Strawberry Cheesecake Cookies

 These Strawberry Cheesecake Cookies are soft, creamy, and bursting with fresh flavor — the ultimate dessert in every bite! One look, and you’ll want to taste them.

Why You'll Fall in Love with This Recipe

These Strawberry Cheesecake Cookies are the ultimate dessert mashup—soft, buttery cookies filled with creamy cheesecake and topped with juicy strawberries. Every bite tastes like a mini strawberry cheesecake wrapped inside a cookie. They’re rich, fruity, and absolutely irresistible for parties, holidays, or a sweet homemade treat.

Tools You’ll Need

• Mixing bowls (medium & large)

• Electric hand mixer or stand mixer

• Measuring cups and spoons

• Spatula

• Small cookie scoop or spoon

• Baking sheets

• Parchment paper

• Small saucepan (for strawberry topping)

• Wire rack for cooling

Ingredients

For the Cheesecake Filling

• 8 oz (225 g) cream cheese, softened

• ⅓ cup powdered sugar

• 1 tsp vanilla extract

For the Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• ½ cup brown sugar

• 2 large eggs

• 2 tsp vanilla extract

• 3 cups all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

For the Strawberry Topping

• 1½ cups fresh strawberries, finely chopped (or frozen, thawed and drained)

• 2 tbsp granulated sugar

• 1 tsp cornstarch (optional, to thicken)

For Garnish

• Extra sugar for sprinkling

Step-by-Step Instructions

1. Prepare the Cheesecake Filling

• In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.

• Scoop small dollops (about 1 tsp each) onto a parchment-lined baking sheet and freeze until firm, about 30 minutes.

2. Make the Strawberry Topping

• In a small saucepan, combine the strawberries, sugar, and cornstarch (if using).

• Cook over medium heat for 5–7 minutes, stirring occasionally, until the strawberries soften and the mixture thickens slightly.

• Let the mixture cool completely before using.

3. Prepare the Cookie Dough

• In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

• Add eggs one at a time, then mix in vanilla extract.

• In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

• Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

4. Assemble the Cookies

• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

• Scoop about 2 tablespoons of cookie dough and flatten slightly in your palm.

• Place a frozen cheesecake filling dollop in the center and wrap the dough around it, sealing the edges.

• Place cookies on the baking sheet about 2 inches apart.

5. Bake

• Sprinkle the tops with sugar for a slight crunch.

• Bake for 12–15 minutes or until edges are golden but centers are still soft.

• Remove from the oven and immediately spoon a bit of cooled strawberry topping onto each cookie center.

• Let cool on the pan for 5 minutes, then transfer to a wire rack.

Pro Tips for Success

• Freeze the cheesecake filling — it makes assembling much easier and prevents leaking.

• Cool the strawberry topping before adding it to avoid melting the cookies.

• Don’t overbake — the cookies should stay soft and slightly chewy in the center.

• Use fresh strawberries for the best flavor, but well-drained frozen works too.

Customization Ideas

• Swap strawberries for blueberries, raspberries, or cherries for different fruity variations.

• Add a touch of lemon zest to the cheesecake filling for brightness.

• Drizzle white chocolate over the cooled cookies for extra decadence.

• Make them mini-sized for bite-sized party treats.

Storage & Reheating Tips

• Refrigerator: Store in an airtight container for up to 5 days. Keep chilled because of the cheesecake filling.

• Freezer: Freeze unbaked, assembled cookies for up to 2 months. Bake straight from frozen, adding a couple of extra minutes.

• Reheating: These are best enjoyed at room temperature or slightly chilled—no reheating needed.

Approximate Nutrition (per cookie, makes ~24 cookies)

• Calories: 210

• Protein: 3g

• Fat: 10g

• Carbohydrates: 28g

• Sugar: 17g

• Fiber: 1g

Prep & Cook Time

• Prep time: 25 minutes (plus 30 minutes freezing)

• Cook time: 15 minutes

• Total time: ~1 hour 10 minutes

Frequently Asked Questions

Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 2 days or freeze it for later use.

Do I have to freeze the cheesecake filling?
It’s strongly recommended — it keeps the filling intact and prevents it from leaking during baking.

Can I use store-bought strawberry jam?
Yes, if you’re short on time, use a good-quality jam or preserves as the topping.

Final Thoughts

These Strawberry Cheesecake Cookies are the perfect blend of creamy, fruity, and chewy. With their show-stopping appearance and irresistible flavor, they’re guaranteed to impress at any gathering—or become your new favorite homemade treat.