Yes! 🍓🍪 Strawberry Cheesecake Cookies are soft, sweet, and taste like your favorite dessert in cookie form — complete with a creamy cheesecake filling and bursts of real strawberry flavor. Here’s a simple recipe you’ll love:
🍓 Strawberry Cheesecake Cookies
🍽️ Makes: ~20 cookies
⏱️ Time: 1 hour (including chill time)
🛒 Ingredients:
For the cheesecake filling:
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4 oz cream cheese, softened
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2 tbsp powdered sugar
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1/2 tsp vanilla extract
For the cookie dough:
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1/2 cup (1 stick) unsalted butter, softened
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3/4 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1/2 tsp baking powder
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1/4 tsp salt
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1/2 cup freeze-dried strawberries, crushed (not fresh or frozen — for best texture)
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Optional: 1/4 cup white chocolate chips
👩🍳 Instructions:
1. Make the cheesecake filling:
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In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
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Scoop into 1/2 tsp dollops and freeze for 20–30 minutes (you want them firm for stuffing).
2. Make the dough:
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In a large bowl, cream together butter and sugar until light and fluffy.
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Beat in the egg and vanilla.
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In a separate bowl, whisk flour, baking powder, and salt.
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Slowly mix dry ingredients into the wet.
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Fold in crushed freeze-dried strawberries (and white chocolate chips if using).
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Chill dough for 20–30 minutes to make handling easier.
3. Assemble cookies:
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Scoop about 1 tbsp of dough, flatten it in your hand.
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Place a frozen cream cheese dollop in the center and wrap dough around it to seal.
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Roll into a ball and place on a parchment-lined baking sheet. Repeat.
4. Bake:
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Preheat oven to 350°F (175°C).
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Bake cookies for 11–13 minutes, or until edges are lightly golden.
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Cool on the sheet for 5 minutes, then transfer to a wire rack.
🍓 Tips:
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Freeze-dried strawberries give big flavor without adding moisture.
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Make sure the cream cheese is cold and firm before stuffing!
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Store in the fridge for a cheesecake-like experience — they’re even better chilled.
Would you like a boxed cake mix shortcut version, or want to make them gluten-free? I can help with that too!
