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Why you’ll love these Strawberry Cheesecake Cookies
Strawberry cheesecake cookies are a delightful treat that combines the best elements of cheesecake and cookies. Here are five reasons you’ll love them:
- Delicious Flavour Combination:
- These cookies blend the creamy, tangy flavour of cheesecake with the sweet, fruity taste of strawberries, creating a perfectly balanced dessert that’s both refreshing and indulgent.
- Creamy and Chewy Texture:
- The cream cheese in the dough gives these cookies a soft, chewy texture, while the strawberry pieces add a juicy burst in every bite, making for an irresistible texture contrast.
- Visually Appealing:
- With their vibrant pink strawberry pieces and creamy white dough, these cookies are as beautiful as they are tasty, making them a standout treat for any occasion.
- Versatile and Customizable:
- You can easily customise these cookies by adding white chocolate chips, using different types of berries, or incorporating a biscuit crust for an added twist, allowing for endless variations to suit your taste.
- Perfect for Any Occasion:
- Whether you’re looking for a sweet treat for a family gathering or a delicious snack to enjoy with a cup of coffee, strawberry cheesecake cookies are versatile and sure to impress.
Top tips
Use Fresh, Ripe Strawberries:
- Why: Fresh, ripe strawberries provide the best flavour and natural sweetness, enhancing the overall taste of the cookies.
- Tip: Dice the strawberries finely and pat them dry to remove excess moisture, which can prevent the cookies from becoming soggy.
Properly Cream the Butter and Cream Cheese:
- Why: Creaming the butter and cream cheese together until smooth and fluffy ensures a uniform texture and prevents lumps in the dough.
- Tip: Use room temperature/melted butter and cream cheese for easier blending and a smoother consistency.
Chill the Dough:
- Why: Chilling the dough helps to firm it up, making it easier to handle and preventing the cookies from spreading too much during baking.
- Tip: Refrigerate the dough for at least 30 minutes before baking, or even longer for a firmer dough and more defined cookies.
Use a Cookie Scoop:
- Why: Using a cookie scoop ensures uniform-sized cookies, which bake evenly and look more professional.
- Tip: Scoop the dough into equal portions and place them on the baking sheet, spacing them out to allow for spreading.
Optional: Add a Digestive Biscuit Topping:
- Why: Adding a digestive biscuit crust topping can give your cookies an authentic cheesecake flavour and a delightful crunch.
- Tip: Mix crushed biscuits with a bit of melted butter and sprinkle on top of the cookies before baking for an added layer of flavour and texture.
Ingredients you’ll need
Cookie Dough
- 210 g Unsalted Butter
- 150 g Sugar
- 50 g Brown Sugar
- 1 Egg
- 1 Egg Yolk
- 340 g Plain Flour
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 75 g Strawberries (1/2 cup)
Cream Cheese filling
- 170 g Cream Cheese
- 30 g Icing Sugar
How to make Strawberry Cheesecake Cookies
Cream Cheese Filling
- Start by making the cream cheese filling by mixing together the cream cheese and icing sugar.
- Place 1 tsp sized balls onto a plate or tray lined with baking paper or cling film. Place into the freezer for 1 hour until they are solid.
Cookie dough
- In a mixing bowl, whisk together the melted butter and both sugars. Then add in the egg, yolk, salt and vanilla extract and whisk until fluffy.
- Sift in the plain flour and baking soda and fold until you get a thick cookie dough consistency. Add in the strawberries and fold until combined.
- Scoop the cookie dough using a medium ice-cream scoop (50g) and make a well. Place the cream cheese balls into the centre and cover the well with the cookie dough.
- Place the dough balls into a line baking tray and then refrigerate for at least 30 mins.
- Bake in a pre-heated oven at 175°C for 17 mins. Once baked, allow them to cool before tucking in.
Other recipes you might like
Cookies and Cream Cookies – Cookies and Cream Cookies – My Simple Eats
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Strawberry Cheesecake Cookies
These homemade, soft and chewy strawberry cheesecake cookies are the perfect summer dessert recipe.
Ingredients
Cookie Dough
- 210 g Unsalted Butter
- 150 g Sugar
- 50 g Brown Sugar
- 1 Egg
- 1 Egg Yolk
- 340 g Plain Flour
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 75 g Strawberries (1/2 cup)
Cream Cheese filling
- 170 g Cream Cheese
- 30 g Icing Sugar
Instructions
Cream Cheese Filling
- Start by making the cream cheese filling by mixing together the cream cheese and icing sugar.
- Place 1 tsp sized balls onto a plate or tray lined with baking paper or cling film. Place into the freezer for 1 hour until they are solid.
Cookie dough
- In a mixing bowl, whisk together the melted butter and both sugars. Then add in the egg, yolk, salt and vanilla extract and whisk until fluffy.
- Sift in the plain flour and baking soda and fold until you get a thick cookie dough consistency. Add in the strawberries and fold until combined.
- Scoop the cookie dough using a medium ice-cream scoop (50g) and make a well. Place the cream cheese balls into the centre and cover the well with the cookie dough.
- Place the dough balls into a line baking tray and then refrigerate for at least 30 mins.
- Bake in a pre-heated oven at 175°C for 17 mins. Once baked, allow them to cool before tucking in.
