Hi everyone! It’s been a while since my last post, this is because I’ve been enjoying some precious time with my beautiful niece, who is now five months old and growing more adorable every day!
The other day, I finally got back into the kitchen and baked something special for a friend’s birthday—Strawberry Cheesecake Macarons! I made sure to record the process so I could share this recipe with you all. This has always been one of my favorite recipes, and when I was taking orders, it was by far my most popular flavor. I’m so excited to share it with you and can’t wait for you to try it out. Let’s dive in!
This post contains affiliate links. Read our disclosure policy here.
Why You’ll Love These Macarons
These macarons are perfect for anyone who loves the classic combination of fresh strawberries and creamy cheesecake. The shells are made with my Italian Method Recipe which gives them a smooth, slightly crisp shell and a chewy, airy interior. The strawberry cheesecake filling is a luscious cheesecake mixture that balances the sweetness of the macarons and strawberries beautifully. For a party or just because, these macarons are always a hit!
Where to Shop for Ingredients
Instructions
Bake the Macaron Shells
Find my Italian Method Macaron Recipe here
If you’re a beginner baker give my beginner French macaron recipe a try! Find it here
Make the Cheesecake Filling:
Wash and dry 5-6 strawberries. Remove the stems and cut them into small pieces. Set to the side.
In a medium bowl, beat the butter until smooth. Add the cream cheese until combined careful not to over mix. Add the powdered sugar and strawberry extract, beating until well combined, again careful to not over mix.
Transfer it to a piping bag and chill in the fridge until ready to use.
Assemble the Macarons:
Match up macaron shells of similar sizes. Pipe a small amount of cheesecake filling onto the flat side of one shell, add a few pieces of strawberries in the center, then gently press another shell on top. Don’t press down too hard otherwise the filling with spill out from the sides
For the best flavor and texture, let the assembled macarons mature in the refrigerator for at least 24 hours. This allows the flavors to meld and the shells to soften slightly from the filling.
Variations
Change up this recipe by omitting the strawberry extract for a different extract or fruit.
For extra layer of flavor add crumbled Graham cookies to the macarons
- Make the cheesecake filling chocolate flavored by adding a tablespoon of cocoa powder or Nutella
I hope you try out this recipe! Happy baking!
Let's Stay in Touch
If you try this recipe please tag me on my socials @dayalatreats
I’d love your feedback, don’t hesitate to reach out with any questions or to suggest the recipes you’d like me to create in the future.
Strawberry Cheesecake Filling for Macarons
10
minutes10
minutesIngredients
58 grams unsalted butter
113 grams cream cheese
130 grams powdered sugar
1/2 tsp strawberry extract
chopped strawberries
Directions
Bake the macaron shells.
Wash and dry 5-6 strawberries. Remove the stems and cut them into small pieces. Set to the side.
In a medium bowl, beat the butter until smooth. Add the cream cheese until combined. Don't over mix.
Add the powdered sugar and strawberry extract, beating until well combined, again don't over mix.
Transfer it to a piping bag and chill in the fridge until ready to use.
Match up macaron shells of similar sizes. Pipe a small amount of cheesecake filling onto the flat side of one shell, add a few pieces of strawberries in the center, then gently press another shell on top.
For the best flavor and texture, let the assembled macarons mature in the refrigerator for at least 24 hours. This allows the flavors to seep into the shells and the shells soften slightly from the filling.
Tips for Perfect Strawberry Cheesecake Macarons
- Use a kitchen scale to measure ingredients accurately.
- Sifting the powdered sugar is crucial for a smooth cheesecake filling.
- The butter and cream cheese have to be at the same temperature.. Either start creaming them straight out of the fridge, or allow for them to come to room temperature. If one is cold and other is at room temperature you will get a curdled mixture. I prefer to make it with them straight out of the fridge it has always worked out better for me that way.
- Store these macarons in the fridge up to 7 days. They have never lasted me long enough to freeze them, but freezing them should not be an issue. Store any remaining filling in the fridge up to 2 weeks.
