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Strawberry Cheesecake Cookies Recipe

ByLily
Jump to Recipe· 4.7 from 24 reviews

If you’re someone who can’t choose between cookies and cheesecake, then this Strawberry Cheesecake Cookies Recipe is about to become your new favorite treat. Imagine soft, tender cookies packed with juicy strawberry bits, each with a creamy, dreamy cheesecake center that perfectly balances sweet and tangy flavors. This is the kind of recipe that turns your kitchen into a cozy bakery and your snack time into a moment to savor.

One of the things I love most about this Strawberry Cheesecake Cookies Recipe is how it feels fancy, yet is surprisingly simple to make. Whether you’re baking for a summer picnic, a holiday gathering, or just craving a sweet pick-me-up, these cookies hit all the right notes. Plus, they freeze well—great for making ahead or sharing with friends who’ll thank you.

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Why This Recipe Works

  • Cream Cheese Filling: The smooth, tangy filling adds a luscious cheesecake flavor that sets these cookies apart.
  • Fresh Strawberries: Chopped fresh berries keep the cookie bright, juicy, and bursting with authentic fruit taste.
  • Perfect Texture: Combining baking soda and powder gives the cookies a tender crumb with just enough rise and chew.
  • Chilling the Dough: A quick chill firms up the dough, making it easier to shape around the cream cheese and ensuring the filling stays inside while baking.
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

The magic of this Strawberry Cheesecake Cookies Recipe lies in both the quality of the ingredients and the way they play together. Using fresh strawberries is key—they give a natural sweetness and color that nothing frozen can quite match. And the combination of vanilla and strawberry extracts enhances that berry flavor without making the cookie too sweet.

  • Cream cheese: Choose full-fat for a rich, creamy filling that melts gently inside the cookies.
  • Powdered sugar: Adds smooth sweetness to the cream cheese mixture without grittiness.
  • Strawberry extract: Amplifies the fresh strawberry flavor in both dough and filling.
  • All-purpose flour: The backbone of your cookie dough; spooned and leveled for precise measurement.
  • Baking powder & baking soda: Work together to provide lift and tenderness, keeping cookies soft but not flat.
  • Softened salted sweet cream butter: Adds richness and helps create that melt-in-your-mouth texture.
  • Granulated & light brown sugar: Granulated sugar for sweetness and light brown sugar for moisture and that subtle caramel note.
  • Vanilla extract: Enhances all the other flavors and provides warmth to the cookie dough.
  • Egg & egg white: Bind the cookies and add moisture for tenderness without heaviness.
  • Fresh strawberries: Finely chopped for even distribution and coated in a little flour to keep them from sinking to the bottom.
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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 tweaking this Strawberry Cheesecake Cookies Recipe based on the season or who I’m serving. Sometimes I swap fresh strawberries for frozen in the winter—and while it’s not quite the same, it still tastes fantastic. You can also play around with extracts or add a sprinkle of coarse sugar on top before baking for a little crunch.

  • Variation: One time, I added a handful of mini white chocolate chips to the dough, and it gave the cookies an extra creamy sweetness that my family adored.
  • Dietary adaptations: You could try this recipe with a gluten-free flour blend—just be sure to chill a bit longer to help the dough firm up.
  • Seasonal switch-up: Swap strawberries for raspberries or blueberries for a fresh twist that still pairs perfectly with the cream cheese center.

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

Step 1: Whip up the luscious cream cheese filling

Start by softening your cream cheese well—this makes a smooth, manageable filling. Beat it with powdered sugar and strawberry extract until it’s silky and spreadable. Using a small cookie scoop, dollop out 24 equal portions onto parchment-lined baking paper, flattening them into thin discs gently with your fingers. Pop this tray into the freezer. Trust me, freezing the filling first makes encasing it in dough so much easier and helps the centers stay intact while baking.

