Strawberry Cheesecake Cookies

Why You’ll Love This Recipe

Strawberry Cheesecake Cookies combine the soft, chewy texture of cookies with the creamy decadence of cheesecake and the fruity brightness of strawberries. Each bite delivers a rich and tangy cream cheese center, surrounded by a buttery cookie dough infused with strawberry flavor. Perfect for spring and summer gatherings, these cookies are as beautiful as they are delicious.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

cream cheesegranulated sugarsalted buttereggvanilla extractall-purpose flourbaking powdersaltfreeze-dried strawberries (crushed)strawberry jam (for swirls or filling, optional)

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, beat the softened cream cheese with a bit of sugar until smooth. Place small scoops onto a plate and freeze until firm.

In another bowl, cream together the butter and remaining sugar until light and fluffy.

Add the egg and vanilla extract, mixing until combined.

Whisk together the flour, baking powder, and salt in a separate bowl, then gradually mix into the wet ingredients.

Fold in the crushed freeze-dried strawberries for color and flavor.

Scoop a portion of cookie dough, flatten it, and place a frozen cream cheese dollop in the center. Wrap the dough around the filling and seal.

Optionally, add a small swirl of strawberry jam on top before baking.

Place cookies on the prepared baking sheet and bake for 12-14 minutes, or until edges are lightly golden.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 16 cookies.Preparation time: 20 minutesChill/freeze time: 20 minutesBaking time: 12-14 minutesTotal time: 50-55 minutes

Variations

Add a graham cracker crumble on top for extra cheesecake flair.

Mix white chocolate chips into the dough for a sweeter touch.

Swap strawberry for raspberry or blueberry for different fruit flavors.

Add lemon zest to brighten the flavor profile.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.Freeze for up to 2 months; thaw in the fridge before serving.For a warm center, microwave for 8–10 seconds before eating.

FAQs

Can I use fresh strawberries?

Fresh strawberries contain too much moisture; stick with freeze-dried for best texture and flavor.

Is it necessary to freeze the cream cheese filling?

Yes, freezing helps it keep its shape during baking and prevents it from leaking.

Can I make the dough in advance?

Yes, the dough can be chilled for up to 48 hours or frozen for longer storage.

Why did my cookies spread too much?

Make sure your filling is frozen and the dough isn’t too warm when baking.

Do I have to use strawberry jam?

No, it’s optional and can be skipped or replaced with another jam flavor.

Can I make these without the cream cheese filling?

Yes, they will still be flavorful with the strawberry base alone.

Are these cookies overly sweet?

They’re balanced, with tanginess from the cream cheese and sweetness from the dough and strawberries.

Can I use unsalted butter?

Yes, just add a pinch more salt to the dough.

What kind of freeze-dried strawberries should I use?

Any unsweetened variety will work—crush them into a fine powder or leave small chunks for texture.

Can I double the recipe?

Absolutely, just make sure to chill the dough between batches.

Conclusion

Strawberry Cheesecake Cookies bring together the best of two dessert worlds—soft cookies and rich cheesecake. With a tangy cream center and bursts of strawberry flavor, these cookies are a showstopper for any dessert table. Whether for a celebration or an afternoon treat, they’re sure to impress and satisfy.

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