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Try Great British Bakeoff semi-finalist Tasha Stones' delicious strawberry cheesecake cookies! Packed with fresh, seasonal strawberries, they’re sure to earn a top spot in your recipe collection. 🍓

Step 1

First line a tray with baking paper. 

Step 2

Then add the cream cheese to a mixing bowl. Slowly sieve the icing sugar and plain flour into the bowl and mix. Now add the strawberry pieces and mix again. 

Step 3

Next, spoon the mixture into dollops and place onto the greaseproof paper (the dollop will need to fit inside the cookie, so don't make it too big). Place these into the freezer to chill for at least an hour. 

Step 1

Place the butter, brown sugar and granulated sugar into a bowl and mix until smooth and creamy. 

Step 2

Add the egg and vanilla extract and continue to mix. Slowly sieve in the flour, cornflour, bicarbonate of soda and salt and mix. 

Step 3

Next, add the chocolate chips to the mixture and place it into the fridge for 30 minutes. 

Step 1

With the help of an adult, preheat the oven to 180 degrees and line two baking trays with baking paper. 

Step 2

Scoop a spoonful of cookie dough and roll it into a ball. Repeat this until you've used up all of the dough. 

Step 3

Take the cheesecake filling out of the freezer - this is where we work quickly to stop it melting:

Grab a ball of cookie dough and use your thumb to squish a dent in it for the cheesecake mixture. Put a frozen dollop of cheesecake in the dent and grab another ball of cookie dough and squash it on top. Squash the whole thing together so the cheesecake doesn't leak out while baking - place on your baking tray and repeat!

Step 4

With the help of an adult, bake the cookies in the oven for 12-14 minutes, or until golden. Cool before serving and then tuck in!

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