Rich, luscious, and bursting with berry brightness, this Strawberry Cheesecake Cookies Recipe is all about transforming the flavors of a classic, creamy dessert into warm, handheld treats. Imagine a plush, buttery cookie dough studded with tangy freeze-dried strawberries, stuffed with a velvety cream cheese center, and (if your heart so desires) a pop of sweet strawberry jam. Each bite delivers layers of flavor and texture, balancing sweetness and tang so well you’ll want to make these cookies for every special occasion—or just because! If you’ve ever dreamed of cheesecake and cookies joining forces, you’ve found your new favorite recipe.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Strawberry Cheesecake Cookies Recipe sits in the balance of straightforward, quality ingredients that pack big flavor and dreamy texture. Each element is there to contribute either a hint of creaminess, a touch of tartness, or that signature cheery pink hue—so don’t skip a thing!
- Unsalted Butter (1/2 cup, softened): The base of our cookies, offering richness and a melt-in-your-mouth crumb.
- Granulated Sugar (3/4 cup): Provides essential sweetness and ensures the cookies bake up with just the right amount of snap and softness.
- Large Egg (1): Helps bind the dough and adds tenderness for a cookie that’s never dry.
- Vanilla Extract (1 teaspoon): Rounds out the flavors with a warm, aromatic note that makes the cookies irresistibly fragrant.
- All-Purpose Flour (1 1/2 cups): Gives structure without weighing our cookies down.
- Baking Powder (1/2 teaspoon): A touch of leavening for just the right lift—no dense cookies here!
- Salt (1/4 teaspoon): Brightens, balances, and enhances every other flavor in the dough.
- Freeze-Dried Strawberries, crushed (1/2 cup): These pack a concentrated berry punch and a gorgeous pop of color.
- Cream Cheese, softened (4 oz): The cheesecake heart of each cookie, creamy and tangy and totally crave-worthy.
- Powdered Sugar (2 tablespoons): Blends smoothly with the cream cheese for a luxuriously sweet center.
- Strawberry Jam (1/4 cup, optional): For extra berry filling—totally optional, but takes these cookies over the top!
How to Make Strawberry Cheesecake Cookies Recipe
Step 1: Prep Oven and Equipment
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This step means you’ll be ready to bake as soon as your dough comes together, and your cookies will lift easily off the sheet. It’s a small detail, but it ensures golden bottoms and easy cleanup.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until the mixture looks pale, light, and fluffy. This step is non-negotiable for a soft, tender cookie—it whips air into the dough and ensures every bite shouts “homemade!”
Step 3: Add Wet Ingredients
Crack in your egg and pour in that aromatic vanilla extract. Beat these in just until incorporated; overmixing can make cookies tough, so you want to stop as soon as everything looks silky and smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening and salt distribute evenly before hitting the wet dough, making for perfectly risen, flavorful cookies.
Step 5: Mix Together & Add Berries
Gradually add your dry mix into the wet, stirring until just combined. As a finishing touch, gently fold in those crushed freeze-dried strawberries. The result is a dough speckled with tart, fruity flavor in every bite.
Step 6: Make the Cheesecake Filling
Mix the cream cheese and powdered sugar in a small bowl until the mixture is creamy and smooth. Make sure your cream cheese is truly soft—this keeps your filling lump-free and easy to work with. If you’re using strawberry jam, have it ready and at room temperature.
Step 7: Assemble the Cookies
Take a tablespoon of dough, slightly flatten it in your palm, and add a half-teaspoon scoop of the cream cheese mixture in the center (with a dab of jam, if that’s your vibe). Top with another tablespoon of dough and pinch the edges closed, rolling gently to form a ball so the filling stays sealed during baking.
Step 8: Bake and Cool
Set your cookies on the prepared sheet, spaced about 2 inches apart to prevent any stickiness. Bake for 11 to 13 minutes, until the edges are just beginning to turn golden and the centers look set but not dry. Let them cool on the pan for a few minutes before transferring to a wire rack to cool completely. This helps finish the baking and keeps the centers soft and luscious.
