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Strawberry Lemonade Cheesecake Cookies
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Servings: 24 cookies
Course:
Dessert , Others
Ingredients
- Strawberry Cookies
- 1 15.25 ounce package strawberry cake mix
- ⅓ cup vegetable oil
- 2 teaspoons baking powder
- ½ teaspoon vanilla
- 2 eggs
- Cheesecake Filling
- 4 oz. cream cheese room temperature
- 2 tablespoons sour cream
- ¼ cup granulated sugar
- 1 teaspoon lemon extract
- 1 teaspoon lemon juice
- Strawberry Drizzle Garnish optional
- 3 tablespoons strawberry jam
- 2 teaspoons powdered sugar
- 1 teaspoon lemon juice
Instructions
- In a large bowl, whisk together the cake mix, vegetable oil, baking powder and vanilla. Stir in eggs just until combined – don’t overmix! (Dough will be oily which is normal). Refrigerate dough for at least 30 minutes or freeze for 15 minutes.
- Meanwhile, prepare Cheesecake Filling by beating together all of the Cheesecake Filling Ingredients until smooth. Set aside.
- Working in 2 batches of 12, drop dough by 1 heaping tablespoon balls (dough will be sticky) onto a baking sheet lined with parchment paper or a nonstick mat. Refrigerate remaining dough until ready to use. Bake at 350 degrees F for 8 minutes.
- Let cookies cool on baking sheet (they will deflate) for 10 minutes then press down in the center of each cookie with the back of a teaspoon to make an indentation. Fill each indentation with a heaping 1/2 teaspoon of cheesecake filling. You can either remove cookies to a plate at this point or place entire baking sheet in the refrigerator to cool for at least 30 minutes – the longer the better for the cheesecake filling to set. Repeat with remaining dough for a total of 24 cookies.
- When ready to serve (or after cookies have been refrigerated 30 minutes), whisk together Strawberry Drizzle and drizzle over cookies. (I add Drizzle to a Ziploc bag, snip the corner to neatly drizzle).
- Store in the refrigerator in an airtight container for 1 week.
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