Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies combine classic cheesecake cake and a soft & chewy cookie.

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Strawberry Cheesecake Cookies are easy to make and quick to bake using basic ingredients to form a from-scratch cookie dough. Stuffed with a sweetened cream cheese filling, these soft and buttery cookies are a fun twist on the traditional strawberry cheesecake, but in bite-sized form.

Simple Stuffed Strawberry Cheesecake Cookies

Homemade Strawberry Cheesecake Cookies are quick and easy to make from scratch using the best of summer’s produce when it’s at its prime. A 2-ingredient cheesecake filling is stuffed inside a strawberry-studded cookie batter that bakes into a big, pillowy cake-like cookie.

These sweet treats are a mash-up of my Strawberry Cream Cheese Cookies combined with my Classic Cheesecake Recipe, revised to create a mini cheesecake in cookie form.

Why We Love This Strawberry Cheesecake Cookies Recipe

• Quick and easy to make using simple ingredients.
• Soft, buttery cookies are filled with real strawberry pieces in every bite.
• Tastes similar to strawberry cheesecake but is constructed like a cookie.
• Creamy filling is surrounded by a soft cookie dough to create a fruity, yet rich dessert.
• Strawberries are loaded with vitamin C, antioxidants, and naturally sweet flavors.
• Perfect for summer potlucks, cookie exchanges, picnics, after-school snacks, or parties.

Ingredients

• Cream cheese
• Powdered sugar 
• All-purpose flour
• Baking powder
• Baking soda
• Salted sweet cream butter
• Sugar
• Light brown sugar
• Pure vanilla extract 
• Strawberry extract
• Eggs
• Fresh strawberries

Substitutions and Additions

• Fresh Fruit: Instead of strawberries, you can substitute other fresh berries, like blueberries, raspberries, or blackberries, to create a delicious berry-flavored cheesecake cookie following this same basic recipe.
• Make them Vegan: To make a vegan version, use vegan butter (to maintain the same fluffy texture) or vegetable oil (it will have a slightly less fluffy texture); swap the eggs with flax eggs (1T flax meal plus 2.5 T water equals one egg); use a dairy-free/vegan cream cheese.
• Tasty Toppings: Feel free to sprinkle some powdered sugar on top or add a drizzle of melted white chocolate.

Recommended Tools

• Stand mixer or handheld mixer
• Parchment paper
• Cookie scoop

How to Make Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies are a quick and easy way to bake a cheesecake in cookie form. A sweet and tangy cream cheese mixture is stuffed inside the berry-studded batter and bakes in 15 minutes into perfectly portioned little cake bites.

1. Prepare The Filling: Beat the cream cheese and powdered sugar until smooth and add in the strawberry extract. Scoop 1 ½ teaspoons of the filling onto the prepared baking sheet and place in the freezer.
   Pro Tip: Space the dollops 2 inches apart.
2. Whisk: Whisk together the flour, baking soda and baking powder and set aside.
3. Beat: Beat the butter and sugars until light and fluffy. Add the vanilla extract and the strawberry extract and mix to combine. Add the eggs, 1 at a time, mixing after each egg.
4. Combine The Wet and Dry Mixtures: Mix in the flour mixture and fold in the strawberries.
5. Chill: Cover tightly and chill in the refrigerator for 30 minutes.
6. Scoop: Using a large cookie scoop make 24 dollops of cookie dough. Place the dough 2 inches apart. There will be 12 cookies per baking sheet.
7. Stuff: Gently press down and shape the dough around the cream cheese disks, encasing the cream cheese. Repeat the remaining dough balls.
   PRO-TIP: Use a spoon, small spatula or knife to move the cookie dough up the sides and on top of the cream cheese disks.
8. Bake: Bake at 375 degrees Fahrenheit for 12-14 minutes until the edges are golden brown.
9. Cool: Allow the cookies to rest on the cookie sheet for 10 – 12 minutes before moving the cookies to a cooling rack to completely cool.

Tips

• Use fresh strawberries when they are in season. While frozen strawberries are an option for cooler months, they tend to hold more water and may make the dough sticky.
• The cream cheese and the butter should be at room temperature, NOT melted. This will help preserve the shape of the cookies and prevent them from spreading too much during baking.
• Strawberries should be finely chopped into small pieces so that they can easily fit into the cookies.
• For easy clean-up, line your baking sheet with parchment paper or a silicone baking mat. This way there is no need to spray the baking sheet with non-stick spray.
• If you are not able to find strawberry extract, you can omit it.

