Ingredients
Method
- In a small bowl, whisk together softened cream cheese, powdered sugar, and vanilla. Pipe 12 uniform balls onto a parchment-lined tray and freeze for at least 2 hours or until rock solid.
- In a saucepan, simmer 1 cup chopped strawberries, 1 tablespoon sugar, and 1 teaspoon lemon juice for 10 minutes. Cool the mixture completely to create a strawberry reduction.
- In a stand mixer, beat softened butter, granulated sugar, and brown sugar for 3 minutes. Add 1 egg, 1 egg yolk, and vanilla. Mix until smooth.
- In a separate bowl, whisk together the flour, graham cracker crumbs, freeze-dried strawberry powder, baking soda, cornstarch, and salt. Gradually add this mixture to the wet ingredients and mix until just combined.
- Take 3 tablespoons of dough, flatten it in your palm, and place a frozen cheesecake ball in the center. Fold the dough around the cheesecake and seal it tightly, rolling it into a ball.
- Place the dough balls on a baking sheet, 3 inches apart. Use your thumb to make an indentation in the top of each cookie and spoon a teaspoon of strawberry reduction into the well.
- Bake at 350°F (175°C) for 12–15 minutes. The edges should be golden and set, but the centers should still look slightly soft.
- Cool the cookies on the baking sheet for 5 minutes, then drizzle with melted white chocolate and sprinkle with graham cracker crumbs for garnish.
Notes
Stuffed with a silky cheesecake center and topped with a tangy strawberry swirl, these cookies hit every sweet, tart, and buttery note. The flash-freezing method ensures the cheesecake remains perfectly stable inside the cookie, making each bite a luxurious experience.
