- Scoop about 2 tablespoons of dough and flatten slightly in your palm.
- Place a frozen cheesecake center in the middle and wrap the dough around it to seal. Roll into a ball.
- Place cookie balls onto prepared baking sheets, spacing 2 inches apart. Lightly flatten each ball.
- Top with a spoonful of strawberry topping and sprinkle with sugar.
5. Bake:
- Bake for 12–14 minutes, or until edges are set and lightly golden. Centers may appear slightly soft but will firm as they cool.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips:
- For best results, keep the cheesecake centers frozen until ready to use.
- Store cookies in the refrigerator due to the cream cheese filling.
- Optional: drizzle with melted white chocolate for extra flair.
Prep Time: 30 minutes
Chill Time: 1 hour (for cheesecake filling)
Bake Time: 12–14 minutes
Total Time: ~2 hours
Servings: 20–24 cookies
