Strawberry Cheesecake Cookie Bites (Printable Version)

Chewy cookies burst with fresh strawberries and creamy vanilla filling, bringing classic dessert flavors together.

# What You'll Need:

→ Cheesecake Filling

01 - 170 g cream cheese, cold
02 - 38 g granulated white sugar
03 - 0.5 tsp vanilla extract

→ Strawberry Jam

04 - 340 g fresh strawberries, hulled and finely diced
05 - 50 g granulated white sugar

→ Cookie Dough

06 - 344 g all-purpose flour, spooned and leveled
07 - 0.5 tsp baking powder
08 - 0.5 tsp baking soda
09 - 0.5 tsp salt
10 - 200 g granulated white sugar
11 - 227 g unsalted butter, very softened
12 - 1 egg, at room temperature
13 - 2 tsp vanilla extract
14 - 50 g granulated white sugar, for rolling

# Step-by-Step Guide:

01 - Line a small baking sheet with parchment paper. Beat the cold cream cheese, sugar, and vanilla extract in a bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Portion the filling into 18 discs (2 teaspoons each), flatten slightly, and freeze until solid.
02 - Combine diced strawberries and sugar in a medium saucepan over medium heat. Simmer for about 45 minutes, stirring frequently and smashing the berries halfway through, until the mixture thickens and reduces to approximately 80 ml. Refrigerate until completely chilled.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
04 - In a large bowl, cream the softened butter and granulated sugar on high speed with an electric mixer until light and fluffy, about 2 minutes.
05 - Add egg and vanilla extract to the butter mixture, beating on medium speed until pale and very fluffy, 1-2 minutes.
06 - Add the dry ingredients to the wet mixture and mix on low speed until just combined. Section the dough in quarters. Layer alternating quarters of dough and chilled jam to distribute pockets of strawberry, folding gently to avoid overmixing.
07 - Scoop 18 portions of dough (about 2 tablespoons each), flatten gently, and place a frozen cheesecake filling disc in the centre of each. Enclose the cheesecake completely with dough and shape into slightly flattened discs.
08 - Roll each filled dough disc in granulated sugar to coat.
09 - Arrange cookies on a parchment-lined baking tray, allowing space between each. Bake in a preheated oven at 175℃ for 11–12 minutes, 6 cookies per tray, until edges are set and centres are just baked.
10 - Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack. Cool completely before serving.

# Additional Notes:

01 - Keep the cheesecake filling discs frozen until ready to use in each batch. For clean swirls of strawberry, avoid fully mixing the jam into the dough.

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