Step 2: Make the strawberry cookie dough

In a separate bowl, whisk together the flour, baking powder, and baking soda. Next, beat your softened butter until smooth, then add both sugars and whip until light and fluffy—this step traps air to give your cookies a tender crumb. Stir in the vanilla and strawberry extracts, then beat in the eggs one by one. Finally, slowly add the flour mixture while mixing on low speed just until combined.

Don’t forget to toss the chopped fresh strawberries in a tablespoon of flour before folding them into the dough—this little trick prevents them from sinking and spreading unevenly during baking. Once combined, cover and chill the dough in the fridge for 30 minutes. This step is crucial for easy handling later.

Step 3: Assemble and bake

Preheat the oven to 375°F and line two baking sheets with parchment paper. Using a large cookie scoop, portion out 24 balls of cookie dough. Flatten each slightly, then gently enclose a cream cheese disc in the center, folding and pinching the dough around to seal. A small spoon or knife helps pull dough up and around the filling if your fingers need a hand.

Bake the cookies for 12 to 14 minutes until the edges are a light golden brown. Let the cookies rest on the baking sheet for 10–12 minutes before moving them to a wire rack to cool completely. This resting time finishes the cooking process inside and helps them hold their shape.

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Tips from My Kitchen

  • Chill the dough well: Cold dough is less sticky and simpler to handle when wrapping around the filling.
  • Don’t overmix: Once you add the dry ingredients, mix just enough to combine to avoid tough cookies.
  • Use fresh strawberries: They give the best texture and flavor; I find frozen ones make the dough too wet unless properly thawed and drained.
  • Seal the edges carefully: This prevents the cream cheese from oozing out during baking and keeps the cookies pretty.

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

I often dust these cookies lightly with powdered sugar just before serving—it adds a delicate sweetness and looks like a little snowy magic. A tiny fresh strawberry slice on top of each cookie before baking also adds color and that fresh berry pop I adore.

Side Dishes

Pair your Strawberry Cheesecake Cookies with a cup of Earl Grey tea or a frothy vanilla latte for a perfect afternoon break. They also go equally well alongside fresh fruit salad or a scoop of vanilla ice cream if you’re serving dessert after dinner.

Creative Ways to Present

For a party, I like arranging these cookies on pretty trays lined with paper doilies and garnished with edible flowers or fresh mint leaves for an elegant touch. You could also sandwich a little whipped cream between two cookies for a “cheesecake cookie sandwich” that’s sure to wow guests.

Make Ahead and Storage

Storing Leftovers

I keep leftover Strawberry Cheesecake Cookies in an airtight container at room temperature for up to three days. If you live in a humid climate, storing them in the fridge can extend freshness but slightly changes the texture. Let them come to room temp before enjoying.

Freezing

These cookies freeze beautifully! After baking and cooling completely, I freeze them on a tray before transferring to a freezer-safe bag. When you want to enjoy a treat, just thaw them out at room temp or warm in a low oven for 5-7 minutes to bring back that fresh-baked feel.

Reheating

I usually reheat these cookies in a 300°F oven for about 5 minutes. This revives the soft, gooey texture and refreshes the cream cheese center without drying them out. Microwaving works in a pinch, but the oven method is my personal favorite for best results.

FAQs

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

    You can substitute frozen strawberries if fresh ones aren’t available, but it’s essential to thaw, drain, and pat them dry thoroughly to avoid adding too much moisture to the dough, which can affect texture and baking time.

  2. How do I prevent the cream cheese filling from leaking during baking?

    Freezing the cream cheese filling discs before wrapping them in dough is key, as it helps them keep their shape. Also, sealing the dough edges tightly around the filling prevents leaks during baking.

  3. Can I make these cookies dairy-free?

    While this recipe relies on cream cheese and butter for its signature flavor and texture, you can try substituting with dairy-free cream cheese and vegan butter, but results may vary. I recommend experimenting with small batches first.

