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Strawberry Cheesecake Cookies Recipe

BySarah
Jump to Recipe· 4.7 from 23 reviews

I’m so excited to share this Strawberry Cheesecake Cookies Recipe with you—it’s quickly become one of my absolute favorites to bake when I want something that feels both indulgent and fresh. These cookies marry the creamy tang of cheesecake filling with the sweet, bright flavor of fresh strawberries all wrapped up in a soft, buttery cookie. It’s just the perfect balance that makes each bite so memorable.

What really makes this Strawberry Cheesecake Cookies Recipe worth trying is how versatile they are—you can share them at afternoon tea, pack them in lunchboxes, or offer them as a special treat for a weekend get-together. Plus, they freeze beautifully, so you can make a batch ahead, which is a total lifesaver if you ask me!

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Why This Recipe Works

  • Creamy Cheesecake Swirl: The luscious cream cheese filling melts just right in the oven, creating a dreamy center that pairs beautifully with the cookie exterior.
  • Fresh Strawberries: Chopped fresh strawberries add bursts of juicy, natural sweetness and a lovely pink hue inside the dough.
  • Balanced Flavors: A hint of strawberry extract in both the cream cheese filling and dough ties everything together perfectly without overwhelming the palate.
  • Textural Contrast: Soft, tender cookies with pockets of smooth cream cheese offer a delightful mouthfeel that keeps you coming back for more.
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 in this Strawberry Cheesecake Cookies Recipe aren’t just about flavor—they each play a key role in texture and balance. Choosing quality butter and fresh strawberries will give you the best results, and the strawberry extract amplifies that fresh taste without needing extra sugar.

  • Cream Cheese: Softened cream cheese creates that luxuriously creamy filling that’s the heart of the cookie.
  • Powdered Sugar: Blended smoothly into the cream cheese, it keeps the filling silky without graininess.
  • Strawberry Extract: Adds concentrated aroma and flavor in both dough and filling, boosting the berry notes.
  • All-Purpose Flour: The base for the cookie dough, provides structure without being tough.
  • Baking Powder and Baking Soda: Combined leaveners help cookies rise gently for a tender crumb.
  • Salted Sweet Cream Butter: Brings richness and moisture, while a touch of salt balances sweetness.
  • Granulated and Brown Sugar: A combo that offers sweetness, moisture, and slight caramel notes.
  • Vanilla Extract: Adds warmth and depth to the flavor profile.
  • Eggs: Bind the dough while adding tenderness and richness.
  • Fresh Strawberries: Finely chopped for sweet bursts of freshness.
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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

One of the joys of this Strawberry Cheesecake Cookies Recipe is how easy it is to make your own! I often experiment with the berry portion—sometimes swapping in raspberries or blueberries depending on the season. Feel free to make it your own and discover your favorite flavor twist.

  • Variation: I once tried adding lemon zest to the dough for a bright citrusy note, and it was a refreshing surprise that played nicely with the strawberry filling.
  • Dairy-Free Twist: You can swap cream cheese for a vegan alternative and use plant-based butter, just keep an eye on the dough consistency as moisture levels can vary.
  • Extra Sweetness: If you love sweeter cookies, add a drizzle of strawberry glaze on top after baking—my kids adore this!

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 in a small bowl until it’s smooth and silky, about 30 seconds with a handheld mixer on medium-high speed. Then slow down to medium-low speed and mix in the powdered sugar and strawberry extract for that lovely fruity twist. Once combined, bump the speed back up and give it another 30 seconds to get the filling perfectly smooth. Use a small cookie scoop to portion out 24 dollops onto parchment paper spaced about 2 inches apart, then gently press them down into little disks. Pop this baking sheet in the freezer while you mix the cookie dough—this step helps keep the filling from melting too quickly when baking.