Storage Tips

• To Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
• To Freeze: You can freeze the baked cookies, in an airtight container for up to 1 month. Allow the cookies to thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Other Easy Strawberry Recipes

• Strawberry Lemonade Cream Cheese Cookies
• Strawberry Cheesecake Bites
• Strawberry Crisp
• Strawberry Shortcake Fudge

4.60 from 27 votes

Strawberry Cheesecake Cookies

Author — Jennifer Fishkind

Serves — 24

Strawberry Cheesecake Cookies combine classic cheesecake cake and a soft & chewy cookie.

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Prep Time 20 minutes mins

Cook Time 14 minutes mins

Chill Time 30 minutes mins

Total Time 1 hour hr 4 minutes mins

Ingredients

  

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Cream Cheese Filling

• ▢ 6 ounces cream cheese softened
• ▢ ⅓ cup powdered sugar
• ▢ ½ tsp strawberry extract

Strawberry Cookie Dough

• ▢ 3 cups all-purpose flour spooned and leveled
• ▢ 1 tsp baking powder
• ▢ ½ tsp baking soda
• ▢ 1 cup (2 sticks) salted sweet cream butter softened
• ▢ ⅔ cup granulated sugar
• ▢ ⅓ cup light brown sugar packed
• ▢ 1½ tsp pure vanilla extract
• ▢ ½ tsp strawberry extract
• ▢ 1 large egg + 1 egg white room temperature
• ▢ 1 cup fresh strawberries capped, cored and finely chopped
• ▢ 1 tbsp all-purpose flour

Instructions

 

Cream Cheese Filling

• Using a small mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 30 seconds, until smooth.
• Reduce the mixer speed to medium-low and beat in the powdered sugar. Increase the mixer speed to medium-high and beat for an additional 30 seconds until smooth. Add ½ teaspoon of strawberry extract, mix until incorporated.
• Line a small baking sheet with parchment paper.
• Using a small cookie scoop (approx. 1½ teaspoons) scoop out 24 dollops of the cream cheese mixture onto the prepared baking sheet. Space the dollops 2 inches apart. Gently press down on the dollops making round disks. Place the baking sheet in the freezer while you prepare the cookie dough.

Strawberry Cookie Dough

• Add the flour, baking soda and baking powder to a medium size mixing bowl, and whisk to combine and set aside.
• Using either a stand mixer, or a medium size mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1 – 1 ½ minutes until smooth.
• Add the sugars and continue to mix for 1 minute until light and fluffy.
• Add the vanilla extract and the strawberry extract, and mix just until combined.
• Add the eggs, 1 at a time, mixing well after each egg.
• Lower the mixer speed to low and add the flour mixture 1 cup at a time. Mix just until incorporated.

  Tip: Coating the strawberries in flour will help keep them from all sinking to the bottom of the batter.
• Toss the chopped strawberries in the 1 tablespoon of flour.
• Fold in the strawberries to the cookie batter. Cover tightly and chill in the refrigerator for 30 minutes.

  PRO-TIP: If you have a stand mixer, you can add the strawberries in and put it on the lowest speed (Kitchen-Aid is called "stir"). This is a bit easier than folding them in.
• Preheat the oven to 375*. Line 2 baking sheets with parchment paper. Set them aside.
• Using a large cookie scoop make 24 dollops of cookie dough. Place the dough 2 inches apart. There will be 12 cookies per baking sheet.
• Remove the cream cheese disks from the freezer.
• Place 1 of the cream cheese disks in the center of the cookie dough.
• Gently press down and shape the dough around the cream cheese disks, encasing the cream cheese. Repeat the remaining dough balls. Bake for 12-14 minutes until the edges are golden brown. Allow the cookies to rest on the cookie sheet for 10-12 minutes before moving the cookies to a cooling rack to cool completely.

  PRO-TIP: Use a spoon, small spatula or knife to move the cookie dough up the sides and on top of the cream cheese disks.

Jenn’s Notes

Storage :

• To Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
• To Freeze: You can freeze the baked cookies, in an airtight container for up to 1 month. Allow the cookies to thaw overnight in the refrigerator before serving.

Tips:

• Use fresh strawberries when they are in season. While frozen strawberries are an option for cooler months, they tend to hold more water and may make the dough sticky.
• The cream cheese and the butter should be at room temperature, NOT melted. This will help preserve the shape of the cookies and prevent them from spreading too much during baking.
• Strawberries should be finely chopped into small pieces so that they can easily fit into the cookies.
• For easy clean-up, line your baking sheet with parchment paper or a silicone baking mat.  This way there is no need to spray the baking sheet with non-stick spray.
• If you are not able to find strawberry extract, you can omit it.

Nutrition Info

Calories: 178kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 137mg | Potassium: 72mg | Fiber: 1g | Sugar: 11g | Vitamin A: 251IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg

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