I recently baked these delicious strawberry cheesecake cookies and fell in love with how they combine buttery dough, fresh strawberry flavor, and creamy cheesecake filling. They’re a treat I’ll definitely make again.
Why You’ll Love This Recipe
I love these cookies because they bring together the best parts of two favorite desserts: cookies and cheesecake. The dough is soft and slightly chewy, filled with strawberry bits for bright flavor. Then there’s the surprise of a creamy cheesecake filling in the center that melts into each bite. The contrast of textures – slightly crisp edges, pillowy interior, gooey center – makes every bite irresistible. Plus, they’re fun to assemble and always impress everyone.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cookie dough:
1 cup (210 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
¼ cup (50 g) brown sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
2¾ cups (343 g) all-purpose flour
½ to ⅔ cup fresh strawberries, finely diced
For the cheesecake filling:
¾ cup (170 g) cream cheese, softened
¼ cup (30 g) powdered sugar
Directions
I start by preparing the cheesecake filling. I beat the cream cheese and powdered sugar together until smooth and creamy, then portion small scoops (about a teaspoon each) onto a lined tray. I freeze them for at least an hour until firm.
In a bowl, I whisk together flour, baking soda, and salt, then set it aside.
In another bowl, I cream the softened butter with both sugars until light and fluffy. I add the egg, yolk, and vanilla, mixing until smooth.
I slowly mix in the dry ingredients until just combined, then gently fold in the diced strawberries.
I scoop out about 2 tablespoons of dough per cookie, pressing a small indent into half of the scoops. I place a frozen cheesecake ball into each indent, then top it with another piece of dough and seal the edges.
I chill the filled dough balls for about 20–30 minutes to help them hold their shape.
I bake them in a preheated oven at 350°F (175°C) for 13–17 minutes until the edges are golden and the centers are just set.
I let the cookies rest on the baking sheet for 10 minutes before transferring them to a rack to cool completely.
Servings And Timing
This recipe makes about 12 large cookies.
Prep time: 15 minutes
Freeze time: 1 hour
Bake time: 13–17 minutes
Total time: about 55 minutes including chilling.
Variations
I sometimes add white chocolate chips to the dough for a sweeter, richer flavor.
For an intense strawberry taste, I use freeze-dried strawberries or a touch of strawberry extract.
I’ve also made these with raspberries and blueberries for a fruity twist.
To make smaller cookies, I use only 1 tablespoon of dough per cookie and bake for about 10–13 minutes.
For a festive version, I swirl a bit of strawberry jam into the filling before freezing it.
Storage/Reheating
I store these cookies in an airtight container in the fridge since the filling contains cream cheese. They keep well for 3–4 days. To enjoy later, I sometimes freeze the baked cookies for up to 2 months. When I want one, I thaw it in the fridge, then warm it for a few minutes in the oven at 325°F (160°C) until just soft again.
FAQs
How important are fresh strawberries?
I prefer fresh strawberries because they hold their texture and color better. Frozen strawberries can make the dough too wet and cause spreading.
Can I skip the cheesecake filling?
Yes, but the filling is what makes these cookies special. Without it, they’ll still be tasty strawberry cookies, just not as rich or creamy.
Why do the cookies spread too much sometimes?
If the dough is too warm or the butter too soft, the cookies may spread. Chilling the dough before baking helps prevent this and keeps the filling inside.
Can I freeze the dough instead of just the baked cookies?
Absolutely. I freeze the filled dough balls on a tray until solid, then store them in a sealed bag. When ready to bake, I pop them straight into the oven and add 1–2 minutes to the baking time.
How do I know when the cookies are done baking?
I look for golden edges and slightly soft centers. They’ll continue to firm up as they cool, keeping the centers gooey and soft.
Conclusion
I found that these strawberry cheesecake cookies are the perfect mix of creamy, fruity, and buttery flavors. The cheesecake filling makes them unique, and the fresh strawberries bring a lovely brightness. They’re perfect for parties, holidays, or simply when I want something indulgent and homemade. Every time I bake them, they disappear fast — a sure sign they’re a hit!
Strawberry Cheesecake Cookies are soft, buttery cookies filled with juicy strawberries and a creamy cheesecake center. Each bite is a perfect mix of fruity sweetness and tangy richness—like a cookie and cheesecake in one!
Ingredients
Cookie Dough:
1 cup (210 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
¼ cup (50 g) brown sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
2¾ cups (343 g) all-purpose flour
½ to ⅔ cup fresh strawberries, finely diced
Cheesecake Filling:
¾ cup (170 g) cream cheese, softened
¼ cup (30 g) powdered sugar
Instructions
Beat cream cheese and powdered sugar until smooth. Portion into small teaspoons on a tray and freeze for at least 1 hour.
Whisk flour, baking soda, and salt in a bowl. Set aside.
Cream butter and sugars until light and fluffy. Mix in egg, yolk, and vanilla until smooth.
Gradually mix in dry ingredients until just combined. Fold in diced strawberries gently.
Scoop 2 tablespoons of dough per cookie. Press an indent into half the scoops and insert frozen cheesecake filling. Top with remaining dough and seal edges.
Chill dough balls for 20–30 minutes.
Bake at 350°F (175°C) for 13–17 minutes until edges are golden and centers are set.
Cool on baking sheet for 10 minutes, then transfer to a wire rack.
Notes
Use fresh strawberries for best texture and moisture balance.
Chill dough before baking to prevent spreading.
Add white chocolate chips or strawberry extract for extra flavor.
Freeze unbaked dough balls and bake straight from frozen.
Store baked cookies in the fridge due to cream cheese filling.
