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
- Whisk the flour, baking powder and salt together in a small bowl. Set aside.
- 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.
- Next, add the egg yolk and vanilla extract; beat until combined.
- Finally, add the flour mixture and beat until just combined. Cover the dough and chill for 20 minutes.
- 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.
- Scoop out heaping tablespoon-size balls of dough, roll them into a ball, and then roll through the crushed graham crackers.
- Place each cookie on the sheet, evenly spaced about 2″ apart.
- Place strawberry in the center of each cookies.
- 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!