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Strawberry Cheesecake Cookies Recipe

ByTaylor
Jump to Recipe· 4.8 from 69 reviews

Oh, you’re going to love this one—my Strawberry Cheesecake Cookies Recipe is a delightful blend of tart, sweet, and creamy all wrapped into one perfect bite. These cookies aren’t your usual run-of-the-mill treat; the luscious cream cheese filling paired with a soft, strawberry-studded cookie dough creates a flavor combo that just dances on your tongue. I first made these on a whim for a summer picnic, and honestly, they stole the show!

What makes this Strawberry Cheesecake Cookies Recipe worth trying is how it balances simplicity with that fancy bakery feel. You get fresh strawberries in every bite without the fuss of baking a full cheesecake, and they’re perfect for any occasion—whether you want a fancy dessert or just a fun weekend baking project with your kids. Trust me, once you try these, they’ll become your go-to cookie game changer.

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Why This Recipe Works

  • Dual Texture: Creamy cream cheese filling contrasts beautifully with tender, strawberry-packed cookie dough.
  • Fresh Strawberry Flavor: Using fresh strawberries folded into the dough gives a juicy burst without watering it down.
  • Freezing the Filling: Chilling the cream cheese disks keeps them intact during baking, resulting in a neat, gooey center.
  • Balanced Sweetness: The mix of granulated and brown sugar adds depth without overpowering the tangy cream cheese.
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 magic behind this Strawberry Cheesecake Cookies Recipe really lies in how the ingredients work together—it’s a harmony of creamy, fruity, buttery, and sweet. The fresh strawberries bring bright flavor and texture, while the cream cheese filling adds that irresistible tang and richness.

  • Cream Cheese: Make sure it’s softened to room temperature for smooth mixing and a creamy filling.
  • Powdered Sugar: It blends seamlessly with the cream cheese for the filling’s silky texture.
  • Strawberry Extract: A little splash intensifies the strawberry flavor without adding moisture.
  • All-Purpose Flour: Spoon and level it for accuracy, giving the cookies structure without heaviness.
  • Baking Powder & Baking Soda: These help with the perfect lift and light crumb.
  • Salted Sweet Cream Butter: Softened butter adds richness and flavor that balances the tang of the cream cheese.
  • Granulated & Light Brown Sugar: Brown sugar adds a hint of molasses and moisture, helping the cookies stay soft.
  • Vanilla & Strawberry Extracts: Two extracts layer the flavor making the strawberry really pop with warmth from the vanilla.
  • Egg & Egg White: Eggs provide structure and moisture; using one whole egg plus an extra white keeps the cookies tender.
  • Fresh Strawberries: Finely chopped and tossed in flour so they stay evenly distributed and don’t bleed all over the dough.
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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 encouraging you to make this Strawberry Cheesecake Cookies Recipe your own. For instance, I’ve played around with adding a bit of lemon zest for a citrusy zing or swapping fresh strawberries with frozen raspberries when I’m out of season. Feel free to experiment with flavors and textures that suit your cravings!

  • Berry Swap: I once replaced strawberries with blueberries—delicious and slightly tangy—and it turned out fantastic.
  • Dairy-Free: For friends who avoid dairy, sub cream cheese with a plant-based alternative, but keep an eye on texture adjustments.
  • Texture Boost: Adding chopped nuts like pistachios adds crunch and a lovely color contrast.

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

Step 1: Whip Up That Cream Cheese Filling

Start by beating your softened cream cheese on medium-high until smooth—that’s about 30 seconds with a handheld mixer. Then slow down to medium-low to blend in powdered sugar and strawberry extract for that lovely flavor and sweetness. Once incorporated, bump the speed back to medium-high and give it another 30 seconds until silky. Scoop out little dollops (about 1½ teaspoons each) onto a parchment-lined baking sheet, gently pressing them into small discs. Pop this tray into the freezer; this quick chill keeps the filling firm when it bakes. I’ve found this step makes such a difference in keeping the cream cheese from spreading out too much.

Step 2: Mix Your Strawberry Cookie Dough

Whisk together the flour, baking powder, and baking soda in a bowl and set aside. Meanwhile, beat your softened butter until smooth, then add both granulated and brown sugars, whipping until light and fluffy—this usually takes about a minute. Add in vanilla and strawberry extracts, mixing briefly. Crack in one egg plus the extra egg white, making sure each is well mixed before adding the next. Now lower your mixer speed and gradually add the dry ingredients a cup at a time, mixing just until combined—overmixing can toughen the dough.

