Strawberry Cheesecake Cookies are soft, chewy, and bursting with sweet strawberry flavor. These cookies combine the creamy richness of cheesecake with little bits of real strawberries, making each bite taste like a tiny dessert all on its own. They have a tender crumb that melts in your mouth, perfect for anyone who loves a fruity twist on a classic treat.
I love making these cookies when I want something different but familiar at the same time. The cream cheese in the dough makes them extra moist and soft, and the strawberries add just the right pop of freshness. I usually sneak a couple while they’re still warm from the oven because they’re that good. A little tip I’ve learned: use fresh strawberries if you can—it really brings out the natural sweetness and keeps the cookies from getting too dry.
These cookies are great for sharing with friends or as a special treat to brighten up your afternoon. I often pack them in lunchboxes or bring them to gatherings, and they never last long. If you want to make them even more fun, try adding a drizzle of melted white chocolate on top. It’s a little extra touch that makes these strawberry cheesecake cookies feel like a small celebration any day of the week!
Key Ingredients & Substitutions
Cream Cheese: This is the heart of the cheesecake flavor. Use full-fat cream cheese for the best creamy texture. If needed, you can substitute with Neufchatel cheese for a lighter option, but the flavor will be milder.
Strawberries: Fresh strawberries add a juicy sweetness and texture. If fresh aren’t available, substitute with frozen (thawed and drained) or dried strawberries chopped finely. Avoid strawberry jam; it’s too sweet and can change cookie texture.
Butter: Unsalted butter lets you control salt better. Softened butter blends smoothly with cream cheese and sugars, creating a tender cookie. Don’t melt the butter, as softened is best for cookie dough texture.
Vanilla Extract: Vanilla adds warm, sweet notes that complement strawberries and cream cheese. Use pure vanilla extract if possible for deeper flavor, but imitation works in a pinch.
How Can I Keep the Cream Cheese Filling Soft Inside the Cookies?
To get a gooey cheesecake center, it’s important to keep the filling chilled but soft enough to spread:
- First, make sure the cream cheese for the filling is well softened. Mixing with powdered sugar and vanilla makes it smooth.
- When wrapping dough around the filling, handle gently to avoid cracking.
- Chill filled dough balls in the fridge for 15-20 minutes before baking to help them hold shape and keep filling inside.
- Bake just until edges set and cookies are lightly golden. Overbaking can dry out the cream cheese inside.
- Let cookies cool on the baking sheet for a few minutes after baking; the filling firms slightly but stays soft and creamy.
These steps help you get those dreamy, soft bites with melty cream cheese inside, just like a mini cheesecake surprise in every cookie!
Equipment You’ll Need
- Mixing bowls – One large for dough and one small for the filling; easy to keep ingredients separate.
- Hand mixer or stand mixer – Makes creaming butter and cream cheese smooth and quick.
- Baking sheets – Needed to bake the cookies evenly; line with parchment to prevent sticking.
- Spoon or cookie scoop – Helps portion dough evenly for consistent cookie size.
- Wire cooling rack – Lets cookies cool fully without getting soggy underneath.
- Whisk – Perfect for making a smooth glaze to drizzle on top.
Flavor Variations & Add-Ins
- Swap strawberries with raspberries or blueberries for a different fruity twist; they bake well and add nice color.
- Add white chocolate chips to the dough for extra sweetness and creaminess alongside the cheesecake filling.
- Mix in a teaspoon of lemon zest for a fresh citrus punch that brightens the strawberry flavor.
- Try a cinnamon sprinkle in the dough for a warm spice note that pairs nicely with the creamy center.
How to Make Strawberry Cheesecake Cookies?
Ingredients You’ll Need:
For The Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh strawberries, diced
For The Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For The Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk or heavy cream
How Much Time Will You Need?
This recipe takes about 20 minutes to prep, around 12-15 minutes for baking, and about 10 minutes to cool and add the glaze. So, plan for roughly 45 minutes from start to finish to enjoy these delicious strawberry cheesecake cookies!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent cookies from sticking.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until everything is well combined. In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet until just combined. Gently fold in the diced fresh strawberries, being careful not to crush them too much.
3. Prepare the Cream Cheese Filling:
In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set this filling aside.
4. Assemble the Cookies:
Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place about 1 teaspoon of the cream cheese filling in the center, then add another small scoop of dough on top. Carefully wrap the dough around the filling and shape it into a ball. Place the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart.
5. Bake the Cookies:
Bake in the preheated oven for 12-15 minutes or until the cookie edges are lightly golden and the centers are set. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Make and Add the Glaze:
Whisk together the powdered sugar and milk or heavy cream in a small bowl until smooth and drizzling consistency is reached. Drizzle the glaze over the cooled cookies and allow it to set before serving.
Enjoy your soft, creamy strawberry cheesecake cookies with just the right blend of fruity sweetness and rich cheesecake flavor!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid extra moisture making the dough too wet. Pat them dry with paper towels before folding into the dough.
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, and bring to room temperature before eating for the best texture.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and the cream cheese filling a day ahead, then assemble and bake the cookies when ready. Keep the dough chilled in the refrigerator until you’re ready to use it.
What Can I Substitute for Cream Cheese?
For a lighter option, you can use Neufchatel cheese in both the dough and filling. While it’s lower in fat, the flavor is very similar. Avoid using sour cream or yogurt as they will change the texture.