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Strawberry Cheesecake Cookies Recipe

ByLucy
Jump to Recipe·5 from 105 reviews

I’m so excited to share this Strawberry Cheesecake Cookies Recipe with you because it s honestly one of my all-time favorite treats to bake and share. These cookies are the perfect blend of buttery, soft cookie dough hugged around a luscious strawberry cream cheese center. It s like having a little slice of strawberry cheesecake you can hold in your hand – no fork needed!

Whether you re baking for a spring picnic, a cozy afternoon coffee break, or simply want to surprise your loved ones with something delightful and unique, this Strawberry Cheesecake Cookies Recipe really shines. The fresh strawberries add that vibrant fruitiness, and the cream cheese filling gives it a creamy tang that makes every bite special. I ve been making these for friends and they re always blown away by how gourmet they taste with minimal fuss!

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Why You’ll Love This Recipe

  • Creamy Center Surprise: The strawberry cream cheese filling adds an irresistibly smooth and tangy core to each cookie.
  • Perfect Balance of Flavors: Fresh strawberries mixed into buttery cookie dough make every bite fresh and flavorful.
  • Impressive Yet Easy to Make: These cookies look fancy but don t require complicated skills or ingredients.
  • Great for Any Occasion: Whether for parties, gifts, or a weekend treat, these cookies always impress.
The image shows a group of small, round cookies scattered on white parchment paper placed on a wooden board. Each cookie is light golden brown with small chunks of bright red strawberries embedded throughout, giving them a slightly bumpy texture. Among the cookies are several fresh strawberries, some whole with green leaves and others sliced in half, showing their juicy red insides. The background surface is a white marbled texture, adding a clean and fresh feel to the arrangement. Photo taken with an iphone --ar 4:5 --v 6.1 this …

Ingredients You’ll Need

All these ingredients come together beautifully to create a soft and flavorful cookie with just the right amount of strawberry zing in the filling and dough. A few simple pantry staples plus fresh strawberries bring this recipe to life.

  • Cream cheese: Make sure it s softened for easy mixing and the best creamy texture.
  • Powdered sugar: Smooth and fine, it sweetens the cream cheese filling without any grit.
  • Strawberry extract: Adds concentrated strawberry flavor, boosting the natural fruitiness.
  • All-purpose flour: The base for the cookie dough; spoon and level it for accuracy.
  • Baking powder and baking soda: These leaveners help keep the cookies soft and give a nice rise.
  • Salted sweet cream butter: Softened to blend smoothly and provide rich flavor.
  • Granulated and light brown sugar: Together they give sweetness and a subtle caramel note.
  • Vanilla extract: Classic flavor that pairs perfectly with strawberries.
  • Eggs: Bring moisture and structure; room temperature is key for easy mixing.
  • Fresh strawberries: Finely chopped for even distribution – tossing in flour prevents sinking.
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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.

Variations

I love encouraging you to put your own spin on the Strawberry Cheesecake Cookies Recipe! Whether you prefer a dairy-free twist or want to experiment with other berry flavors, there s lots of room to personalize and make this recipe truly yours.

  • Use frozen strawberries: When fresh strawberries aren t in season, thaw and drain frozen ones before chopping – works surprisingly well!
  • Try blueberry extract instead: I swapped in blueberry extract once and it was a lovely alternate flavor that guests adored.
  • Dairy-free substitute: Replace cream cheese and butter with coconut cream cheese and vegan butter to make these suitable for dairy intolerance.
  • Add white chocolate chips: Toss in some white chocolate for extra sweetness and texture contrast.

How to Make Strawberry Cheesecake Cookies Recipe

Step 1: Whip Up the Cream Cheese Filling

Start by beating softened cream cheese on medium-high speed for 30 seconds until it s nice and smooth – this really makes the filling creamy. Then lower the speed and gradually add powdered sugar and strawberry extract before cranking it back up for another 30 seconds to blend everything perfectly. Scoop this mixture into small dollops on parchment paper and gently flatten them into discs. Pop these in the freezer to chill while you create the cookie dough. Freezing helps the filling keep its shape during baking, which is a total game changer.