Here’s a little trick I swear by: toss those finely chopped strawberries in a tablespoon of flour before folding them into the dough—that keeps them from sinking and helps with even distribution. If you have a stand mixer, use the lowest speed (“stir” setting on my KitchenAid) when folding in the berries; it keeps the fruit intact without smashing them. Chill the dough in the fridge for half an hour—it makes it easier to handle and improves texture.

Step 3: Assemble and Bake Your Cookies

Preheat your oven to 375°F and line two baking sheets with parchment paper. Using a large cookie scoop, portion out 24 blobs of dough, spaced about 2 inches apart. Pull those cream cheese discs from the freezer and place one in the center of each mound of dough. Here’s where it gets fun: gently press and shape the dough around each cream cheese center, making sure it’s fully encased. If you need to, use a small spatula or even the back of a spoon to help “lift” dough over the edges—that little step saved me from messy, oozing cookies more than once!

Bake for 12-14 minutes, or until the edges are lightly golden. Let the cookies rest on the sheet for 10-12 minutes before transferring them to a cooling rack—this resting time helps them set up nicely so they don’t fall apart. The cream cheese filling should stay soft and creamy, making every bite heavenly.

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Pro Tips for Making Strawberry Cheesecake Cookies Recipe

  • Freeze the Filling Discs: Freezing keeps the cream cheese from melting too quickly and helps maintain that perfect center.
  • Flour Those Berries: Coating strawberries in flour prevents bleeding and sinking, giving you vibrant, evenly distributed fruit.
  • Chill the Dough: Cooling the dough makes it easier to shape around the filling and prevents spreading during baking.
  • Handle Dough Gently: Overmixing causes tough cookies—mix only until ingredients come together and gently fold in strawberries.

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

I like dusting these cookies with a light sprinkle of powdered sugar just before serving—it adds a sweet, snowy touch that makes them feel a little more special. Sometimes, I drizzle a little melted white chocolate or even garnish with tiny fresh strawberry slices on top when I’m feeling fancy. These simple touches make for a beautiful presentation, especially if you’re serving them at a brunch or tea party.

Side Dishes

Pair these cookies with a cup of strong coffee or a fruity iced tea to balance their richness. For a more decadent spread, I often serve alongside fresh fruit salad or a tangy yogurt parfait—that way, you get some freshness to complement the creamy cookie. These Strawberry Cheesecake Cookies Recipe also works great with a scoop of vanilla ice cream if you want to turn dessert up a notch.

Creative Ways to Present

I once made a cookie platter for a summer bridal shower and arranged the Strawberry Cheesecake Cookies Recipe in concentric circles around bowls of whipped cream and fresh berries. Another favorite is placing them in pretty cupcake liners for easy grab-and-go treats at parties. These cookies also make charming sandwich cookies if you gently spread extra cream cheese filling between two cookies—perfect for a bite-sized dessert platter!

Make Ahead and Storage

Storing Leftovers

I usually store leftover Strawberry Cheesecake Cookies in an airtight container at room temperature for up to 2 days, though they’re so tempting, they rarely last that long! If you want them to stay soft, layering the cookies between sheets of parchment paper avoids sticking and keeps their texture nice.

Freezing

Good news! These cookies freeze beautifully. I flash freeze them on a tray before transferring to a freezer bag to prevent squishing. When frozen, they keep great for up to 3 months. Just thaw at room temperature for about an hour before serving.

Reheating

If you prefer your cookies warm, pop them in the microwave for 10-15 seconds or in a low oven (around 300°F) for 5-7 minutes. Just be careful not to overheat or the cream cheese filling might get too runny. Warmed up lightly, they taste like they just came out of the oven.

FAQs

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

    Yes, but make sure to thaw and drain them well to avoid excess moisture in the dough. I recommend tossing frozen berries in flour just like fresh ones to keep them from sinking and bleeding during baking.

  2. What’s the best way to soften cream cheese quickly?

    Leaving it out at room temperature for about 30 minutes usually does the trick. If you’re in a hurry, cut it into small cubes so it softens faster and mixes more smoothly.