  4. How long do Strawberry Cheesecake Cookies keep fresh?

    Stored in an airtight container at room temperature, these cookies stay fresh for up to 3 days. Refrigerating them can extend freshness up to a week but may alter texture slightly.

  5. Can I double the recipe for a larger batch?

    Absolutely! Just double all ingredient quantities and be sure you have enough baking sheets and freezer space to handle the increased dough and filling portions.

Final Thoughts

Honestly, the Strawberry Cheesecake Cookies Recipe has become one of those dependable favorites I think about when I want to impress without stressing. It’s that perfect blend of cozy home baking and a little touch of indulgence. I hope you’ll give it a try soon—because there’s nothing quite like biting into a cookie with that soft strawberry sweetness and cream cheese surprise in the middle. You’re going to love how easy and delicious these come together!

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Strawberry Cheesecake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 24 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour 4 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delicious Strawberry Cheesecake Cookies featuring a creamy strawberry-flavored cream cheese filling encased in soft, buttery strawberry cookie dough. These delightful treats combine fresh strawberries and a hint of strawberry extract for a perfect balance of fruity and creamy flavors.

Ingredients

Units Scale

Cream Cheese Filling

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

Strawberry Cookie Dough

  • 3 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 1/2 tsp 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 tsp pure vanilla extract
  • 1/2 tsp strawberry extract
  • 1 large egg + 1 egg white room temperature
  • 1 cup fresh strawberries capped, cored and finely chopped
  • 1 tbsp all-purpose flour

Instructions

  1. Prepare Cream Cheese Filling: Using a small mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 30 seconds until smooth. Reduce speed to medium-low and beat in the powdered sugar and strawberry extract. Increase mixer speed to medium-high and beat for an additional 30 seconds until smooth. Line a small baking sheet with parchment paper. Using a small cookie scoop (approximately 1½ teaspoons), scoop out 24 dollops of cream cheese mixture onto the prepared baking sheet, spacing them 2 inches apart. Gently press down the dollops to form round disks. Place the baking sheet in the freezer while preparing the cookie dough.
  2. Mix Dry Ingredients for Cookie Dough: In a medium bowl, whisk together the 3 cups flour, baking powder, and baking soda; set aside.
  3. Beat Butter and Sugars: Using a stand mixer or handheld mixer on medium-high speed, beat the softened butter for 1 to 1½ minutes until smooth. Add granulated sugar and brown sugar and continue mixing for 1 minute until light and fluffy.
  4. Add Extracts and Eggs: Mix in vanilla extract and strawberry extract until combined. Add the whole egg and egg white one at a time, beating well after each addition.
  5. Add Dry Ingredients: Lower mixer speed to low and add the flour mixture gradually, 1 cup at a time, mixing just until incorporated.
  6. Prepare Strawberries: Toss the chopped fresh strawberries in 1 tablespoon of flour to prevent sinking. Fold the strawberries gently into the cookie dough. Cover tightly and refrigerate for 30 minutes.
  7. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
  8. Scoop Cookie Dough: Using a large cookie scoop, form 24 dollops of cookie dough and place them 2 inches apart, 12 per baking sheet.
  9. Assemble Cookies: Remove cream cheese disks from freezer. Place one cream cheese disk in the center of each cookie dough ball. Gently press and shape the dough around the cream cheese to fully encase it. Repeat with all cookies.
  10. Bake Cookies: Bake for 14 minutes or until the edges are golden brown.
  11. Cool Cookies: Let the cookies rest on the baking sheet for 12 minutes before transferring them to a cooling rack to cool completely.

Notes

  • Chilling the dough helps maintain its shape during baking.
  • Coating strawberries in flour prevents them from sinking to the bottom of the dough.
  • You can use a stand mixer’s lowest speed to gently mix strawberries into dough for easier folding.
  • Use a spoon, small spatula, or knife to help move cookie dough over cream cheese disks without tearing.
  • Ensure all ingredients are at room temperature for best mixing results.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 12 g
  • Sodium: 90 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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