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Strawberry Cheesecake Cookies Recipe

ByCaroline
Jump to Recipe· 4.8 from 39 reviews

If you love all things strawberry and cheesecake, you’re going to be obsessed with this Strawberry Cheesecake Cookies Recipe. Imagine a soft, buttery cookie bursting with fresh strawberries and a luscious cream cheese center that just melts in your mouth – that’s what I’m sharing today! These cookies are perfect when you want a special treat that feels a little fancy but is surprisingly easy to whip up.

I first made these cookies for a weekend brunch with friends, and they disappeared faster than I expected. You’ll find this Strawberry Cheesecake Cookies Recipe works amazingly well for everything from afternoon coffee breaks to special celebrations. Plus, they’re a delightful way to sneak some real fruit into your dessert without skimping on flavor or fun.

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Why This Recipe Works

  • Cream Cheese Filling: The smooth strawberry-flavored cream cheese gives the cookies a rich, tangy surprise in every bite.
  • Fresh Strawberries: They add natural sweetness and a juicy texture that complements the soft cookie dough.
  • Balanced Sweetness: The combo of granulated and brown sugar keeps the flavor layered with a hint of caramel.
  • Texture Harmony: Soft, chewy cookies with a creamy, dreamy center that makes every bite a delight.
The image shows a close-up of nine round strawberry cookies placed on white parchment paper over a wooden board. The cookies are light golden brown with a soft, slightly cracked texture and studded with small pieces of bright red strawberries embedded throughout. Fresh whole and halved strawberries with green leaves are scattered among the cookies, adding a fresh and colorful touch. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Strawberry Cheesecake Cookies Recipe plays a part in creating the perfect balance of flavor and texture. I like to use fresh strawberries whenever possible and softened cream cheese for that creamy filling that holds together beautifully.

  • Cream Cheese: Make sure it’s softened to room temperature for smooth mixing and a silky filling.
  • Powdered Sugar: Helps achieve the perfect creamy texture in the filling without any graininess.
  • Strawberry Extract: Amplifies that strawberry flavor without overpowering it, working in both dough and filling.
  • All-Purpose Flour: Forms the sturdy base of the cookie, holding everything together while staying soft.
  • Baking Powder & Baking Soda: These leaveners ensure the cookies rise nicely and get a light texture.
  • Salted Sweet Cream Butter: Using salted butter adds depth, but you can adjust salt to taste if you use unsalted.
  • Granulated & Brown Sugar: Brown sugar lends moisture and a subtle molasses flavor; granulated sugar provides sweetness and crisp edges.
  • Vanilla Extract: Rounds out the flavors with a warm, familiar note.
  • Eggs: Provide structure and tenderness to the dough.
  • Fresh Strawberries: Chop finely and toss in flour to prevent sinking; they bring freshness and natural sweetness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making these cookies just as they are, but don’t hesitate to tweak the strawberry flavor or cream cheese filling to suit your taste. This Strawberry Cheesecake Cookies Recipe is forgiving and fun to personalize!

  • Variation: I once swapped fresh strawberries for frozen blueberries (thawed and drained), and it created a lovely flavor twist – definitely worth trying if you want a change.
  • Dietary Modification: For a dairy-free version, try using vegan cream cheese and a plant-based butter substitute; results are pretty good, though the texture is slightly different.
  • Extract Choices: Experiment with adding a touch of lemon extract along with strawberry extract for a zesty edge.
  • Difficulty Level: This recipe is approachable for bakers at all levels — just take your time with the cream cheese filling and chilling steps for best results.

Step-by-Step: How I Make Strawberry Cheesecake Cookies Recipe

Step 1: Make the Cream Cheese Filling

Start by beating your softened cream cheese on medium-high speed until it’s smooth and creamy — this usually takes about 30 seconds with a handheld mixer. Then, lower the speed and add powdered sugar plus strawberry extract, mixing again until it’s perfectly blended and glossy. I scoop the filling out into small dollops onto parchment paper, gently pressing them flat to form disks, then pop them into the freezer while the dough comes together. Freezing these disks ensures the filling stays put inside the cookies when baking.

Step 2: Prepare the Strawberry Cookie Dough

Whisk together flour, baking powder, and baking soda in a bowl for a uniform rise. Cream your butter until soft and smooth, then gradually beat in both sugars until light and fluffy—this helps create a tender cookie with just the right sweetness. Add the vanilla and strawberry extracts, then one egg at a time for structure. Lower your mixer speed and add the flour mixture slowly, so you don’t overwork the dough.