How to Serve Strawberry Cheesecake Cookies Recipe
Garnishes
For a picture-perfect presentation, dust your cooled cookies with a snow flurry of extra powdered sugar, or drizzle melted white chocolate over the tops. A sprinkle of finely crushed freeze-dried strawberries adds a bright touch and hints at the delicious berry flavor inside.
Side Dishes
If you’re making a cookie platter, pair these beauties with lemon bars or classic shortbread for a bright, tangy contrast. For a simple snack, a cup of hot tea or coffee alongside each cookie makes every bite even more satisfying.
Creative Ways to Present
Showcase your Strawberry Cheesecake Cookies Recipe by stacking them in a glass jar, slipping them into cellophane bags tied with a pink ribbon, or arranging them on a cake stand with fresh strawberries and mint. For a dessert buffet, serve with tiny bowls of whipped cream or berry compote for dipping.
Make Ahead and Storage
Storing Leftovers
Since these cookies feature a cream cheese center, it’s best to keep them stored in an airtight container in the fridge. They’ll stay fresh for about 4 days—if they last that long! Let them rest at room temperature for a few minutes before serving for the best, soft-centered texture.
Freezing
Want to make your Strawberry Cheesecake Cookies Recipe ahead of time? Freeze the unbaked, stuffed cookie dough balls on a tray until solid, then transfer to a zip-top freezer bag. Bake straight from frozen, adding an extra minute or two to the baking time for cookies that taste bakery-fresh whenever the craving hits.
Reheating
If your cookies have chilled or you prefer a just-baked effect, warm each cookie for 10-15 seconds in the microwave. The centers turn decadently soft and gooey, bringing back their fresh-from-the-oven magic—especially nice on a chilly day.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries add too much moisture and will affect the texture of the cookies. Freeze-dried strawberries are the secret to intense flavor and chewy, stable dough, so seek them out for this Strawberry Cheesecake Cookies Recipe.
Can I skip the strawberry jam filling?
Absolutely! The cookies are delicious with just the cream cheese filling, but the little burst of jam adds extra berry flavor for those who love an extra tangy-sweet surprise inside.
Do these cookies need to be refrigerated?
Because the filling includes cream cheese, it’s safest to store the Strawberry Cheesecake Cookies Recipe in the refrigerator. They’ll stay fresh and the centers remain creamy, just like cheesecake.
Can I double the recipe?
You sure can! Simply double all the ingredients and follow the same process. It’s perfect for parties, bake sales, or anytime you want to spread a little extra cookie cheer.
What’s the best way to crush freeze-dried strawberries?
Pop them in a zip-top bag and use a rolling pin to crush them into small pieces, or pulse them a few times in a food processor. You want some powder for flavor and tiny bits for color and texture in your Strawberry Cheesecake Cookies Recipe.
Final Thoughts
If you love desserts that hit every note—creamy, fruity, sweet, and a little bit tangy—this Strawberry Cheesecake Cookies Recipe is going to steal your heart (and maybe your bake sale show). Make a batch, share with friends, or keep them all for yourself. Every bite is a little celebration!
Print
Strawberry Cheesecake Cookies Recipe
- Total Time: 33 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of strawberry cheesecake and cookies with this easy-to-make recipe. These cookies are filled with a creamy cheesecake center and bursting with the sweet flavor of strawberries.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, crushed
Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/4 cup strawberry jam (optional, for extra filling)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, then fold in the crushed strawberries.
- Prepare cheesecake filling: Mix softened cream cheese with powdered sugar until smooth.
- Assemble the cookies: Scoop 1 tablespoon of dough, flatten slightly, add cream cheese mixture (and jam), top with another tablespoon of dough, and seal the edges. Shape into a ball and place on the baking sheet.
- Bake: Bake for 11–13 minutes until lightly golden. Cool on the pan before transferring to a wire rack.
Notes
- Freeze-dried strawberries intensify flavor without extra moisture.
- Chill cookies to maintain the cream cheese filling.
- Drizzle with white chocolate for an added touch.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
