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Strawberry Cobbler with Cream Cheese Recipe

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4 from 12 reviews

This Strawberry Cobbler with Cream Cheese combines fresh strawberries with a sweet, creamy cheesecake filling and a tender cobbler batter. Baked to golden perfection, it offers a delightful contrast of textures and flavors—a luscious fruit base, creamy dollops of cheesecake filling, and a crisp sugar-topped crust. Perfect for a warm dessert to share with family and friends.

Ingredients

Cobbler Batter

  • ½ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 2 tablespoons lemon juice or apple cider vinegar
  • ¾ cup warm milk
  • ¼ teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1 ⅓ cup all-purpose flour (160g)
  • 1 tablespoon baking powder

Cheesecake Filling

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 2 tablespoons sour cream
  • 1 teaspoon pure vanilla extract

Strawberry Filling & Topping

  • 35 oz strawberries (1 kg), fresh or frozen
  • 1 tablespoon fresh lemon juice
  • ⅓ cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons coarse demerara sugar, for sprinkling on top

Instructions

  1. Make Cobbler Batter: In a large bowl, whisk together granulated sugar, melted butter, lemon juice or apple cider vinegar, warm milk, sea salt, and vanilla extract until fully combined. Next, add the all-purpose flour and baking powder, whisking gently until just mixed. Set this batter aside as you prepare the other components.
  2. Prepare Cheesecake Filling: In another large bowl, use a whisk to blend the softened cream cheese, granulated sugar, sour cream, and vanilla extract until smooth and creamy. Set aside.
  3. Prepare Strawberry Filling: Wash and dry the strawberries, remove the leaves, and cut them in halves or quarters if large. Place them in a suitable 8" by 11" or oval baking dish. If using frozen strawberries, place them directly into the baking dish without thawing. Add the lemon juice to the strawberries and toss together. Sprinkle sugar and cornstarch over the berries and mix to coat evenly. Reserve some strawberry pieces for topping the cobbler later.
  4. Assemble the Cobbler: Spoon dollops of the cheesecake filling over the strawberry mixture in the baking dish without stirring to keep the filling distinct. Then, evenly scoop the cobbler batter over the strawberries and cheesecake dollops. Sprinkle the top liberally with coarse demerara sugar for added crunch. Arrange the reserved strawberry pieces on top for decoration.
  5. Bake: Preheat your oven to 370°F (190°C). Place the assembled cobbler on the middle rack, using a larger tray beneath it to catch any drips and prevent oven smoke. Bake for 40 to 45 minutes until the filling is bubbling and the top is golden brown.
  6. Cool and Serve: Remove the cobbler from the oven and allow it to cool for about 10 minutes before serving. This rest time helps the filling set slightly, making it easier to serve and enjoy.

Notes

  • Using fresh lemon juice enhances the strawberry flavor, but apple cider vinegar is a good substitute in the batter if preferred.
  • Melting the butter before mixing ensures an even batter texture.
  • If using frozen strawberries, do not thaw before baking to prevent excess liquid diluting the filling.
  • Place a baking sheet under the dish to catch any bubbling juices and avoid oven smoke.
  • The reserved strawberries on top provide visual appeal and added freshness.
  • Allowing the cobbler to cool slightly before serving helps the flavors meld and improves texture.

Find it online: https://cozyplatter.com/strawberry-cobbler-with-cream-cheese-recipe/