These cookies are a delicious fusion of two beloved desserts: cheesecake and cookies. They feature a soft cookie base, a rich cream cheese filling, and a burst of strawberry flavor in every bite. Easy to make and visually impressive, they’re great for holidays, parties, or whenever you crave a sweet treat with a creamy surprise in the middle.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Brown sugar
Egg
Vanilla extract
Freeze-dried strawberries or strawberry jam
For the cream cheese filling:
Cream cheese
Powdered sugar
Vanilla extract
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small dollops (about 1 teaspoon each) onto a tray and freeze for 30 minutes.
In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Fold in crushed freeze-dried strawberries or swirl in strawberry jam.
Scoop out about 2 tablespoons of dough and flatten it into a disc. Place a frozen cream cheese filling in the center and wrap the dough around it, sealing the edges.
Place the stuffed cookies on the prepared baking sheet and chill in the fridge for 15–20 minutes.
Bake for 12–14 minutes or until the edges are lightly golden and the centers are just set.
Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe yields about 12–14 cookies. Prep time: 30 minutes (includes freezing the filling) Chill time: 15–20 minutes Bake time: 12–14 minutes Total time: approximately 1 hour
Variations
Chocolate-dipped: Dip half of each cooled cookie in melted white or dark chocolate for an elegant touch.
Lemon twist: Add lemon zest to the cream cheese filling for a zesty contrast.
Jam swirl: Use strawberry jam swirled into the dough instead of freeze-dried strawberries.
Gluten-free option: Use a 1:1 gluten-free flour blend to make them suitable for gluten-sensitive eaters.
Berry blend: Try adding crushed raspberries or blueberries for a mixed berry cheesecake flavor.
Storage/Reheating
Store the cookies in an airtight container in the refrigerator for up to 5 days. They taste best at room temperature, so let them sit out for a few minutes before eating.
To freeze, layer cooled cookies with parchment paper in an airtight container and freeze for up to 2 months. Thaw at room temperature or warm slightly in the microwave for 10–15 seconds.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries have too much moisture and can make the dough soggy. Freeze-dried or jam are better options for structure and flavor.
Do I have to freeze the cream cheese filling?
Yes, freezing helps the filling hold its shape and makes stuffing the cookies much easier.
Can I make the dough ahead of time?
Absolutely. You can refrigerate the dough for up to 48 hours or freeze it for longer storage before baking.
How do I know when the cookies are done?
The edges should be lightly golden, and the centers should look just set. Avoid overbaking to keep them soft.
Can I make smaller cookies?
Yes, just use less dough and filling per cookie and reduce baking time by a few minutes.
Why is my filling leaking out?
Make sure the cream cheese dollops are fully enclosed in the cookie dough and sealed tightly before baking.
Can I use store-bought cookie dough?
For a shortcut, yes—but homemade dough offers better flavor and texture for these specific cookies.
Can I add white chocolate chips?
Yes, white chocolate pairs wonderfully with strawberries and adds extra sweetness.
Do these cookies need to be refrigerated?
Yes, because of the cream cheese filling, store them in the refrigerator to maintain freshness and food safety.
How can I make these cookies more festive?
Use pink or red food coloring in the dough, or decorate the tops with drizzled icing or heart-shaped sprinkles for holidays like Valentine’s Day.
Conclusion
Strawberry cheesecake cookies are a dreamy dessert mashup that brings together the creamy indulgence of cheesecake and the satisfying chewiness of cookies. With a surprise cream cheese center and bursts of strawberry flavor, they’re sure to become a favorite for cookie lovers and cheesecake fans alike. Easy to make and even easier to devour, these cookies are a must-try for your next baking day.
Strawberry cheesecake cookies are soft, chewy cookies with a luscious cream cheese center and sweet strawberry flavor—combining the best of cheesecake and cookies in one irresistible treat.
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup crushed freeze-dried strawberries or 1/3 cup strawberry jam
For the cream cheese filling:
6 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop 1 teaspoon-sized dollops onto a tray and freeze for 30 minutes.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Fold in the crushed freeze-dried strawberries or swirl in the strawberry jam.
Scoop about 2 tablespoons of dough and flatten into a disc. Place a frozen cream cheese filling in the center and wrap the dough around it, sealing the edges well.
Place the filled cookie dough balls onto the prepared baking sheet and chill in the fridge for 15–20 minutes.
Bake for 12–14 minutes, or until the edges are lightly golden and the centers are just set.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use freeze-dried strawberries or jam instead of fresh to avoid soggy dough.Freezing the cream cheese filling makes stuffing the cookies easier and cleaner.Chilling the dough before baking helps the cookies hold their shape.Store in the fridge due to the cream cheese center, and let sit at room temp before serving.To freeze, store cooled cookies with parchment paper between layers in an airtight container for up to 2 months.
