Strawberry Cheesecake Cookies Recipe

Introduction

Strawberry Cheesecake Cookies combine the rich creaminess of cheesecake with the bright freshness of strawberries, all wrapped in a soft, buttery cookie. These delightful treats offer a perfect balance of sweet and tangy flavors that make every bite irresistible. Perfect for sharing or indulging solo, they’re sure to become a favorite.

Ingredients

• 8 oz (225 g) full-fat cream cheese, softened
• 1/3 cup (40 g) powdered sugar
• 1 teaspoon vanilla extract (for cheesecake filling)
• 1 cup (226 g) unsalted butter, softened to room temperature
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract (for cookie dough)
• 3 cups (375 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups (225 g) fresh strawberries, hulled and finely chopped
• 2 tablespoons granulated sugar (for strawberry topping)
• 1 teaspoon cornstarch (optional, for thickening strawberry topping)
• 1 teaspoon water (only if using cornstarch)
• Additional granulated sugar, for sprinkling

Instructions

1. Step 1: In a mixing bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth. Scoop teaspoon-sized dollops onto a parchment-lined tray and freeze for at least 1 hour to firm up the filling.
2. Step 2: In a small saucepan over medium heat, cook the chopped strawberries with 2 tablespoons granulated sugar for 5–7 minutes until syrupy. If desired, mix cornstarch with water and stir into the strawberries. Cook for an additional 1–2 minutes until thickened. Let the topping cool completely.
3. Step 3: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
4. Step 4: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in 2 teaspoons vanilla extract.
5. Step 5: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms.
6. Step 6: Scoop about 2 tablespoons of dough and flatten into a disk. Place a frozen cheesecake filling dollop in the center, then wrap the dough around it, sealing the edges completely. Flatten the cookie slightly and place it on the prepared baking sheet.
7. Step 7: Spoon 1 teaspoon of the cooled strawberry topping onto each cookie and lightly sprinkle with additional granulated sugar.
8. Step 8: Bake for 12–15 minutes, until the edges are golden and cookie centers are just set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Ensure the cheesecake filling is fully frozen before wrapping in dough to prevent leaking during baking.
• Chill the cookie dough for 30 minutes before assembling to reduce spreading, though this step is optional.
• If fresh strawberries are unavailable, use thawed and well-drained frozen strawberries for the topping.
• For a thicker strawberry topping, cornstarch adds a nice consistency but can be omitted if preferred.

Storage

Store these cookies in an airtight container in the refrigerator due to the cream cheese filling. They will keep well for up to 5 days. For a warm, gooey center, microwave the cookies for 10–15 seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the topping?

Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before cooking them down with sugar for the topping.

Do I have to freeze the cheesecake filling?

Freezing the cheesecake filling is important as it helps the filling hold its shape during baking and prevents it from leaking out of the cookies.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.9 from 119 reviews

Strawberry Cheesecake Cookies combine a creamy cheesecake filling with a sweet strawberry topping inside a soft, buttery cookie. These delightful treats feature a frozen cream cheese center wrapped in a tender cookie dough and topped with a fresh strawberry syrup, creating a perfect balance of rich, fruity, and sweet flavors.

• Author: Rami
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 40 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 8 oz (225 g) full-fat cream cheese, softened
• 1/3 cup (40 g) powdered sugar
• 1 teaspoon vanilla extract

Cookie Dough

• 1 cup (226 g) unsalted butter, softened to room temperature
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups (375 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Strawberry Topping

• 1 1/2 cups (225 g) fresh strawberries, hulled and finely chopped
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch (optional)
• 1 teaspoon water (only if using cornstarch)

Additional

• Additional granulated sugar, for sprinkling

Instructions

1. Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy. Scoop teaspoon-sized dollops onto a parchment-lined tray and freeze for at least 1 hour to properly set.
2. Make the Strawberry Topping: In a small saucepan, combine chopped strawberries and 2 tablespoons granulated sugar. Cook over medium heat for 5–7 minutes until the mixture becomes syrupy. If the topping is too thin, stir together cornstarch and water, then add to the strawberries and cook for an additional 1–2 minutes until thickened. Let cool completely before using.
3. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
4. Create the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which should take about 3-4 minutes. Add eggs one at a time, mixing well after each addition, then stir in 2 teaspoons vanilla extract.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients into the wet mixture and stir until a soft dough forms.
6. Assemble the Cookies: Scoop approximately 2 tablespoons of dough and flatten it into a disk. Place one frozen cheesecake filling dollop in the center, then wrap the dough around it, sealing the edges completely and flattening slightly to shape the cookie.
7. Add Strawberry Topping and Bake: Place the assembled cookies on the prepared baking sheets. Spoon about 1 teaspoon of the cooled strawberry topping onto each cookie and sprinkle with additional granulated sugar for a slight crunch and sparkle.
8. Bake and Cool: Bake the cookies for 12–15 minutes until the edges turn golden and the centers are just set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Ensure the cheesecake filling is fully frozen before stuffing the cookies to prevent leakage during baking.
• Chilling the dough for 30 minutes before assembly can help reduce cookie spread, though this step is optional.
• If fresh strawberries are unavailable, use thawed and well-drained frozen strawberries for the topping.
• Due to the cream cheese filling, store the cookies in the refrigerator to maintain freshness and safety.
• For a warm, gooey center, microwave cookies for 10–15 seconds before serving.

Keywords: Strawberry cheesecake cookies, cream cheese cookies, strawberry topping cookies, baked cheesecake cookies, soft cheesecake cookies