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.