Description
Delightful blend of cookies and cheesecake, featuring a creamy center filled with fresh strawberries.
Ingredients
Scale
- 85 g cream cheese
- 15 g sugar
- 1/2 tsp vanilla extract
- 50 g fresh strawberries, diced
- 15 g sugar
- 1 tsp lemon juice
- 115 g butter (softened)
- 90 g sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 130 g all-purpose flour
- 1/4 tsp baking powder
- Strawberry compote (from above)
Instructions
- Beat the cream cheese, sugar, and vanilla extract until smooth.
- Scoop small portions of the mixture onto a tray and freeze until firm (about 1–2 hours).
- In a pot, combine diced strawberries, sugar, and lemon juice. Cook over medium heat until thickened and jammy. Let it cool.
- Preheat your oven to 175°C (350°F).
- Mix the softened butter and sugar until fluffy. Then, add the egg yolk and vanilla extract.
- Stir in the all-purpose flour and baking powder. Fold in the cooled strawberry compote.
- Take a scoop of the cookie dough, flatten it, place a frozen cheesecake filling inside, wrap the dough around it, and seal it.
- Place the cookies on a tray and bake for 11–12 minutes until the edges are set.
- Let the cookies cool slightly. The cheesecake center will set as they rest, making them perfect for a bite of indulgence.
Notes
Store cookies in an airtight container. They can be kept at room temperature for 1-2 days or refrigerated for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 7g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg