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Strawberry Cheesecake Cookies

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Delicious cookies combining the rich flavors of cheesecake and strawberries in a portable dessert form.

Ingredients

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  • 85 g cream cheese
  • 15 g sugar (for the cream cheese filling)
  • 1/2 tsp vanilla extract (for the filling)
  • 50 g fresh strawberries, diced
  • 15 g sugar (for the compote)
  • 1 tsp lemon juice
  • 115 g butter, softened
  • 90 g sugar
  • 1 egg yolk
  • 1 tsp vanilla extract (for the cookie dough)
  • 130 g all-purpose flour
  • 1/4 tsp baking powder
  • Strawberry compote (from above)

Instructions

  1. Prepare the cheesecake centers. Beat cream cheese with 15 g sugar and 1/2 tsp vanilla until smooth. Portion into small spoonfuls or use a mini scoop. Place each portion on a tray and freeze until firm, about 1 to 2 hours.
  2. Make the compote. Combine diced strawberries, 15 g sugar, and 1 tsp lemon juice in a small pot. Cook over medium heat, stirring occasionally, until the fruit breaks down and the mixture is thick and jammy, about 8 to 12 minutes. Let it cool completely.
  3. Preheat the oven to 175 C (350 F). Line a baking tray with parchment.
  4. Make the cookie dough. Cream 115 g softened butter and 90 g sugar until light and fluffy. Beat in 1 egg yolk and 1 tsp vanilla extract. Stir in 130 g all-purpose flour and 1/4 tsp baking powder until just combined.
  5. Fold in the cooled strawberry compote gently so you keep streaks of jam without turning the dough pink throughout. Chill the dough briefly if it feels too soft to handle.
  6. Assemble cookies. Take a scoop of cookie dough and flatten it in your palm. Place a frozen cheesecake ball in the center. Wrap the dough around the frozen center and pinch to seal, forming a smooth ball. Place sealed cookies on the prepared tray, spaced a couple of centimeters apart.
  7. Bake for 11 to 12 minutes, or until the edges are set and the tops are just starting to color. The centers will still be soft.
  8. Let cookies cool on the tray for several minutes. The cheesecake center will finish setting as they rest. Serve warm or at room temperature.

Notes

If you prefer less sweetness, reduce the dough sugar by 10 to 20 g. For a gluten-free version, substitute a 1:1 gluten-free flour blend. Use full-fat cream cheese for the creamiest center.

Nutrition

Find it online: https://www.simplefamilydishes.com/strawberry-cheesecake-cookies-3/