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Strawberry Cheesecake Cookies Recipe

ByAmanda
Jump to Recipe· 4.6 from 11 reviews

I’m so excited to share this Strawberry Cheesecake Cookies Recipe with you because, honestly, it combines two all-time favorites into one incredible treat. You get a soft, fluffy strawberry cookie wrapped around a luscious, creamy cheesecake center – it’s like bite-sized happiness every time. Whether you’re baking for a special occasion or just because you want a sweet pick-me-up, these cookies hit the spot perfectly.

What makes this Strawberry Cheesecake Cookies Recipe truly special is how the fresh strawberries add a natural burst of flavor and color inside the cookie, while the cream cheese filling gives it that rich, tangy balance. Plus, they’re surprisingly easy to make, even if you’ve never tried a filled cookie before. I promise once you try these, you’ll want to keep a batch in your freezer for whenever a strawberry-cheesecake craving strikes.

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Why This Recipe Works

  • Creamy surprise inside: The cream cheese filling is smooth and tangy, perfectly complementing the sweet strawberry cookie dough.
  • Fresh strawberries: Using chopped fresh strawberries adds natural fruity bursts without being overpowering.
  • Balanced sweetness: The mix of granulated and brown sugar makes the cookies rich yet not too sweet, keeping the flavors well-rounded.
  • Simple technique: Despite the fancy look, the steps are straightforward, making this recipe approachable for bakers of all levels.
The image shows a close-up of nine round strawberry cookies placed on white parchment paper over a wooden board. The cookies are light golden brown with a soft, slightly cracked texture and studded with small pieces of bright red strawberries embedded throughout. Fresh whole and halved strawberries with green leaves are scattered among the cookies, adding a fresh and colorful touch. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The ingredients in this Strawberry Cheesecake Cookies Recipe come together to create that perfect texture and flavor balance. Each component plays a role, from creating fluffy cookies to that irresistible cream cheese core. When shopping, fresh strawberries and high-quality cream cheese really make a difference.

  • Cream cheese: Softened cream cheese blends smoothly with powdered sugar for a silky filling that’s just tangy enough.
  • Powdered sugar: This adds sweetness to the cream cheese filling without any graininess—you want that velvety texture.
  • Strawberry extract: Boosts the natural strawberry flavor both in the filling and cookie dough for consistent berry goodness.
  • All-purpose flour: Helps create the soft yet sturdy cookie base that won’t collapse around the filling.
  • Baking powder and baking soda: These leavening agents give the cookies a gentle rise, keeping them light and tender.
  • Butter: Salted sweet cream butter adds flavor richness and that perfect tender crumb in the cookie dough.
  • Granulated and light brown sugar: Brown sugar adds moisture and a hint of caramel depth, while granulated sugar gives crisp edges.
  • Vanilla extract: Enhances and rounds out all the other flavors without overpowering the strawberries.
  • Eggs: Eggs bring everything together, adding structure and ensuring moist cookies.
  • Fresh strawberries: The star ingredient—finely chopped so they distribute evenly and stay juicy.
  • Extra flour (for coating strawberries): This little trick keeps the strawberries from sinking to the bottom of the dough and prevents sogginess.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Strawberry Cheesecake Cookies Recipe is a fantastic canvas for your own creativity. Feel free to amp up the strawberry flavor with a sprinkle of freeze-dried strawberry powder or swap the vanilla extract for almond extract if you’re in a nutty mood. These cookies handle customization beautifully!

  • Variation: I’ve tried swapping fresh strawberries for frozen ones when strawberries were scarce—just make sure to thaw and drain them well to avoid sogginess.
  • Dietary tweak: Using dairy-free cream cheese works surprisingly well, so folks who are lactose intolerant can still indulge.
  • Seasonal flair: For a holiday twist, I sometimes add a pinch of cinnamon or nutmeg to the cookie dough, which pairs wonderfully with the strawberries.
  • Texture play: Adding a handful of white chocolate chips or chopped nuts can add a delightful crunch alongside the creamy center.

Step-by-Step: How I Make Strawberry Cheesecake Cookies Recipe

Step 1: Whip Up the Cream Cheese Filling

Start with softened cream cheese—this makes all the difference for a smooth, easy-to-beat filling. Beat it on medium-high for about 30 seconds until it looks silky. Then add the powdered sugar and strawberry extract, reducing your speed so the sugar incorporates without flying everywhere! Beat it again on high for another 30 seconds until creamy. Use a small cookie scoop to portion the filling onto parchment paper, then gently flatten each dollop into a disk. Pop this in the freezer while you prep the cookie dough. Trust me, freezing the filling helps it keep its shape when baking.

