Get ready for our amazing Strawberry Cheesecake Cookies recipe! They’re bursting with the creamy goodness of cheesecake filling and the freshness and flavor of strawberries. Plus, they’re healthier than the usual cookies because we use oat flour. Whether you’re a baking enthusiast or simply craving a yummy and healthy snack, this recipe is sure to hit the spot!
Why You’ll Love These Cookies
With its health benefits, delicious flavor, versatility, and gluten-free appeal, this recipe for Strawberry Cheesecake Cookies is a must-try. Treat yourself to a batch and savor the homemade goodness!
- Healthy and Nutritious: Using oat flour instead of all-purpose flour makes this recipe much healthier and more nutritious than the classic one. Plus, the recipe can easily be transformed into a sugar-free treat by using erythritol or Swerve sweetener.
- Super Delicious: Experience a delightful blend of creamy cheesecake filling and juicy strawberries nestled within soft, oat-infused cookie dough.
- Versatile: Get creative with endless variations. Experiment with different fillings such as blueberries, raspberries, or chocolate chips to customize your cookies. See other variation ideas section and experiment.
- Naturally Gluten-free: Enjoy these delectable cookies without compromising on taste or dietary restrictions. But be sure to use gluten-free certified oat flour.
- Perfect for Holidays: Enhance your holiday gatherings with these irresistible cookies. Whether served to guests as a sweet treat or enjoyed alone by the fireplace, they’re sure to bring joy and warmth to your celebrations.
Ingredients
- Cream Cheese: Opt for full-fat cream cheese for a creamier texture in the cheesecake filling. Reduced-fat cream cheese can also be used, or for a dairy-free option, use vegan cream cheese.
- Powdered Sugar: Used to achieve a smooth texture in the cheesecake filling.
- Butter: Use softened unsalted butter or vegan butter for a dairy-free version.
- Brown Sugar: Light brown sugar adds a hint of caramel flavor and moisture to the cookie dough, resulting in a softer texture.
- Granulated Sugar: Sweetens the cookies. You can substitute both types of sugar with Swerve sweetener or Erythritol for a sugar-free version.
- Egg: One egg is needed to bind the dough.
- Vanilla Extract: For the best flavor, choose high-quality vanilla extract without artificial additives.
- Oat Flour: Makes the cookies healthier and naturally gluten-free.
- Cornstarch: Helps create a softer texture and contributes to the cookies’ chewiness. It also helps prevent them from spreading too much during baking.
- Baking Soda: Helps the cookies rise and spread slightly during baking.
- Salt: Enhances the overall flavor and balances the sweetness.
- Strawberries: Fresh strawberries add a burst of sweetness and flavor to the cookies.
How to Make
Here is the step-by-step guide on how to make these delicious cookies:
- Prepare the Cheesecake Filling:
- In a mixing bowl, beat together softened cream cheese and powdered sugar until smooth and creamy.
- Carefully spoon out dollops of the filling onto a parchment-lined tray, aiming for about a dozen portions.
- Place the tray in the freezer for a minimum of one hour, or until the filling is completely frozen.
- Make the Cookie Dough:
- In a separate mixing bowl, combine melted butter with sugars, mixing for approximately 1 minute until fully combined.
- Add the egg to the mixture and whisk until well combined.
- Gradually add oat flour, cornstarch, baking soda, and salt, gently mixing the dough with a spatula.
- Gently fold in diced strawberries, ensuring even distribution without mashing them. Mix until combined.
- Cover the bowl and refrigerate for about 30 minutes.
- Preheat and Prepare Baking Sheets:
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Assemble the Cookies:
- Divide the chilled cookie dough into two equal halves. Set one half aside.
- Use a cookie scoop to portion the other half into 12 cookies onto the lined baking sheets, placing 6 per sheet. Press a thumb into the center of each to create a well.
- Remove the frozen cheesecake filling from the freezer and place one ball into the center of each well of cookie dough.
- Cover the cheesecake filling with the remaining cookie dough, ensuring complete coverage and sealing.
- Bake and Cool:
- Space 6 cookies evenly on each lined baking sheet, leaving at least 3 inches between them.
- Position racks in the bottom and top thirds of the oven. Bake both trays simultaneously for 8 minutes, then rotate them from top to bottom and front to back.
- Continue baking for an additional 7 to 9 minutes until the edges are set and lightly browned.
- Allow the cookies to cool on the tray for 10 minutes before transferring them to a wire rack to cool completely. They will be too delicate to move immediately after baking.
Enjoy your delicious homemade Strawberry Cheesecake Cookies!
Expert Tips for the Best Results
By following these expert tips, you’ll achieve perfectly delicious Strawberry Cheesecake Cookies every time:
- Freezing the Cheesecake Filling: Freezing the dollops of cheesecake filling on the parchment-lined tray before assembling the cookies helps maintain their shape and prevents them from melting too quickly during baking.
- Chilling the Cookie Dough: Refrigerating the cookie dough for at least 30 minutes before assembly helps firm it up, making it easier to handle and reducing spread during baking.
