Strawberry Cheesecake Cookies
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If strawberry cheesecake and soft-baked cookies had a love child, this would be it. These strawberry cheesecake cookies are thick, bakery-style cookies with a creamy cheesecake center and sweet strawberry flavor in every bite. They’re soft on the outside, rich and creamy in the middle, and absolutely perfect for spring gatherings, holidays, or just because.
They look fancy, but they’re surprisingly simple to make—and guaranteed to disappear fast.
Strawberry Cheesecake Cookies
Ingredients
For the Cookies
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup finely chopped fresh strawberries (or freeze-dried strawberries, crushed)
For the Cheesecake Filling
- 6 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Optional Topping
- Strawberry preserves or sauce
- Fresh strawberries for garnish
Instructions
- Make the Cheesecake Filling
In a small bowl, mix the cream cheese, powdered sugar, and vanilla until smooth. Scoop small teaspoon-sized dollops onto a parchment-lined plate and freeze for 20–30 minutes. This makes stuffing the cookies much easier. - Prepare the Cookie Dough
In a medium bowl, whisk together flour, baking soda, and salt.
In a separate bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and mix well.
Gradually mix in the dry ingredients, then gently fold in the chopped strawberries. - Assemble the Cookies
Scoop about 2 tablespoons of dough, flatten slightly, and place a frozen cheesecake filling in the center. - Bake
Place cookies on a parchment-lined baking sheet, spacing them apart.
Bake at 350°F for 11–13 minutes, until the edges are set but centers are still soft. - Cool & Finish
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Drizzle with strawberry preserves or sauce if desired.
Tips for Perfect Cheesecake Cookies
- Freeze the filling – don’t skip this step or it will melt into the dough.
- Don’t overbake – soft centers are the goal.
- Use fresh strawberries sparingly – too much moisture can affect the dough.
- For extra flavor, add a few white chocolate chips to the dough.
Storage
- Store cookies in an airtight container in the refrigerator for up to 4 days.
- These cookies also freeze well—just thaw overnight in the fridge.
Why You’ll Love These
- Soft, thick bakery-style cookies
- Creamy cheesecake center
- Fresh strawberry flavor
- Perfect for spring, summer, showers, and holidays
If you love cheesecake desserts but want something handheld and shareable, these strawberry cheesecake cookies are going to be your new favorite.
strawberry cheesecake cookies
Soft, bakery-style strawberry cheesecake cookies with a creamy cheesecake center and sweet strawberry flavor. Easy to make and perfect for any occasion.
Ingredients
For the Cookies
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup finely chopped fresh strawberries or freeze-dried strawberries, crushed
For the Cheesecake Filling
- 6 oz cream cheese softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Optional Topping
- Strawberry preserves or sauce
- Fresh strawberries for garnish
Instructions
Make the Cheesecake Filling
- In a small bowl, mix the cream cheese, powdered sugar, and vanilla until smooth. Scoop small teaspoon-sized dollops onto a parchment-lined plate and freeze for 20–30 minutes. This makes stuffing the cookies much easier.
Prepare the Cookie Dough
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and mix well.
- Gradually mix in the dry ingredients, then gently fold in the chopped strawberries.
Assemble the Cookies
- Scoop about 2 tablespoons of dough, flatten slightly, and place a frozen cheesecake filling in the center. Add a small piece of dough on top and seal the edges, rolling gently into a ball.
Bake
- Place cookies on a parchment-lined baking sheet, spacing them apart.
- Bake at 350°F for 11–13 minutes, until the edges are set but centers are still soft.
Cool & Finish
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Drizzle with strawberry preserves or sauce if desired.
