Description

Looking for a soft, fruity, and irresistibly creamy dessert? These strawberry cheesecake cookies bring together the tangy sweetness of strawberries and the rich creaminess of cheesecake for the ultimate treat. Perfect for spring gatherings, afternoon tea, or a sweet snack any time of the year, this recipe is easy to follow and delivers bakery-style results from your own kitchen.

Ingredients

10 oz fresh strawberries, finely diced
3½ tablespoons light brown sugar
6 oz cream cheese
3 tablespoons granulated sugar

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a mixing bowl, combine the diced strawberries with light brown sugar. Let sit for about 10 minutes to release juices.
In a separate bowl, beat together the cream cheese and granulated sugar until smooth and creamy.
Fold the macerated strawberries into the cream cheese mixture gently until fully combined.
Scoop tablespoon-sized portions of the mixture and place them onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12–15 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

erving Suggestions: These cookies are delicious served slightly chilled or at room temperature. For an elegant presentation, dust lightly with powdered sugar or pair with a dollop of whipped cream on the side. They also go well with a cup of tea, coffee, or a scoop of vanilla ice cream for a more indulgent dessert.
Storage: Place cooled cookies in an airtight container and refrigerate for up to 4 days. Because of the cream cheese and fruit, refrigeration is essential to maintain freshness and food safety.

Freezing: To freeze, arrange the cookies in a single layer on a baking sheet and place in the freezer until solid. Then transfer to a freezer-safe bag or container with parchment paper between layers. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.