Ingredients:

  • 8 oz full-fat brick cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 tsp pure vanilla bean paste
  • 1/4 cup white chocolate chips, melted and cooled
  • 1/2 cup unsalted butter, browned and cooled
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1/4 cup concentrated strawberry reduction (from 1 cup fresh berries)
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 drop pink gel food coloring
  • 1/2 cup sparkling sugar
  • 18 miniature heart-shaped sprinkles

Instructions:

  1. Prepare the strawberry reduction by simmering 1 cup of fresh berries in a small saucepan until reduced to 1/4 cup of thick, jammy concentrate. Let cool completely.
  2. Prepare the cheesecake core by mixing softened cream cheese, powdered sugar, vanilla bean paste, and cooled melted white chocolate. Scoop into 18 teaspoon-sized balls onto a parchment-lined tray and freeze for at least 1 hour 30 minutes.
  3. Brown the butter in a saucepan over medium heat until nutty and golden; cool completely before using.
  4. In a stand mixer, cream the cooled browned butter with granulated and light brown sugar until fluffy. Beat in the egg and the prepared strawberry reduction (and gel coloring if using).
  5. Whisk together the flour, baking soda, and sea salt. Gradually add to the wet ingredients until just combined.
  6. Take a large scoop of dough (approx 3 tbsp), flatten it, and place a frozen cheesecake core in the center. Wrap the dough around the core to seal completely.
  7. Roll each cookie ball in sparkling sugar and place on a baking sheet. Chill the assembled cookies for 30 minutes.
  8. Preheat oven to 350°F (175°C). Bake for 12 minutes until edges are set but the center remains soft. Press a heart sprinkle into the top of each cookie immediately after baking.