Strawberry cheesecake cookies are a sweet and creamy treat that combines everything you love about cheesecake and cookies in one bite. Soft, buttery cookies are infused with strawberry flavor and filled with a luscious cream cheese center, making them irresistible for dessert lovers.
Why You’ll Love This Recipe
These cookies are a delightful fusion of two classic desserts—cheesecake and cookies. They’re soft, chewy, and packed with the flavor of fresh strawberries and tangy cream cheese. Perfect for parties, holiday trays, or whenever you’re craving something indulgent yet portable. Plus, they look just as amazing as they taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Cream cheese
Powdered sugar
Freeze-dried strawberries (or strawberry extract)
Optional: white chocolate chips or fresh strawberries (chopped)
Directions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
Add in eggs and vanilla extract, and mix until combined.
Blend in crushed freeze-dried strawberries (or strawberry extract) until evenly distributed.
Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
In a separate small bowl, mix softened cream cheese with powdered sugar to form a thick filling.
Scoop cookie dough into balls, flatten slightly, and place a small spoonful of cream cheese mixture in the center. Wrap dough around filling and seal.
Place filled cookie balls on the baking sheet and bake for 12–15 minutes, or until edges are lightly golden.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe yields approximately 12–16 cookies, depending on size. Prep time: 20 minutes Cook time: 12–15 minutes Total time: 35 minutes
Variations
Chocolate drizzle: Drizzle melted white or dark chocolate over the cookies after baking for added flair.
Lemon twist: Add lemon zest to the dough or the cream cheese filling for a citrusy boost.
Jam-filled: Swap the cream cheese center for a small spoonful of strawberry jam.
Fresh strawberries: Fold chopped fresh strawberries into the dough for a more natural berry flavor.
Gluten-free: Use a gluten-free flour blend to make these cookies suitable for gluten sensitivities.
Storage/Reheating
Store strawberry cheesecake cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling. To enjoy warm, microwave a cookie for about 10–15 seconds. They can also be frozen for up to 2 months. Thaw overnight in the fridge before serving.
FAQs
Can I use fresh strawberries instead of freeze-dried ones?
Yes, but be aware that fresh strawberries add moisture, which may slightly alter the texture of the dough. Dice them finely and blot dry before mixing in.
How do I keep the cream cheese filling from leaking out?
Make sure to completely seal the cookie dough around the filling before baking. Chill the filled dough balls for 10 minutes before baking for best results.
Can I make these cookies without the filling?
Absolutely. You can skip the filling and just make strawberry-flavored cookies, or stir in white chocolate chips instead.
What kind of cream cheese should I use?
Use full-fat block cream cheese for the best texture and taste. Avoid whipped or spreadable versions.
Can I freeze the dough?
Yes, the unbaked, filled dough balls can be frozen. Freeze on a baking sheet, then transfer to a bag or container. Bake directly from frozen, adding 1–2 minutes to the bake time.
Can I use strawberry extract instead of freeze-dried strawberries?
Yes, strawberry extract is a great substitute. Use about 1–2 teaspoons depending on how strong you want the flavor.
How do I make the cookies chewier?
Slightly underbake them and let them finish setting on the baking sheet for that soft, chewy center.
Can I add graham cracker crumbs to the dough?
Yes, adding a few tablespoons of crushed graham crackers to the dough or as a topping can enhance the “cheesecake” flavor.
Are these cookies overly sweet?
The sweetness is well-balanced by the tangy cream cheese filling, but you can reduce the sugar slightly if preferred.
Do I need to chill the dough before baking?
It’s optional, but chilling for 20–30 minutes can help control spread and make the dough easier to work with, especially when filling.
Conclusion
Strawberry cheesecake cookies are a show-stopping dessert that’s as delicious as it is beautiful. With their creamy centers and rich strawberry flavor, they’re sure to be a hit whether you serve them at gatherings or enjoy them as an indulgent snack. Give them a try and experience the best of cookies and cheesecake in every bite.
Strawberry cheesecake cookies combine the soft, chewy texture of cookies with a creamy, tangy cheesecake filling and the sweet flavor of strawberries. They’re perfect for parties, dessert trays, or a decadent snack.
Author:Catherine
Prep Time:20 minutes
Cook Time:12–15 minutes
Total Time:35 minutes
Yield:12–16 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup freeze-dried strawberries, crushed (or 1–2 tsp strawberry extract)
4 oz cream cheese, softened
1/4 cup powdered sugar
Optional: 1/2 cup white chocolate chips or chopped fresh strawberries
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and vanilla extract; mix until combined.
Blend in crushed freeze-dried strawberries or strawberry extract until evenly mixed.
Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
In a small bowl, mix softened cream cheese with powdered sugar to form the filling.
Scoop dough into balls, flatten slightly, and place a small spoonful of cream cheese filling in the center. Wrap dough around the filling and seal well.
Place filled dough balls on prepared baking sheet. Chill for 10 minutes for best results.
Bake for 12–15 minutes, or until edges are lightly golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill filled cookie dough before baking to prevent leaking.Use full-fat block cream cheese for best texture.Freeze unbaked dough balls for longer storage and bake from frozen.Add lemon zest for a citrus twist.Drizzle melted chocolate over baked cookies for extra flair.
