Strawberry Cheesecake Cookies
Quick and delightful cookies featuring a soft sugar-cookie base filled with sweet cream-cheese and topped with fresh strawberries - a perfect treat for any occasion.
Ingredients
Cookie Base
- 1 cup Sugar cookie dough (store-bought or homemade) Approximately for 12–18 small cookies.
Cream Cheese Filling
- 8 oz Cream cheese, softened Full-fat for best texture; low-fat will be firmer.
- 1/2 cup Granulated sugar Adjust to taste for sweetness.
Topping
- 1 cup Fresh strawberries, hulled and chopped Small dice.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the sugar cookie dough into 1–1½ tablespoon-sized balls and place on the prepared sheet. Press each ball down slightly to form a disk, leaving at least 2 inches between cookies.
- In a small bowl, beat the softened cream cheese with 1/4 to 1/2 cup sugar until smooth and creamy.
- Spoon about 1 teaspoon of the cream-cheese mixture onto the center of each cookie disk, leaving a border.
- Top with chopped strawberries and sprinkle a pinch of sugar over the fruit.
Baking
- Bake for 12–15 minutes, until the edges are set and golden, while keeping the filling creamy.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
For a lighter filling, use 3 oz cream cheese + 3 oz mascarpone. You can substitute strawberries with raspberries or chopped cherries when out of season. Store in the fridge for 3–4 days or freeze for up to 2 months.