Ingredients:
For the crust:
– 1 1/4 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/3 cup unsalted butter, melted
For the cheesecake layer:
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 egg yolk
– 1 tablespoon all-purpose flour
For the cookie dough:
– 1/2 cup unsalted butter, softened
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
For the strawberry topping:
– 1/2 cup strawberry preserves
– 1/2 cup fresh strawberries, chopped
Directions:
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press about 1 tablespoon of the mixture into a flat circle on the baking sheet for each cookie base.
3. In a separate bowl, beat cream cheese, sugar, vanilla extract, egg yolk, and flour until smooth. Set aside.
4. For the cookie dough, cream butter, brown sugar, and granulated sugar together until fluffy. Add the egg and vanilla extract, then mix until well combined.
5. In another bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until a soft dough forms.
6. Scoop about 1 tablespoon of cookie dough and flatten slightly. Place on top of the graham crust bases and gently press down to form a cup shape with a small indent in the center.
7. Spoon about 1 teaspoon of the cheesecake filling into the center of each cookie.
8. Mix strawberry preserves and fresh strawberries in a bowl. Add a small spoonful on top of the cheesecake filling in each cookie.
9. Bake for 13-15 minutes or until the edges are golden. Let cool on the tray for 5 minutes before transferring to a wire rack.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 210 kcal | Servings: 18 cookies
