Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies are a delightful mix of rich cheesecake and a soft cookie. These cookies are perfect for anyone who loves the sweet, tangy taste of strawberries and the creamy goodness of cheesecake. They are fun to make and even more fun to eat!

Why Make This Recipe

Making Strawberry Cheesecake Cookies is a great idea because they combine two favorite treats into one. They are unique, delicious, and sure to impress your friends and family. Plus, who doesn’t love cookies filled with cheesecake? These cookies are perfect for parties, potlucks, or just a cozy night at home.

How to Make Strawberry Cheesecake Cookies

Ingredients:

4 oz cream cheese, softened
1/4 cup icing sugar
1 tsp vanilla extract
1/2 cup salted butter, softened
1/4 cup white sugar
1/3 cup brown sugar
1 egg
2 tbsp milk
1 tsp vanilla extract
2 1/4 cups gluten-free all-purpose flour
1/2 cup gluten-free graham cracker crumbs
1 tsp baking soda
1/4 tsp salt
1/2 cup diced strawberries

Directions:

Make the Cheesecake Filling: In a small bowl, mix the softened cream cheese, icing sugar, and vanilla extract until smooth. Freeze dollops on a parchment-lined plate.
Prepare the Cookie Dough: Beat the butter, white sugar, and brown sugar until fluffy. Add the egg, milk, and vanilla. Stir in the flour, graham cracker crumbs, baking soda, and salt. Fold in the strawberries.
Assemble the Cookies: Scoop the dough, flatten it, insert a dollop of cheesecake filling, and wrap the dough around it. Chill for 2 hours.
Bake: Preheat the oven to 350°F (175°C). Bake the dough balls for 18-22 minutes until golden brown.
Cool and Enjoy: Transfer the cookies to a wire rack to cool. Store in an airtight container.

How to Serve Strawberry Cheesecake Cookies

Serve these cookies fresh from the oven or at room temperature. They make a great dessert after dinner or a sweet snack during the day. You can pair them with a glass of milk or a scoop of ice cream for an extra special treat.

How to Store Strawberry Cheesecake Cookies

To keep your Strawberry Cheesecake Cookies fresh, store them in an airtight container at room temperature. They can last for about 3-5 days. You can also freeze them for up to a month. Just make sure to wrap them tightly to avoid freezer burn.

Tips to Make Strawberry Cheesecake Cookies

Make sure your cream cheese is fully softened for the best filling texture.
Use fresh strawberries for the best flavor, but you can also use frozen strawberries if necessary—just make sure to thaw and drain them first.
If you want a richer cookie, try adding a pinch of salt to the cheesecake filling.

Variation

You can play around with the flavors in these cookies. Try using different fruits like blueberries or raspberries, or even add chocolate chips for a delightful twist!

FAQs

1. Can I use regular flour instead of gluten-free flour?
Yes, you can use regular all-purpose flour if you don’t need them to be gluten-free.

2. Can I make the cheesecake filling ahead of time?
Yes, you can prepare the cheesecake filling a day in advance and keep it in the fridge until you are ready to use it.

3. How do I know when the cookies are done?
The cookies should be golden brown around the edges and slightly soft in the center. They will continue to bake a little as they cool.