Before folding in the chopped strawberries, toss them with a tablespoon of flour to keep them from sinking to the bottom — it’s a small step that makes a big difference! If you have a stand mixer, adding the strawberries on the lowest stirring speed makes folding effortless.

Step 3: Assemble and Bake the Cookies

Preheat your oven to 375°F and line your baking sheets with parchment. Use a large cookie scoop to portion out 24 dough balls, spaced about 2 inches apart (12 on each tray). Now, working quickly, place a frozen cream cheese disk in the center of each dough ball and gently press the dough around the filling with a spoon or spatula until it’s enclosed — this might feel a bit fiddly at first, but it’s essential for that surprise cheesecake center.

Bake for 12-14 minutes until the edges turn golden brown but the centers still look soft. Let the cookies rest on the sheets for 10-12 minutes before transferring to a wire rack to cool completely. Personally, I find waiting a bit helps the filling set up wonderfully without any mess.

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Tips from My Kitchen

  • Softening Butter: Let your butter sit at room temp for at least 30 minutes for creaminess that mixes evenly.
  • Strawberry Chopping: Chop strawberries finely to help keep the dough consistent and avoid big soggy spots.
  • Freezing Filling Disks: Freezing the cream cheese dollops ahead means they won’t melt right away in the oven, preserving the surprise center.
  • Enclosing Filling: Use a spoon or knife to coax the dough all around the filling carefully so the cheesecake doesn’t ooze out while baking.

How to Serve Strawberry Cheesecake Cookies Recipe

A white plate with a thin black rim holds six light golden beige strawberry muffins, each studded with small red strawberry pieces inside and on top, showing a soft and slightly crumbly texture. Around the plate there are several fresh strawberries, two whole with green leaves, one sliced in half showing its red inside with white core, adding a fresh touch. In the background, more muffins are placed on white parchment paper on a wooden board, and a white bowl on the side contains bright red strawberries with green tops. The setting is on a white marbled surface with a black and white patterned cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a little extra charm, I sometimes dust these cookies lightly with powdered sugar or drizzle them with a simple white chocolate glaze — it takes the strawberry vibe up a notch. Fresh strawberry slices on the side add color and a refreshing bite, especially if you’re serving at a party.

Side Dishes

These cookies pair wonderfully with a cup of hot tea or coffee for an afternoon pick-me-up. At brunch, I like serving them alongside a fresh fruit salad or a light yogurt parfait to balance that richness.

Creative Ways to Present

For birthdays or showers, arrange the cookies on a pretty platter with edible flowers or sprinkle freeze-dried strawberry powder over the top. I’ve even tied small bundles of these cookies with pastel ribbons as adorable party favors that guests loved taking home.

Make Ahead and Storage

Storing Leftovers

Store leftover Strawberry Cheesecake Cookies in an airtight container at room temperature for up to 3 days. Make sure they’ve cooled completely before storing to keep the cookies soft and avoid sogginess around the filling.

Freezing

You can freeze these cookies after baking by wrapping them individually in plastic wrap and storing them in a freezer-safe bag. They freeze extremely well, and I’ve found you can keep them frozen for up to 2 months without losing flavor or texture.

Reheating

To enjoy thawed cookies warm, pop them in a 300°F oven for about 5 minutes or microwave them for 10-15 seconds. This revives their softness and makes the cream cheese center gooey and irresistible again.

FAQs

  1. Can I use frozen strawberries in the Strawberry Cheesecake Cookies Recipe?

    Yes, you can! Just make sure to thaw them completely and pat them dry to remove excess moisture before chopping and tossing in flour. This prevents the cookie dough from becoming too wet and helps maintain the right texture.

  2. Is it necessary to freeze the cream cheese filling before baking?

    Absolutely. Freezing the cream cheese discs helps them stay intact inside the cookie dough during baking, so you get that delightful, creamy cheesecake surprise in each bite without it melting away.

  3. Can I make this recipe vegan or dairy-free?

    Yes, with some substitutions! Use vegan cream cheese and plant-based butter alternatives. While texture might vary slightly, the cookies still come out delicious and satisfying.

  4. How do I prevent the strawberries from sinking in the dough?

    Toss chopped strawberries with a tablespoon of flour before folding them into the batter. This coating helps suspend the fruit evenly throughout the dough so they don’t all sink to the bottom.

