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Strawberry Cheesecake Cookies Recipe

ByJulia
Jump to Recipe· 4.9 from 13 reviews

Let me tell you, there’s something truly magical about a cookie that tastes like a bite of cheesecake mixed with fresh strawberries – that’s exactly what this Strawberry Cheesecake Cookies Recipe delivers. These cookies are soft, slightly tangy from the cream cheese filling, and bursting with real strawberry flavor, making them perfect for when you want a treat that’s both indulgent and refreshing. Honestly, every time I bake these, my kitchen fills with the most irresistible aroma that promises joy in every bite.

If you’re looking for a cookie recipe that impresses without requiring fancy techniques or ingredients, this one’s a keeper. Whether it’s for a weekend baking session, a special occasion, or just because you deserve something sweet, this Strawberry Cheesecake Cookies Recipe hits the spot every time. I’ve found this recipe works wonderfully for sharing with friends or just sneaking a few for yourself (no judgment here!).

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Why This Recipe Works

  • Perfect Cream Cheese Filling: The filling is smooth and just sweet enough, creating that luscious cheesecake center without being overpowering.
  • Fresh Strawberries: Adding finely chopped strawberries gives these cookies a real fruit texture and natural sweetness rather than artificial flavor.
  • Balanced Dough Texture: The dough is tender yet sturdy enough to hold the cream cheese filling without leaking or collapsing.
  • Simple Ingredients: You don’t need anything out of the ordinary, which means it’s easy to make anytime with common pantry staples.
The image shows a close-up of nine round strawberry cookies placed on white parchment paper over a wooden board. The cookies are light golden brown with a soft, slightly cracked texture and studded with small pieces of bright red strawberries embedded throughout. Fresh whole and halved strawberries with green leaves are scattered among the cookies, adding a fresh and colorful touch. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The ingredients for this Strawberry Cheesecake Cookies Recipe come together to create a harmonious balance of creamy, fruity, and buttery flavors. Shopping tip? Fresh, ripe strawberries make all the difference, and don’t skip the cream cheese for that signature tang!

  • Cream Cheese: Make sure it’s softened to room temperature for smooth mixing and that tangy cheesecake flavor.
  • Powdered Sugar: This sweetens the cream cheese filling without graininess, keeping its texture silky.
  • Strawberry Extract: Enhances the strawberry flavor beyond just the fresh fruit for a well-rounded taste.
  • All-Purpose Flour: The base for the cookie dough; spooning and leveling it ensures you don’t over-measure, which could dry out the cookies.
  • Baking Powder & Baking Soda: These leavening agents help the cookies rise beautifully while staying tender.
  • Salted Sweet Cream Butter: Using salted butter adds a slight savory note that balances sweetness; make sure it’s softened for easy creaming.
  • Granulated and Brown Sugar: Granulated sugar contributes to crisp edges, while brown sugar brings moisture and chewiness.
  • Vanilla & Strawberry Extracts: Together they intensify the subtle strawberry taste and add depth.
  • Eggs: Using one whole egg and one egg white helps with structure without making the dough too dense.
  • Fresh Strawberries: Finely chopped and coated in flour so they don’t sink, they add bursts of sweetness and moisture.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

Over the years, I’ve tried some fun twists to make this Strawberry Cheesecake Cookies Recipe even more personalized. Feel free to experiment! It’s your kitchen, after all.

  • Variation: Sometimes I swap fresh strawberries for freeze-dried strawberry powder mixed into the dough for a more intense, concentrated flavor that lasts longer.
  • Dietary Modification: If you want a gluten-free option, try substituting the flour with a blend suited for baking, but keep an eye on the dough texture—it might need a touch more moisture.
  • Seasonal Change: During berry season, I like to add a handful of blueberries with the strawberries for a mixed berry twist that’s delightful.

Step-by-Step: How I Make Strawberry Cheesecake Cookies Recipe

Step 1: Whip Up the Cream Cheese Filling

Start by beating your softened cream cheese until smooth—about 30 seconds with a handheld mixer works perfectly. Then reduce speed and add powdered sugar and strawberry extract, mixing again until creamy and lump-free. I like to use a small cookie scoop to place dollops on parchment-lined baking sheets, then gently flatten them into rounds before popping them in the freezer. Freezing the filling before assembling helps keep that cheesecake center intact during baking.

