Introduction
Strawberry cheesecake cookies are a delightful twist on the classic dessert, combining the rich, creamy flavor of cheesecake with the sweetness and freshness of strawberries, all nestled within a soft, chewy cookie. These cookies are perfect for anyone who loves the combination of fruity and creamy flavors, offering a fun and delicious way to enjoy a beloved dessert in cookie form. Whether you’re preparing a batch for a special occasion, a bake sale, or simply to satisfy your sweet tooth, these strawberry cheesecake cookies are sure to impress and become a favorite in your recipe repertoire.
The History of Strawberry Cheesecake Cookies
The idea of incorporating cheesecake into baked goods is not entirely new. Cheesecake itself dates back to ancient Greece, where it was made with simple ingredients like cheese, honey, and flour. However, the modern concept of “cheesecake cookies” emerged in the United States as a creative way to merge the creamy texture of cheesecake with the convenience and portability of cookies. The addition of strawberries, often paired with cheesecake for their complementary flavor profile, further elevated the appeal of these cookies, making them an irresistible treat.
Ingredients Breakdown
To make strawberry cheesecake cookies, you’ll need basic cookie ingredients, such as all-purpose flour, butter, and sugar, as well as cream cheese to capture the signature richness of cheesecake. The addition of strawberries, either fresh or freeze-dried, gives the cookies a fruity flavor that balances the creaminess of the cream cheese. For extra flavor, a bit of vanilla extract enhances the sweetness, while a pinch of salt helps to round out the flavors. Some recipes might include graham cracker crumbs to mimic the cheesecake crust, adding a delightful crunch.
Step-by-Step Recipe:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine 1 ½ cups of all-purpose flour, ½ teaspoon of baking powder, and a pinch of salt. Set this mixture aside.
- In a separate large bowl, cream together ½ cup of unsalted butter, 8 oz of softened cream cheese, and ¾ cup of granulated sugar until light and fluffy.
- Add in 1 teaspoon of vanilla extract and mix until fully combined.
- Gradually add in the flour mixture, mixing until just incorporated.
- Fold in 1 cup of finely chopped fresh strawberries or ½ cup of freeze-dried strawberries for extra flavor and texture.
- For added cheesecake flavor, gently fold in ¼ cup of crushed graham crackers or graham cracker crumbs.
- Using a cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges of the cookies begin to turn golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect Strawberry Cheesecake Cookies
For a perfect strawberry cheesecake cookie, ensure your cream cheese is softened to room temperature to create a smooth, creamy dough. Don’t overmix the dough to keep the cookies tender and soft. If using fresh strawberries, be sure to chop them into small pieces to avoid excess moisture in the dough. If using freeze-dried strawberries, crush them into small pieces to distribute the flavor evenly. You can also add a drizzle of homemade strawberry glaze or a dollop of whipped cream on top to elevate these cookies further.
Variations and Customizations
While the strawberry cheesecake cookie recipe is delicious as-is, there are several ways to customize it to suit your tastes. For a richer flavor, you can use a blend of cream cheese and mascarpone cheese. To add extra texture, try incorporating white chocolate chips, chopped nuts, or even a few chunks of your favorite fruit. If you’re not a fan of strawberries, swap them out for blueberries, raspberries, or even peaches to create a different fruit-flavored cheesecake cookie. You can also play with the amount of graham cracker crumbs, or even mix in some crushed pretzels for a salty-sweet twist.
Health Considerations and Nutritional Value
Strawberry cheesecake cookies are undoubtedly a decadent treat, but they can still be enjoyed in moderation as part of a balanced diet. While they contain butter and cream cheese, which contribute to their rich texture and flavor, you can make healthier adjustments if desired. For example, you can use a lower-fat cream cheese or substitute half the butter with a healthier fat like avocado or coconut oil. If you’re looking for a gluten-free option, you can swap out the all-purpose flour for a gluten-free blend. These cookies can also be made dairy-free by using vegan butter and cream cheese alternatives. Keep in mind that, like most cookies, they are best enjoyed in moderation.