  5. Can I prepare the dough ahead of time?

    Yes! The dough can be covered tightly and refrigerated for up to 24 hours. Just bring it back to a slightly cooler temperature before scooping and baking to ensure the cookies maintain their shape.

Final Thoughts

This Strawberry Cheesecake Cookies Recipe holds a special place in my heart because it blends two of my favorite flavors into one beautiful bite. They’re a little treat that feels indulgent but is super approachable to make at home. Trust me, once you try these, you’ll want to bake them again and again — and so will everyone you share them with! So, grab your ingredients, crank up your mixer, and bake a batch that’s all kinds of delicious.

Print
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Strawberry Cheesecake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 39 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour 4 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delight in these Strawberry Cheesecake Cookies featuring a creamy strawberry-infused cream cheese center wrapped in a soft strawberry-flavored cookie dough. Perfectly balanced with fresh chopped strawberries and a hint of vanilla, these cookies offer a luscious treat that combines the best of cheesecake and classic cookies.

Ingredients

Units Scale

Cream Cheese Filling

  • 6 ounces cream cheese softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon strawberry extract

Strawberry Cookie Dough

  • 3 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) salted sweet cream butter softened
  • 2/3 cup granulated sugar
  • 1/3 cup light brown sugar packed
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon strawberry extract
  • 1 large egg plus 1 egg white room temperature
  • 1 cup fresh strawberries capped, cored and finely chopped
  • 1 tablespoon all-purpose flour

Instructions

  1. Prepare Cream Cheese Filling: In a small mixing bowl, beat the softened cream cheese on medium-high speed with a handheld mixer for 30 seconds until smooth. Reduce speed to medium-low and add powdered sugar and strawberry extract, then increase to medium-high and beat for an additional 30 seconds until smooth.
  2. Freeze Cream Cheese Disks: Line a small baking sheet with parchment paper. Using a small cookie scoop (about 1½ teaspoons), scoop 24 dollops of cream cheese mixture onto the sheet spaced 2 inches apart. Gently press each dollop into a round disk. Place in the freezer while preparing the cookie dough.
  3. Mix Dry Ingredients for Dough: In a medium bowl, whisk together the 3 cups flour, baking powder, and baking soda. Set aside.
  4. Cream Butter and Sugars: Using a stand mixer or handheld mixer on medium-high speed, beat softened butter for 1 to 1½ minutes until smooth. Add granulated sugar and brown sugar and mix for 1 minute until light and fluffy.
  5. Add Flavors and Eggs: Mix in the vanilla and strawberry extracts until combined. Add eggs one at a time, mixing well after each addition.
  6. Incorporate Dry Ingredients: Lower mixer speed to low and add the flour mixture 1 cup at a time, mixing just until incorporated.
  7. Prepare Strawberries: Toss chopped strawberries with 1 tablespoon flour to prevent sinking. Fold them gently into the cookie dough; if using a stand mixer, mix on the lowest speed to combine.
  8. Chill Dough: Cover the dough tightly and refrigerate for 30 minutes.
  9. Preheat Oven and Prepare Baking Sheets: Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper.
  10. Form Cookies: Using a large cookie scoop, scoop 24 portions of cookie dough spaced 2 inches apart onto the baking sheets (12 per sheet). Remove cream cheese disks from the freezer.
  11. Assemble Cookies: Place one cream cheese disk in the center of each cookie dough portion. Gently press the dough around the cream cheese to fully encase it. Use a spoon, small spatula, or knife to help push the dough over the cream cheese disk if needed.
  12. Bake Cookies: Bake for 14 minutes or until edges are golden brown. Allow cookies to rest on the baking sheet for 12 minutes before transferring them to a cooling rack to cool completely.

Notes

  • Softened cream cheese is essential for a smooth filling; let it sit at room temperature for about 30 minutes before starting.
  • Coating the strawberries with flour helps distribute them evenly in the batter and prevents sinking.
  • For easier dough incorporation of strawberries, a stand mixer on the lowest speed setting works best but gentle folding also works well.
  • Freezing the cream cheese disks beforehand helps them hold their shape inside the cookies during baking.
  • Use parchment paper or silicone mats to prevent sticking and ensure even baking.
  • Given the sticky nature of the dough, lightly flour your hands and utensils when shaping and encasing cream cheese.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 210 kcal
  • Sugar: 15 g
  • Sodium: 120 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 35 mg

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