Can replace fresh strawberries with of freeze-dried?

Freeze-dried strawberries work better because they don’t add extra moisture. Fresh strawberries can make the dough sticky and hard to manage.

How do I store these cookies?

You store them in an airtight container in your fridge for up to 5 days. For longer storage, freeze them for up to 3 months.

No problem! You can skip the garnish or substitute with crushed vanilla wafers.

Yes! You can refrigerate the dough for up to 24 hours or freeze it for up to 3 months. Thaw before baking.

Your dough might have been too warm. Try chilling it before baking to help the cookies hold their shape.

Recipe by Liliya

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Soft and buttery cookies with a creamy cheesecake filling and a burst of strawberry flavor. These are the ultimate treat for any occasion .

Scale

For the Cookie Base:

For the Cheesecake Filling:

For the Strawberry Mix:

Garnish:

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Prep Your Ingredients:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Let the butter and cream cheese come to room temperature for easier mixing.
Make the Cookie Dough:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and fluffy. Add the eggs and vanilla extract and mix until smooth.
Gradually add the flour, baking powder, and salt, mixing on low speed until just combined.
Create the Cheesecake Filling:
In a separate bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
Incorporate the Strawberry Flavor:
Stir the crushed freeze-dried strawberries into the cookie dough. Add a few drops of food coloring if desired for a pink hue.
Assemble the Cookies:
- Scoop a tablespoon of cookie dough and flatten it slightly in your hand.
- Add a teaspoon of the cheesecake filling to the center.
- Take another scoop of dough, flatten it, and place it on top, sealing the edges. Roll gently into a ball.
Bake to Perfection:
Place the cookie balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 12–15 minutes, or until the edges are lightly golden.
Cool & Garnish:
Allow the cookies to cool completely. Sprinkle crushed graham crackers or extra freeze-dried strawberries on top for garnish.

Room Temperature Ingredients: Let the butter and cream cheese come to room temperature for smoother mixing and better consistency.
Seal the Edges Well: Ensure the cookie dough fully seals around the cheesecake filling to prevent it from leaking during baking.
Don’t Overbake: Bake just until the edges are lightly golden for soft, tender cookies.
Customize Toppings: Crushed graham crackers, extra freeze-dried strawberries, or even a drizzle of white chocolate can elevate the presentation.
Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.

Find it online: https://wearerecipes.com/strawberry-cheesecake-cookies/