Name: Heavenly Strawberry Banana Cheesecake Cookies!
Prep time: 75 min
Cook time: 15 min
Total time: 90 min
Ingredients: 12 ounces (1 ½ packages) cream cheese, (room temperature); ½ cup (62.5 g) confectioners' sugar; 1 large banana, (mashed); 2 ¾ cups (344 g) all-purpose flour; 1 teaspoon baking soda; ¼ teaspoon kosher salt; 1 cup (2 sticks / 227 g) unsalted butter, (softened); ¾ cup (150 g) granulated sugar; ¼ cup (50 g) light brown sugar, (packed); 1 large egg, (room temperature)

The secret to perfectly soft and chewy cheesecake cookies lies in chilling the cream cheese filling until solid before encasing it in the cookie dough. This step prevents the filling from melting out too quickly during baking, ensuring a delightful surprise in every bite. Our strawberry banana cheesecake cookies combine classic flavors into a fun, handheld treat. These cheesecake cookies are a unique twist on two beloved desserts, perfect for anyone looking to try something new. The combination of sweet banana and tangy cream cheese offers a balanced flavor profile that appeals to all ages. When I first attempted these, I learned that ensuring the cream cheese is at room temperature is crucial for a smooth, lump-free filling; otherwise, you’ll be mixing for ages!

⏱ Time: 90 min

👥 Servings: 20

📊 Level: Medium

🥗 10 ingredients

Heavenly Strawberry Banana Cheesecake Cookies!

Cheesecake cookies: assemble these delightful strawberry banana treats. Creamy filling meets soft cookie dough for a unique dessert experience.

Print Recipe Pin Recipe

Prep Time 1 15

Cook Time 15

Total Time 1 30

Servings: 20

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

12 ounces (1 ½ packages) cream cheese, (room temperature)
½ cup (62.5 g) confectioners’ sugar
1 large banana, (mashed)
2 ¾ cups (344 g) all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
1 cup (2 sticks / 227 g) unsalted butter, (softened)
¾ cup (150 g) granulated sugar
¼ cup (50 g) light brown sugar, (packed)
1 large egg, (room temperature)

Method

Line a plate with parchment paper. Set aside.
Mix cream cheese, confectioners’ sugar, and mashed banana. In a medium bowl, using a hand mixer, cream together cream cheese, confectioners’ sugar, and mashed banana until smooth. This makes about 2 cups of filling.
Drop cream cheese scoops onto plate. Using a 1-tablespoon cookie scoop, drop 20 even portions of the cream cheese mixture onto the lined plate. Place in the freezer and chill for 1 hour, or until solid.
Line baking sheets with parchment paper and set aside.

Notes

– For the creamiest filling, ensure your cream cheese is completely at room temperature before mixing. – Do not overmix the cookie dough once the flour is added; this can lead to tough cookies. Mix until just combined.
– Store leftover cookies in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Thaw at room temperature or gently warm for a fresh-baked feel.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For the creamiest filling, ensure your cream cheese is completely at room temperature before mixing. – Do not overmix the cookie dough once the flour is added; this can lead to tough cookies. Mix until just combined.
Store leftover cookies in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Thaw at room temperature or gently warm for a fresh-baked feel.

These strawberry banana cheesecake cookies are a delightful fusion that’s sure to become a new favorite. Experiment with other fruit purees in the filling for endless variations. Enjoy sharing these unique treats!