Strawberry Cheesecake Cookies


Yes, you read it right. This tastes exactly like cheesecake in a form of cookies. It was not really fun to make this cookies, because the batter is very soft and easily melt when I tried to roll it in my hand. It’s better to scoop the batter after you chill it in the fridge.

I use this recipe as reference. The origin use cherry pie filling, but I changed it to fresh strawberry. What I will do differently if I made it next time, probably I will halfed the strawberry before I put it on top of the cookies.


Another thing that I changed is graham crackers crumbs to almond flour. You also can change to oreo crumbs or Marie Regal crumbs.

Here are the ingredients you need
  • 140 gr all-purpose flour
  • 3/4 teaspoon baking powder (I skipped it)
  • 1/4 teaspoon salt
  • 170 gr cream cheese, softened
  • 115 gr unsalted butter, softened
  • 100 gr granulated sugar
  • 1 large egg yolk
  • 3/4 teaspoon vanilla extract
  • 50 gr almond flour
  • 12 fresh strawberries
  1. Whisk the flour, baking powder and salt together in a small bowl. Set aside.
  2. Using a mixer, beat together the cream cheese and butter until creamy, about 1 minute. While the mixer is running, stream in the sugar and beat until combined.
  3. Next, add the egg yolk and vanilla extract; beat until combined.
  4. Finally, add the flour mixture and beat until just combined. Cover the dough and chill for 20 minutes.
  5. Preheat the oven to 180º C. Line a cookie sheet with parchment paper and set aside. Have the almond flour ready in a shallow dish.
  6. Scoop out heaping tablespoon-size balls of dough, roll them into a ball, and then roll through the crushed graham crackers.
  7. Place each cookie on the sheet, evenly spaced about 2″ apart.
  8. Place strawberry in the center of each cookies.
  9. Bake the cookies for 12-13 minutes. Let cool on the baking sheet for about 5 minutes, move to wire racks to cool completely. Serve warm or chill before serving, your choice!


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