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Strawberry Cheesecake Cobbler

Strawberry Cheesecake Cobbler

You can thank City BBQ for this recipe, and I think after you taste it you’ll definitely want to thank somebody! A year or so ago I saved a screenshot of City BBQ’s Uber Eats menu, depicting their Strawberries and Cream Cobbler. It’s described as “our classic cobbler batter swirled with homemade cheesecake, bursting with strawberries, and topped with fresh whipped cream” and yeah, that sounds delicious, right? Yes, it does! Oh, if you haven’t yet tried my Strawberry Cheesecake Crunch French Toast recipe, you should!

I never ordered it, and it was a limited-time option so I don’t think I ever will, but I saved the screenshot with the intention of making it, not eating it, and here we are! It’s delicious, y’all. Every single person that I’ve served this to has looked up at me with lifted brows and widened eyes at the very first bite, shocked at just how delicious it is. And almost everything I serve is received as delicious – that sounds boastful but it’s just true! – so that expression says so much.

Full disclosure: this recipe will very likely change because I’m not entirely happy with it (appearance, not taste) but y’all were on my neck for it and I didn’t want to keep you waiting longer!

whole, uncut dish of Strawberry Cheesecake Cobbler

Strawberry Cheesecake Cobbler Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Strawberry Cheesecake Cobbler recipe:

  • Strawberries: It’s strawberry season here in North Carolina, the best time of year! Frozen strawberries will work if it’s hard to find good fresh strawberries in your area – just make sure to thaw them and drain the liquid completely before you start on this recipe.
  • Cream cheese, condensed milk, eggs: These three ingredients are all we need for our cheesecake batter.
  • All-purpose flour, baking powder, salted butter, boiling water: For the cobbler. Sef rising and unsalted butter are fine substitutes. Make sure the water is actually boiling!
  • Granulated sugar, brown sugar, turbinado sugar: It’s a dessert, after all. Notice that I don’t specify dark or light brown sugar; that’s because either works just fine in this recipe. If you follow me on socials you’ll know that I made this quite a few times in order to get it how I wanted it.
  • Ground coriander, ground cinnamon, ground ginger, vanilla extract, lemon juice: Flavorings. Coriander adds a bit of zing to the cobbler, the others create a warm, round, flavorful sauce to coat the berries along with a little sugar and some of their natural moisture.
Strawberry Cheesecake Cobbler

How to Make Strawberry Cheesecake Cobbler

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Strawberry Cheesecake Cobbler recipe:

  • Macerate the strawberries. Grab a large mixing bowl and to it add all of the ingredients listed under ‘filling’:  the berries, sugars, vanilla, lemon juice, cinnamon, and ginger. Stir them together so that the berries are coated in the spiced sugar mixture that develops, then set them aside to macerate for 30 minutes. 
  • Make the cheesecake. Grab your stand mixer (or a hand mixer and another large mixing bowl). On medium-high speed beat together the cream cheese, eggs, and condensed milk until light and a bit fluffy, about 10 minutes.
  • Make the cobbler batter. Start boiling your water, and grab another mixing bowl. We’re going to whisk together the flour, coriander, baking powder, and remaining sugars in this one. Once well combined, add the cold, cubed butter to the bowl. Use a pastry cutter – or a really sturdy fork – to cut the butter into the flour mixture. Work the butter through the flour until there are no chunks larger than a pea, then make a well in the center of the bowl. When the water is boiling – a rolling boil, popping bubbles, and all that jazz – pour it into the well you made in the center of the flour mixture. Fold the water in with a silicone spatula, working quickly. It might seem like there isn’t enough water but just keep stirring and folding until you see no more dry streaks.
  • Build the Strawberry Cheesecake Cobbler. Grease a baking dish – I recommend a 9×13″ pan, but any with at least a 12-cup capacity should work – lightly with baking spray or oil. Grab that bowl of strawberries. Give them a stir so they’re lightly coated in the sauce that’s formed at the bottom of the bowl, then drain them. I recommend reserving that liquid, it’s nice over ice cream and other fruit, but it’s up to you. Drain the berries well, in a colander or strainer, shaking off the excess liquid.  Pour the strawberries into the pan, and spread them out into an even layer. Next, pour the cheesecake batter over the strawberries and stir them together. Dollop the cobbler batter on top of the strawberries and cheesecake. Spread the cobbler batter out over the strawberries and cheesecake. It’s up to you if you want the top completely covered – I did, see the photos above for an example, or to leave space for the cheesecake and berries to poke through. 
  • Alternatively, you can pour the cheesecake over the top of the berries, not mix them together, and dollop the cobbler batter on top. It will sink into the cheesecake, so there will be less of the crispy top. See the photo below for an example of what it will look like if you go that route.
  • Bake. Next, sprinkle the turbinado sugar over the surface, entirely coating all of the cobbler topping. Place the baking sheet onto a baking tray to catch any drippage, and place the cobbler in the center of the oven. Bake for 55 minutes. The cobbler should be noticeably puffy, and the sugar hardened into a crust. Let the cobbler rest on the counter for 20-30 minutes before spooning in, to allow the cheesecake to set. Or don’t, and eat it burning hot. Dassit! 
original version of Strawberry Cheesecake Cobbler

