the dough chills, make the cheesecake filling.

In a separate smaller bowl, blend the cream cheese until creamy. Then add the powdered sugar, blending again until smooth.

Place a large teaspoonful of the cream cheese filling on a parchment covered plate or small baking sheet. Repeat and fill the parchment paper until all the cream cheese filling is gone.

Place the baking sheet in the freezer and let them harden, along with the cookie dough for 30 minutes.

Remove both from the freezer and fridge. Preheat the oven to 350 degrees Fahrenheit.

Use a scooper to scoop a 2 inch round ball of strawberry cookie dough. Flatten in your hand and place a cold ball of cream cheese filling in the center.

Wrap the cookie dough around the cream cheese and roll into a ball. Place on the prepared baking sheet from earlier.

Repeat with the rest of the dough balls and keep each about 2 inches apart when placing on the baking sheet.

Bake in the oven for 13-15 minutes, or until the center has puffed and the edges of the cookies have slightly browned.

Remove from the oven and let cool for 10 minutes.

While the cookies cool, heat the white chocolate in the microwave at 30 second intervals until melted.

Drizzle the white chocolate diagonally over half of each strawberry cheesecake cookie and place the frozen dried strawberry pieces on top of the cookies.

Let the chocolate set and harden completely for about 30 minutes or enjoy immediately while the white chocolate is still melted.

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Chill Cream Cheese Filling 🧊
Freeze your cheesecake filling in small portions before stuffing to prevent it from melting into the dough during baking, ensuring distinct cheesecake centers.
Bloom Freeze-Dried Strawberries 🍓
Pulse freeze-dried strawberries into fine powder and mix with a teaspoon of water 5 minutes before adding to dough to rehydrate and intensify their flavor without adding excess moisture.
Balance Your Extracts ✨
Use strawberry extract and vanilla extract in equal proportions (typically ½ teaspoon each) to create a harmonious flavor profile that highlights both the fruity and creamy notes without overwhelming the palate.
Don't Overmix the Dough 🥣
Stop mixing as soon as your ingredients combine to prevent developing too much gluten, which would make cookies tough instead of soft and cake-like as intended.
Underbake for Optimal Texture 🕐
Remove cookies from the oven when edges are set but centers still look slightly underdone—they'll continue cooking on the hot pan and stay impossibly soft and chewy inside.