Step 2: Make the Strawberry Cookie Dough

Combine your dry ingredients—flour, baking powder, and baking soda—and whisk them together first. Cream your softened butter until smooth, then add both sugars and beat till it’s light and fluffy. Next, stir in those extracts, then the eggs one at a time, mixing well after each. Lower your speed and add the flour mixture bit by bit, just until combined. Toss those chopped strawberries in a little flour before folding them in gently—that little step really saves you from berry sinking disasters!

Step 3: Assemble the Cookies

After chilling your dough for about 30 minutes (which helps control spreading), preheat your oven to 375°F and line your baking sheets with parchment. Scoop out 24 even balls of dough, spacing them 2 inches apart. Pull those cream cheese disks from the freezer and gently place one on each dough ball. Using a spoon or small spatula, carefully wrap the dough around the cream cheese, sealing it inside. Don’t worry if it looks a little messy—baking smooths out those lumps beautifully.

Step 4: Bake and Cool

Bake the cookies for 12-14 minutes or until the edges turn a gorgeous golden brown. Once out of the oven, let them rest on the baking sheet for 10-12 minutes before shifting them to a cooling rack. This resting time helps the cookies set perfectly without breaking apart. The cream cheese filling should be soft and slightly warm—pure indulgence!

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Pro Tips for Making Strawberry Cheesecake Cookies Recipe

  • Keep cream cheese cold: Freezing the filling disks before assembling helps prevent leaking and keeps the center intact.
  • Don’t overmix the dough: Mix just till incorporated once you add flour to keep cookies tender, not tough.
  • Coat strawberries in flour: This little trick prevents your dough from becoming soggy and keeps berries nicely distributed.
  • Don’t skip chilling: Chilling the dough firms it up, which makes wrapping around the filling so much easier and prevents spreading.

How to Serve Strawberry Cheesecake Cookies Recipe

A white plate with a thin black rim holds six light golden beige strawberry muffins, each studded with small red strawberry pieces inside and on top, showing a soft and slightly crumbly texture. Around the plate there are several fresh strawberries, two whole with green leaves, one sliced in half showing its red inside with white core, adding a fresh touch. In the background, more muffins are placed on white parchment paper on a wooden board, and a white bowl on the side contains bright red strawberries with green tops. The setting is on a white marbled surface with a black and white patterned cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a little extra flourish, I love sprinkling a pinch of powdered sugar over the cooled cookies right before serving—adds a delicate sweetness and looks pretty too. If you’re feeling fancy, a small fresh strawberry slice on top of each cookie after baking is a stunning touch and boosts that fresh berry vibe. A light drizzle of white chocolate also pairs beautifully for a decadent finish.

Side Dishes

These cookies are dessert perfection on their own, but if you’re serving a crowd, pairing them with a scoop of vanilla bean ice cream or a dollop of whipped cream really elevates the experience. For a brunch or afternoon tea, a cup of Earl Grey or fresh lemonade complements the sweet, fruity notes wonderfully.

Creative Ways to Present

My favorite way to present these Strawberry Cheesecake Cookies Recipe treats is on a tiered dessert stand surrounded by fresh strawberries and mint leaves for a pop of color. For birthdays or gatherings, assembling cookie sandwiches by placing two cookies with a little extra cream cheese filling in between looks impressive and tastes like a mini-cake. Wrapping individual cookies in parchment and tying with twine makes for a charming homemade gift too!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I store the leftover Strawberry Cheesecake Cookies in an airtight container in the fridge to keep the cream cheese filling fresh. They stay beautifully soft for up to 4 days, which in my house hardly happens because they disappear fast!

Freezing

I’ve frozen unbaked assembled cookies by placing them on parchment-lined trays, freezing until solid, then transferring to a zip-lock bag. When ready to bake, just add a few extra minutes to the baking time, and they come out just as delicious as fresh. You can also freeze baked cookies for up to 3 months—just thaw them overnight in the fridge before serving.

Reheating

To bring those refrigerated cookies back to life, pop them in a 300°F oven for 5-7 minutes—they warm the cream cheese center without drying out the cookie. Microwaving can make the filling too hot and the cookie soggy, so I always recommend the oven method when possible.

FAQs

  1. Can I use frozen strawberries in the Strawberry Cheesecake Cookies Recipe?

    Yes, you can substitute frozen strawberries, but make sure they are fully thawed and well-drained before chopping and adding to the dough to avoid excess moisture that can make the cookies soggy.

