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Strawberry Cheesecake Cookies

These cookies combine the creamy richness of cheesecake with the fresh, fruity flavor of ripe strawberries, all baked into soft, chewy cookie rounds. The addition of cream cheese ensures a moist interior, while sliced strawberries provide pops of color and flavor, resulting in a dessert that resembles mini cheesecakes in cookie form.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 8 oz cream cheese room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries hulled and sliced
  • 0.5 cup granulated sugar for strawberries

Equipment

  • Mixing bowls
  • Electric hand or stand mixer
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat together softened butter and room-temperature cream cheese until smooth and creamy.
  3. Add granulated sugar and vanilla extract to the mixture and beat until well combined and slightly fluffy.
  4. One at a time, beat in the eggs, making sure each is fully incorporated before adding the next.
  5. Gradually add the flour, mixing at low speed until just combined, forming a soft dough.
  6. Gently fold in the sliced strawberries, distributing them evenly throughout the dough.
  7. Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
  9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. While the cookies cool, toss the sliced strawberries with a little extra sugar and let sit for about 10 minutes to macerate.
  11. Once cooled, top each cookie with a spoonful of the sugared strawberries, allowing the juices to seep into the cookie for added flavor.
  12. Serve these tender, cookie-sized cheesecakes immediately or store in an airtight container for up to 3 days for a moist, flavorful treat.

Notes

For a prettier presentation, garnish with a small strawberry slice or a drizzle of white chocolate. To make these cookies dairy-free, substitute almond or coconut cream cheese and butter.