Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies are everything I love about dessert rolled into one soft, sweet, and creamy bite. These cookies combine the richness of cheesecake with the fruity brightness of strawberries, all baked into a handheld treat. Whether I’m making them for a party, holiday, or just because I’m craving something special, these cookies always feel like a little celebration.

Why You’ll Love This Recipe

I love that these cookies offer the perfect balance of flavors—sweet strawberries, tangy cream cheese, and soft cookie dough. They’re easy to make but feel fancy enough for a special occasion. The texture is soft and slightly chewy with creamy pockets of cheesecake filling that make every bite indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookie dough:

• 1 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 3/4 cup brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 1/2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1 cup freeze-dried strawberries, crushed or chopped

For the cheesecake filling:

• 8 oz cream cheese, softened

• 1/4 cup powdered sugar

• 1/2 tsp vanilla extract

Directions

1. I start by making the cheesecake filling. I beat the cream cheese, powdered sugar, and vanilla extract together until smooth. Then, I scoop small dollops (about 1 tsp) onto a parchment-lined tray and freeze them for 30–45 minutes.

2. For the cookie dough, I cream the butter and both sugars together until fluffy. I beat in the eggs and vanilla until combined.

3. I mix in the flour, baking soda, and salt, then fold in the crushed freeze-dried strawberries.

4. Once the filling is frozen, I scoop a large tablespoon of cookie dough, flatten it slightly, and place a frozen cheesecake dollop in the center. I cover it with more dough and seal the edges.

5. I place the filled cookies on a baking sheet lined with parchment and chill them in the fridge for 20–30 minutes.

6. I bake them at 350°F (175°C) for 12–15 minutes or until the edges are golden and the centers are set.

7. I let the cookies cool completely before serving so the cheesecake center stays intact.

Servings and timing

This recipe makes about 16–18 cookies. It takes around 25 minutes for prep (plus chilling/freezing time) and 15 minutes to bake, so I can have these ready in just over an hour.

Variations

• I sometimes add white chocolate chips for extra sweetness.

• For a richer flavor, I mix a few crushed graham crackers into the dough.

• I’ve made these with chopped fresh strawberries, but freeze-dried strawberries give better texture and flavor.

• For a fun twist, I swirl a little strawberry jam into the cheesecake filling before freezing.

storage/reheating

I store these cookies in an airtight container in the fridge for up to 5 days. I let them come to room temperature before serving, or warm them for 10 seconds in the microwave for that soft, gooey center. They also freeze well—I wrap them individually and freeze for up to 2 months.

FAQs

Can I use fresh strawberries instead of freeze-dried?

I prefer freeze-dried strawberries because they don’t add moisture, which can make the dough too soft. Fresh strawberries may work, but they can change the texture and shelf life of the cookies.

Can I make the cheesecake filling ahead of time?

Yes, I often prepare the filling and freeze the dollops a day ahead. It saves time and makes assembling the cookies easier.

Do these cookies need to be refrigerated?

Yes, because of the cream cheese filling, I store them in the fridge. They stay fresh and safe to eat that way.

Can I make smaller cookies?

Absolutely. I just use smaller dough portions and less filling per cookie, then adjust the baking time slightly—start checking at around 10 minutes.

How do I keep the filling from leaking out?

I make sure to seal the dough completely around the filling. Chilling the assembled cookies before baking also helps keep the filling inside during baking.

Conclusion

Strawberry Cheesecake Cookies are the kind of treat I make when I want something unique and indulgent without a lot of fuss. The creamy center, the strawberry flavor, and the soft cookie texture come together in every bite. Whether it’s for a holiday tray, a gift, or just a personal indulgence, these cookies never disappoint.

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