Print

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.

Ingredients

Scale

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

Find it online: https://cheframi.com/strawberry-cheesecake-cookies-recipe/