These Strawberry Cheesecake Cookies are the perfect blend of soft, buttery cookie dough, creamy cheesecake filling, and a sweet strawberry topping. Each bite tastes like a mini strawberry cheesecake baked into a cookie rich, fruity, and utterly irresistible. Whether you’re baking for Valentine’s Day, a summer get-together, or just to treat yourself, these cookies are a showstopper!
Ingredients
For the Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
For the Strawberry Topping:
- 1 1/2 cups fresh strawberries, finely chopped (or frozen, thawed, and drained)
- 2 tbsp granulated sugar
- 1 tsp cornstarch (optional, for thickening)
For Garnish:
- Extra sugar for sprinkling
Instructions
Step 1: Make the Cheesecake Filling
In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Scoop small teaspoons of the mixture onto a parchment-lined plate and freeze for at least 30–45 minutes, or until firm. This helps the filling stay intact while baking.
Step 2: Make the Strawberry Topping
In a small saucepan, combine strawberries, sugar, and cornstarch (if using).
Cook over medium heat for 5–8 minutes, stirring occasionally, until the mixture becomes thick and jam-like.
Set aside to cool completely.
Step 3: Make the Cookie Dough
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs and vanilla extract until smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add the dry mixture into the wet ingredients until a soft dough forms.
Step 4: Assemble the Cookies
Scoop about 2 tablespoons of dough and flatten slightly in your hand.
Place a frozen cheesecake ball in the center, then wrap the dough around it, sealing the edges.
Place on prepared baking sheet, spacing about 2 inches apart.
Gently flatten the tops and make a small indentation in the center.
Spoon about 1 teaspoon of strawberry topping into each indentation.
Sprinkle with a touch of granulated sugar for a bakery-style finish.
Step 5: Bake
Bake for 12–14 minutes, or until edges are lightly golden.
Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve chilled or at room temperature both are delicious!
Variation
- Berry Mix-Up: Replace strawberries with blueberries, raspberries, or blackberries for colorful, seasonal flavor changes. Each berry gives a slightly different tang and sweetness.
- Chocolate Lover’s Twist: Drizzle cooled cookies with white or dark chocolate for an elegant, bakery-style finish that enhances the cheesecake flavor.
- Citrus Zest: Add a little lemon or orange zest to the cookie dough for a refreshing brightness that balances the sweetness.
- Graham Cracker Base: Mix in ½ cup of finely crushed graham crackers to the dough for a nostalgic cheesecake crust flavor.
- Jam Shortcut: Use your favorite store-bought strawberry jam if you’re short on time it still gives a glossy, fruity topping.
Cooking Notes
- Chilling Is Key: Always freeze the cheesecake filling before baking it keeps the center creamy and prevents it from melting out.
- Cool Components: Ensure the strawberry topping is completely cool before adding it to the cookies to avoid softening the dough.
- Don’t Overbake: Bake just until the edges are golden and the centers are set they’ll continue to firm up as they cool.
- Batch Baking: For the best texture, bake one tray at a time and rotate halfway through baking for even coloring.
Serving Suggestions
- Serve Chilled: These cookies taste amazing cold the cheesecake center firms up and creates a velvety bite.
- Beautiful Dessert Display: Arrange on a white platter, dust lightly with powdered sugar, and garnish with fresh strawberry slices for an eye-catching presentation.
- Coffee Companion: Pair with a cappuccino, latte, or hot tea the buttery dough and creamy filling balance perfectly with warm drinks.
- Gift-Ready Treats: Wrap in cellophane bags with ribbons or place in small bakery boxes they make elegant homemade gifts.
- Party Favorite: Serve at brunches, baby showers, or afternoon gatherings for a crowd-pleasing dessert.
Tips
- Measure Accurately: Use the spoon-and-level method for flour to avoid dense cookies.
- Softened Ingredients: Bring butter and cream cheese to room temperature before mixing this ensures smooth, creamy textures.
- Seal Tightly: When wrapping dough around the filling, pinch the edges firmly to prevent leaks during baking.
- Chill for Best Texture: Store cookies in the fridge; chilling enhances the cheesecake flavor and keeps the texture moist and soft.
- Freezer-Friendly: Freeze unbaked cookie balls (without topping) on a tray, then transfer to a bag. Bake straight from frozen, adding an extra minute to the bake time.
Details
- Prep Time: 30 minutes (plus 45 minutes freeze time)
- Cook Time: 12–14 minutes
- Total Time: About 1 hour 30 minutes
Nutritional Information (Per Cookie)
- Calories: ~210
- Protein: 3 g
- Sodium: 90 mg
- Fat: 10 g
Frequently Asked Questions
1. Can I use frozen strawberries for the topping?
Yes! Just thaw and drain them well before cooking so the topping isn’t watery.
2. How do I keep the cheesecake filling from leaking out?
Make sure the filling is completely frozen and that you seal the dough edges tightly before baking.
3. Can these cookies be made ahead?
Absolutely you can prepare the dough and filling a day ahead and refrigerate or freeze them until ready to bake.
4. How long do these cookies last?
Stored in an airtight container in the fridge, they’ll stay fresh for up to 5 days. For longer storage, freeze for up to 2 months.
Conclusion
Strawberry Cheesecake Cookies bring together the best of both worlds soft, chewy cookies and creamy, fruity cheesecake. They’re indulgent yet balanced, easy to make, and always impressive. Whether you enjoy them freshly baked or chilled from the fridge, these cookies are guaranteed to become a household favorite.
