Description
Soft, chewy cookies filled with fresh strawberries and creamy cheesecake — a delightful twist on a classic dessert, perfect for any celebration.
Ingredients
Scale
- 10 oz 280g fresh strawberries, finely diced
- 3 1/2 tbsp 42g light brown sugar
- 6 oz 170g cream cheese
- 3 tbsp 38g granulated sugar (for filling)
- 1/2 tsp vanilla extract (for filling)
- 1/2 cup 113g unsalted butter, melted
- 3/4 cup 150g granulated sugar (for dough)
- 1 egg
- 1 tsp vanilla extract (for dough)
- 2 1/2 cups 315g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup 130g finely diced strawberries (for dough)
- 1/4 cup strawberry jam
- Granulated sugar (for sprinkling (optional))
Instructions
- Mix 10 oz strawberries with brown sugar and let sit 15 min. Drain excess juice.
- Beat cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla until smooth. Freeze 1/2 tsp dollops 30 min.
- Combine melted butter and 3/4 cup sugar. Add egg and 1 tsp vanilla. Mix dry ingredients separately, then combine.
- Fold in 3/4 cup strawberries and jam gently.
- Scoop 1 tbsp dough, flatten, add cheesecake center, top with another tbsp dough, seal, roll into balls.
- Sprinkle with sugar. Bake at 350°F (175°C) for 12–15 min. Cool on pan 5 min, then on rack.
Notes
-
Use fresh strawberries for best texture.
-
Dough can be chilled to reduce spreading.
-
Freezer-friendly: store baked or unbaked.
-
Sub jam or use dairy-free options as needed.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 180