  3. Can I make this recipe vegan or dairy-free?

    Absolutely! Swap the cream cheese for a plant-based cream cheese and use vegan butter for the dough. Keep in mind texture and flavor might vary slightly, so I suggest experimenting with small batches first.

  4. How do I prevent the cream cheese filling from leaking?

    Freezing the cream cheese discs before baking and properly encasing them in the cookie dough are key. Using a small spatula or knife to pull dough up and over the filling helps seal it in nicely.

  5. Can I make the cream cheese filling ahead of time?

    Yes! You can prepare and freeze the filling discs a day or two in advance, making your baking day a breeze. Just keep them frozen until you’re ready to assemble the cookies.

Final Thoughts

This Strawberry Cheesecake Cookies Recipe holds a special place in my heart because it’s the perfect little treat that brings smiles with minimal fuss. It’s a recipe I love making when I want something a bit extra but don’t have time for a classic cheesecake. I hope you’ll give it a try and enjoy the wonderful combination of creamy filling and fresh strawberry goodness that I’ve come to adore. Bake a batch soon—you deserve a little sweet joy in your kitchen!

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Strawberry Cheesecake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 69 reviews
  • Author: Taylor
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour 4 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delight in these Strawberry Cheesecake Cookies featuring a luscious cream cheese filling nestled inside soft, flavorful strawberry-infused cookie dough. Perfect for a sweet treat or dessert, these cookies blend the classic taste of cheesecake with fresh strawberries for a homemade indulgence.

Ingredients

Units Scale

Cream Cheese Filling

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

Strawberry Cookie Dough

  • 3 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon 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 teaspoons pure vanilla extract
  • 1/2 teaspoon strawberry extract
  • 1 large egg + 1 egg white, room temperature
  • 1 cup fresh strawberries, capped, cored and finely chopped
  • 1 tablespoon all-purpose flour

Instructions

  1. Prepare Cream Cheese Filling: Using a small mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 30 seconds until smooth.
  2. Incorporate Sugar and Extract: Reduce mixer speed to medium-low and beat in the powdered sugar and strawberry extract. Increase speed to medium-high and beat for another 30 seconds until smooth.
  3. Form 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, spacing them 2 inches apart. Gently press down each dollop into round disks. Freeze the baking sheet while preparing the cookie dough.
  4. Mix Dry Ingredients for Cookie Dough: In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
  5. Cream Butter and Sugars: Using a stand mixer or handheld mixer on medium-high speed, beat the softened butter for 1 to 1½ minutes until smooth. Add granulated sugar and brown sugar, mix for 1 minute until light and fluffy.
  6. Add Extracts and Eggs: Mix in vanilla extract and strawberry extract just until combined. Add eggs one at a time, mixing well after each addition.
  7. Combine Dry Ingredients: Lower mixer speed to low and add flour mixture 1 cup at a time, mixing just until incorporated.
  8. Prepare Strawberries: Toss the chopped strawberries with 1 tablespoon of flour to prevent sinking. Fold the strawberries into the cookie batter gently. Cover and chill the dough in the refrigerator for 30 minutes.
  9. Preheat Oven and Prepare Baking Sheets: Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
  10. Scoop Cookie Dough: Using a large cookie scoop, form 24 dollops of cookie dough and place them 2 inches apart on the prepared baking sheets (12 per sheet).
  11. Assemble Cookies: Remove cream cheese disks from freezer. Place one cream cheese disk in the center of each cookie dough dollop. Gently press and shape the dough around the cream cheese to fully encase it.
  12. Bake Cookies: Bake for 14 minutes or until the edges are golden brown.
  13. Cool Cookies: Let the cookies rest on the baking sheet for 12 minutes before transferring them to a cooling rack to cool completely.

Notes

  • Coating the strawberries in flour helps prevent them from sinking to the bottom of the batter.
  • If using a stand mixer, add strawberries and stir on the lowest speed to fold them in more easily.
  • Use a spoon, small spatula, or knife to lift and mold the cookie dough around the cream cheese disks for full coverage.
  • Ensure cream cheese is softened for easier mixing and smoother filling.
  • Freeze the cream cheese disks to help maintain their shape during assembly and baking.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 210 kcal
  • Sugar: 14 g
  • Sodium: 90 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 35 mg

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