Strawberry Cheesecake Cobbler


This cake-meets-cheesecake dessert is a cinch to make and delivers creamy indulgence with every spoonful.

Strawberry Cheesecake Cobbler
Makes 8 to 10 servings
  • ½ cup unsalted butter, melted
  • 4 ounces cream cheese, softened
  • 1½ cups plus 3 tablespoons granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¾ teaspoon kosher salt
  • 2 cups whole milk
  • 4 cups fresh strawberries hulled and halved
  • 2 tablespoons confectioners’ sugar
  1. Preheat oven to 375°.
  2. Pour melted butter into a 12-inch cast-iron skillet.
  3. In a medium bowl, beat cream cheese with a mixer at medium speed until creamy, stopping to scrape sides of bowl. Beat in 3 tablespoons granulated sugar until combined. Beat in vanilla.
  4. In a large bowl, whisk together flour, baking powder, salt, and remaining 1½ cups granulated sugar. Whisk in milk until smooth. Pour batter into melted butter in skillet (do not stir together).
  5. Place strawberry halves all over batter. Dollop heaping teaspoonfuls of cream cheese mixture all over strawberries.
  6. Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool for 20 minutes. Sprinkle with confectioners’ sugar; serve warm.



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