Cheesecake Strawberry Treat (Print Version)
# Ingredients:
→ Cheesy Layer
01 -
6 oz (170g) softened cream cheese
02 -
1/4 cup (30g) powdered sugar
→ Homemade Strawberry Cookies
03 -
1/3 cup (71g) light brown sugar
04 -
2 oz (57g) softened cream cheese
05 -
3/4 cup (150g) white sugar
06 -
1 large egg
07 -
2 1/2 cups (300g) regular all-purpose flour
08 -
3/4 tsp baking soda
09 -
1/2 tsp kosher salt
10 -
1/2 cup (113g) melted, cooled unsalted butter
11 -
3/4 cup (130g) finely diced fresh strawberries
# Instructions:
01 -
Stir together powdered sugar and cream cheese till smooth. Spoon tablespoon-sized dollops onto a parchment-lined sheet. Freeze for a minimum of 1 hour.
02 -
Combine melted butter, cream cheese, both sugars, and whisk until smooth. Blend in the egg. Carefully mix in flour, salt, and baking soda until dough comes together.
03 -
Gently stir the diced strawberries into the dough. Don't overwork the mixture.
04 -
Cover the dough and stick it in the fridge for around 30 minutes. Make sure the filling is fully frozen.
05 -
Using a portion of the chilled dough, shape a small indent, add a frozen cream filling, and cover. Pinch edges to seal the filling inside.
06 -
Bake on 350°F for 15–17 minutes, turning the baking trays halfway through. Let the cookies sit on the trays for 10 minutes before moving them to a cooling rack.
# Notes:
01 -
You can prep the cream filling 2 days in advance
02 -
Dough will stay fresh in the fridge for up to 2 days
03 -
When stored at room temp, cookies last 3 days
04 -
Freeze cookies for a maximum of 3 months