Step 2: Prepare the Strawberry Cookie Dough

Whisk together the flour, baking soda, and baking powder, then set aside. In a separate bowl, beat the softened butter until smooth, then mix in both sugars until light and fluffy—this usually takes about a minute. Adding vanilla and strawberry extracts next fills your kitchen with a dreamy aroma. Mix in your eggs one at a time, then gradually fold in the dry ingredients. Toss those chopped strawberries with a tablespoon of flour to keep them from sinking, then gently fold them into the dough. I usually chill the dough for 30 minutes; it makes it easier to handle and prevents the cookies from spreading too much.

Step 3: Assemble and Bake

Preheat your oven to 375°F and line two baking sheets with parchment paper. Scoop out the cookie dough into 24 evenly sized balls, spacing them about two inches apart. Retrieve your frozen cream cheese disks and place one on top of each dough ball. Then gently press and mold the cookie dough around the cream cheese to fully encase it—using a spoon or small spatula here makes the job easier. Bake for 12-14 minutes until the edges are golden but the centers remain soft. Let them cool on the sheet for 10-12 minutes before transferring to a rack, which really helps them set up without breaking.

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Pro Tips for Making Strawberry Cheesecake Cookies Recipe

  • Freeze the Filling First: I can’t stress this enough – freezing the cream cheese disks before baking prevents them from oozing out and keeps your cookies neat.
  • Coat Strawberries in Flour: Tossing the strawberries in flour helps distribute them evenly without sinking to the bottom.
  • Don’t Overmix the Dough: Mixing just until ingredients are combined keeps the cookies tender instead of tough.
  • Use Room Temperature Eggs: It results in smooth batter and better texture for the finished cookies.

How to Serve Strawberry Cheesecake Cookies Recipe

A white plate with a thin black rim holds six light golden beige strawberry muffins, each studded with small red strawberry pieces inside and on top, showing a soft and slightly crumbly texture. Around the plate there are several fresh strawberries, two whole with green leaves, one sliced in half showing its red inside with white core, adding a fresh touch. In the background, more muffins are placed on white parchment paper on a wooden board, and a white bowl on the side contains bright red strawberries with green tops. The setting is on a white marbled surface with a black and white patterned cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep garnishes simple with these cookies because they’re already so flavorful. A light dusting of powdered sugar right before serving adds a pretty touch without overpowering the strawberry and cream cheese flavors. Sometimes, I throw on a small fresh strawberry slice on top for extra color and flair—perfect for when guests are coming over.

Side Dishes

These cookies pair wonderfully with a cup of herbal tea like chamomile or a mild green tea to refresh your palate. For brunch, I sometimes serve them alongside fresh fruit salad or yogurt parfaits for a sweet and balanced spread.

Creative Ways to Present

For special occasions, I’ve arranged these cookies on a platter surrounded by edible flowers and fresh mint leaves to elevate the look. Another time, I wrapped individual cookies in parchment paper tied with twine for charming party favors. Making little stacks of these cookies tied with a ribbon is also a cute way to gift them to friends or neighbors—everyone loves a homemade treat!

Make Ahead and Storage

Storing Leftovers

I store leftover Strawberry Cheesecake Cookies in an airtight container at room temperature for up to 3 days. Keeping them well covered prevents them from drying out and maintains that soft, fresh-baked texture. If you have more, refrigerating is another option, but I recommend bringing them back to room temp before serving.

Freezing

For longer storage, these cookies freeze beautifully. Just place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container. I like freezing them this way because it prevents sticking and keeps their shape. When you want one, just thaw at room temperature for about an hour.

Reheating

If you prefer warm cookies, you can pop them in the oven at 300°F for 5-6 minutes or microwave them for 10 seconds. I find the oven method keeps the texture better without making the cream cheese filling too melty. Just watch carefully!

FAQs

  1. Can I use frozen strawberries for this Strawberry Cheesecake Cookies Recipe?

    Yes, you can, but make sure to thaw and drain excess moisture before chopping and folding them into the dough. Too much moisture can make the dough soggy and affect baking.

  2. Do I have to use strawberry extract?

    While fresh strawberries add natural flavor, the strawberry extract really boosts the taste to give a more pronounced strawberry-cheesecake vibe. If you don’t have it, you can omit it, but consider a splash of lemon juice or vanilla for extra depth.

  3. Can I make these cookies dairy-free?

    This recipe relies on cream cheese and butter for its signature texture and taste, so dairy-free substitutions would change the outcome substantially. If you want to experiment, try dairy-free cream cheese and margarine alternatives, but results may vary.

