Strawberry Cheesecake Cookies
Strawberry Cheesecake Cookies are a delightful fusion of two favorite desserts, combining the creamy richness of cheesecake with the comforting appeal of a cookie. If you’re like me and find it hard to resist anything involving strawberries and cream cheese, this recipe will quickly become a staple in your dessert repertoire. Perfect for gatherings, afternoon tea, or simply a sweet treat after dinner, these cookies bring a burst of summer flavor to any occasion.
Reasons to Try It
Why settle for ordinary cookies when you can create something extraordinary? Strawberry Cheesecake Cookies are not just about indulgence; they’re an experience. The combination of fresh strawberries and creamy cheesecake filling creates a unique texture and flavor profile that stands out from typical cookies. Plus, they’re easy to make and perfect for sharing at family gatherings or with friends. Whether you’re baking for a holiday celebration or simply want to treat yourself on the weekend, these cookies are sure to impress.
"These Strawberry Cheesecake Cookies were a hit at my dinner party! They vanish so quickly, you might want to double the recipe!" – Jamie L.
The Cooking Process Explained
Making Strawberry Cheesecake Cookies involves several steps but is well worth the effort. First, you create a thick strawberry jam that serves as the cookie’s surprise filling. Then, you whip up a creamy cheesecake disc that’s frozen to provide an amazing contrast between the warm, soft cookie and the chilled filling. Finally, after shaping and baking, you’re left with cookies that are as beautiful as they are delicious!
What You’ll Need
To get started on these delightful cookies, you’ll need the following ingredients:
- 1 cup finely diced fresh strawberries
- 1/4 cup granulated sugar (for strawberries)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cheesecake filling)
- 1/2 tsp vanilla extract (for cheesecake filling)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar (for dough)
- 1 large egg
- 1 tsp vanilla extract (for dough)
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup homemade thick strawberry jam (from the cooked strawberries)
Feel free to swap out the strawberries for your favorite fruit if you’re looking for a variation!
Step-by-Step Instructions
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Start by combining the diced strawberries and 1/4 cup of granulated sugar in a medium saucepan. Cook over medium heat for about 45 minutes, mashing halfway through. You want the mixture to thicken and reduce to approximately 1/3 cup.
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In a separate bowl, mix together the softened cream cheese, 1/4 cup granulated sugar, and 1/2 tsp vanilla extract until smooth. Divide this mixture into 18 portions and flatten each into a disc. Freeze these until completely solid.
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In a mixing bowl, beat the softened butter and 1 cup of sugar together until the mixture becomes light and fluffy. Add in the egg and 1 tsp vanilla extract, continuing to mix until the mixture turns pale and voluminous.
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In another bowl, whisk together the flour, baking powder, and salt. Gradually incorporate this dry mixture into the butter mixture until just combined.
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Divide the dough into four sections in the bowl. Layer your thick strawberry jam between these flattened sections of dough for even distribution. Cut the dough into quarters, gently folding each section to create pockets of jam without fully blending it in.
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Scoop out 18 portions, each about two tablespoons. Flatten each portion, place a frozen cheesecake disc on top, and carefully wrap the dough around the filling. Shape them into slightly flattened discs.
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Preheat your oven to 350°F. Place the cookies on baking sheets and bake for 11-12 minutes. Allow the cookies to cool on the tray for about 10 minutes before moving them to a wire rack to cool completely.
Best Ways to Enjoy It
These Strawberry Cheesecake Cookies shine on their own but consider serving them alongside a scoop of vanilla ice cream for an indulgent twist. For a refreshing drink pairing, a chilled lemonade or iced tea complements their sweetness beautifully. You could also drizzle fresh cream or a homemade strawberry glaze over them for an extra special treat!
Keeping Leftovers Fresh
To store any leftover cookies, place them in an airtight container at room temperature for up to five days. If you want to enjoy them later, freeze the cookies in a single layer before transferring them to a freezer-safe bag. They can be stored this way for up to three months. Just remember to let them thaw at room temperature before diving in!
Helpful Cooking Tips
To ensure your cookies come out perfectly, keep the following tips in mind:
- Use fresh strawberries for the best flavor. If strawberries aren’t in season, you can substitute them with frozen berries, but be sure to thaw and drain them thoroughly.
- Make sure your butter and cream cheese are fully softened for smoother mixing.
- For uniform baking, shape the cookies evenly and give them space on the baking sheet.
Creative Twists
Looking to switch things up? Try incorporating other flavors such as lemon zest for a citrusy touch or adding chocolate chips for a decadent taste. You could also use alternative fruits like raspberries or blueberries to create a different fruit cheesecake cookie experience.
Your Questions Answered
How long does it take to prepare these cookies?
From start to finish, including cooking the strawberry filling and freezing the cheesecake discs, expect about 2-3 hours of preparation time, with some of it being hands-off.
Can I make these cookies gluten-free?
Yes! Substitute regular all-purpose flour with a 1:1 gluten-free flour blend to cater to gluten-free diets.
What should I do if I don’t have fresh strawberries?
If fresh strawberries are not available, you can use frozen strawberries. Just ensure they are thoroughly thawed and drained to avoid excess moisture in the dough.
Now you’re all set to whip up these delicious Strawberry Cheesecake Cookies! Get ready to impress your family and friends with a treat that’s as delightful to look at as it is to eat. Happy baking!
Strawberry Cheesecake Cookies
Ingredients
For the Strawberry Filling
- 1 cup finely diced fresh strawberries
- 1/4 cup granulated sugar (for strawberries)
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cheesecake filling)
- 1/2 tsp vanilla extract (for cheesecake filling)
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar (for dough)
- 1 large egg
- 1 tsp vanilla extract (for dough)
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup homemade thick strawberry jam (from the cooked strawberries)
Instructions
Making the Strawberry Filling
- Combine the diced strawberries and 1/4 cup of granulated sugar in a medium saucepan.
- Cook over medium heat for about 45 minutes, mashing halfway through until the mixture thickens.
Making the Cheesecake Filling
- In a separate bowl, mix together the softened cream cheese, 1/4 cup granulated sugar, and 1/2 tsp vanilla extract until smooth.
- Divide this mixture into 18 portions and flatten each into a disc.
- Freeze these until completely solid.
Preparing Cookie Dough
- In a mixing bowl, beat the softened butter and 1 cup of sugar together until light and fluffy.
- Add in the egg and 1 tsp vanilla extract, mixing until pale and voluminous.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually incorporate this dry mixture into the butter mixture until just combined.
Assembling Cookies
- Divide the dough into four sections.
- Layer your thick strawberry jam between these flattened sections of dough.
- Cut the dough into quarters and fold each section gently to create pockets of jam.
- Scoop out 18 portions (about two tablespoons each), flatten them, place a frozen cheesecake disc on top, and wrap the dough around the filling.
Baking
- Preheat your oven to 350°F.
- Place the cookies on baking sheets and bake for 11-12 minutes.
- Allow the cookies to cool on the tray for about 10 minutes before transferring to a wire rack.
