There’s something undeniably magical about the combination of strawberries and cheesecake—rich, creamy, and slightly tangy, with just the right amount of sweetness. Now, imagine all that goodness packed into a soft, chewy cookie. That’s exactly what you get with these Strawberry Cheesecake Cookies—a delightful treat that brings together the best of both worlds.
These cookies are perfect for any occasion, whether you’re baking for a summer picnic, a holiday dessert table, or just a cozy night in. The sweet strawberry flavor pairs beautifully with the creamy cheesecake filling, creating a cookie that’s both indulgent and refreshing. Plus, they’re easy to make and a guaranteed crowd-pleaser!
Why You’ll Love This Recipe
- Perfect balance of flavors – The tanginess of the cheesecake filling complements the natural sweetness of the strawberries.
- Soft and chewy texture – These cookies have the perfect bite—crispy edges with a soft, melt-in-your-mouth center.
- Visually stunning – The pops of pink and creamy white make these cookies just as beautiful as they are delicious.
- Great for any season – While they’re especially refreshing in summer, they bring warmth and comfort year-round.
- Simple ingredients – No fancy ingredients required—just pantry staples with a little cream cheese magic!
Ingredients You’ll Need
For the Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh strawberries, finely chopped
For the Cheesecake Filling
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
How to Make Strawberry Cheesecake Cookies
Step 1: Prepare the Cheesecake Filling
Before starting on the cookie dough, you’ll want to prepare the creamy cheesecake filling so it has time to firm up.
- In a small mixing bowl, combine cream cheese, powdered sugar, and vanilla extract. Stir until smooth and creamy.
- Using a teaspoon, scoop small dollops of the mixture onto a parchment-lined baking sheet.
- Place the sheet in the freezer for about 30 minutes, or until the filling is firm.
Step 2: Make the Cookie Dough
While the filling is chilling, it’s time to prepare the cookie dough.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2–3 minutes.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the chopped strawberries, being careful not to overmix. The dough will be soft and slightly sticky.
Step 3: Assemble the Cookies
Now comes the fun part—stuffing the cookies with that delicious cheesecake filling!
- Scoop about 1 ½ tablespoons of cookie dough and flatten it slightly in your palm.
- Place a frozen cheesecake dollop in the center and carefully wrap the dough around it, sealing the edges to enclose the filling completely.
- Place the stuffed dough balls on a lined baking sheet, spacing them 2 inches apart.
Step 4: Bake the Cookies
- Preheat your oven to 350°F (175°C).
- Bake for 12–14 minutes, or until the edges are lightly golden. The centers may look slightly underdone, but they will firm up as they cool.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Helpful Tips for the Best Cookies
- Chill the filling well – Freezing the cheesecake filling ensures it doesn’t melt into the dough while baking.
- Use fresh strawberries – They provide the best flavor and texture. If using frozen strawberries, be sure to thaw and drain them well to prevent excess moisture.
- Don’t overmix the dough – Overworking the dough can lead to dense cookies. Mix just until everything is combined.
- Seal the cookies properly – Make sure the dough fully covers the cheesecake filling to prevent leaks while baking.
- Let them cool – The flavors develop as the cookies set, so be patient and let them cool before digging in!
Recipe Details
- Prep Time: 40 minutes (includes chilling time)
- Cook Time: 12–14 minutes
- Total Time: 55 minutes
- Yield: About 12–15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Strawberry Selection: Fresh strawberries work best in this recipe, but if you only have frozen ones, make sure to thaw and drain them well to avoid excess moisture in the dough.
- Cheesecake Filling: For an extra rich and creamy texture, allow the cream cheese to soften at room temperature before mixing it with powdered sugar and vanilla.
- Dough Consistency: If your dough feels too sticky to handle, chill it in the refrigerator for 15–20 minutes before assembling the cookies.
- Preventing Spread: To keep the cookies from spreading too much, make sure your butter isn’t too soft when mixing the dough, and avoid overmixing once the flour is added.
- Storage Tip: These cookies taste even better the next day as the flavors meld together, so don’t be afraid to make them ahead of time!
