Strawberry Cheesecake Cookies Recipe
If you’ve ever dreamed of capturing the pure joy of strawberry cheesecake in a perfectly portable cookie, today’s recipe is your new obsession! These Strawberry Cheesecake Cookies blend the creamy tang of cheesecake with juicy, sweet strawberries and a melt-in-your-mouth cookie shell. Every bite has a surprise: a luscious pocket of cream cheese tucked inside tender cookie dough. Whether you’re baking for a special gathering or treating yourself to a little luxury, Strawberry Cheesecake Cookies are destined to steal the spotlight from any dessert table!
Ingredients You’ll Need
These cookies come together with a handful of pantry staples and a few game-changing fresh ingredients. Each one plays a starring role, contributing to the flavor, texture, or that signature swirl of color you can’t resist.
- Butter (regular or vegan): Adds richness and creates that soft, irresistibly tender crumb. Make sure it’s softened for easy mixing!
- White sugar: Gives the cookies their classic sweetness while helping create a light texture.
- Brown sugar: Lends a hint of caramel depth and chews to keep the cookies moist.
- Egg: Binds everything together and brings structure to the dough.
- Egg yolk: Extra richness equals extra chew and golden color.
- Vanilla extract: Adds warm, fragrant notes that truly elevate the strawberry and cheesecake flavors.
- Baking soda: The secret to cookies that rise and stay light.
- Salt: Just a pinch makes every single flavor pop.
- All-purpose flour: Provides structure and helps achieve that beautiful, sturdy exterior.
- Fresh strawberries (diced small): The star ingredient for summery bursts of color and flavor.
- Cream cheese (regular or vegan): Brings a dreamy, tangy surprise baked right into the center of every cookie.
- Powdered sugar: Blends seamlessly into the cream cheese for a silky-smooth filling with a touch of sweetness.
How to Make Strawberry Cheesecake Cookies
Step 1: Prepare the Cheesecake Filling
Start by mixing your cream cheese and powdered sugar until completely smooth—no lumps here! Place heaping teaspoons of the mixture on a parchment-lined plate and freeze them. This simple trick makes it super easy to tuck luscious cream cheese into every cookie without a gooey mess.
Step 2: Freeze the Filling
Let your little cream cheese mounds chill out in the freezer for at least an hour, or until firm. This freezing step means the filling will bake up beautifully inside the cookie, creating a gooey, cheesecake-inspired center.
Step 3: Prep the Dry Ingredients
While your filling sets, grab two large baking sheets and line them with parchment paper. In a large bowl, whisk together the flour, salt, and baking soda. This step ensures every bite is perfectly balanced.
Step 4: Cream the Butter and Sugars
With a handheld or stand mixer, beat the softened butter, white sugar, and brown sugar until light and fluffy. This infuses your dough with air, setting the stage for cookies that are both soft and substantial.
Step 5: Add Eggs and Vanilla
Blend in the egg, egg yolk, and vanilla extract. Watch as your dough turns silky and fragrant, ready to cradle that creamy filling.
Step 6: Mix in the Dry Ingredients
Add the flour, salt, and baking soda mixture. Mix by hand or on low speed just until combined—overworking the dough will make the cookies dense, and nobody wants that!
Step 7: Fold in the Strawberries
Gently fold diced strawberries into the dough. Handle with care; stirring too vigorously squishes the berries and makes the dough streaky. You want pockets of bright, fresh fruit in every bite of your Strawberry Cheesecake Cookies.
Step 8: Assemble the Cookies
Scoop generous balls of dough (about 2 tablespoons each) onto your prepared baking sheets. Use a spoon to make small indents in half of them. Remove your frozen cream cheese centers from the freezer and press one into each indented dough ball. Top with another dough ball, carefully pinching around the sides to seal the filling inside. It may get a little sticky and crumbly, but stick with it—the reward is so worth it!
Step 9: Chill the Cookie Dough
Place the assembled, towering dough balls in the refrigerator while you preheat your oven to 350°F. Briefly chilling the dough keeps the cookies thick and helps prevent spreading.
Step 10: Bake and Cool
Bake your Strawberry Cheesecake Cookies one sheet at a time for 13–17 minutes, until golden at the edges and set on top. Let them rest on the sheet for 10–15 minutes before transferring to a cooling rack. As tempting as it is, be patient—these beauties are soft and gooey straight from the oven!
