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Strawberry Cheesecake Cookies Recipe

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★★★★★

4.8 from 115 reviews

These Strawberry Cheesecake Cookies combine a creamy cheesecake filling with a soft, buttery oat flour cookie dough studded with diced strawberries. The luscious cream cheese center is frozen before being encased in the cookie dough and baked to perfection, resulting in a delightful treat with a surprise cheesecake core inside each cookie. Perfect for berry lovers and cheesecake fans alike, these cookies offer a unique texture and flavor combination.

Ingredients

Scale

Cheesecake Filling

  • 6 oz (170 g) cream cheese, softened (regular or vegan)
  • 1/4 cup (30 g) powdered sugar

Cookie Dough

  • ¾ cup (170 g) butter, softened (regular or dairy-free)
  • ½ cup (100 g) light brown sugar
  • ⅓ cup (67 g) granulated sugar
  • 1 egg
  • 1 tbsp real vanilla extract
  • 2 ¼ cup (205 g) oat flour
  • 1 tsp (5 g) cornstarch
  • ¼ tsp salt
  • ½ tsp baking soda
  • ½ cup strawberries, diced finely

Instructions

  1. Prepare Cheesecake Filling: Beat together the softened cream cheese and powdered sugar until smooth and creamy, creating a rich cheesecake filling.
  2. Freeze Filling Portions: Spoon dollops of the cheesecake filling onto a parchment-lined tray in about a dozen portions. Freeze for at least one hour or until fully frozen into solid balls.
  3. Mix Butter and Sugars: In a mixing bowl, combine the softened butter with light brown sugar and granulated sugar, mixing for about 1 minute until fully incorporated.
  4. Add Egg and Vanilla: Whisk the egg and vanilla extract into the butter and sugar mixture until well combined to create a smooth base dough.
  5. Add Dry Ingredients: Gradually fold in the oat flour, cornstarch, baking soda, and salt using a spatula to form the cookie dough.
  6. Fold in Strawberries: Gently fold the finely diced strawberries into the dough evenly, being careful to avoid mashing them. Cover and refrigerate for 30 minutes to firm up the dough.
  7. Preheat Oven: Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper in preparation for baking.
  8. Portion Cookie Dough: Divide the dough into two halves. Use a cookie scoop to portion 12 cookies from one half onto the prepared baking sheets (6 per sheet). Press your thumb into the center of each cookie dough ball to make a well for the filling.
  9. Assemble Cookies: Remove the frozen cheesecake filling balls from the freezer and place one into each cookie dough well.
  10. Seal Filling: Cover each filling ball with the remaining cookie dough half, carefully sealing the edges to completely encase the cheesecake center.
  11. Arrange for Baking: Space the sealed cookies evenly on the baking sheets, leaving about 3 inches between each to allow for spreading. Position oven racks in the bottom and top third of the oven.
  12. Bake Cookies: Bake both trays at once for 8 minutes, then rotate trays from top to bottom and front to back. Continue baking for an additional 7 to 9 minutes until edges are set and lightly browned.
  13. Cool Cookies: Allow the cookies to cool on the baking sheets for 10 minutes to firm up, then carefully transfer them to wire racks to cool completely before serving to avoid breakage.

Notes

  • Using oat flour keeps these cookies gluten-free and adds a subtle sweetness.
  • Freezing the cheesecake filling before assembling helps maintain a creamy center without melting during baking.
  • Be gentle when folding in the strawberries to keep pieces intact for texture and appearance.
  • Let cookies cool completely on a wire rack to firm up their structure.
  • You can substitute regular cream cheese with vegan cream cheese for a dairy-free version.
  • If oat flour is unavailable, you can make your own by finely grinding rolled oats in a food processor.

Keywords: Strawberry cheesecake cookies, cream cheese cookies, oat flour cookies, baked cheesecake cookies, gluten-free dessert

Find it online: https://recipeswithmia.com/strawberry-cheesecake-cookies-recipe/