Strawberry Cheesecake Cookies are soft, tender, and wonderfully rich cookies that combine the bright sweetness of fresh strawberries with the creamy tang of cheesecake in every bite. These cookies start as buttery sugar cookie dough studded with juicy strawberry pieces and are stuffed with a sweetened cream cheese center, creating a dessert that tastes just like strawberry cheesecake in cookie form. They have a melt-in-your-mouth texture that feels both indulgent and comforting — perfect for Valentine’s Day dessert trays, holiday cookie exchanges, or special treats to share with someone you love.
What makes these cookies extra special for Valentine’s Day is their balance of fruity brightness and dreamy creaminess. The strawberries lend natural sweetness and color, while the hidden cheesecake filling adds that classic cheesecake flavor without needing an entire pie. Whether you’re baking for friends, family, or a romantic celebration, these Strawberry Cheesecake Cookies bring a beautiful blend of flavors and a festive feel to any occasion.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheets
- Parchment paper
- Measuring cups and spoons
- Cooling rack
Ingredients
Cheesecake Filling:
- Cream cheese, softened – 6 oz (170 g)
- Powdered sugar – ⅓ cup (approx 40 g)
Cookies:
- All-purpose flour – 2½–3 cups (about 300–344 g)
- Cornstarch – 1 tbsp
- Baking powder – ½ tsp
- Baking soda – ½ tsp
- Salt – ½ tsp
- Unsalted butter, softened – 1 cup (227 g)
- Brown sugar – ½ cup (about 100 g)
- Granulated sugar – ½ cup (about 100 g)
- Egg – 1 large
- Egg yolk – 1 large
- Vanilla extract – 1 tsp
- Fresh strawberries, hulled and finely diced – about ¾ cup (120 g)
Instructions
- In a small bowl, beat the softened cream cheese and powdered sugar together until smooth. Scoop into tablespoon-sized portions, place on parchment paper, and freeze until firm.
- Line baking sheets with parchment paper and preheat oven to 350°F (175°C).
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg, egg yolk, and vanilla extract until combined.
- Gradually add the dry ingredients and stir until just combined.
- Gently fold in the diced fresh strawberries, taking care not to crush them.
- Scoop large portions of cookie dough (about 2 tbsp each) and press a small indentation in each. Place a frozen cream cheese portion into the center, then cover with another small portion of dough, pinching to seal.
- Place cookies on prepared sheets and bake for 12–15 minutes until edges are set and centers are soft.
- Let cookies cool on the baking sheet until firm enough to transfer to a cooling rack.
Recipe Info
- Prep Time: 30 minutes
- Cook Time: 10–15 minutes
- Chill/Freeze Time: ~30–60 minutes
- Total Time: ~1 hour 20 minutes
- Servings: ~12–15 cookies
- Cuisine: American
- Course: Dessert
How to Store
- Allow cookies to cool completely before storing.
- Store in an airtight container in the refrigerator for up to 4 days because of the cream cheese filling.
- You can also freeze baked cookies in a freezer-safe container for up to 3 months and thaw before serving.
What Not to Do
- Do not use frozen strawberries directly — they release too much moisture and can make the dough soggy.
- Avoid skipping the chilling step for the cheesecake filling — it helps prevent leakage.
- Don’t mash strawberries while mixing; large pieces give better texture and flavor.
- Do not overbake, as this can dry out the cookies and firm up the creamy center too much.
Tips & Variations
- For extra tang, add a teaspoon of lemon zest to the cheesecake filling.
- Swap a portion of the fresh strawberries with strawberry jam for deeper flavor.
- Use a splash of almond extract for a slightly nutty note.
- For decorative appeal, dust with powdered sugar once fully cooled.
Approximate Nutrition (per cookie estimate)
- Calories: ~200–250 kcal
- Protein: ~3–4 g
- Fat: ~12–15 g
- Carbohydrates: ~22–28 g
- Fiber: ~1–2 g
- Sugar: ~14–18 g
Soft Strawberry Cheesecake Stuffed Cookies for Valentine’s Day
Ingredients
Method
- In a small bowl, beat the softened cream cheese and powdered sugar together until smooth. Scoop into tablespoon-sized portions, place on parchment paper, and freeze until firm.
- Line baking sheets with parchment paper and preheat oven to 350°F (175°C).
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg, egg yolk, and vanilla extract until combined.
- Gradually add the dry ingredients and stir until just combined.
- Gently fold in the diced fresh strawberries, taking care not to crush them.
- Scoop large portions of cookie dough (about 2 tbsp each) and press a small indentation in each. Place a frozen cream cheese portion into the center, then cover with another small portion of dough, pinching to seal.
- Place cookies on prepared sheets and bake for 12–15 minutes until edges are set and centers are soft.
- Let cookies cool on the baking sheet until firm enough to transfer to a cooling rack.
Notes
- Protein: ~3–4 g
- Fat: ~12–15 g
- Carbohydrates: ~22–28 g
- Fiber: ~1–2 g
- Sugar: ~14–18 g
Conclusion
These Strawberry Cheesecake Cookies offer a delightful twist on classic cookies by combining fresh strawberries with a creamy cheesecake filling for a dessert that’s soft, juicy, and perfect for Valentine’s Day. With a tender cookie exterior and a rich, tangy center, they pair beautifully with tea or milk and make a memorable treat to share with someone special.
FAQs
Can I use frozen strawberries?
It’s best to use fresh strawberries because frozen ones release excess moisture which can make the dough too wet.
Can I make these ahead of time?
Yes — you can prepare the dough and frozen cream cheese centers in advance and bake when ready.
Why chill the cream cheese filling?
Freezing the filling helps it hold its shape inside the cookie and prevents it from melting out.
Can I freeze these cookies?
Yes — baked cookies freeze well for up to 3 months in a sealed container.
How do I know they’re done?
Edges should be set and centers slightly soft — the cookies will continue to firm as they cool.
