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Strawberry Lemonade Cheesecake Cookies

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These Strawberry Lemonade Cheesecake Cookies combine the tangy brightness of lemon, juicy strawberries, and a creamy cheesecake center for the ultimate summer dessert. Soft, tender, and bursting with fresh flavor, they’re easy to make and perfect for parties or a sweet treat any time.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons freshly grated lemon zest (about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 2 3/4 cups (350g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (110g) diced fresh strawberries, patted dry
  • 6 oz (170g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional, for cheesecake filling)
  • Extra diced strawberries (optional, for garnish)
  • Lemon zest curls (optional, for garnish)
  • Powdered sugar dusting (optional, for garnish)

Instructions

  1. Prepare the cheesecake filling: In a small bowl, beat together cream cheese, powdered sugar, vanilla extract, and lemon zest (if using) until smooth and creamy. Chill in the fridge while making the cookie dough.
  2. Cream the butter and sugar: In a large bowl, beat unsalted butter and granulated sugar on medium-high speed for 2-3 minutes until pale and fluffy.
  3. Add wet ingredients: Add egg, vanilla extract, lemon zest, and lemon juice. Beat until fully combined, scraping down the sides as needed.
  4. Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing on low speed just until combined.
  5. Fold in strawberries: Gently fold in diced strawberries using a rubber spatula. The dough will be soft and a little sticky.
  6. Portion and stuff the cookies: Scoop about 1.5 tablespoons of dough and flatten gently in your palm. Add 1 teaspoon of chilled cheesecake filling to the center, then fold the dough around it, pinching to seal and rolling gently into a ball. Place on a parchment-lined baking sheet, spacing about 2 inches apart.
  7. Chill the dough (optional but recommended): If the dough is very soft or your kitchen is warm, chill the shaped cookies in the fridge for 15-20 minutes.
  8. Bake: Bake in a preheated 350°F (175°C) oven for 11-13 minutes, until the edges are lightly golden and centers are barely set.
  9. Cool and garnish: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Garnish with extra diced strawberries, lemon zest curls, or a dusting of powdered sugar if desired.

Notes

For best results, use room temperature butter and cream cheese. Pat strawberries dry to avoid soggy dough. Chilling the dough helps prevent spreading and keeps the cheesecake filling from leaking. Cookies are best slightly underbaked for a creamy center. Can be made gluten-free or dairy-free with appropriate substitutions.

Nutrition

Keywords: strawberry lemonade cookies, cheesecake cookies, summer dessert, lemon cookies, strawberry cookies, easy cookie recipe, stuffed cookies, cream cheese cookies

Find it online: https://norasfoods.com/strawberry-lemonade-cheesecake-cookies-recipe-easy-summer-dessert/