Description
Soft cookie boats filled with creamy strawberry cheesecake filling and topped with fresh strawberries—fun, fruity, and perfect for parties or desserts.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 200g cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup whipped cream
- 1 cup fresh strawberries, chopped
- 2 tablespoons strawberry jam (optional)
Instructions
- Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a bowl, whisk flour, baking soda, and salt.
- In another bowl, beat butter and sugar until creamy.
- Add egg and vanilla extract, mixing well.
- Gradually mix in dry ingredients to form a dough.
- Shape dough into oval cookie ‘boats’ with a shallow center.
- Bake for 10-12 minutes until lightly golden.
- Let cookies cool completely.
- Beat cream cheese and powdered sugar until smooth, then fold in whipped cream.
- Fill cookie centers with the cheesecake mixture.
- Top with chopped strawberries and drizzle with strawberry jam if desired.
- Chill briefly before serving.
Notes
- Do not overbake to keep cookies soft.
- Use fresh strawberries for best flavor.
- Chill filling before piping for cleaner presentation.
- Add white chocolate drizzle for extra sweetness.
- Store in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American