If you adore the rich, creamy tang of cheesecake combined with the bright, juicy sweetness of fresh fruit, then you are going to fall head over heels for these Strawberry Cheesecake Cookies. Imagine biting into a soft, tender cookie bursting with chunks of fresh strawberries and an irresistible creamy cheesecake center that melts in your mouth. These cookies are the perfect marriage of two classic desserts into one unforgettable treat that’s just as delightful as it is beautiful. Whether you’re baking for a special occasion or just because, Strawberry Cheesecake Cookies turn any moment into a joyful celebration of flavor and texture.

Strawberry Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

Creating these luscious Strawberry Cheesecake Cookies is surprisingly simple, thanks to a handful of essential ingredients that each play a vital role. From the buttery cookie base to the fresh strawberries and creamy filling, every component brings its own special touch of taste, texture, and color to this show-stopping dessert.

Butter (1 cup): Softened butter provides richness and keeps the cookies tender with perfect chewiness.
White sugar (¾ cup): Adds sweetness and helps cookies brown beautifully during baking.
Brown sugar (¼ cup): Contributes a deeper, caramel-like flavor and keeps the cookies moist.
Egg (1) & Egg yolk (1): These bind ingredients and add to the chewy texture without making the cookie cakey.
Vanilla extract (1 tsp): Enhances sweetness and complements the strawberry and cream cheese notes.
Baking soda (1 tsp): Helps the cookies rise just enough to remain soft and fluffy.
Salt (¼ tsp): Balances sweetness and deepens the cookie’s flavor.
All-purpose flour (2¾ cups): The base of the cookie dough, providing structure and softness.
Fresh strawberries (½–⅔ cup, diced small): Bursting with juicy color and bright flavor that makes these cookies shine.
Cream cheese (¾ cup): The secret creamy center that creates that luscious cheesecake experience inside each cookie.
Powdered sugar (¼ cup): Whisked into cream cheese to add sweetness and smooth out the filling perfectly.

How to Make Strawberry Cheesecake Cookies

Step 1: Prepare the Cream Cheese Filling

Start by whisking the cream cheese with powdered sugar until smooth and creamy. This luscious filling is the heart of the Strawberry Cheesecake Cookies. Then, spoon out heaping teaspoons of this mixture onto parchment paper and freeze them solid. Freezing the filling ensures it holds together nicely when baked inside the cookie.

Step 2: Mix Dry Ingredients

Whisk together flour, baking soda, and salt in a separate bowl. This dry mix will give the cookie dough its perfect structure and help the cookies bake evenly without spreading too much.

Step 3: Cream the Butter and Sugars

Using a mixer, beat the softened butter with white and brown sugar until the mixture is light and fluffy. This process adds air into the dough, helping achieve that tender crumb we love in cookies.

Step 4: Add the Egg, Egg Yolk, and Vanilla

Mix in the egg, egg yolk, and vanilla extract until fully combined. These ingredients bind everything together and add richness to the dough, making the cookies soft and flavorful.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry flour mixture to the wet ingredients and mix until just combined. Be careful not to over-mix to maintain a tender texture.

Step 6: Fold in the Fresh Strawberries

Gently fold in the diced strawberries, taking care not to crush them. The bright red pieces add bursts of fresh flavor and pretty pink flecks throughout the dough.

Step 7: Shape the Cookie Dough and Add Filling

Scoop large tablespoons of dough onto parchment-lined baking sheets. Press an indent into half of the dough balls, then place a frozen cream cheese filling in each. Cover with a second ball of dough and pinch the edges firmly to seal the creamy filling inside without squishing it.

Step 8: Chill and Bake

Refrigerate the prepared cookie dough balls briefly while you preheat your oven to 350°F (175°C). Then bake one sheet at a time for about 13-17 minutes until the edges turn a light golden color and the tops are set. Let the cookies rest on the baking sheet before transferring them to a rack to cool completely.

How to Serve Strawberry Cheesecake Cookies

Garnishes

Add a touch of elegance by dusting the cooled Strawberry Cheesecake Cookies with powdered sugar or a drizzle of white chocolate. A few fresh strawberry slices on the side can add a fresh visual pop and layer the strawberry flavor even more.

Side Dishes

Pair these cookies with a cold glass of milk, a cup of coffee, or even light whipped cream infused with a hint of vanilla or lemon zest. These complementary flavors highlight the cookies’ sweetness and creaminess beautifully.

Creative Ways to Present

For parties or special occasions, arrange the Strawberry Cheesecake Cookies on a pretty platter with fresh strawberries and mint leaves for color contrast. You can also sandwich two cookies with extra cream cheese filling for a delightful twist or serve them alongside a scoop of strawberry or vanilla ice cream.

Make Ahead and Storage

Storing Leftovers

Store leftover Strawberry Cheesecake Cookies in an airtight container at room temperature for up to three days. Keeping them sealed preserves their soft texture and prevents the cream cheese filling from drying out.

