Why You’ll Love Strawberry Cheesecake Cookies Recipe

These Strawberry Cheesecake Cookies combine two desserts into one irresistible bite! Imagine soft, buttery cookies with sweet strawberry flavor, filled with a creamy cheesecake center. They’re perfect for Valentine’s Day, birthdays, or anytime you want a bakery-style treat at home. Each cookie tastes like a handheld strawberry cheesecake with the chewy comfort of a cookie.

Ingredients

For the Cookie Dough:

1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
Pinch of salt
1/2 cup freeze-dried strawberries (crushed into powder or small pieces)

For the Cheesecake Filling:

4 oz cream cheese (softened)
2 tbsp powdered sugar
1/2 tsp vanilla extract

Optional Topping:

White chocolate drizzle or extra crushed strawberries

Directions

Prepare filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Place small dollops (about 1 tsp each) on a parchment-lined tray. Freeze for 30 minutes.
Make cookie dough: In a bowl, cream butter and sugars until fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, baking soda, and salt. Add dry mixture to wet ingredients, then fold in crushed freeze-dried strawberries.
Assemble cookies: Scoop about 2 tbsp dough, flatten slightly, place a frozen cheesecake dollop in the center, and wrap dough around it. Seal edges.
Bake: Arrange cookies on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes until edges are set but centers remain soft.
Cool & enjoy: Let cookies cool slightly before drizzling with white chocolate or sprinkling with more crushed strawberries.

Servings and Timing

Servings: 12 cookies
Prep Time: 25 minutes
Freeze Time: 30 minutes
Bake Time: 12 minutes
Total Time: ~1 hour 10 minutes

Variations

Jam Swirl: Add a spoonful of strawberry jam to the cheesecake filling for extra flavor.
Chocolate Version: Replace white chocolate drizzle with melted dark chocolate.
Berry Mix: Use freeze-dried raspberries or blueberries instead of strawberries.
Gluten-Free: Substitute with a 1:1 gluten-free flour blend.

Storage/Reheating

Room Temperature: Store in an airtight container up to 2 days.
Fridge: Keeps 5–6 days for best freshness.
Freezer: Freeze baked cookies for up to 2 months; thaw at room temp before serving.

FAQs

Q: Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries add too much moisture and can make the cookies soggy—freeze-dried is best for concentrated flavor.

Q: How do I keep the cheesecake filling from leaking out?
Make sure the cheesecake filling is frozen before wrapping with dough and seal the edges tightly.

Q: Can these be made ahead?
Yes! You can freeze the unbaked stuffed cookies and bake them straight from frozen, just add 2 extra minutes.

Conclusion

These Strawberry Cheesecake Cookies are soft, creamy, and bursting with strawberry flavor—an irresistible combo of two classic desserts. Whether you’re baking them for a special occasion or just to treat yourself, they’ll be a favorite at first bite.

Strawberry Cheesecake Cookies

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These Strawberry Cheesecake Cookies are soft, chewy, and filled with bursts of strawberries and a creamy cheesecake swirl. They’re the perfect mix of fruity sweetness and rich cheesecake flavor—like enjoying a strawberry cheesecake in cookie form! Ideal for Valentine’s Day, summer gatherings, or anytime you’re craving a sweet treat.

Author: Emily
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 1 hour 5 minutes
Yield: 18 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Make the filling: In a small bowl, beat together cream cheese, sugar, and vanilla until smooth. Chill for 30 minutes.
Prepare dough: In a medium bowl, whisk flour, baking soda, baking powder, and salt. In another large bowl, beat butter, cream cheese, granulated sugar, and brown sugar until fluffy. Mix in egg and vanilla. Gradually add dry ingredients until just combined.
Add mix-ins: Fold in freeze-dried strawberries and white chocolate chips.
Assemble cookies: Scoop 2 tbsp of dough, flatten slightly, place 1 tsp of cheesecake filling in the center, then cover with more dough, sealing edges. Repeat with remaining dough.
Bake: Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–14 minutes, until edges are set but centers look slightly soft.
Cool & enjoy: Let cool on the pan for 5 minutes before transferring to a wire rack.

Notes

For extra strawberry flavor, drizzle with strawberry glaze after baking.
Store cookies in the fridge (because of the cream cheese filling) for up to 5 days.
Can be frozen unbaked—just assemble, freeze on a tray, then bake directly from frozen (adding 2–3 minutes).