Strawberry Crunch Cheesecake Cookies Recipe

These Strawberry Crunch Cheesecake Cookies are a delightful mix of creamy cheesecake filling, sweet strawberry flavor, and a crunchy topping that makes them irresistible!

Ingredients:

For the Cookie Dough:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
11/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup freeze-dried strawberries, crushed
1/2 cup white chocolate chips

For the Cheesecake Filling:

4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
For the Strawberry Crunch Topping:
1/2 cup crushed golden Oreos
1/4 cup freeze-dried strawberries, crushed
2 tablespoons unsalted butter, melted

Instructions:

Prepare the Cheesecake Filling:

In a small bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Scoop small dollops of the mixture onto a parchment-lined baking sheet and freeze for about 30 minutes, or until firm.

Prepare the Cookie Dough:

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, and mix until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the crushed freeze-dried strawberries and white chocolate chips.

Assemble the Cookies:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop out about a tablespoon of dough and flatten it slightly in your hand.
Place a frozen cheesecake filling ball in the center, then fold the dough around it, sealing it in.

Roll the dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough.

Prepare the Strawberry Crunch Topping:

In a bowl, mix together the crushed golden Oreos, freeze-dried strawberries, and melted butter until combined.

Bake the Cookies:

Roll each cookie dough ball in the strawberry crunch topping, pressing lightly to adhere.
Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serve and Enjoy:

These cookies are best enjoyed fresh, with the creamy cheesecake filling still slightly warm.

• Prep Time: 45 minutes (including freezing time for cheesecake filling)
• Cook Time: 12-15 minutes
• Servings: 12-15 cookies

Ingredients:
For the Cookie Dough:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
11/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup freeze-dried strawberries, crushed
1/2 cup white chocolate chips
For the Cheesecake Filling:
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
For the Strawberry Crunch Topping:
1/2 cup crushed golden Oreos
1/4 cup freeze-dried strawberries, crushed
2 tablespoons unsalted butter, melted

Instructions:
Prepare the Cheesecake Filling:

In a small bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Scoop small dollops of the mixture onto a parchment-lined baking sheet and freeze for about 30 minutes, or until firm.
Prepare the Cookie Dough:

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, and mix until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the crushed freeze-dried strawberries and white chocolate chips.
Assemble the Cookies:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop out about a tablespoon of dough and flatten it slightly in your hand.
Place a frozen cheesecake filling ball in the center, then fold the dough around it, sealing it in.

Roll the dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough.
Prepare the Strawberry Crunch Topping:
In a bowl, mix together the crushed golden Oreos, freeze-dried strawberries, and melted butter until combined.
Bake the Cookies:

Roll each cookie dough ball in the strawberry crunch topping, pressing lightly to adhere.
Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy:

These cookies are best enjoyed fresh, with the creamy cheesecake filling still slightly warm.