Strawberry Cheesecake Cookies are like little bites of happiness with a soft, chewy texture and a sweet, creamy twist. These cookies combine the fresh flavor of strawberries with the rich, smooth taste of cheesecake, all wrapped up in a perfect cookie form. They’re a fun and tasty treat that feels a bit fancy but comes together so easily.
I love making these cookies when I want to surprise friends or just enjoy something sweet but not too heavy. The cream cheese in the cookie dough adds a lovely softness, and the chunks of strawberry give each bite a juicy pop. I always find myself sneaking one (or two!) before they even cool down completely.
These cookies are perfect for sharing at get-togethers, packing in lunch boxes, or enjoying with a cup of tea or coffee. They remind me of summer days and fresh fruit stands, but with a cozy, comforting vibe that makes them great any time of year. If you haven’t tried them yet, I think you’re really in for a treat!
Key Ingredients & Substitutions
Cream Cheese: This is a must for that creamy cheesecake flavor and soft cookie texture. I recommend full-fat for the best richness. If you’re dairy-free, try a vegan cream cheese alternative, but expect a slight change in taste.
Freeze-Dried Strawberries: They give a nice concentrated strawberry flavor without adding moisture. If you can’t find them, chopped fresh strawberries work, but add them just before baking to avoid soggy dough.
Butter: Unsalted is best so you can control salt levels. Using salted butter is okay but skip or reduce added salt in the dough to keep balance.
How Do You Keep the Cream Cheese Filling from Leaking Out?
The filling is what makes these cookies special, but it can leak if not sealed properly. Here’s how I prevent that:
- Flatten cookie dough in your palm, add a small spoonful of filling in the center.
- Top with another dough ball and pinch edges firmly to seal the filling inside.
- Make sure the dough covers the filling fully—no gaps or holes.
- Chilling the dough balls for 10 minutes before baking can also help them hold their shape better.
These steps keep the creamy filling inside, so each bite stays soft and luscious without oozing out.
Equipment You’ll Need
- Mixing bowls – for combining your cookie dough and filling easily.
- Hand mixer or stand mixer – makes creaming butter and cream cheese smooth and quick.
- Measuring cups and spoons – to get your ingredients just right every time.
- Baking sheet – a flat surface perfect for baking cookies evenly.
- Parchment paper – prevents cookies from sticking and makes cleanup easy.
- Spoon or cookie scoop – helps portion dough evenly for consistent cookie size.
- Wire rack – lets cookies cool properly so they don’t get soggy.
Flavor Variations & Add-Ins
- Swap freeze-dried strawberries for freeze-dried raspberries for a tangy twist.
- Mix white chocolate chips into the dough for extra creamy sweetness.
- Add a teaspoon of lemon zest to the dough for a fresh, bright flavor that pairs well with strawberry.
- Use blueberry freeze-dried pieces for a different berry flavor that still keeps the soft texture.
How to Make Strawberry Cheesecake Cookies?
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (115g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup freeze-dried strawberries, roughly chopped or crushed
For the Cheesecake Filling:
- 4 oz (115g) cream cheese, softened
- 2 tablespoons powdered sugar
- 1 tablespoon finely chopped freeze-dried strawberries
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-14 minutes to bake. You’ll want to add a few extra minutes for cooling, so plan for around 30 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare for Baking:
First, heat your oven to 350°F (175°C). Line a baking sheet with parchment paper, so the cookies don’t stick and clean-up is easy.
2. Make the Cookie Dough:
In a large bowl, mix the softened butter, 8 oz softened cream cheese, and granulated sugar until the mix is smooth and fluffy. Beat in the egg and vanilla extract until everything is combined well.
In a separate bowl, whisk the flour, baking powder, and salt together. Gradually add these dry ingredients to the wet mix, stirring gently until just combined. Lastly, fold in the freeze-dried strawberries carefully.
3. Prepare the Cheesecake Filling:
In a small bowl, blend the softened 4 oz cream cheese, powdered sugar, and finely chopped freeze-dried strawberries until the filling is smooth and creamy.
4. Shape and Fill the Cookies:
Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place about 1 teaspoon of the cheesecake filling in the center. Next, cover this with another tablespoon of dough and pinch the edges all around to seal the filling inside, making sure there are no gaps.
Place each filled dough ball on the baking sheet, leaving about 2 inches between them to allow spreading.
5. Bake and Cool:
Bake the cookies for 12-14 minutes, or until they are set and lightly golden around the edges. Let them cool on the baking sheet for 5 minutes to set up, then transfer to a wire rack to cool fully before enjoying.
Can I Use Fresh Strawberries Instead of Freeze-Dried?
Yes, but fresh strawberries add moisture, which can change the cookie texture. If using fresh, chop them finely and gently fold in just before baking to help prevent soggy dough.
How Do I Store These Cookies?
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 2 months.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough for up to 24 hours before baking. This helps the flavors develop and makes the dough easier to handle when shaping the cookies.
What’s the Best Way to Seal the Filling Inside?
Make sure to pinch the cookie dough edges tightly around the filling with no openings. Slightly flatten the dough before adding filling, then seal with another dough ball and pinch edges firmly to prevent leaking.
