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Delicious Strawberry Cheesecake Cookies topped with fresh strawberries and cream.

Strawberry Cheesecake Cookies

Delicious soft butter cookies filled with a creamy cheesecake center and a sweet-tangy strawberry compote, perfect for celebrations or afternoon tea.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

For the Cheesecake Centers
  • 85 g cream cheese Use full-fat for the best texture.
  • 15 g sugar For the cream cheese filling.
  • 1/2 tsp vanilla extract For the cheesecake centers.
For the Strawberry Compote
  • 50 g fresh strawberries, diced If not available, use thawed frozen strawberries.
  • 15 g sugar For the compote.
  • 1 tsp lemon juice
For the Butter Cookie Dough
  • 115 g butter, softened Should be soft but not greasy.
  • 90 g sugar
  • 1 large egg yolk Can substitute with a whole egg.
  • 1 tsp vanilla extract For the cookie dough.
  • 130 g all-purpose flour
  • 1/4 tsp baking powder
  • Strawberry compote (from above) Use cooled compote for folding.

Method
 

Make the Cheesecake Centers
  1. Beat the cream cheese with 15 g sugar and 1/2 tsp vanilla until smooth.
  2. Portion into small spoonfuls or use a mini scoop.
  3. Place the portions on a tray and freeze until firm, about 1 to 2 hours.
Prepare the Compote
  1. Put the diced strawberries, 15 g sugar, and 1 tsp lemon juice into a small pot.
  2. Cook over medium heat, stirring occasionally, until thick and jammy, about 8 to 12 minutes.
  3. Remove from heat and let cool completely.
Make the Cookie Dough
  1. Preheat the oven to 175 C (350 F) and line a baking tray with parchment paper.
  2. Cream the butter and 90 g sugar until light and fluffy.
  3. Beat in the egg yolk and 1 tsp vanilla.
  4. Add the flour and 1/4 tsp baking powder, stirring until just combined.
  5. Fold in the cooled strawberry compote gently to keep streaks of jam.
  6. If the dough is too soft, chill for 15 to 20 minutes.
Assemble and Bake
  1. Flatten a scoop of dough in your palm and place a frozen cheesecake ball in the center.
  2. Wrap the dough around the ball and pinch to seal completely.
  3. Place cookies on the prepared tray and bake for 11 to 12 minutes.
  4. Let the cookies cool briefly on the tray before transferring.

Nutrition

Serving: 1Calories: 100kcalCarbohydrates: 13gProtein: 2gFat: 5gSaturated Fat: 3gSodium: 50mgSugar: 5g

Notes

Store cooled cookies in an airtight container for up to 2 days. Chilled cheesecake centers can be kept in the fridge for up to 4 days. Baked cookies can be frozen for up to 2 months.

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