If you have a sweet tooth and a love for all things creamy and fruity, then you are about to fall head over heels for this Strawberry Cheesecake Cookies Recipe. These cookies are a delightful twist on classic cheesecake, marrying the rich, smooth cream cheese filling with the fresh burst of diced strawberries all wrapped up in a tender, buttery cookie. They are irresistibly soft with a little tang from the cream cheese and a lovely pop of sweet strawberry that makes every bite feel like a little celebration. Perfect for sharing, gifting, or indulging solo, this Strawberry Cheesecake Cookies Recipe is going to become your new favorite treat in no time.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together to create a taste and texture you won’t believe. Each ingredient plays a crucial role, from the creamy tang of cream cheese to the fragrant vanilla extract, making these cookies a perfectly balanced delight.
- Cream cheese (¾ cup, softened): The star that gives these cookies their signature cheesecake creaminess.
- Powdered sugar (â…“ cup): Helps sweeten and smooth the cream cheese mixture for that melt-in-your-mouth texture.
- Butter (1 cup, softened): Adds richness and tender crumb to your cookies.
- White sugar (¾ cup): Sweetens the dough without overpowering the delicate strawberry flavor.
- Brown sugar (¼ cup): Adds moisture and a slight caramel undertone for depth.
- Egg and egg yolk (1 each): Bind the ingredients and give the cookies a soft, chewy bite.
- Vanilla extract (1 tsp): Lifts the flavors with warm, aromatic notes.
- Baking soda (1 tsp): Helps the cookies rise to that perfect fluffiness.
- Salt (¼ tsp): Balances sweetness and enhances all the flavors.
- All-purpose flour (2¾ cups): The foundation that holds all the deliciousness together.
- Fresh strawberries (½-⅔ cup, diced small): Bring juicy bursts of fruity sweetness and a pop of color.
How to Make Strawberry Cheesecake Cookies Recipe
Step 1: Prepare the Cream Cheese Filling
Start by whisking together the softened cream cheese and powdered sugar until smooth and creamy. This filling is going to be the heart of your cookies, so take your time to get it perfectly smooth. Then, scoop it into tablespoon-sized dollops on parchment-lined sheets and freeze these little gems until they are almost solid. Freezing the filling is a crucial step because it helps prevent the cream cheese from melting into the dough while baking.
Step 2: Mix Dry Ingredients
While your cream cheese filling chills, whisk together the flour, salt, and baking soda in a bowl – this dry mix lays the base for your cookie dough and ensures your cookies get that soft yet structured texture you want.
Step 3: Cream Butter and Sugars
In a separate bowl, beat the butter with both sugars until the mixture is light and fluffy. This step is where a good mixer shines as it introduces air, giving your cookies a tender crumb that practically melts in your mouth.
Step 4: Add Eggs and Vanilla
Mix in the egg, egg yolk, and vanilla extract to your butter and sugar mixture. These liquid ingredients create the perfect binding effect while adding richness and flavor depth, making these cookies utterly irresistible.
Step 5: Combine Wet and Dry Ingredients
Slowly add the flour mixture to your wet ingredients, stirring just until everything is blended. Remember, you want to avoid overmixing here to keep the cookies tender and soft.
Step 6: Fold in Fresh Strawberries
Gently fold the diced strawberries into the dough, being careful not to squish them and let their color bleed. This step adds a juicy, fresh strawberry burst that perfectly complements the creamy center.
Step 7: Form Cookie Dough Balls
Scoop generous tablespoons of dough onto parchment-lined baking sheets. These cookies are big and bold, so don’t be shy with your scoops. Press an indent on half of the dough balls to prepare them for the cream cheese filling.
Step 8: Add the Frozen Cream Cheese
Pop a frozen cream cheese dollop into each indented dough ball, then top with another dough ball. Gently pinch the edges to seal the cream cheese inside, creating that delightful surprise inside each cookie. This part takes a little patience, but the gooey cheesecake center is totally worth it!
Step 9: Chill Before Baking
Refrigerate the prepared cookie dough balls while your oven preheats. Chilling helps the cookies hold their shape and makes the baking process smooth and predictable.
Step 10: Bake to Perfection
Bake your cookies at 350°F one sheet at a time for about 13-17 minutes, until their edges turn a light golden brown and the tops look set. Let them rest on the baking sheets before transferring to a cooling rack to finish cooling. The aroma alone will have everyone in the kitchen asking for one (or three!).
How to Serve Strawberry Cheesecake Cookies Recipe
Garnishes
Serve these cookies with a light dusting of powdered sugar or a drizzle of melted white chocolate for some extra sweetness and a touch of elegance. Fresh strawberry slices on the side also add a pretty, natural garnish and emphasize the lovely strawberry flavor bubbling inside.
Side Dishes
These cookies shine brightest alongside a tall glass of cold milk, a cup of hot coffee, or even some chilled rosé if you’re feeling fancy. They also pair wonderfully with a scoop of vanilla ice cream, turning your snack into a sumptuous mini dessert experience.
Creative Ways to Present
For a fun party or gift-giving idea, stack several Strawberry Cheesecake Cookies Recipe cookies in a pretty jar tied with a ribbon. You can also sandwich them with extra cream cheese frosting or strawberry jam for an impressive treat that’s bound to wow your friends and family.