- Even Distribution of Strawberries: When folding in the diced strawberries, be gentle to avoid smashing them. Aim for even distribution throughout the dough to ensure every bite bursts with fruity flavor.
- Sealing the Cookies Properly: When covering the cheesecake filling with the remaining cookie dough, ensure complete coverage and seal the edges well. This prevents the filling from leaking out and maintains the cookies’ shape.
- Proper Baking Technique: To ensure even baking, rotate the baking sheets halfway through the baking time and switch their positions in the oven. This helps achieve evenly browned cookies with perfectly set edges.
- Cooling for Optimal Texture: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack. This allows them to set properly and prevents them from crumbling when moved.
Storage Instructions
Store the cooled cookies in an airtight container at room temperature for up to 2 days. For longer shelf life, place the cookies in an airtight container and store them in the refrigerator for up to 1 week. This helps maintain freshness and prevents the cheesecake filling from softening too much.
To freeze the cookies, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. Frozen cookies can be stored for up to 3 months. Thaw overnight in the refrigerator before serving or gently reheat in the microwave for a few seconds.
If stored in the refrigerator or freezer, allow the cookies to come to room temperature before serving for the best texture and flavor.
More Delicious Cookies to Try
Here are some other delicious cookie ideas:
- Crispy Chocolate-Dipped Oatmeal Peanut Cookies
- Moringa Cookies
- Healthy Oatmeal Raisin Cookies
- Valentine Cookies
- Healthy Chocolate Chip Cookies
- Edible Flower Cookies
- Orange Cookies with Creamy Glaze
Get ready for our amazing Strawberry Cheesecake Cookies recipe! They're bursting with the creamy goodness of cheesecake filling and the freshness and flavor of strawberries. Plus, they're healthier than the usual cookies because we use oat flour. Whether you're a baking enthusiast or simply craving a yummy and healthy snack, this recipe is sure to hit the spot!
Ingredients
For the Cream Cheese Filling:
- 6 oz (170 g) cream cheese, softened (regular or vegan)
- 1/4 cup (30 g) powdered sugar
For the Cookie Dough:
- ¾ cup (170 g) butter, softened (regular or dairy-free)
- ½ cup (100 g) light brown sugar
- ⅓ cup (67 g) granulated sugar
- 1 egg
- 1 tbsp real vanilla extract
- 2 ¼ cup (205 g) oat flour
- 1 tsp (5 g) cornstarch
- ¼ tsp salt
- ½ tsp baking soda
- ½ cup strawberries, diced finely
Instructions
- Beat together the softened cream cheese and powdered sugar until smooth and creamy.
- Carefully spoon out dollops of the filling onto the parchment-lined tray, aiming for about a dozen portions. Place the tray in the freezer for a minimum of one hour, or until the filling is completely frozen.
- In a mixing bowl, combine the melted butter with sugars for approximately 1 minute until fully combined. Add the egg to the mixture and whisk until well combined.
- Gradually add the oat flour, cornstarch, baking soda, and salt, and gently mix the dough using a spatula.
- Gently fold in the diced strawberries, ensuring even distribution without mashing them. Mix until combined. Cover the bowl and refrigerate for about 30 minutes.
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Divide the cookie dough into two equal halves. Set one half aside. Use a cookie scoop to portion the other half into 12 cookies onto the lined baking sheets (6 per sheet), pressing a thumb into the center of each to create a well.
- Remove the frozen cheesecake filling from the freezer and place one ball into the center of each well of cookie dough.
- Cover the cheesecake filling with the remaining cookie dough, ensuring complete coverage and sealing.
- Space 6 cookies evenly on each lined baking sheet, leaving at least 3 inches between them. Position racks in the bottom and top thirds of the oven. Bake both trays simultaneously for 8 minutes, then rotate them from top to bottom and front to back. Continue baking for an additional 7 to 9 minutes until the edges are set and lightly browned.
- Allow the cookies to cool on the tray for 10 minutes before transferring them to a wire rack to cool completely. They will be too delicate to move immediately after baking.
Nutrition
Calories: 304kcal Fat: 18.3g Saturated Fat: 10.8g Cholesterol: 77mg Sodium: 77mg Carbohydrate: 26.1g Fiber: 2.1g Sugar: 11.2g Protein: 5.9g Vitamin D: 3mcg Calcium: 34mg Iron: 1mg Potassium: 125mg Did You Make This Recipe?
Tag us on Instagram @thewillowskitchen and hashtag #thewillowskitchen to show your results. And be sure to leave a comment in the section below :)
FAQs
Can I make the dough ahead of time and bake later?
Yes, you can prepare the cookie dough in advance and store it in the refrigerator for up to 24 hours before baking. Alternatively, you can freeze the cookie dough for up to 3 months. Thaw the dough in the refrigerator overnight before baking as directed.
Can I use regular all-purpose flour instead of oat flour?
Yes, you can substitute all-purpose flour for oat flour if desired. However, keep in mind that this will alter the texture and nutritional profile of the cookies.
Can I use a different type of fruit instead of strawberries?
Yes, of course. Feel free to experiment with your favorite fruits as blueberries, raspberries, or diced peaches. Just ensure they are finely diced for even distribution throughout the cookie dough.
