Strawberry Cheesecake Cookies Pretty
If you’re looking for a delightful treat that combines the flavors of strawberry cheesecake with the portability of cookies, then these Strawberry Cheesecake Cookies Pretty are the perfect solution. These cookies are not only visually appealing but also pack a delicious punch of fruity sweetness and creamy cheesecake goodness. Whether you’re hosting a tea party, a baby shower, or simply craving a homemade dessert, these cookies are sure to impress your guests and satisfy your sweet tooth.
With a soft and chewy texture that melts in your mouth, the Strawberry Cheesecake Cookies Pretty offer a unique twist on traditional cheesecake flavors. The addition of fresh strawberries adds a burst of freshness and a pop of color, making these cookies a feast for both the eyes and the taste buds. Perfect for any occasion, these cookies are easy to make and can be customized to suit your preferences.
Recipe Quick Facts
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24 cookies
Difficulty Level: Easy
Cuisine Type: Dessert
Course: Snack/Dessert
Dietary Labels: Vegetarian
Why You’ll Love This Recipe
– Indulge in the perfect blend of strawberry sweetness and creamy cheesecake flavor
– Quick and easy to make, ideal for last-minute dessert cravings or entertaining guests
– Adaptable recipe that can be modified for dietary preferences or seasonal variations
Ingredients
For the Cookie Dough:
– 1 cup butter, softened
– 1 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup fresh strawberries, diced
For the Cheesecake Filling:
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 egg yolk
– 1/2 teaspoon vanilla extract
Properly sourcing fresh strawberries and high-quality cream cheese is essential to achieving the best flavor and texture in these cookies.
Equipment Needed
– Mixing bowl
– Electric mixer
– Baking sheets
– Parchment paper
– Cookie scoop
Step-by-Step Instructions
1. Preheat the oven to 350°F and line baking sheets with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing well to combine.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the diced strawberries until evenly distributed throughout the cookie dough.
6. In another bowl, beat the cream cheese and sugar until smooth. Add the egg yolk and vanilla extract, mixing until well blended.
7. Using a cookie scoop, place dollops of cookie dough onto the prepared baking sheets. Make an indentation in the center of each cookie using your thumb or the back of a spoon.
8. Fill each indentation with a spoonful of the cheesecake filling.
9. Bake the cookies for 12-15 minutes or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Include step photos here for visual guidance.
Pro Tips for Success
– Ensure the cream cheese is at room temperature for a smooth and creamy filling
– Avoid overmixing the cookie dough to prevent tough cookies
– Store the cookies in an airtight container in the refrigerator to maintain freshness
Substitutions & Variations
– For a gluten-free option, use a 1-to-1 gluten-free flour blend
– Experiment with different berry fillings such as raspberries or blueberries
– Drizzle the cookies with white chocolate for an added touch of sweetness
Storage & Make-Ahead Tips
– Room Temperature: Store the cookies at room temperature for up to 2 days
– Refrigerate: For longer storage, refrigerate the cookies in an airtight container for up to a week
– Reheat: Warm cookies in the microwave for a few seconds before serving to regain their soft texture
– Make Ahead: Prepare the cookie dough and cheesecake filling in advance and assemble and bake when ready to enjoy
Serving Suggestions
– Pair these Strawberry Cheesecake Cookies Pretty with a cup of hot tea or coffee for a delightful snack
– Garnish the cookies with fresh mint leaves or additional diced strawberries for an elegant presentation
Nutrition Information (Per Serving)
Calories: 180 | Protein: 2g | Carbohydrates: 20g | Fat: 10g | Fiber: 1g | Sugar: 12g | Sodium: 120mg
FAQ
1. Can I make this ahead?
Yes, you can prepare the cookie dough and cheesecake filling ahead of time and assemble when ready to bake.
2. Can I bake instead of fry?
These cookies are baked for a healthier alternative to frying.
3. What can I substitute for fresh strawberries?
You can use frozen strawberries, but make sure to thaw and drain them before adding to the cookie dough.
4. How do I know when it’s done?
The cookies are done when the edges are lightly golden and the cheesecake filling is set.
5. Can I freeze leftovers?
Yes, you can freeze the cookies in an airtight container for up to 3 months.
6. How long do they last?
These cookies will stay fresh for up to a week when stored properly.
Recipe Notes
Strawberry Cheesecake Cookies Pretty are a delightful twist on traditional cookies, offering a burst of fruity freshness and creamy cheesecake flavor in every bite. These cookies are perfect for any occasion and can be easily customized to suit your preferences. Enjoy the combination of sweet strawberries and rich cheesecake in a portable and delicious cookie form.
Strawberry Cheesecake Cookies Pretty
Delightful cookies that combine the flavors of strawberry cheesecake with a soft and chewy texture, offering a burst of fruity freshness and creamy cheesecake goodness in every bite. Perfect for any occasion and customizable to suit your preferences.
Ingredients
-
1 cup butter, softened
-
1 cup granulated sugar
-
1 egg
-
1 teaspoon vanilla extract
-
2 cups all-purpose flour
-
1 teaspoon baking powder
-
1/2 teaspoon salt
-
1/2 cup fresh strawberries, diced
-
8 oz cream cheese, softened
-
1/4 cup granulated sugar
-
1 egg yolk
-
1/2 teaspoon vanilla extract
Directions
-
Preheat the oven to 350°F and line baking sheets with parchment paper.
-
In a mixing bowl, cream together the butter and sugar until light and fluffy.
-
Add the egg and vanilla extract, mixing well to combine.
-
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
-
Gently fold in the diced strawberries until evenly distributed throughout the cookie dough.
-
In another bowl, beat the cream cheese and sugar until smooth. Add the egg yolk and vanilla extract, mixing until well blended.
-
Using a cookie scoop, place dollops of cookie dough onto the prepared baking sheets. Make an indentation in the center of each cookie using your thumb or the back of a spoon.
-
Fill each indentation with a spoonful of the cheesecake filling.
-
Bake the cookies for 12-15 minutes or until the edges are lightly golden.
-
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