Storage Instructions
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Due to the cheesecake filling, these cookies stay fresh longer in the fridge—up to 5 days.
- Freezing: You can freeze the unbaked cookie dough balls (with the cheesecake filling inside) for up to 3 months. When ready to bake, just add an extra 2–3 minutes to the baking time.
Frequently Asked Questions
Can I use dried strawberries instead of fresh ones?
Yes! Dried strawberries add a more concentrated flavor and won’t release excess moisture. If using them, chop them into small pieces before folding them into the dough.
Can I make these cookies without stuffing them?
Of course! If you want a simpler version, just mix the cream cheese filling directly into the dough for a cheesecake-flavored cookie without the stuffed center.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to 24 hours in advance and store it in the fridge. Just let it sit at room temperature for about 10 minutes before assembling and baking.
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Final Thoughts
There’s something so special about biting into a soft, chewy cookie and discovering a creamy cheesecake surprise inside. These Strawberry Cheesecake Cookies offer the perfect blend of sweetness and tanginess, making them an irresistible treat for any dessert lover.
Whether you’re baking for a special occasion or just treating yourself, these cookies are guaranteed to bring joy with every bite. So go ahead, whip up a batch, and enjoy the delightful flavors of strawberries and cheesecake in one perfect cookie!
Happy baking!
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Strawberry Cheesecake Cookies
Description
There’s something undeniably magical about the combination of strawberries and cheesecake—rich, creamy, and slightly tangy, with just the right amount of sweetness. Now, imagine all that goodness packed into a soft, chewy cookie. That’s exactly what you get with these Strawberry Cheesecake Cookies—a delightful treat that brings together the best of both worlds.
These cookies are perfect for any occasion, whether you’re baking for a summer picnic, a holiday dessert table, or just a cozy night in. The sweet strawberry flavor pairs beautifully with the creamy cheesecake filling, creating a cookie that’s both indulgent and refreshing. Plus, they’re easy to make and a guaranteed crowd-pleaser!
Ingredients
For the Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh strawberries, finely chopped
For the Cheesecake Filling
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Cheesecake Filling
Before starting on the cookie dough, you’ll want to prepare the creamy cheesecake filling so it has time to firm up.
- In a small mixing bowl, combine cream cheese, powdered sugar, and vanilla extract. Stir until smooth and creamy.
- Using a teaspoon, scoop small dollops of the mixture onto a parchment-lined baking sheet.
- Place the sheet in the freezer for about 30 minutes, or until the filling is firm.
Step 2: Make the Cookie Dough
While the filling is chilling, it’s time to prepare the cookie dough.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2–3 minutes.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the chopped strawberries, being careful not to overmix. The dough will be soft and slightly sticky.
Step 3: Assemble the Cookies
Now comes the fun part—stuffing the cookies with that delicious cheesecake filling!
- Scoop about 1 ½ tablespoons of cookie dough and flatten it slightly in your palm.
- Place a frozen cheesecake dollop in the center and carefully wrap the dough around it, sealing the edges to enclose the filling completely.
- Place the stuffed dough balls on a lined baking sheet, spacing them 2 inches apart.
Step 4: Bake the Cookies
- Preheat your oven to 350°F (175°C).
- Bake for 12–14 minutes, or until the edges are lightly golden. The centers may look slightly underdone, but they will firm up as they cool.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Strawberry Selection: Fresh strawberries work best in this recipe, but if you only have frozen ones, make sure to thaw and drain them well to avoid excess moisture in the dough.
- Cheesecake Filling: For an extra rich and creamy texture, allow the cream cheese to soften at room temperature before mixing it with powdered sugar and vanilla.
- Dough Consistency: If your dough feels too sticky to handle, chill it in the refrigerator for 15–20 minutes before assembling the cookies.
- Preventing Spread: To keep the cookies from spreading too much, make sure your butter isn’t too soft when mixing the dough, and avoid overmixing once the flour is added.
- Storage Tip: These cookies taste even better the next day as the flavors meld together, so don’t be afraid to make them ahead of time!