Step 2: Prepare the Strawberry Cookie Dough

Mix your flour, baking powder, and baking soda in a bowl to combine and set aside. Next, beat the softened butter until smooth, then add both sugars until the mixture turns light and fluffy – this part smells heavenly, trust me. Stir in vanilla and strawberry extract, followed by eggs one at a time, mixing well after each. Lower your mixer speed and slowly add the flour blend in batches, mixing just until incorporated to keep the dough tender.

Here s a tip I always use: toss the chopped strawberries in a tablespoon of flour before folding them gently into the dough. This keeps them from sinking to the bottom, so you get strawberry goodness in every bite. If you have a stand mixer, this step is even easier – add the strawberries and use the lowest speed setting to fold them in without overmixing.

Step 3: Assemble and Bake Your Cookies

Preheat your oven to 375°F and line two baking sheets with parchment paper. Use a large cookie scoop to portion out cookie dough onto the sheets, spacing them about 2 inches apart since these will spread a bit. Now grab your frozen cream cheese discs – place one in the center of each dough ball and gently press the cookie dough around it, covering the filling completely. I find using a small spatula or the back of a spoon helps get the dough snug around the filling without squashing it.

Bake the cookies for 12-14 minutes until the edges turn golden brown but the centers still look soft. Let them rest on the baking sheet for about 10-12 minutes before transferring to a cooling rack – this helps them set without breaking. The moment you bite into one, you ll see why this Strawberry Cheesecake Cookies Recipe quickly became my go-to indulgence.

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Pro Tips for Making Strawberry Cheesecake Cookies Recipe

  • Softening Ingredients: Always let your cream cheese, butter, and eggs come to room temperature for smooth mixing and a tender crumb.
  • Freezing the Filling: Don t skip freezing the cream cheese dollops – this prevents them from melting out during baking.
  • Floured Strawberries: Toss the chopped strawberries in flour to keep them evenly suspended in the dough, so every cookie has bursts of fresh strawberry.
  • Gentle Dough Handling: When enclosing the cream cheese filling, press gently to avoid creating holes that let the filling leak.

How to Serve Strawberry Cheesecake Cookies Recipe

The image shows a white plate with a thin black rim holding six round cookies that are light golden brown with red strawberry pieces baked inside. Two halved strawberries with bright red flesh and green tops rest on the plate, adding a fresh touch. In the background, there is a white rectangular bowl filled with red strawberries with green leafy tops, nearby are more cookies on a wooden board lined with white parchment paper. A black and white patterned cloth is partially visible in the lower left corner. The whole scene is set on a white marbled surface, creating a clean and bright look. photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

I like to sprinkle a tiny dusting of powdered sugar over the cooled cookies just before serving – it adds a pretty, delicate touch that mimics a bakery look. Sometimes, I also drizzle a little white chocolate over the top for extra sweetness, especially when serving to chocoholics. Fresh strawberry slices on the side brighten up the plate and reinforce the main flavor.

Side Dishes

These cookies pair beautifully with a cold glass of milk or a cup of hot tea – Earl Grey or chamomile complement the strawberry flavor wonderfully. When I serve these at brunch, I like to add a fresh fruit salad or a scoop of vanilla ice cream to round out the experience.

Creative Ways to Present

For a special occasion, I ve arranged these Strawberry Cheesecake Cookies on a pretty tiered stand with edible flowers and fresh mint leaves for a garden party vibe. Wrapping a few in cellophane tied with a ribbon also makes for charming homemade gifts. To wow guests, try serving mini warm cookies with a side of homemade strawberry sauce for dipping – it s such a fun twist!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days. They stay wonderfully soft and the filling remains creamy without drying out. I add a slice of bread in the container to help maintain moisture – it s a trick I swear by!

Freezing

If you want to freeze these cookies for longer storage, I recommend freezing them fully baked and cooled. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or zip-top bag. They keep beautifully for up to 2 months. When you re ready, just thaw at room temperature.

Reheating

To enjoy leftovers warm, pop a cookie in the microwave for about 10-15 seconds – the cream cheese center will become irresistibly soft again. Alternatively, you can lightly warm them in a preheated oven at 325°F for 5-7 minutes, which helps keep the edges slightly crisp and the filling melty.

