Strawberry Cheesecake Cookies

These strawberry cheesecake cookies combine the softness of a classic bakery-style cookie with a rich, creamy cheesecake center. Each bite has a balance of sweet strawberry flavor, buttery cookie dough, and smooth cream cheese filling. They’re perfect for special occasions, gifting, or whenever you want a dessert that feels a little extra without being complicated.

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Spatula
• Cookie scoop or spoon
• Wire cooling rack

Ingredients

Cheesecake Filling

• Cream cheese – 115 g (4 oz), softened
• Powdered sugar – 30 g (¼ cup)
• Vanilla extract – ½ teaspoon

Cookie Dough

• Unsalted butter – 170 g (¾ cup), softened
• Granulated sugar – 150 g (¾ cup)
• Brown sugar – 110 g (½ cup), packed
• Egg – 1 large
• Vanilla extract – 1 teaspoon
• All-purpose flour – 315 g (2½ cups)
• Baking soda – ½ teaspoon
• Salt – ¼ teaspoon
• Freeze-dried strawberries – 25 g (1 cup), crushed

Instructions

• In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Scoop small portions and freeze until firm.
• In another bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
• Add egg and vanilla extract, mixing until fully combined.
• Stir in flour, baking soda, and salt until a soft dough forms.
• Gently fold in crushed freeze-dried strawberries.
• Scoop cookie dough and flatten slightly. Place a frozen cheesecake portion in the center.
• Wrap the dough around the filling, sealing completely.
• Arrange cookies on a lined baking sheet with space between them.
• Bake in a preheated oven at 175°C (350°F) until edges are set and lightly golden.
• Cool on the baking sheet briefly, then transfer to a wire rack to cool completely.

Recipe Info

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Servings: 16 cookies
• Cuisine: American
• Course: Dessert

How to Store

• Store cookies in an airtight container in the refrigerator for up to 5 days.
• Let them come to room temperature before serving for the best texture.
• Freeze baked cookies for up to 2 months and thaw overnight in the fridge.

What Not to Do

• Do not skip freezing the cheesecake filling; it will leak during baking.
• Do not overbake, or the cookies will lose their soft center.
• Do not leave the filling exposed when sealing the dough.

Tips & Variations

• Chill the cookie dough if it feels too soft to handle.
• Use a cookie scoop for evenly sized cookies.
• Add white chocolate chips for extra sweetness.
• Slightly underbake for a softer, bakery-style texture.

Approximate Nutrition (Per Cookie)

• Calories: ~290 kcal
• Carbohydrates: ~34 g
• Protein: ~4 g
• Fat: ~16 g
• Saturated Fat: ~9 g
• Sugar: ~21 g

FAQs

Can I use fresh strawberries instead?
No, fresh strawberries add too much moisture and will affect the texture.

Do these cookies need refrigeration?
Yes, because of the cream cheese filling.

Can I make them ahead of time?
Yes, the dough and filling can be prepared a day in advance.

Why did my filling leak out?
The filling may not have been frozen enough or the dough wasn’t sealed properly.

Can I freeze the unbaked cookies?
Yes, freeze them fully assembled and bake from frozen with a slightly longer bake time.