Strawberry Cheesecake Cookies Bake (Print Version)
Soft cookies with cheesecake center and strawberry swirl. Perfect for a fruity, creamy treat with a chewy texture.
# Ingredients:
→ For the Cookie Dough
01 -
2 1/4 cups all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
3/4 cup unsalted butter, softened
06 -
3/4 cup granulated sugar
07 -
1/2 cup packed light brown sugar
08 -
1 large egg
09 -
1 egg yolk
10 -
2 teaspoons vanilla extract
11 -
1/4 teaspoon almond extract (optional)
→ For the Cheesecake Filling
12 -
6 ounces cream cheese, softened
13 -
1/4 cup granulated sugar
14 -
1 teaspoon vanilla extract
→ For the Strawberry Swirl
15 -
1 cup chopped fresh or frozen strawberries
16 -
2 tablespoons granulated sugar
17 -
1 teaspoon cornstarch mixed with 1 teaspoon water
18 -
1 teaspoon lemon juice
# Steps:
01 -
Combine strawberries and sugar in a small saucepan over medium heat. Stir occasionally until the strawberries release their juices and soften, about 5 minutes. Add the cornstarch-water mixture and lemon juice; cook for 2 to 3 minutes until thickened. Remove from heat and allow the mixture to cool completely.
02 -
With a mixer, beat softened cream cheese, granulated sugar, and vanilla extract together in a small bowl until completely smooth and creamy. Line a tray with parchment paper, drop teaspoon-sized portions onto it, and freeze for at least 30 minutes to ensure firmness.
03 -
In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream softened butter with granulated and brown sugar until light and fluffy, for 2 to 3 minutes. Blend in the egg, egg yolk, vanilla extract, and almond extract if using. Gradually fold in dry ingredients until just combined, taking care not to overmix.
04 -
Preheat oven to 350°F. Line baking sheets with parchment paper. Scoop about 1 tablespoon of dough and flatten slightly. Enclose a frozen cheesecake filling ball within the dough, and cover with an additional tablespoon of dough, sealing edges. Gently flatten the cookie. Spoon approximately 1/2 teaspoon cooled strawberry sauce on top of each cookie and marble with a toothpick if desired.
05 -
Bake for 11 to 13 minutes until edges are lightly golden but centers remain soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
06 -
Once fully cooled, serve the cookies with milk or coffee and enjoy the creamy, strawberry-filled centers.
# Notes:
01 -
Use cold cream cheese filling to prevent leakage during baking.
02 -
For a smoother consistency, puree the strawberry sauce before using as a topping.