FAQs

  1. Can I use frozen strawberries for this Strawberry Cheesecake Cookies Recipe?

    Yes! Frozen strawberries work well as a substitute when fresh ones aren t available. Just be sure to thaw them completely and pat them dry with paper towels to remove excess moisture before chopping and tossing in flour. This helps prevent the dough from becoming too wet and preserves the texture of the cookies.

  2. What if I don t have strawberry extract?

    If you don t have strawberry extract on hand, you can substitute with vanilla extract for a milder flavor, or even a bit of strawberry jam mixed into the cream cheese filling. While the extract intensifies the strawberry notes, the cookies are still delicious without it.

  3. Can I make this recipe dairy-free?

    Absolutely! You can replace the cream cheese and butter with dairy-free alternatives like vegan cream cheese and plant-based buttery sticks. The texture might be slightly different, but it still creates a tasty cookie with a creamy filling.

  4. How do I prevent the cream cheese filling from leaking out?

    Freezing the cream cheese discs before baking is key to keeping them from melting out of the cookie dough during baking. Also, be gentle when enclosing the filling with dough and make sure the cream cheese is fully covered on all sides.

Final Thoughts

This Strawberry Cheesecake Cookies Recipe is truly one of those special desserts that never fail to brighten up my day – and I hope it will do the same for you. It s a wonderful way to enjoy the fresh flavor of strawberries wrapped in a creamy, dreamy cookie, perfect for sharing or keeping all to yourself. Give it a try this weekend, and I promise you ll be hooked just like I am!

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Strawberry Cheesecake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 105 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour 4 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Delicious Strawberry Cheesecake Cookies feature a soft, buttery strawberry cookie dough encasing a smooth strawberry-flavored cream cheese filling. These delightful cookies combine the freshness of chopped strawberries with a rich cheesecake center for a uniquely indulgent treat perfect for any occasion.

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 + 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 for 30 seconds until smooth. Reduce mixer speed to medium-low and mix in powdered sugar and strawberry extract. Increase speed back to medium-high and beat for another 30 seconds until fully smooth.
  2. Freeze Cream Cheese Disks: Line a small baking sheet with parchment paper. Using a small cookie scoop (about 1½ teaspoons), portion 24 dollops of the cream cheese mixture onto the sheet spaced 2 inches apart. Gently press each dollop down to form round disks. Place the baking sheet in the freezer while preparing the dough.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
  4. Cream Butter and Sugars: Using a stand mixer or handheld mixer, beat softened butter on medium-high for 1 to 1½ minutes until smooth. Add granulated and brown sugars and mix for 1 minute until light and fluffy.
  5. Add Flavors and Eggs: Mix in vanilla and strawberry extracts just until combined. Add eggs, one at a time, beating well after each addition.
  6. Incorporate Dry Ingredients: Lower mixer speed to low. Add the flour mixture one cup at a time, mixing just until incorporated.
  7. Prepare Strawberries: Toss chopped strawberries with 1 tablespoon flour to prevent sinking. Fold strawberries gently into the cookie dough (or use the lowest mixer speed if using a stand mixer).
  8. Chill Dough: Cover the dough tightly and refrigerate for 30 minutes.
  9. Preheat Oven and Prepare Baking Sheets: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  10. Form Cookies: Using a large cookie scoop, make 24 dollops of dough spaced 2 inches apart on the prepared sheets (12 per sheet). Remove cream cheese disks from the freezer.
  11. Encapsulate Cream Cheese: Place one cream cheese disk in the center of each dough ball. Gently press down and shape dough around the cream cheese, encasing it fully. Use a spoon, small spatula, or knife to help move dough over the disks if needed.
  12. Bake: Bake cookies for 12-14 minutes until edges are golden brown.
  13. Cool: Allow cookies to rest on the baking sheet for 10-12 minutes before transferring to a wire rack to cool completely.

Notes

  • Coating strawberries in flour prevents them from sinking to the bottom of the dough during baking.
  • Use a stand mixer on the lowest speed to gently fold in strawberries more easily.
  • Allow cookies to cool slightly on the baking sheet before moving to prevent breaking.
  • Make sure cream cheese disks are well frozen before encasing to avoid melting into the dough too early.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 12g
  • Sodium: 100mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 40mg

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