FAQ
- Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well before adding them to the dough to prevent excess moisture. - How do I store strawberry cheesecake cookies?
Store these cookies in an airtight container at room temperature for up to 3 days. They can also be stored in the fridge for up to a week or frozen for longer storage. - Can I add other fruits to these cookies?
Yes! You can experiment with other fruits like blueberries, raspberries, or peaches, or even combine them for a mixed-fruit cheesecake cookie.
Strawberry Cheesecake Cookies
Ingredients
For the Cheesecake Filling
- ▢6 oz 170 g cream cheese, cold
- ▢3 tbsp 38 g granulated white sugar
- ▢1/2 tsp vanilla
For the Strawberry Jam
- ▢12 oz 340 g fresh strawberries, hulled and finely diced
- ▢1/4 cup 50 g granulated white sugar
For the Cookies
- ▢2 3/4 cups 344 g all-purpose flour, spooned and leveled
- ▢1/2 tsp baking powder
- ▢1/2 tsp baking soda
- ▢1/2 tsp salt
- ▢1 cup 200 g granulated white sugar
- ▢1 cup 227 g unsalted butter, very softened
- ▢1 egg at room temperature
- ▢2 tsp vanilla
- ▢1/4 cup 50 g granulated white sugar, for rolling dough in
Instructions
For the Cheesecake Filling
- Line a small cookie sheet with parchment paper.
- In a small bowl, combine the cream cheese, sugar, and vanilla. Using an electric mixer, beat on medium-high speed until fluffy and the sugar is dissolved, about 2 minutes.
- Scoop the cheesecake filling into 18 portions, each about 2 teaspoons, onto the prepared baking sheet. Slightly flatten each scoop with the back of a spoon so that each resembles a thick disc rather than a ball.
- Place the baking sheet in the freezer and freeze until the cheesecake portions are completely frozen.
For the Strawberry Jam
- Add the diced strawberries and sugar to a medium pot over medium heat.
- Cook for about 45 minutes, smashing the strawberries halfway through with a wooden spoon. Stir continuously toward the end to prevent the jam from sticking to the bottom of the pan as it thickens.
- The strawberry jam should become very thick and reduced to approximately 1/3 cup (80 ml).
- Remove from heat and place the jam in the fridge to chill while you prepare the dough.
For the Cookies
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside the flour mixture.
- In a large bowl, cream together the softened butter and granulated sugar using an electric hand mixer on high speed until the mixture is fluffy, about 2 minutes.
- (Alternatively, you can use a stand mixer fitted with a paddle attachment.)
- Add the egg and vanilla and mix on medium speed until the mixture becomes pale in color and fluffy, about 1-2 minutes.
- Add the dry ingredients and mix on low speed until just combined.
- Push 3/4 of the dough to the side of the bowl and flatten the remaining 1/4 of the dough on the bottom. Spoon 1/4 of the jam onto this section of dough. Place 1/4 of the dough on top of the jam, then spoon another 1/4 of the jam over that. Repeat with the remaining dough and jam.
- Using a rubber spatula, “cut” the dough into quarters and fold each section just until the jam is lightly mixed in. Be careful not to fully incorporate the jam, leaving little pockets of jam throughout the dough.
- Scoop the dough into 18 portions using a 2-tablespoon cookie scoop. Slightly flatten each portion and place a frozen cheesecake disc in the center.
- Encapsulate the cheesecake filling with the cookie dough, ensuring it is completely covered. Shape each cookie dough portion into a slightly flattened disc rather than a ball. (Flattening the dough helps prevent the cookies from spreading too much.)
- Roll each cookie dough portion in the granulated sugar.
- (Keep the cheesecake discs in the freezer until you’re ready to use them for each batch of cookies.)
- Place the cookie dough portions on the prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 11-12 minutes.
- (For perfectly round cookies, use a large circular cookie cutter around them right after they come out of the oven.)
- Allow the cookies to cool for about 10 minutes on the cookie sheet before transferring them to a cooling rack to cool completely. Then serve and enjoy!