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Strawberry Cheesecake Cookies topped with fresh strawberries and cream

Strawberry Cheesecake Cookies

Soft, slightly crumbly cookies filled with a creamy cheesecake center and a tangy strawberry compote, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the cheesecake filling
  • 85 g cream cheese Use full-fat for best texture
  • 15 g sugar For the cream cheese filling
  • 1/2 tsp vanilla extract For the filling
For the strawberry compote
  • 50 g fresh strawberries, diced Frozen can be used, thawed and drained slightly
  • 15 g sugar For the compote
  • 1 tsp lemon juice
For the cookie dough
  • 115 g butter, softened
  • 90 g sugar
  • 1 large egg yolk Use egg yolk only for tenderness
  • 1 tsp vanilla extract For the cookie dough
  • 130 g all-purpose flour Or swap for gluten-free flour
  • 1/4 tsp baking powder
  • Strawberry compote From above Gently folded into the dough

Method
 

Preparation of Cheesecake Centers
  1. Beat cream cheese, sugar, and vanilla extract until smooth. Portion and freeze until firm, about 1 to 2 hours.
Making the Compote
  1. Combine diced strawberries, sugar, and lemon juice in a pot; cook over medium heat until thick and jammy, about 8 to 12 minutes. Cool completely.
Cookie Dough Preparation
  1. Preheat the oven to 175°C (350°F) and line a baking tray with parchment paper.
  2. Cream softened butter and sugar until light and fluffy. Mix in the egg yolk and vanilla extract. Stir in flour and baking powder until just combined.
  3. Gently fold cooled strawberry compote into the dough, maintaining some streaks.
Assembling the Cookies
  1. Flatten a scoop of cookie dough in your palm, place a frozen cheesecake ball in the center, wrap the dough around it, and pinch to seal.
  2. Roll gently into a ball and place on the prepared tray with space between cookies.
Baking and Cooling
  1. Bake for 11 to 12 minutes until the edges are set and lightly golden. Allow to cool on the tray for several minutes before transferring to a wire rack.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 80mgFiber: 1gSugar: 8g

Notes

These cookies are great for baking ahead. Assemble and freeze before baking. Best served with coffee or tea.

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