Make Ahead and Storage
Storing Leftovers
You can store leftover cookies in an airtight container at room temperature for up to 3 days. Keep in mind, these cookies are best enjoyed fresh but will still maintain their fabulous flavor and texture for a short time after baking.
Freezing
If you want to enjoy your Strawberry Cheesecake Cookies Recipe later, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They freeze beautifully for up to 3 months and make a quick, delicious treat whenever the craving hits.
Reheating
To bring frozen or stored cookies back to life, simply warm them in a 300°F oven for 5-7 minutes. This will refresh the cookie’s softness and bring back that delightful gooey cream cheese center without drying them out.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this recipe because they retain their texture and color better, but if frozen is all you have, just make sure to thaw and drain them super well to avoid soggy dough.
Is it possible to make these cookies vegan?
Absolutely! Use vegan cream cheese and butter substitutes and check your powdered sugar to ensure it’s vegan-friendly. The texture may vary slightly, but the deliciousness will remain.
Why do I need to freeze the cream cheese filling?
Freezing the filling keeps it firm so that it holds inside the cookie dough during baking, ensuring you get that perfect creamy center instead of melted cheesecake running everywhere.
Can I make smaller cookies with this recipe?
Definitely! Just use smaller scoops of dough (about one tablespoon) and reduce the baking time to around 10-12 minutes, keeping an eye on them so they don’t overbake.
How long do the cookies stay fresh?
Fresh, homemade Strawberry Cheesecake Cookies Recipe stay tasty for about 3 days at room temperature, but freezing them extends their life without losing quality.
Final Thoughts
I’m seriously excited for you to try the Strawberry Cheesecake Cookies Recipe because it’s one of those recipes that fills your kitchen with the most amazing aromas and your heart with joy. Whether you bake them for yourself, to gift a neighbor, or to brighten a special occasion, these cookies deliver a perfect balance of creamy, fruity, and buttery goodness every time. So go ahead and dive in – your taste buds will thank you!
Print
Strawberry Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes plus 1 hour freezing time
- Yield: 12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Strawberry Cheesecake Cookies combine the rich, creamy texture of cheesecake with the sweetness of fresh strawberries baked inside a soft, buttery cookie. These large, indulgent cookies feature a hidden frozen cream cheese filling that melts to perfection when baked, creating a delightful surprise in every bite. Perfect for dessert lovers looking for a unique treat, they balance fruity freshness with creamy decadence.
Ingredients
Cheesecake Filling
- ¾ cup cream cheese (regular or vegan), softened (6 oz)
- â…“ cup powdered sugar (adjust if using vegan cream cheese, see notes)
Cookie Dough
- 1 cup butter (regular or vegan), softened
- ¾ cup white sugar
- ¼ cup brown sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- 2¾ cups all-purpose flour (see notes for adjustments)
- ½ to ⅔ cup fresh strawberries, diced small (see notes)
Instructions
- Prepare Cream Cheese Filling: Line a small baking sheet or plate with parchment paper. In a small bowl, whisk or beat the softened cream cheese with powdered sugar until smooth and well combined. This mixture will form the cheesecake filling.
- Freeze Cream Cheese Balls: Place 10-12 heaping teaspoons of cream cheese mixture onto the parchment-lined sheet. Freeze for at least one hour, or until the balls are frozen solid or nearly solid.
- Mix Dry Ingredients: Line two large baking sheets with parchment paper and set aside. In a bowl, whisk together the all-purpose flour, salt, and baking soda until evenly combined.
- Cream Butter and Sugars: Using a handheld or stand mixer, beat the softened butter with white and brown sugars until the mixture is light and fluffy, about 1-2 minutes.
- Add Eggs and Flavoring: Mix in the egg, egg yolk, and vanilla extract until fully incorporated.
- Combine Dough: Gradually add the flour mixture to the wet ingredients and mix until just combined, careful not to overmix to keep the cookies tender.
- Fold in Strawberries: Gently fold the small diced fresh strawberries into the dough. Avoid overmixing to prevent the strawberries from bruising and bleeding their color into the dough.
- Form Cookie Dough Balls: Scoop 12 large heaping tablespoons of dough onto each prepared baking sheet. Press down slightly on half of the dough balls with the back of a teaspoon to create an indent for the filling.
- Fill Cookies: Remove the frozen cream cheese balls from the freezer. Place one cream cheese ball into each indented dough ball. Top with another dough ball and pinch the edges together to fully seal the filling inside, forming tall dough balls.
- Refrigerate and Preheat Oven: Refrigerate the filled cookie dough balls while preheating the oven to 350°F (175°C). Keep the dough chilled to maintain shape during baking.
- Bake Cookies: Bake one sheet at a time for 13-17 minutes until edges are slightly golden and tops are set. Remove from oven and let cookies rest on baking sheets for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
- Use regular or vegan cream cheese and butter according to your preference; adjust powdered sugar accordingly if using vegan cream cheese as it’s often less sweet.
- For smaller cookies, reduce the dough scoop size and adjust baking time slightly, but keep the cream cheese filling proportionate.
- Fresh strawberries should be diced very small to prevent sogginess and to evenly distribute their flavor without bleeding excessively into the dough.
- Freezing the cream cheese filling is key to keeping the cheesecake center intact during baking.
- If dough becomes sticky due to strawberries, chill it before handling further to make shaping easier.
