Instructions
1. Prepare the cheesecake filling
- In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Scoop ½ teaspoon portions onto a parchment-lined plate and freeze for 30 minutes (this helps keep the filling firm during baking).
2. Make the cookie dough
- In a large bowl, beat butter and sugar until light and fluffy.
- Add egg and vanilla, and mix until combined.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry ingredients to the butter mixture and mix until a soft dough forms.
3. Assemble the cookies
- Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand.
- Place a frozen cream cheese ball in the center, then top with a bit of strawberry jam.
- Cover with another small piece of dough, sealing the edges gently.
(If making smaller cookies, you can swirl jam on top instead of filling them.)
4. Bake
- Place on a parchment-lined baking sheet about 2 inches apart.
- Bake at 350°F (175°C) for 10–12 minutes, until the edges are just golden.
- Let cool on the tray for 5 minutes before transferring to a rack.
5. Serve
- Enjoy them warm or chilled — the cheesecake center stays creamy and delicious!
💡 Tips
- For extra strawberry flavor, fold in freeze-dried strawberry bits into the dough.
- Drizzle with white chocolate or cream cheese glaze for a bakery-style look.
- Store in an airtight container in the fridge for up to 5 days — they taste amazing cold!
Would you like me to make a no-bake version of these (like strawberry cheesecake sandwich cookies or bites)?
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