  4. How do I prevent the cream cheese filling from leaking out while baking?

    Freezing the cream cheese dollops before baking and sealing the cookie dough well around each disk are key steps. Also, don’t overfill the dough—keeping the filling amount consistent helps avoid leaks.

Final Thoughts

This Strawberry Cheesecake Cookies Recipe is one of my all-time favorites because it hits that sweet spot between fruitiness and creamy indulgence, all in a handheld treat. Whenever I bake these, friends ask for the recipe immediately, and I love sharing it knowing they’ll enjoy every bite as much as I do. So, why not give them a try? Whether you’re baking for yourself or for a crowd, these cookies will make your kitchen smell amazing and your taste buds very happy.

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Strawberry Cheesecake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 13 reviews
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour 4 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Delight in these Strawberry Cheesecake Cookies that combine a soft, sweet strawberry cookie dough with a luscious cream cheese filling infused with strawberry extract. Perfectly baked to golden edges, these cookies offer a heavenly balance of fruity and creamy flavors, making them an irresistible treat for any occasion.

Ingredients

Units Scale

Cream Cheese Filling

  • 6 ounces cream cheese softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon strawberry extract

Strawberry Cookie Dough

  • 3 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) salted sweet cream butter, softened
  • 2/3 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon strawberry extract
  • 1 large egg
  • 1 large egg white
  • 1 cup fresh strawberries, capped, cored, and finely chopped
  • 1 tablespoon all-purpose flour

Instructions

  1. Cream Cheese Filling Preparation: In a small mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese for 30 seconds until smooth. Reduce speed to medium-low and mix in the powdered sugar and strawberry extract. Increase speed back to medium-high and beat for another 30 seconds until smooth.
  2. Freezing the Filling: Line a small baking sheet with parchment paper. Use a small cookie scoop (about 1½ teaspoons) to scoop out 24 dollops of the cream cheese mixture onto the sheet, spacing them 2 inches apart. Gently press each dollop down into a round disk. Place the baking sheet in the freezer while preparing the cookie dough.
  3. Mixing Dry Ingredients for Dough: In a medium bowl, whisk together the 3 cups all-purpose flour, baking powder, and baking soda. Set aside.
  4. Creaming Butter and Sugars: In a stand mixer or bowl using a handheld mixer, beat the softened butter on medium-high speed for 1 to 1½ minutes until smooth. Add the granulated sugar and brown sugar, beating for 1 more minute until light and fluffy.
  5. Adding Flavors and Eggs: Mix in the vanilla extract and strawberry extract until just combined. Add the whole egg and egg white one at a time, mixing well after each addition.
  6. Incorporating Dry Ingredients: Lower the mixer speed to low and gradually add the flour mixture, 1 cup at a time, mixing until just combined after each addition.
  7. Preparing Strawberries: Toss the chopped strawberries in 1 tablespoon of flour to prevent sinking. Gently fold the floured strawberries into the cookie dough. Cover the dough tightly and chill in the refrigerator for 30 minutes.
  8. Preheating and Preparing Baking Sheets: Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
  9. Forming Cookies: Using a large cookie scoop, scoop 24 dollops of cookie dough onto the prepared baking sheets, spacing them 2 inches apart (12 per sheet). Remove the cream cheese disks from the freezer.
  10. Assembling Cookies: Place one cream cheese disk in the center of each cookie dough scoop. Use a spoon, small spatula, or knife to gently press and shape the cookie dough around the cream cheese, encasing it fully.
  11. Baking: Bake the cookies for 14 minutes or until the edges are golden brown. Remove from the oven and allow the cookies to rest on the baking sheets for 12 minutes.
  12. Cooling: Transfer the cookies to a cooling rack and let them cool completely before serving.

Notes

  • Softened cream cheese should be at room temperature for easy mixing and smooth filling.
  • Coating strawberries in flour helps them stay evenly distributed in the dough, preventing them from sinking during baking.
  • Chilling the dough before baking improves texture and prevents spreading.
  • If you have a stand mixer, fold in strawberries on the lowest speed setting to make incorporation easier.
  • Handle the cookie dough gently when encasing the cream cheese to prevent tearing or breaking.
  • Letting cookies rest on the baking sheet after baking ensures they firm up and hold their shape better.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 12 g
  • Sodium: 95 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 35 mg

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