Calling all dessert lovers! Get ready to have your taste buds absolutely *floored* by these Strawberry Crunch Cheesecake Cookies! Imagine the creamy tang of cheesecake, the sweet pop of strawberry, and that irresistible crunchy topping all rolled into one perfect bite. Seriously, these are a total game-changer and easier to make than you think! Who’s ready to bake some happiness?
Here’s how to whip up a batch of these beauties:
**Strawberry Crunch Cheesecake Cookies**
**Yields:** Approximately 2 dozen cookies
**Prep time:** 25 minutes
**Bake time:** 10-12 minutes
**Ingredients:**
• **For the Graham Cracker Crust:**
• * 1 cup crushed graham crackers (about 8-10 full sheets)
• * 1/2 cup unsalted butter, melted
• **For the Cheesecake Filling:**
• * 1 package (8 oz) cream cheese, softened
• * 1/2 cup granulated sugar
• * 1 large egg
• * 1 teaspoon vanilla extract
• **For the Strawberry Cookie Dough:**
• * 1/2 cup unsalted butter, softened
• * 1/2 cup granulated sugar
• * 1/4 cup packed light brown sugar
• * 1 large egg
• * 1 teaspoon vanilla extract
• * 1 1/2 cups all-purpose flour
• * 1 teaspoon baking powder
• * 1/2 teaspoon salt
• * 1/2 cup freeze-dried strawberries, crushed into small pieces (or finely chopped work as well)
• **For the Strawberry Crunch Topping:**
• * 1/2 cup crushed vanilla wafers (about 10-12 cookies)
• * 1/4 cup freeze-dried strawberries, crushed into small pieces
• * 2 tablespoons unsalted butter, melted
• * 1 tablespoon granulated sugar
**Instructions:**
1. **Prepare the Strawberry Crunch Topping:** In a small bowl, combine the crushed vanilla wafers, crushed freeze-dried strawberries, melted butter, and sugar. Mix well until everything is evenly coated. Spread the mixture on a plate or in a shallow dish and set aside.
2. 2. **Prepare the Graham Cracker Crust:** In another small bowl, combine the crushed graham crackers and melted butter. Mix until well combined. Press this mixture firmly into a 9×13 inch baking pan or a similar size, creating a thin, even layer. You’ll be scooping this later! Alternatively, you can use a mini muffin tin for more individual crusts.
3. 3. **Make the Cheesecake Filling:** In a medium bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes. Beat in the egg and vanilla extract until just combined. Do not overmix.
4. 4. **Prepare the Strawberry Cookie Dough:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined.
5. 5. In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the crushed freeze-dried strawberries.
6. 6. **Assemble the Cookies:** Take small scoops of the strawberry cookie dough (about 1 tablespoon each) and gently flatten them slightly. Place a small spoonful of the graham cracker crust mixture in the center of the flattened cookie dough. Top with a small dollop of the cheesecake filling. Carefully wrap the cookie dough around the filling and crust, forming a ball. Roll each ball in the prepared strawberry crunch topping until fully coated.
7. 7. **Bake:** Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Arrange the prepared cookies on the baking sheet, leaving about 2 inches between them.
8. 8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set.
9. 9. **Cool:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The cheesecake filling will set further as they cool.
Enjoy your delightful Strawberry Crunch Cheesecake Cookies! Don’t forget to share your creations below!