There’s something magical about the combination of strawberries and cheesecake. It’s the perfect blend of sweet, tangy, and creamy, wrapped up in a soft, chewy cookie. These strawberry cheesecake cookies bring together the best of both worlds—rich, velvety cheesecake filling encased in a buttery, strawberry-flavored cookie.
If you’ve ever had a slice of classic strawberry cheesecake and wished you could have it in a handheld, snackable form, this recipe is for you. These cookies are perfect for special occasions, afternoon treats, or just when you’re craving something indulgent yet fruity. They make a wonderful addition to holiday cookie platters, bake sales, or even as a sweet homemade gift.
Why You’ll Love This Recipe
- Bursting with strawberry flavor – Fresh or freeze-dried strawberries infuse the dough with natural sweetness and a vibrant color.
- Creamy cheesecake center – A luscious cream cheese filling adds a surprise creamy bite inside.
- Soft and chewy texture – These cookies stay moist and tender, making each bite irresistible.
- Easy to make – No need for complicated techniques; just a few simple steps and you’ll have bakery-worthy cookies at home.
Ingredients You’ll Need
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
For the Strawberry Cookie Dough:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, for extra flavor)
- 1/2 cup freeze-dried strawberries, crushed into powder
- 2 tablespoons milk
For Rolling (Optional):
- 1/4 cup granulated sugar
How to Make Strawberry Cheesecake Cookies
Step 1: Prepare the Cheesecake Filling
In a small bowl, mix the cream cheese, granulated sugar, and vanilla extract until smooth. You want it to be creamy and lump-free. Cover the bowl and place it in the freezer while you make the cookie dough—this helps the filling firm up, making it easier to work with later.
Step 2: Make the Cookie Dough
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy. This takes about 2 minutes with a hand mixer. Add the egg, vanilla extract, and almond extract (if using), and beat again until fully combined.
Now, add the crushed freeze-dried strawberries to the dough. This gives the cookies their signature strawberry flavor and a beautiful pink hue. Mix in the milk, then gradually add the dry ingredients, stirring just until everything comes together into a soft dough.
Step 3: Assemble the Cookies
Take the cheesecake filling out of the freezer. Line a baking sheet with parchment paper.
Scoop about 1 tablespoon of cookie dough and flatten it slightly in your palm. Place 1/2 teaspoon of cheesecake filling in the center, then take another small piece of dough and press it over the top. Seal the edges by gently rolling the dough into a ball, making sure the cheesecake is fully enclosed.
For an extra sweet touch, roll the dough balls in granulated sugar before placing them on the baking sheet.
Step 4: Bake
Preheat your oven to 350°F (175°C). Arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked but still soft.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Helpful Tips for Perfect Cookies
- Use freeze-dried strawberries for intense flavor – Unlike fresh strawberries, which add moisture, freeze-dried strawberries provide a concentrated fruit flavor without affecting the dough’s texture.
- Chill the cheesecake filling – Freezing it makes it easier to handle, preventing it from oozing out while shaping the cookies.
- Don’t overbake – The cookies should still be slightly soft in the center when you take them out of the oven. They will firm up as they cool.
- For a pop of color – If your strawberries aren’t as vibrant as you’d like, a drop of pink or red food coloring can enhance the dough’s hue.
- Make them extra fancy – Drizzle melted white chocolate over the cooled cookies for an extra decadent touch.
Recipe Details
- Prep Time: 20 minutes
- Chill Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 45 minutes
- Yield: About 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the cookies in a single layer, then transfer them to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
- If you don’t have freeze-dried strawberries, you can use strawberry extract, but the flavor won’t be as fresh and natural.
Nutritional Information (Per Cookie)
- Calories: 160
- Carbohydrates: 22g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 4g
- Sugar: 12g
- Fiber: 1g
- Sodium: 50mg
Frequently Asked Questions
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries add too much moisture to the dough, making it too soft and sticky. Freeze-dried strawberries work best for flavor and texture.
Why is my cheesecake filling leaking out?
This happens if the cookies aren’t sealed properly. Make sure to fully encase the cheesecake filling in the dough and chill the filling before assembling.
Can I make these cookies ahead of time?
Yes! You can prepare the cookie dough and cheesecake filling up to 2 days in advance and store them in the fridge. You can also freeze the shaped cookie dough balls before baking—just add 1-2 extra minutes to the baking time if baking from frozen.
Storage Instructions
- Room temperature: These cookies are best stored in the fridge rather than at room temperature due to the cheesecake filling.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag. Thaw at room temperature before enjoying.
Related Recipes
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Final Thoughts
These strawberry cheesecake cookies bring all the joy of a classic cheesecake in a fun, handheld treat. With their soft, chewy texture and creamy filling, they’re sure to impress anyone who takes a bite. Whether you’re making them for a party, a holiday gathering, or just because you love strawberries, these cookies are guaranteed to be a hit.
So, grab your ingredients, preheat that oven, and treat yourself to these delightful bites of strawberry cheesecake goodness. Enjoy!
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Strawberry Cheesecake Cookies
Description
There’s something magical about the combination of strawberries and cheesecake. It’s the perfect blend of sweet, tangy, and creamy, wrapped up in a soft, chewy cookie. These strawberry cheesecake cookies bring together the best of both worlds—rich, velvety cheesecake filling encased in a buttery, strawberry-flavored cookie.
If you’ve ever had a slice of classic strawberry cheesecake and wished you could have it in a handheld, snackable form, this recipe is for you. These cookies are perfect for special occasions, afternoon treats, or just when you’re craving something indulgent yet fruity. They make a wonderful addition to holiday cookie platters, bake sales, or even as a sweet homemade gift.
Ingredients
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
For the Strawberry Cookie Dough:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, for extra flavor)
- 1/2 cup freeze-dried strawberries, crushed into powder
- 2 tablespoons milk
For Rolling (Optional):
- 1/4 cup granulated sugar
Instructions
Step 1: Prepare the Cheesecake Filling
In a small bowl, mix the cream cheese, granulated sugar, and vanilla extract until smooth. You want it to be creamy and lump-free. Cover the bowl and place it in the freezer while you make the cookie dough—this helps the filling firm up, making it easier to work with later.
Step 2: Make the Cookie Dough
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy. This takes about 2 minutes with a hand mixer. Add the egg, vanilla extract, and almond extract (if using), and beat again until fully combined.
Now, add the crushed freeze-dried strawberries to the dough. This gives the cookies their signature strawberry flavor and a beautiful pink hue. Mix in the milk, then gradually add the dry ingredients, stirring just until everything comes together into a soft dough.
Step 3: Assemble the Cookies
Take the cheesecake filling out of the freezer. Line a baking sheet with parchment paper.
Scoop about 1 tablespoon of cookie dough and flatten it slightly in your palm. Place 1/2 teaspoon of cheesecake filling in the center, then take another small piece of dough and press it over the top. Seal the edges by gently rolling the dough into a ball, making sure the cheesecake is fully enclosed.
For an extra sweet touch, roll the dough balls in granulated sugar before placing them on the baking sheet.
Step 4: Bake
Preheat your oven to 350°F (175°C). Arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked but still soft.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the cookies in a single layer, then transfer them to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
- If you don’t have freeze-dried strawberries, you can use strawberry extract, but the flavor won’t be as fresh and natural.
