Valentines Cheesecake Cookies
Light, airy cookies meet a luscious cheesecake center in this Valentine-worthy treat. Finished with a strawberry heart on top, these strawberry cheesecake cookies are love at first bite
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When I first made these Strawberry Cheesecake Cookies, I knew they’d be an instant favorite. They combine a rich, creamy cheesecake flavor, sweet bursts of fresh strawberries, and the soft texture of a perfectly baked cookie.
Whether you’re a cheesecake lover or just someone who enjoys a good cookie, these are sure to win you over, just like our Strawberry Cheesecake Bites.
Why I love this recipe
I love how simple the dough is to make, and it’s so convenient that I can prep it ahead of time. These cookies are perfect for any occasion, not just Valentine’s Day.
Ingredients
- cream cheese – use full fat or lower fat Neufchâtel, either is fine
- unsalted butter
- sugar
- egg
- lemon juice
- all-purpose flour
- fresh strawberries
Step by step
- In a mixer, combine cream cheese and butter, and beat on medium-high speed for at least two minutes until light and fluffy.
- Reduce the mixer speed and add sugar, lemon juice, and eggs one at a time, mixing until uniform.
- Remove the bowl from the mixer and slowly add flour a little at a time, stirring by hand until just blended. Do not overmix.
- Cover the dough and refrigerate for at least two hours or overnight.
- When ready to bake, preheat the oven to 350°F. Line a baking sheet with a baking mat or parchment paper.
- Use a cookie scoop to measure out 1-inch balls of dough. Roll each ball in your hands and place them on the prepared baking sheet. Flatten slightly with your hand or the back of a spoon. Bake for ten minutes.
- While the cookies bake, cut off the tops of the strawberries, then halve the strawberries and notch the tops into a heart shape, if desired.
- Remove the baking sheet from the oven and immediately press a strawberry half into the top of each cookie while still soft.
- Transfer the cookies to a cooling rack and allow them to cool for ten minutes.
Tips for best results
- Make sure the butter and cream cheese are softened before beating them for two minutes to achieve a fluffy consistency (Neufchâtel works great too).
- Chilling the dough for two hours or more helps it firm up and reduces stickiness; I prefer leaving it in the fridge overnight.
- Add strawberries right after baking while the cookies are still soft and warm for the best results.
- Use a completely cool baking sheet for every batch to ensure even cooking.
Variations
If you’re in the mood for something different, replace the strawberries with raspberries or even a dollop of berry jam. Adding mini white chocolate chips or a touch of vanilla extract is a simple way to enhance the flavor. For a fresh twist, try a little citrus zest in the dough. It’s amazing with the cream cheese base.
Serving suggestions
These strawberry cheesecake cookies are best enjoyed warm, paired with a glass of milk or a cozy mug of hot cocoa for a comforting treat.
For an indulgent twist, top them with a dollop of freshly whipped cream. It’s a simple way to elevate the dessert. They also make a fantastic addition to a holiday cookie platter or dessert spread, perfect for parties and special occasions.
If you’re in the mood for a quiet moment, serve these cookies with a cup of passion tea lemonade or hot or frozen coffee for a delightful afternoon snack. Whatever the occasion, these cookies are sure to impress!
Storage
These cookies stay fresh for up to five days when stored in an airtight container in the fridge. If you prefer to prepare ahead of time, freeze the dough for up to three months, and refrigerate it to thaw before baking.
If you’ve tried this recipe please comment and rate it below, I love hearing from you!
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Strawberry Cheesecake Cookies
- Total Time: 2 hours 20 minutes
- Yield: 30 cookies 1x
Description
Light, airy cookies meet a luscious cheesecake center in this Valentine-worthy treat. Finished with a strawberry heart on top, these strawberry cheesecake cookies are love at first bite
Ingredients
Ingredients
- 8 oz cream cheese, softened
- 7 tablespoons unsalted butter, softened
- 1 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon lemon juice
- 2 1/2 cups self-rising flour
- approximately 1 pint of strawberries
Instructions
Instructions
- In a mixer, combine cream cheese and butter, and beat on medium-high speed for at least two minutes until light and fluffy.
- Reduce the mixer speed and add sugar, lemon juice, and eggs one at a time, mixing until uniform.
- Remove the bowl from the mixer and slowly add flour a little at a time, stirring by hand until just blended. Do not overmix.
- Cover the dough and refrigerate for at least two hours or overnight.
- Preheat the oven to 350°F. Line a baking sheet with a baking mat or parchment paper.
- Scoop 1-inch dough balls, roll, and place on the baking sheet. Flatten slightly and bake for 10 minutes.
- While the cookies are baking, cut off the tops of the strawberries, then halve the strawberries and notch the tops into a heart shape, if desired.
- Remove the baking sheet from the oven and immediately press a strawberry halves into the top of each cookie. Allow them to cool for ten minutes before serving.
Notes
Make sure the butter and cream cheese are softened before beating them for two minutes to achieve a fluffy consistency (Neufchâtel works great too).
Chilling the dough for two hours or more helps it firm up and reduces stickiness; I prefer leaving it in the fridge overnight.
Add strawberries right after baking while the cookies are still soft and warm for the best results.
Use a completely cool baking sheet for every batch to ensure even cooking.
- Prep Time: 10 minutes
- Chilling Time: 2 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 129
- Sugar: 9.2 g
- Sodium: 29.3 mg
- Fat: 5.8 g
- Carbohydrates: 17.7 g
- Protein: 2.1 g
- Cholesterol: 27.2 mg
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