Do Share Recipe

Strawberry Cheesecake Cookies | Sweet, Soft & Delicious

I have to admit, I never thought a cookie could completely steal my heart—but these Strawberry Cheesecake Cookies Recipe did just that! From the first bite, I was hooked on the soft, buttery dough, the real strawberry pieces, and that creamy, tangy filling that melts in your mouth. Every time I bake them, my kitchen fills with a sweet, inviting aroma that makes it impossible to resist.

They’re surprisingly easy to make, yet taste like a dessert from a fancy bakery. Honestly, I could eat them all day, any day! You might also enjoy trying Jello Cookies Recipe for a fun twist on classic cookies, or indulge in the tart and creamy Key Lime Pie Lush Recipe for a refreshing dessert option.

Ingredients

Here’s everything you’ll need to make these delightful cookies:

Unsalted butter – 1 cup, softened for easy mixing and a rich, creamy base.
Granulated sugar – 1 cup, adds sweetness and helps with slight crisp edges.
Brown sugar – ½ cup, gives a deep, caramel-like flavor and chewy texture.
Egg – 1 large, brings structure and moisture to the dough.
Vanilla extract – 2 tsp, enhances the overall flavor profile.
All-purpose flour – 2 ½ cups, provides the right balance of structure and softness.
Baking powder – 1 tsp, helps the cookies rise slightly and stay soft.
Salt – ½ tsp, balances the sweetness and enhances other flavors.
Fresh strawberries – 1 cup, finely chopped, for natural strawberry flavor (avoid frozen to prevent soggy dough).
Cream cheese – 8 oz, softened, for the tangy, gooey filling inside.
Powdered sugar – ⅓ cup, sweetens the cream cheese filling and makes it smooth.

Note: Several servings.

Variations

If you want to switch things up, here are some variations you can try:

Dairy-free option: Replace butter and cream cheese with vegan alternatives.
Sugar-free: Use a sugar substitute suitable for baking, like erythritol or monk fruit.
Add-ins: Fold in white chocolate chips, crushed graham crackers, or a hint of lemon zest for extra flavor.
Strawberry-free: Substitute fresh raspberries or blueberries if you want a different fruit twist.

Cooking Time

Prep Time: 30 minutes
Cooking Time: 13–17 minutes per batch
Total Time: 1 hour (including chilling and freezing the cream cheese)

Equipment You Need

Mixing bowls – For combining wet and dry ingredients.
Hand or stand mixer – To cream butter and sugars until light and fluffy.
Baking sheets – For placing cookies in the oven.
Parchment paper – Prevents sticking and makes cleanup easy.
Cooling rack – Helps cookies cool evenly without becoming soggy.
Small spoon or cookie scoop – For portioning dough and cream cheese filling.

How to Make Strawberry Cheesecake Cookies Recipe?

Prepare the Cream Cheese Filling

Start by mixing cream cheese with powdered sugar until smooth. Spoon the mixture onto parchment-lined plates and freeze for at least one hour until firm. This ensures a gooey center that won’t melt into the dough.

Make the Cookie Dough

In a large bowl, cream butter and both sugars until fluffy. Add the egg and vanilla, then gradually mix in the dry ingredients. Chop the fresh strawberries and fold them gently into the dough, keeping the batter light and airy.

Assemble the Cookies

Scoop dough into large balls and press a dent in the center. Place a frozen cream cheese ball on top, then cover with another dough ball, pinching edges to seal. Chill assembled cookies briefly to firm up before baking.

Bake to Perfection

Preheat the oven while the cookies chill. Bake one tray at a time for 13–17 minutes until edges are slightly golden. Let them rest on the tray for 10 minutes before transferring to a cooling rack.

Additional Tips for Making this Recipe Better

I always use fresh strawberries instead of frozen; it keeps the dough from getting too wet.
Wipe your fingers on a cloth while assembling cookies to prevent sticking.
Don’t overfill with strawberries; too much can make dough hard to handle.
Use heaping tablespoons for each cookie to ensure a soft, pillowy texture.
Pre-chill the dough before baking to maintain shape and keep the cream cheese intact.

How to Serve Strawberry Cheesecake Cookies Recipe?

These cookies are perfect on their own, but for a beautiful presentation:

Place them on a decorative plate and dust lightly with powdered sugar.
Drizzle melted white chocolate over the top for an extra touch of indulgence.
Serve slightly warm so the cream cheese filling is soft and gooey.

Nutritional Information

Here’s a quick look at what you’re enjoying per cookie:

Calories: Around 250 kcal
Protein: 3 g
Carbohydrates: 33 g
Fat: 12 g

Make Ahead and Storage

Storing

Store cookies in an airtight container in the fridge for 3–4 days. The cream cheese filling stays fresh, and the cookies remain soft and flavorful.

Freezing

Freeze baked cookies in a single layer for up to 2 months. Thaw in the fridge before serving for best results.

Reheating

Warm cookies in a preheated oven at 300°F for 5–7 minutes to bring back that freshly-baked softness.

Why You’ll Love This Recipe?

Here are some reasons I can’t get enough of these cookies:

Easy to prepare – The recipe is straightforward and beginner-friendly.
Soft and pillowy – Perfect texture every time with creamy filling.
Versatile – Can adjust fruit, chocolate, or make dairy-free options.
Crowd-pleaser – They’re impressive enough for parties yet simple for snacks.
Flavor-packed – Fresh strawberries and cream cheese combine for a summery, sweet-tangy taste.

These strawberry cheesecake cookies are a dream for any dessert lover. Soft, sweet, and filled with creamy goodness, they’re a treat that’s both simple to make and incredibly satisfying. I promise, once you try them, they’ll become a favorite in your cookie rotation too!

Ben Carraoli