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Strawberry Cheesecake Cobbler

Strawberry Cheesecake Cobbler


  • Author: María
  • Total Time: 1 hour 25 minutes
  • Yield: 12 1x

Description

I mean, it’s exactly what it sounds like. But better? You’ll understand what I mean when you taste it. 


Ingredients

Scale

Cheesecake:

  • 1 lb cream cheese, room temperature
  • 1/2 C condensed milk
  • 2 large eggs

Cobbler:

  • 2 C all-purpose flour
  • 3/4 C salted butter, cold and diced
  • 1/2 C + 2 tbsp boiling water
  • 1/2 C granulated sugar
  • 1/2 C brown sugar
  • 1/4 C turbinado sugar
  • 2 tsp baking powder
  • 1/4 tsp ground coriander

Filling:

  • 3 lbs strawberries, halved
  • 1/4 C granulated sugar
  • 1/4 C brown sugar
  • 1 1/2 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger

Instructions

  1. Grab a large mixing bowl and to it add all of the ingredients listed under ‘filling’:  the berries, sugars, vanilla, lemon juice, cinnamon, and ginger. Stir them together so that the berries are coated in the spiced sugar mixture that develops, then set them aside to macerate for 30 minutes. 
  2. Grab your stand mixer (or a hand mixer and another large mixing bowl). On medium-high speed beat together the cream cheese, eggs, and condensed milk until light and a bit fluffy, about 10 minutes.
  3. Start boiling your water, and grab another mixing bowl. We’re going to whisk together the flour, coriander, baking powder, and remaining sugars in this one. Once well combined, add the cold, cubed butter to the bowl. Use a pastry cutter – or a really sturdy fork – to cut the butter into the flour mixture. Work the butter through the flour until there are no chunks larger than a pea, then make a well in the center of the bowl
  4. Grab that bowl of strawberries. Give them a stir so they’re lightly coated in the sauce that’s formed at the bottom of the bowl, then drain them. I recommend reserving that liquid, it’s nice over ice cream and other fruit, but it’s up to you. Drain the berries well, in a colander or strainer, shaking off the excess liquid. 
  5. Grease a baking dish – I recommend a 9×13″ pan, but any with at least a 12-cup capacity should work – lightly with baking spray or oil. Pour the strawberries into the pan, and spread them out into an even layer. Next, pour the cheesecake batter over the strawberries and stir them together. Go ahead and preheat the oven to 350°F and make sure a rack is in the dead center. 
  6. Return to the bowl you’re making the cobbler batter in. When the water is boiling – a rolling boil, popping bubbles, and all that jazz – pour it into the well you made in the center of the flour mixture. Fold the water in with a silicone spatula, working quickly. It might seem like there isn’t enough water but just keep stirring and folding. Once you see no more dry streaks in the cobbler batter, dollop the cobbler batter on top of the strawberries and cheesecake. Spread the cobbler batter out over the strawberries and cheesecake. It’s up to you if you want the top completely covered – I did, see the photos above for an example, or to leave space for the cheesecake and berries to poke through. 
  7. Next, sprinkle the turbinado sugar over the surface, entirely coating all of the cobbler topping. Place the baking sheet onto a baking tray to catch any drippage, and place the cobbler in the center of the oven. Bake for 55 minutes. The cobbler should be noticeably puffy, and the sugar hardened into a crust. Let the cobbler rest on the counter for 20-30 minutes before spooning in, to allow the cheesecake to set. Or don’t, and eat it burning hot. Dassit! 

Notes

  • Allergic to strawberries? Check out the Peach version of this recipe! 
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
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