  2. How do I prevent the cream cheese filling from leaking out during baking?

    Freezing the cream cheese filling disks before assembly is key—it firms them up so they hold their shape inside the cookie as it bakes. Also, sealing the cookie dough carefully around the filling helps prevent leaks.

  3. Can I make these cookies dairy-free or vegan?

    Absolutely! Use dairy-free cream cheese and plant-based butter substitutes. You might also try vegan egg replacements like flax eggs. The texture may vary slightly, but the cookies will still be delightful.

  4. How long do these cookies stay fresh?

    Stored in an airtight container in the fridge, they stay fresh for about 3-4 days. For longer storage, freezing is recommended.

Final Thoughts

This Strawberry Cheesecake Cookies Recipe holds a special place in my heart because it’s such a fun way to indulge in two favorites at once. I love sharing these with friends because they spark compliments and often requests for seconds! Once you try them at home, I’m sure you’ll see why they’re a keeper. So, grab your mixing bowl and fresh strawberries, and treat yourself to a batch—you deserve it, and I know you’ll love every bite.

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Strawberry Cheesecake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 11 reviews
  • Author: Amanda
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour 4 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delightfully soft and tender Strawberry Cheesecake Cookies featuring a creamy strawberry-infused cream cheese center encased in sweet strawberry-flavored cookie dough. Perfect for dessert or an indulgent snack.

Ingredients

Units Scale

Cream Cheese Filling

  • 6 ounces cream cheese softened
  • 1/3 cup powdered sugar
  • 1/2 tsp strawberry extract

Strawberry Cookie Dough

  • 3 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup (2 sticks) salted sweet cream butter softened
  • 2/3 cup granulated sugar
  • 1/3 cup light brown sugar packed
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp strawberry extract
  • 1 large egg + 1 egg white room temperature
  • 1 cup fresh strawberries capped, cored and finely chopped
  • 1 tbsp all-purpose flour

Instructions

  1. Cream Cheese Filling Preparation: Using a small mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese for 30 seconds until smooth. Reduce the mixer speed to medium-low and beat in the powdered sugar and strawberry extract. Increase mixer speed to medium-high and beat for another 30 seconds until smooth.
  2. Freeze Cream Cheese Disks: Line a small baking sheet with parchment paper. Using a small cookie scoop (about 1½ teaspoons), scoop 24 dollops of the cream cheese mixture onto the sheet, spaced 2 inches apart. Gently press down each dollop to form round disks. Place the baking sheet in the freezer while preparing the cookie dough.
  3. Prepare Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set aside.
  4. Cream Butter and Sugars: In a stand mixer or another medium bowl using a handheld mixer on medium-high, beat the softened butter for 1 to 1½ minutes until smooth. Add granulated sugar and light brown sugar, continue mixing for 1 minute until light and fluffy.
  5. Add Extracts and Eggs: Mix in the vanilla and strawberry extracts until just combined. Add the whole egg and egg white, one at a time, mixing well after each addition.
  6. Incorporate Dry Ingredients: Lower mixer speed to low and add the flour mixture 1 cup at a time, mixing just until incorporated after each addition.
  7. Coat and Fold in Strawberries: Toss the finely chopped strawberries in 1 tablespoon of flour to prevent sinking. Gently fold the coated strawberries into the cookie dough. Cover and chill the dough in the refrigerator for 30 minutes.
  8. Preheat Oven and Prepare Baking Sheets: Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
  9. Form Cookie Dough Balls: Using a large cookie scoop, create 24 dough balls. Place them on the baking sheets spaced 2 inches apart, 12 per sheet.
  10. Assemble Cookies with Cream Cheese Filling: Remove cream cheese disks from the freezer. Place one cream cheese disk in the center of each dough ball. Carefully press and shape the cookie dough around the cream cheese to fully encase it.
  11. Bake the Cookies: Bake in the preheated oven for 14 minutes or until the edges are golden brown.
  12. Cool Cookies: Allow cookies to rest on the baking sheets for 10-12 minutes before transferring them to a wire rack to cool completely.

Notes

  • Coating strawberries in flour helps keep them evenly distributed in the cookie dough, preventing sinking.
  • If you have a stand mixer, using the lowest speed to mix in the strawberries is easier and prevents overmixing.
  • Use a spoon, small spatula, or butter knife to bring cookie dough up around the cream cheese disks for a neat seal.
  • Make sure the cream cheese is softened for easier mixing and smooth texture in the filling.
  • Chilling the cookie dough before baking helps prevent excessive spreading and maintains cookie shape.
  • Allow cookies to cool properly to avoid breaking or collapsing of the cream cheese center.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 12 g
  • Sodium: 100 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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