Ingredients
For the Cookie Dough:
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar
2 teaspoons pure vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
For the Strawberry Topping:
1 cup fresh strawberries, finely chopped
2 teaspoons granulated sugar
1 teaspoon lemon juice
Optional Toppings:
Crushed graham crackers
White chocolate drizzle
Instructions
Make the Cheesecake Filling:
Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop teaspoon-sized portions onto parchment paper and freeze for 30–45 minutes.Prepare the Strawberries:
Combine chopped strawberries, sugar, and lemon juice. Let sit for 10 minutes, then drain excess liquid.Make the Cookie Dough:
Beat butter and sugars until fluffy. Add vanilla, then mix in flour, baking powder, and salt until combined. Chill for 30 minutes.Assemble the Cookies:
Scoop 2 tablespoons of dough, flatten, add frozen cheesecake filling, then top with another tablespoon of dough and seal. Top with strawberries and graham crumbs.Bake:
Bake at 350°F (175°C) for 12–15 minutes, until golden at edges. Cool 10 minutes, then drizzle with white chocolate.
Notes
For best results, use fresh strawberries (not frozen).
Freeze the cheesecake filling — it keeps the centers creamy.
Store cookies in the refrigerator in an airtight container for up to 4 days.
These cookies taste amazing slightly chilled, just like real cheesecake!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-Greek Fusion
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 75 mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg