I was craving cheesecake the other day. I didn’t want to make a WHOLE cheesecake because at my house, I’d be practically the only one to be eating it which is not so good for the waistline. So, I opted for an easier and possibly healthier version of strawberry cheesecake in a cookie form.
Man are these good! Like, insanely good! Like give them to my husband to take to work before I eat them all good. I’m trying to be better at this whole self control thing, especially around the holidays, but I pretty much just threw that out the window for these little babies. I’m off to a GREAT start. (please note the sarcasm)
Not only are these so fast to make, they are cute, fresh and sweet all at the same time! I made the cookies from leftover sugar cookie dough I had in the fridge. Instead of doing plain frosting, which is the norm for this time of year, I made an intense cream cheese frosting with only 3 ingredients. Thats right! You heard me! THREE ingredients. I love when something so great comes from such little work. I promise you will love these! Go make a batch and don’t be surprised if you’re tempted to eat them all in one sitting.
Strawberry Cheesecake Cookies
- Roll and bake sugar cookies according to the recipe you are following. Let them cool before topping them. To make the cheesecake icing, whip room temperature cream cheese with sugar and vanilla until smooth and mixed well.**I only use 3 ingredients (and no butter) because I want a strong tangy cream cheese/cheesecake flavor.Wash and slice strawberries. Top each cookie with 1-2 tablespoons of cream cheese frosting and sliced strawberries. I was generous with the 'cheesecake' icing and was able to top 14 cookies.See how easy that was?