Step 2: Mix the Strawberry Cookie Dough

Whisk together your flour, baking powder, and baking soda in a medium bowl and set it aside for now. In another bowl with your mixer, beat the softened butter until creamy—about 1 to 1.5 minutes. Add granulated and brown sugars, whipping until the mixture is light and fluffy, which usually takes about a minute. Stir in the vanilla and strawberry extracts to make that flavor pop. Then, add your eggs one at a time, beating after each addition to keep things smooth.

Drop the mixer speed to low and gradually add in the flour mixture, about a cup at a time, mixing just until everything combines—overmixing will make the cookies tough. Coat your freshly chopped strawberries in a tablespoon of flour before folding them in—this simple trick helps prevent them from sinking right to the bottom of the dough. If you’ve got a stand mixer, you can add the strawberries and switch to the lowest stirred setting for an easy fold-in.

Step 3: Assemble and Bake

Preheat your oven to 375°F and line two baking sheets with parchment paper. Use a large cookie scoop to make 24 dollops of dough spaced well apart—about 12 on each sheet. Pull the cream cheese disks from the freezer and place one in the center of each dough mound. Gently press and shape the cookie dough to wrap and fully encase the cream cheese disks. I like using a spoon or small spatula to help push the dough up the sides—it makes the wrapping so much easier! Bake for 12 to 14 minutes until the edges turn a gorgeous golden brown. Let your cookies rest on the baking sheet for about 10 to 12 minutes before transferring them to a cooling rack; this helps them set and prevents the filling from oozing out.

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Pro Tips for Making Strawberry Cheesecake Cookies Recipe

  • Keep Cream Cheese Cold: Freezing the cream cheese dollops prevents them from melting too fast, keeping a distinct cheesecake center after baking.
  • Flour Coat the Berries: Tossing strawberries in flour before folding helps disperse them evenly and stops them from sinking.
  • Don’t Overmix Dough: Mixing until just combined keeps cookies tender, not dense or tough.
  • Shape Gently: Use a small spatula or spoon to coax dough around the cream cheese without breaking the dough ball.

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 dust these cookies lightly with powdered sugar just before serving—it adds a pretty touch and enhances the sweetness without overpowering the strawberry flavor. For extra flair, a small fresh strawberry slice or a tiny mint leaf on top feels elegant and fresh.

Side Dishes

These cookies pair wonderfully with a simple cup of tea or a fresh berry smoothie for a wholesome afternoon pick-me-up. I’ve also served them alongside a scoop of vanilla ice cream for a dessert platter that steals the show every time.

Creative Ways to Present

For a special occasion, I’ve arranged these cookies on a beautiful tiered tray with edible flowers and fresh sliced strawberries around, which instantly makes your dessert table look festive and inviting. Wrapping a few in cellophane tied with a ribbon also makes a super charming homemade gift.

Make Ahead and Storage

Storing Leftovers

Leftover cookies stay fresh in an airtight container at room temperature for up to 3 days—although honestly, my family’s luck they rarely last that long! If your kitchen is warm, I recommend refrigerating them to keep the cream cheese filling nice.

Freezing

This Strawberry Cheesecake Cookies Recipe freezes great either baked or unbaked. I usually freeze the formed dough balls on the tray first, then transfer them to a freezer-safe container. When you want fresh cookies, bake straight from frozen—just add a couple extra minutes to the bake time.

Reheating

To warm up leftovers, I pop the cookies in a 300°F oven for about 5-7 minutes to bring back that just-baked softness. Microwaving works in a pinch but can sometimes make the cookies too soft or the filling a little runny, so I save that for quick snacks.

FAQs

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

    While fresh strawberries are ideal for their texture and flavor, you can use frozen strawberries if needed. Just be sure to thaw and drain them well, then pat dry before chopping and mixing in to avoid adding extra moisture to the dough.

  2. What’s the best way to soften cream cheese without it getting too runny?

    I find letting cream cheese sit at room temperature for about 30 minutes works perfectly. If you’re short on time, cut it into small cubes and let it soften evenly, avoiding microwave heating which can melt it too much and change the texture of your filling.

