Description
These Strawberry Cheesecake Cookie Delights combine a buttery graham cracker crust with a creamy, sweet cheesecake-strawberry filling. Soft and flavorful, these cookies feature fresh diced strawberries and a dollop of strawberry jam, making them a perfect treat for any dessert lover looking for a delightful fruity twist.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 1 cup diced fresh strawberries
- ½ cup strawberry jam
- ½ cup white chocolate chips (optional)
Dough
- ¾ cup all-purpose flour
- ¼ tsp salt
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Make the Crust: In a bowl, combine graham cracker crumbs with melted butter until the mixture is well blended. Press about 1 tablespoon of this mix into the bottom of each muffin liner or directly on the baking sheet to create each cookie’s crust base.
- Mix the Cheesecake Filling: In a separate bowl, beat together softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add the egg and mix gently until just combined to maintain a light texture.
- Add Strawberries and Chocolate Chips: Fold diced fresh strawberries into the cream cheese mixture along with white chocolate chips if using, ensuring even distribution without overmixing.
- Combine Dry Ingredients with Filling: Whisk together flour and salt in another bowl. Gradually add this to the cream cheese-strawberry mixture, stirring until a soft dough forms.
- Assemble the Cookies: Scoop the dough over the prepared crusts or directly onto the parchment-lined baking sheet if not using liners. Press lightly to flatten each cookie and create a small dent in the center.
- Add the Jam: Spoon a small amount of strawberry jam into the dent of each cookie, adding a burst of fruity flavor.
- Bake: Place the cookies in the preheated oven and bake for 14 to 16 minutes or until the edges are lightly golden and the centers are set but still soft.
- Cool Before Serving: Allow the cookies to cool completely on the baking sheet to set fully before removing and serving.
Notes
- You can substitute frozen strawberries for fresh, but be sure to thaw and drain them well to avoid excess moisture in the dough.
- For extra sweetness and elegance, drizzle melted white chocolate over the cooled cookies before serving.
