For the Cheesecake Filling
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6 ounces (170 g) cream cheese, softened
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2 tablespoons granulated sugar
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½ teaspoon vanilla extract
For the Strawberry Swirl (optional but delicious)
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3 tablespoons strawberry jam or preserves
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½ teaspoon cornstarch (to thicken if needed)
For Decoration (optional)
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Crushed freeze-dried strawberries or graham cracker crumbs for topping
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A light drizzle of melted white chocolate
Step-by-Step Instructions
Step 1: Prepare the Cheesecake Filling
Start by making the creamy center. In a small mixing bowl, beat together the softened cream cheese, 2 tablespoons of sugar, and vanilla extract until smooth and creamy. The texture should be thick but spreadable.
Use a small spoon or piping bag to portion the filling into small teaspoon-sized mounds on a parchment-lined plate or tray. Place them in the freezer for at least 30 minutes while you prepare the dough. Freezing helps keep the filling intact when baking, so it stays creamy instead of oozing out.
Step 2: Prepare the Cookie Dough
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy — about 2–3 minutes. This step builds structure and gives your cookies that perfect chewy texture.
Beat in the egg, vanilla extract, and optional almond extract until smooth.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Be careful not to overmix; stop as soon as the flour is incorporated.
Fold in the finely chopped strawberries (make sure they’re well-dried with paper towels to prevent excess moisture). If you’re using freeze-dried strawberries, gently crush them and fold them into the dough for a more concentrated flavor and pink color.
Step 3: Chill the Dough
For best results, refrigerate the dough for at least 30 minutes. Chilling prevents the cookies from spreading too much and enhances their soft, thick texture.
Step 4: Assemble the Cookies
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Take one frozen cheesecake center and place it in the middle, then top with another small scoop of dough. Seal the edges carefully and roll gently into a smooth ball.
Arrange the dough balls on the baking sheet about 2 inches apart. If you’re using the optional strawberry swirl, warm the strawberry jam slightly, mix in the cornstarch, and spoon a tiny dab on top of each cookie before baking.
Step 5: Bake
Bake the cookies for 12–14 minutes, or until the edges are lightly golden but the centers are still soft and puffy. The goal is to have a tender, chewy texture — avoid overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. As they cool, the cheesecake centers will set beautifully while staying creamy.