  3. Why do you coat the strawberries in flour before adding to the dough?

    Coating the strawberries in flour helps prevent them from sinking to the bottom of the cookie dough during baking. It also helps evenly distribute the berries so every bite has that delightful strawberry flavor.

  4. Can I make this recipe dairy-free or vegan?

    Yes, you can substitute dairy-free cream cheese and butter alternatives, though you may need to fine-tune chill times and mixing since plant-based ingredients behave a bit differently. Results will be delicious, but are slightly less creamy than the traditional version.

  5. How long do these cookies stay fresh?

    Stored in an airtight container, these cookies stay fresh for about 3 days at room temperature, or up to a week if refrigerated. Just bring them to room temp or warm briefly before serving for the best texture.

Final Thoughts

Honestly, I can’t recommend this Strawberry Cheesecake Cookies Recipe enough—it’s become my go-to whenever I want to impress with something that’s as lovely to look at as it is to eat. It’s a beautiful mix of fruity freshness and creamy decadence in every bite, and making these cookies always feels like a little celebration in my kitchen. Give them a try, and I bet you’ll love sharing these with your friends and family just as much as I do.

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Strawberry Cheesecake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 23 reviews
  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour 4 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Strawberry Cheesecake Cookies combine soft, buttery strawberry-infused cookie dough with a creamy, tangy cream cheese filling for a delightful twist on classic cookies. Perfectly portioned and baked to golden perfection, they make a delicious 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 plus 1 egg white room temperature
  • 1 cup fresh strawberries capped, cored and finely chopped
  • 1 tablespoon all-purpose flour

Instructions

  1. Prepare Cream Cheese Filling: 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 beat in powdered sugar and strawberry extract. Increase speed to medium-high and beat for another 30 seconds until completely smooth.
  2. Freeze Cream Cheese Disks: Line a small baking sheet with parchment paper. Using a small cookie scoop (~1½ teaspoons), scoop 24 dollops of the cream cheese mixture onto the sheet, spacing them 2 inches apart. Gently press each dollop to form round disks. Place the sheet in the freezer while preparing the dough.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
  4. Cream Butter and Sugars: Using a stand mixer or handheld mixer on medium-high speed, beat the softened butter for 1 to 1½ minutes until smooth. Add granulated sugar and light brown sugar; beat for another 1 minute until light and fluffy.
  5. Add Extracts and Eggs: Mix in vanilla and strawberry extracts until just combined. Add the eggs one at a time, mixing well after each addition.
  6. Combine Flour Mixture: Lower mixer speed to low. Add the flour mixture 1 cup at a time, mixing just until incorporated after each addition.
  7. Coat and Fold in Strawberries: Toss the finely chopped strawberries in 1 tablespoon of flour to prevent sinking. Gently fold the strawberries into the cookie dough. Cover tightly and refrigerate the dough for 30 minutes.
  8. Preheat and Prepare Baking Sheets: Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
  9. Portion Cookie Dough: Use a large cookie scoop to form 24 dough dollops, spacing them 2 inches apart on the prepared baking sheets (12 per sheet).
  10. Assemble Cookies: Remove cream cheese disks from the freezer. Place one disk in the center of each dough ball. Gently press and shape the dough around the cream cheese to fully encase it. Use a spoon, small spatula, or knife to help lift dough over the cream cheese if needed.
  11. Bake: Bake the cookies for 14 minutes until the edges turn golden brown.
  12. Cool: Allow the cookies to rest on the baking sheet for 12 minutes before transferring them to a cooling rack to cool completely.

Notes

  • Coating strawberries in flour helps prevent them from sinking to the bottom of the dough.
  • Use a stand mixer with the lowest speed setting to fold strawberries in for easier mixing.
  • Freeze cream cheese dollops well in advance to ensure they hold shape during baking.
  • Move cookie dough over cream cheese carefully with a small spatula or spoon to fully encase the filling.
  • Let cookies cool completely on a rack to avoid breaking the creamy center.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 210 kcal
  • Sugar: 14 g
  • Sodium: 120 mg
  • Fat: 11 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 40 mg

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