Soft, creamy, and bursting with flavor, these Strawberry Cheesecake Cookies are like biting into a dream. Imagine the buttery sweetness of a classic sugar cookie, swirled with vibrant strawberry ribbons and stuffed with a luscious cheesecake filling. Each bite is tender and slightly chewy on the outside, while the center remains rich and creamy — a surprise that makes these cookies unforgettable.

These cookies are the perfect treat when you’re craving something indulgent yet fruity. They’re visually stunning with natural pink streaks from real strawberries, making them a beautiful addition to brunch spreads, dessert platters, or even just a sweet reward for yourself. Whether you’re looking to impress guests or enjoy a cozy baking day, this recipe brings joy with every delicious bite.

Ingredients for this Strawberry Cheesecake Cookies Recipe

For the strawberry cookie dough:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup chopped fresh strawberries (blotted dry)
For the cheesecake filling:
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Optional:
- Extra sugar for rolling
- Freeze-dried strawberry powder for added color and flavor

Step 1: Make the Cheesecake Filling

In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop small teaspoons of the filling onto a parchment-lined baking sheet. Flatten them slightly into discs, then freeze for at least 30 minutes until firm. This step ensures the cheesecake stays intact while baking.

Step 2: Prepare the Strawberry Cookie Dough

In a small bowl, whisk together the flour, baking soda, and salt. In a separate large mixing bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy (about 2–3 minutes). Add the egg and vanilla extract and mix until fully incorporated.

Step 3: Fold in the Strawberries

Gently fold the chopped strawberries into the dough. Be careful not to overmix — you want lovely strawberry streaks without making the dough too wet. If desired, sprinkle in a teaspoon of freeze-dried strawberry powder to boost color and flavor.

Step 4: Assemble the Cookies

Scoop about 1.5 tablespoons of dough and flatten it slightly in your hand. Place one frozen cheesecake disc in the center, then top with another scoop of dough. Carefully pinch the edges to seal the cheesecake inside and roll the dough into a ball. Repeat with the remaining dough and filling.

Step 5: Chill the Assembled Dough Balls

Place all the filled cookie dough balls onto a parchment-lined tray and refrigerate for 20–30 minutes. This helps prevent them from spreading too much during baking.

Step 6: Bake the Cookies

Preheat your oven to 350°F (175°C). Arrange the chilled cookie dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 12–14 minutes or until the edges are set and the tops look just barely golden. Do not overbake — they’ll continue to firm up as they cool.

Step 7: Cool and Serve

Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. Serve warm for a gooey center or chilled for a firmer cheesecake filling. Enjoy!

Estimated Nutrition (Per Cookie)

Note: Values are approximate and will vary based on ingredients used and cookie size.

Calories: 210
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
Carbohydrates: 28g
Sugar: 18g
Protein: 2g
Fiber: 0.5g
Sodium: 100mg

Frequently Asked Questions

1. Can I use frozen strawberries?

It’s best to use fresh strawberries. Frozen ones release too much moisture, which can make the dough soggy and harder to work with.

2. What if I don’t have cream cheese?

You can substitute mascarpone cheese or even a thick vanilla yogurt, though the texture and flavor will vary slightly.

3. Can I make the dough ahead of time?

Yes! You can refrigerate the dough (without strawberries) for up to 48 hours. Add strawberries just before shaping and baking.

4. Why is my dough too wet or sticky?

Too much moisture from the strawberries can cause this. Make sure to blot them dry before folding into the dough.

5. How do I keep the cheesecake center from leaking?

Freeze the filling discs and ensure they’re fully sealed within the dough. Also, don’t skip the chilling step before baking.

6. Can these cookies be made gluten-free?

Yes, use a 1:1 gluten-free flour blend. Make sure your cream cheese and other ingredients are also labeled gluten-free.

7. Are these cookies good for gifting?

Absolutely! They’re beautiful and unique — just be sure to keep them cool or refrigerated during transport.

8. Can I add chocolate to the recipe?

Yes! White chocolate chips pair wonderfully with the strawberries and add a rich, sweet twist.

Strawberry Cheesecake Cookies Recipe

Author: Lorenzo Devereaux
Total Time: 55 minute
Yield: 12–14 cookies

Print Recipe

Description

These Strawberry Cheesecake Cookies are a delightful fusion of fruity brightness and creamy indulgence — perfect for anyone craving something special. With real strawberries swirled into buttery cookie dough and a surprise cheesecake filling in every bite, they’re a must-try for dessert lovers. Ideal for quick breakfast snacks, easy dessert ideas, or sweet party treats, these cookies bring the flavor and the fun. Moist, rich, and bursting with strawberry flavor, they’re as irresistible as they are beautiful.

Instructions

Mix the cheesecake filling: Combine cream cheese, powdered sugar, and vanilla. Scoop small discs and freeze for 30+ minutes.
In a separate bowl, whisk flour, baking soda, and salt.
In a mixing bowl, cream butter with both sugars until fluffy.
Add egg and vanilla, then mix in dry ingredients until just combined.
Gently fold in chopped strawberries.
Scoop and flatten dough; place a cheesecake disc in the center and cover with more dough. Seal and roll into balls.
Chill the filled dough balls for 20–30 minutes.
Bake at 350°F (175°C) for 12–14 minutes until edges are set.
Cool on baking sheet for 10 minutes, then move to a rack.
Serve warm for a gooey center or chilled for a firmer texture.

Prep Time: 25 minutes (plus chill time)
Cook Time: 12–14 minutes
Category: Dessert