These delicious cheesecake cookies will be your new favorite dessert! They are soft cookies topped with a sweet cream cheese mixture and garnished with your favorite berries. Good luck stopping at just one!
Prepare two baking pans by lining them with parchment paper and lightly spraying them with nonstick spray.
In a stand mixer fitted with the paddle attachment, whip your butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes. Add your vanilla, salt, and eggs. Mix to combine well, scrape down the bowl and mix for another few seconds.
In a separate bowl, sift together your flour and baking soda. Whisk to combine. With the stand mixer on low, gradually add in your flour mixture until just combined. Scrape the sides of the bowl and paddle and mix for an additional few seconds.
In a medium bowl with a hand mixer, whip together your cream cheese, egg white, and vanilla. Once well combined, add in your powdered sugar gradually until completely mixed in.
Scoop your cookie dough onto your prepared pans, about two tablespoon-size rounds, and gently flatten and create an indent with the back of a spoon. Once all the cookie dough is prepared, allow the unbaked cookies to chill in the fridge for 30 minutes.
Preheat your oven to 350 degrees Fahrenheit.
When the dough is chilled and ready, fill each indent with the cream cheese mixture, about 1 tablespoon. Slightly spread the cream cheese around the inside of each cookie, so it’s not just a mound of filling.
Bake for 10-15 minutes. The cheesecake filling should barely be set, and the cookies develop a little color.
Remove from the oven and allow the cookies to finish baking on the pan for at least 5 minutes before cooling on a cooling rack.