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Strawberry Lemon Cheesecake Cookies

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These strawberry lemon cheesecake cookies combine juicy strawberries, zesty lemon, and a creamy cheesecake center in a soft, golden cookie. Perfect for summer gatherings, they’re easy to make and deliver a burst of sunshine in every bite.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1 large egg, room temperature
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest (from 1–2 lemons)
  • 1 teaspoon pure vanilla extract
  • 1 cup (140g) fresh strawberries, diced
  • For the Cheesecake Filling:
  • 4 ounces (115g) cream cheese, softened
  • 3 tablespoons (25g) powdered sugar
  • 1 teaspoon lemon zest
  • 1/4 teaspoon vanilla extract

Instructions

  1. In a small bowl, combine cream cheese, powdered sugar, lemon zest, and vanilla extract. Beat until smooth and fluffy (1-2 minutes with a hand mixer).
  2. Scoop out 1/2 teaspoon portions of the cheesecake filling onto a parchment-lined plate or tray (about 18 mounds). Freeze for at least 30 minutes, or until firm.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large mixing bowl, beat butter, granulated sugar, and light brown sugar on medium speed until light and fluffy (about 3 minutes). Scrape down the bowl as needed.
  5. Beat in egg, lemon juice, lemon zest, and vanilla extract until smooth. The batter may look curdled.
  6. Add the dry ingredients to the wet mixture in two parts, mixing on low until just combined. Do not overmix.
  7. Gently fold in diced strawberries with a spatula.
  8. Cover and chill the dough for at least 30 minutes.
  9. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  10. Scoop a heaping tablespoon of dough and flatten slightly in your hand. Place a frozen cheesecake filling piece in the center and gently wrap the dough around it, sealing the edges. Roll into a ball.
  11. Place cookies 2 inches apart on the baking sheet.
  12. Bake for 12-14 minutes, or until edges are just golden and centers look set but still soft.
  13. Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
  14. Serve warm or at room temperature. The cheesecake center will be gooey if eaten fresh and turn creamy as they cool.

Notes

Chill both the cheesecake filling and dough to prevent spreading and leaking. Dice strawberries small for best texture. If using frozen berries, thaw and pat dry before adding. For gluten-free, use a 1:1 baking blend. For dairy-free, use vegan cream cheese and plant-based butter. Cookies can be stored in the fridge for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: strawberry lemon cheesecake cookies, summer dessert, easy cookies, cream cheese cookies, fruit cookies, picnic dessert, lemon cookies, strawberry cookies

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