Strawberry Cheesecake Cookies
Delightful cookies that capture the essence of cheesecake with a buttery cookie exterior and a creamy strawberry filling, perfect for any occasion.
Ingredients
Cheesecake Filling
- 85 g cream cheese Use full-fat for the richest filling.
- 15 g sugar
- 1/2 tsp vanilla extract
Strawberry Compote
- 50 g fresh strawberries, diced Ripe but firm berries work best.
- 15 g sugar
- 1 tsp lemon juice
Cookie Dough
- 115 g butter (softened) Real butter adds depth of flavor.
- 90 g sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 130 g all-purpose flour Measure by spooning into the cup.
- 1/4 tsp baking powder
Instructions
Preparation of Cheesecake Filling
- Beat cream cheese, sugar, and vanilla until smooth. Use softened cream cheese for best results.
- Scoop into small portions, place on a tray, and freeze until firm (1-2 hours).
Making Strawberry Compote
- Add strawberries, sugar, and lemon juice to a pot. Cook over medium heat until thickened and jammy. Let it cool.
Cookie Dough Preparation
- Preheat oven to 175°C (350°F). Mix butter and sugar until fluffy, add egg yolk and vanilla.
- Stir in flour and baking powder, and then fold in cooled strawberry compote.
Assembling Cookies
- Take a scoop of cookie dough, flatten it, place a frozen cheesecake filling inside, wrap dough around, seal, and place on tray.
- Bake for 11-12 minutes until edges are set.
Cooling and Serving
- Let cookies cool slightly. Serve warm or at room temperature.
Notes
Store at room temperature for up to two days in an airtight container. Freezing options available for longer storage.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 50mgSugar: 8g
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