Freezing

These cookies freeze exceptionally well. Simply wrap each cookie individually in plastic wrap and place them in a freezer-safe bag or container. They can last for up to three months in the freezer, making them easy to enjoy anytime.

Reheating

To refresh your Strawberry Cheesecake Cookies after freezing, allow them to thaw at room temperature. Warm briefly in the microwave for 10-15 seconds if you want the cream cheese center to be soft and luscious again without melting completely.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best because they hold their shape and flavor better when baked. If you must use frozen, drain them thoroughly and pat dry to reduce moisture that can affect the dough.

Is it possible to make these cookies vegan?

Yes! Using vegan butter and cream cheese substitutes along with a flax or chia egg can make this recipe vegan-friendly without sacrificing flavor and texture.

How big should the cookies be?

These are large, indulgent cookies, usually about two tablespoons of dough per cookie before adding filling—perfect for satisfying a sweet craving.

Why do I need to freeze the cream cheese filling?

Freezing the filling helps it hold its shape inside the cookie so it doesn’t melt too much or leak out during baking, giving you that perfect creamy center.

Can I make smaller cookies with this recipe?

Absolutely! You can halve the dough size and cream cheese filling for bite-sized versions—they will bake slightly faster too, so watch the oven closely.

Final Thoughts

These Strawberry Cheesecake Cookies are truly a magical blend of fresh fruit, creamy cheesecake, and luscious cookie dough all rolled into one. Baking them is a joy and sharing them makes everyone smile. Give this recipe a try and watch it become a beloved favorite that you reach for again and again! You deserve treats this delicious.

Strawberry Cheesecake Cookies Recipe

★★★★★

5.2 from 14 reviews

Author: Isabella
Total Time: 1 hour 40 minutes
Yield: 12 large cookies 1x
Diet: Vegetarian

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Description

Delight in these luscious Strawberry Cheesecake Cookies that combine soft, buttery cookie dough with a creamy, tangy cheesecake filling studded with fresh strawberries. Perfectly baked to golden edges with a melt-in-your-mouth center, these cookies offer a delightful twist on traditional cheesecake and are ideal for summer treats or any special occasion.

Instructions

Prepare Cheesecake Filling: Line a small baking sheet or plate with parchment paper. In a small bowl, whisk or mix the cream cheese and powdered sugar together until smooth and fully combined. Use a whisk if your cream cheese is soft, otherwise a mixer.
Freeze Filling: Spoon 10-12 heaping teaspoons of the cream cheese mixture onto the prepared parchment. Freeze for at least one hour, or until the cream cheese is almost completely solid.
Preheat and Prepare Dry Ingredients: When the cream cheese is nearly frozen, line two large baking sheets with parchment paper and set aside. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Cream Butter and Sugars: Using a handheld or stand mixer, beat the softened butter with white and brown sugars for 1-2 minutes until the mixture is light and fluffy.
Add Eggs and Vanilla: Mix in the egg, egg yolk, and vanilla extract until fully combined.
Add Dry Ingredients: Gradually add the flour mixture to the wet mixture and stir until just combined. Avoid over-mixing to keep the cookies tender.
Incorporate Strawberries: Gently fold the diced fresh strawberries into the dough. Mix lightly to avoid crushing the berries, which may cause the color to bleed into the dough.
Scoop Dough Balls: Using a tablespoon measure, scoop out 12 large heaping tablespoons of dough onto each of the prepared baking sheets. Press the back of a teaspoon slightly into the top of half of the dough balls to create an indentation for the filling.
Assemble Cookies: Remove the cream cheese filling from the freezer. Place one frozen cream cheese ball into the indentation of each dough ball. Top with another dough ball and pinch the sides carefully to seal the cream cheese inside without squishing the filling. Work carefully as the dough may become sticky and crumbly.
Chill Dough Balls: Refrigerate the prepared cookie dough balls while you repeat the process with the second baking sheet and remaining dough. Preheat your oven to 350°F (175°C) and keep the dough chilled during preheating.
Bake Cookies: Bake one sheet at a time for 13-17 minutes until the edges are lightly golden and the cookie tops are set but not browned.
Cool Cookies: Remove from oven and let the cookies rest on the baking sheet for 10-15 minutes before transferring to a wire rack to cool completely. This helps the cookies set and prevents breakage.

Notes

This recipe yields 12 large, thick cookies. To make smaller cookies, use smaller dough scoops and reduce baking time accordingly.
If using vegan cream cheese, do not add powdered sugar to the filling, as the vegan cream cheese is generally sweetened.
Be careful not to overmix the strawberries into the dough to prevent the dough from turning pink or soggy.
You can substitute regular butter and cream cheese with plant-based alternatives for a vegan version.
Store cooled cookies in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Ensure cookies are fully cooled before storing to maintain texture.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American