🍪 Ingredients (about 12–16 cookies)
🍓 Strawberry cookie dough
- ½ cup butter (softened)
- ½ cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1½ cups flour
- 1 tsp baking powder
- Pinch of salt
- 2–3 tbsp strawberry puree or jam
- Optional: pink food coloring
🧀 Cheesecake filling
- 120–150g cream cheese (softened)
- 2–3 tbsp powdered sugar
- ½ tsp vanilla extract
🔥 How to Make Them
1. Make cheesecake filling
Mix cream cheese + powdered sugar + vanilla.
Scoop small teaspoon-sized dollops onto a tray and freeze for 20–30 minutes.
2. Make cookie dough
Cream butter + sugar until fluffy.
Add egg + vanilla + strawberry flavor.
Mix in flour, baking powder, and salt.
Fold in strawberry jam or puree.
3. Assemble cookies
- Take a scoop of dough
- Flatten it
- Place frozen cheesecake filling in the center
- Cover and seal into a ball
4. Bake
- 175°C (350°F)
- 10–12 minutes
- Edges should be set, centers soft
5. Cool (important)
Let rest 10–15 minutes so the cheesecake center sets slightly.
😋 What you get
- Soft, chewy strawberry cookie
- Creamy cheesecake surprise inside
- Light tang + sweet berry flavor
- Bakery-style “stuffed cookie” texture
🔁 Variations
- 🍫 Add white chocolate chips (very popular combo)
- 🍓 Use freeze-dried strawberries for stronger flavor
- 🍪 Make sandwich cookies with cheesecake frosting in between
- 🍋 Add lemon zest for brighter “cheesecake” taste
- ❄️ Chill dough overnight for thicker cookies
⚡ Pro tip
Freezing the cheesecake filling is what keeps it from melting out while baking—that’s the difference between “wow” and “cookie soup.”
If you want, I can also do:
- 🔥 giant bakery-style stuffed cookie version
- 🧁 mini cheesecake cookie bites (party tray version)
- 🍓 or a no-bake strawberry cheesecake cookie dough dessert cup
