These strawberry cheesecake cookies are soft, buttery and stuffed with real strawberry pieces in every bite. They have a natural flavour and filled with a delicious cream cheese filling!
I never thought I would love cookies as much as these Strawberry cheesecake cookies (and I LOVE cookies, so that's saying something). My favourite cookie so far has been a peanut butter cookie mix or Butter biscuits. But these Strawberry Cream Cheese Cookies are the best.
They are easy to prepare, very buttery and slightly crunchy. Edges and are very soft and padded. The taste of small pieces the strawberries in the batter are just amazing and the cream cheese frosting is just amazing It stays gooey in the centre and adds a tangy flavour to every bite. They are real Summer in biscuit form!
Why These Strawberry Cheese Cookies Work
- The strawberry cookie dough has real strawberries folded underneath in the dough, which gives the biscuits a natural strawberry flavour without it needs something artificial.
- The cream cheese filling is frozen and then packaged Divide between two balls of cookie dough and bake for a perfect mix. Cream cheese and strawberries in every bite.
- These biscuits are large and soft thanks to the cream Filled with cheese, they remain soft for days!
Ingredients
These strawberry cheesecake cookies recipe require 11 simple ingredients. Some notes on the ingredients:
Butter
- You can use regular butter or dairy-free butter these cookies.
Cream Cheese
- You can use regular cream cheese or a dairy cheese. Free/vegan alternative to cream cheese for frosting. Ingredients used to prepare it Vegan cream cheeses can vary, so some may take longer to freeze than others. Regular (milk) cream cheese requires more powdered sugar to achieve a gooey consistency. Padding.
Strawberries
- I recommend using fresh strawberries. Frozen strawberries release water into the dough and make it softer. If you only have frozen strawberries, see the recipe notes below for more information.
Step By Step Instructions
First Step
- In a small bowl, combine the cream cheese with the mixture of pulverized cheese. Stir in sugar until smooth. Line and line a small baking dish or plate with baking paper Top with 12 heaping teaspoons of cream cheese. Freeze for at least an hour or until almost completely solid.
Step Two
- Once the cream cheese is frozen, make two large ones Cook the sheets and set them aside.
Step Three
- Beat the butter and sugar until creamy, then add the egg and mix vanilla extract. Add the dry ingredients until well combined.
Step Four
- Chop the strawberries and fold them very carefully. In cookie dough.
Step Five
- Place 10 to 12 tablespoons of dough into a bowl carefully lay out the baking tray lined with baking paper (each ball of dough weighs almost 2 tablespoons). Make a depression in the centre of the dough balls. Pour in 6 scoops of cream cheese Place in the freezer and place 6 balls of dough.
Step Six
- Cover each ball of dough with another ball of dough Open the dough, pressing the sides to seal and keep the cream cheese inside. Position Place the tray in the fridge and repeat the operation on a second tray with the rest of the biscuit. Mass.
Step Seven
- Preheat the oven. In the meantime, keep the prepared dough cool. The oven preheats and then bakes one pan at a time for 13-17 minutes. Leave Let the cookies rest on the baking sheet for 10-15 minutes, then place them on a wire rack.
Storage And Freezing Instructions
- The biscuits are best eaten fresh, with the edges still open. Slightly crunchy and crunchy. The cookies start to get softer over time, so if Enjoy the soft biscuits. You will love them even more the next day.
- Due to the cream cheese filling, the cookies should be Store in the refrigerator in an airtight container for about 3 to 4 days.
- You can also freeze them to enjoy later and let them defrost in the refrigerator Store in the refrigerator when ready to eat!
Read Also: How to Make Golden Crispers with an Air Fryer
What type of cream cheese should I use?
- This recipe can be prepared with normal dairy ingredients if they are not dairy free. If you use regular cream cheese, full-fat cream cheese is better. And you should increase the amount of powdered sugar to cup.
- Regular (non-vegan) cream cheese is firmer than vegan cream Alternatives to cheese, so more icing sugar is needed to create a softer topping.
- If you use vegan or dairy-free cream cheese, keep this in mind the brand of cream cheese varies. Some are coconut-based (which I prefer), others use tofu as a base. The time it takes for the filling to freeze. Varies depending on the type of cream cheese used.
Can I skip the filling?
Of course! You can omit the cheesecake part entirely. Bake these cookies and make the most delicious strawberry cookies ever! I've never tried.
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