Why You’ll Love This Recipe
Strawberry Cheesecake Cookies combine the fruity sweetness of strawberries with the creamy richness of cheesecake, all wrapped in the comforting texture of a soft cookie. Each bite delivers the flavor of classic cheesecake in a handheld form, with bursts of strawberry balanced by a luscious cream cheese filling. These cookies are not only delicious but also visually appealing, with their golden edges and strawberry-speckled centers. Perfect for holidays, picnics, bake sales, or simply an afternoon indulgence, they’re sure to become a crowd favorite. Easy to prepare and adaptable with different variations, Strawberry Cheesecake Cookies bring together the best of two beloved desserts in one irresistible bite.
Print
Strawberry Cheesecake Cookies – A Sweet, Fruity, and Creamy Treat
- Total Time: 39 mins
- Yield: 18 cookies
- Diet: Vegetarian
Description
Soft and chewy cookies filled with creamy cheesecake and swirled with sweet strawberry preserves, creating a dessert that tastes like mini strawberry cheesecakes in cookie form.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 1/4 cup milk
- 1/2 cup strawberry preserves
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract (for filling)
Instructions
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg, vanilla extract, and milk until combined.
- Gradually add dry ingredients to wet mixture and mix until dough forms. Chill for 30 minutes.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 2 tablespoons of cookie dough and flatten slightly. Add 1 teaspoon of cheesecake filling and 1/2 teaspoon strawberry preserves in the center. Cover with another tablespoon of dough and seal edges.
- Place cookies on baking sheet 2 inches apart.
- Bake for 12–14 minutes, until edges are lightly golden. Let cool on the pan before transferring to a wire rack.
Notes
- Chill dough for easier handling and to prevent spreading.
- Store cookies in the refrigerator due to cream cheese filling.
- For variety, try using raspberry or blueberry preserves instead of strawberry.
- Prep Time: 25 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – Provides structure to the cookie dough while keeping it tender.
Baking powder – Ensures the cookies rise slightly and maintain a soft texture.
Salt – Balances sweetness and enhances flavor.
Unsalted butter – Adds richness and helps create a soft, chewy crumb.
Granulated sugar – Sweetens the dough and helps it bake evenly.
Brown sugar – Adds depth and a slight caramel flavor.
Egg – Binds the ingredients together while contributing to the chewy texture.
Vanilla extract – Infuses warmth and enhances the overall flavor.
Freeze-dried strawberries – Crushed into the dough for concentrated strawberry flavor without excess moisture.
Cream cheese – The cheesecake-inspired filling, creamy and tangy.
Powdered sugar – Sweetens the cream cheese filling smoothly.
Directions
Begin by preparing the cream cheese filling. Beat softened cream cheese with powdered sugar until smooth and creamy. Drop small spoonfuls of this mixture onto a parchment-lined tray and freeze for about 30 minutes.
Meanwhile, prepare the cookie dough. Cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt, then gradually add to the wet mixture. Fold in crushed freeze-dried strawberries until evenly distributed.
Scoop out portions of cookie dough and flatten slightly. Place a frozen cream cheese dollop in the center, then fold the dough around it to seal. Arrange cookies on a baking sheet lined with parchment.
Bake at 350°F (175°C) for 10–12 minutes, or until the edges are golden but the centers remain soft. Allow to cool slightly before serving for the best texture.
Servings and timing
This recipe makes about 18 cookies. Preparation takes 25 minutes, with an additional 30 minutes for freezing the filling. Baking requires 10–12 minutes per batch. Overall, expect around 1 hour and 15 minutes from start to finish.
Storage/reheating
Store cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze baked cookies for up to 2 months and thaw at room temperature before serving. To enjoy them warm, microwave for 10–15 seconds before eating.
Variations and Customizations
Fresh strawberries – Fold in finely chopped fresh strawberries instead of freeze-dried for juicier cookies.
Chocolate twist – Add white chocolate chips or drizzle with melted chocolate after baking.
Jam swirl – Incorporate a spoonful of strawberry jam into the cream cheese filling for extra flavor.
Berry medley – Use a mix of freeze-dried raspberries and blueberries for variety.
Gluten-free version – Substitute flour with a gluten-free blend.
Nutty crunch – Add chopped almonds or pecans for texture.
Mini cookies – Make bite-sized versions for parties or dessert platters.
Lemon zest – Add zest to the dough for a refreshing citrus note.
Cheesecake crumble – Sprinkle crushed graham crackers on top before baking.
Iced version – Drizzle with a simple glaze made of powdered sugar and milk for extra sweetness.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Yes, but they add moisture, so use sparingly to prevent soggy cookies.
How do I keep the cream cheese filling from leaking?
Make sure to freeze the filling and seal the dough tightly around it.
Do these cookies need to be refrigerated?
Yes, because of the cream cheese filling, store them in the fridge.
Can I make them ahead of time?
Yes, you can freeze unbaked stuffed cookie dough balls and bake when needed.
What kind of cream cheese works best?
Full-fat cream cheese provides the richest texture and flavor.
Can I add food coloring for presentation?
Yes, a touch of pink gel coloring can enhance the strawberry look.
How do I make the cookies chewier?
Add an extra tablespoon of brown sugar for more chewiness.
Can I double this recipe?
Yes, simply double all ingredients and bake in batches.
Do I have to stuff the cookies?
No, you can mix the cream cheese filling directly into the dough for swirled cookies.
Can I use other freeze-dried fruits?
Yes, raspberries, blueberries, or mango also work beautifully.
Conclusion
Strawberry Cheesecake Cookies are a delightful dessert mash-up, offering the fruity brightness of strawberries and the creamy tang of cheesecake in one irresistible cookie. Perfect for celebrations, gifting, or a simple sweet craving, these cookies are as beautiful as they are delicious. With endless variations and make-ahead potential, they’re versatile enough for any occasion. Whether you enjoy them plain, glazed, or chocolate-drizzled, these cookies will quickly become a favorite in your baking collection.