How to Serve Strawberry Cheesecake Cookies
Garnishes
A light dusting of powdered sugar or a swirl of melted white chocolate adds a touch of elegance to Strawberry Cheesecake Cookies. If you’re feeling extra, top them with thin slices of fresh strawberry just before serving for a pretty, bakery-style finish.
Side Dishes
Pair your Strawberry Cheesecake Cookies with a cup of coffee, vanilla ice cream, or a refreshing strawberry-infused lemonade. For a midday treat, serve them with a fruit salad or a yogurt parfait—pure joy!
Creative Ways to Present
Try arranging the cookies in a pretty basket lined with red-and-white napkins for a summery picnic vibe. Stack a few on a dessert platter for a party, or tuck them in clear cellophane bags tied with ribbon for a homemade gift. Strawberry Cheesecake Cookies are total showstoppers no matter how you serve them!
Make Ahead and Storage
Storing Leftovers
Store any leftover Strawberry Cheesecake Cookies in an airtight container in the fridge, especially during warmer months. The cream cheese center stays fresh and the strawberries keep their pop of flavor. They’ll be at their best within 2 to 3 days.
Freezing
You can freeze the unbaked assembled dough balls (with cream cheese filling) on a sheet tray, then transfer to a zip-top bag once solid. Bake straight from frozen with just a couple extra minutes in the oven! Baked cookies also freeze well—just let them cool completely first.
Reheating
To refresh your cookies, pop them in a 300°F oven for 5–7 minutes or give them a quick 15-second zap in the microwave. The cream cheese center will become soft and dreamy again, just like when they first came out of the oven.
FAQs
Can I use frozen strawberries in Strawberry Cheesecake Cookies?
You can, but fresh strawberries work best for texture and color. If using frozen, thaw and drain them well to avoid excess moisture making the dough soggy.
Is there a vegan version for these cookies?
Absolutely! Substitute plant-based butter and cream cheese for dairy and use an egg replacer if needed. The rest of the ingredients are already flexible or easily substituted.
How do I make smaller cookies instead of large ones?
Scoop smaller dough portions and use less cream cheese filling in each. Adjust the baking time down a few minutes, keeping a close eye so they bake through without over-browning.
What should I do if my dough gets too sticky to handle?
If the dough becomes sticky or tough to work with, pop it in the fridge for 10–15 minutes before handling again. Chilling the dough helps it firm up, making assembly much easier.
Can I add mix-ins like chocolate chips or nuts?
Go for it! White chocolate chips or chopped pistachios are especially delicious additions, but keep quantities moderate to avoid overwhelming the strawberries and cheesecake flavor.
Final Thoughts
I can’t wait for you to try these Strawberry Cheesecake Cookies! They’re one of those recipes that instantly impress and delight, turning every snack break into a little celebration. Bake a batch for someone you love—or just for yourself. You deserve it!
Print
Strawberry Cheesecake Cookies Recipe
- Total Time: 45 minutes
- Yield: 12 large cookies 1x
- Diet: Vegetarian
Description
These Strawberry Cheesecake Cookies are a delightful treat that combines the flavors of a classic cheesecake with the convenience of a cookie. The sweet and tangy strawberries add a burst of freshness to every bite, while the creamy cheesecake filling takes these cookies to the next level. Perfect for any occasion, these cookies are sure to be a hit with family and friends!
Ingredients
For the Cookie Dough:
- 1 cup butter (regular or vegan), softened
- ¾ cup white sugar
- ¼ cup brown sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- 2¾ cup all-purpose flour
- ½–⅔ cup fresh strawberries, diced small
For the Cheesecake Filling:
- ¾ cup cream cheese (regular or vegan)
- ¼ cup powdered sugar
Instructions
- Prepare the Cheesecake Filling: Mix cream cheese and powdered sugar until smooth, then freeze in teaspoon-sized portions.
- Prepare the Cookie Dough: Combine butter, sugars, eggs, vanilla, flour, salt, and baking soda. Gently fold in diced strawberries.
- Assemble the Cookies: Scoop dough onto baking sheets, add cheesecake filling, and seal with more dough.
- Bake: Refrigerate dough, then bake at 350°F for 13-17 minutes until golden brown. Cool on a rack before serving.
Notes
- This recipe makes 12 large cookies. To make smaller cookies, adjust the size accordingly.
- For vegan options, use plant-based butter, cream cheese, and ensure all ingredients are vegan-friendly.
- Adjust the amount of strawberries and cream cheese to suit your taste preferences.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
Keywords: Strawberry Cheesecake Cookies, Cheesecake Cookies, Strawberry Cookies, Dessert Recipe
