Strawberry Cheesecake Cookies

Every once in a while, a cookie recipe comes along that makes you feel like it’s a special treat. Strawberry Cheesecake Cookies are just that! With a creamy cheesecake center and fresh strawberries wrapped in a soft cookie, these cookies bring summer joy to your kitchen all year round. They are perfect for sharing with friends or enjoying on your own with a glass of milk.

Why You Will Love This Recipe

These Strawberry Cheesecake Cookies are incredibly delicious and easy to make. If you’re looking for a unique dessert that won’t break the bank, this recipe is for you. It’s kid-approved, making it a fantastic weekend baking project, and they are perfect for special occasions like birthdays or holidays when you want to impress your guests with a sweet, homemade touch.

How This Recipe Comes Together

Ingredients

• 6 ounces cold cream cheese (Must be cold for smooth mixture.)
• 3 tablespoons granulated sugar (To sweeten the filling.)
• 0.5 teaspoon vanilla extract (For flavor.)
• 12 ounces fresh strawberries (Hulled and chopped finely.)
• 0.25 cup granulated sugar (To sweeten the strawberries.)
• 2.75 cups all-purpose flour (Main dry ingredient.)
• 0.5 teaspoon baking powder (Leavening agent.)
• 0.5 teaspoon baking soda (Helps cookies rise.)
• 0.25 teaspoon salt (Enhances flavor.)
• 1 cup granulated sugar (Adds sweetness to the dough.)
• 1 cup unsalted butter (Must be very softened.)
• 1 large egg (At room temperature.)
• 2 teaspoons vanilla extract (Adds flavor.)
• 0.25 cup granulated sugar (For rolling the cookies.)

Directions

1. Prepare the Cheesecake Filling: In a mixing bowl, combine the cold cream cheese, 3 tablespoons of granulated sugar, and 0.5 teaspoon of vanilla extract. Mix until smooth and set aside.
2. Make the Strawberry Jam: In another bowl, toss the finely chopped strawberries with 0.25 cup of granulated sugar. Let them sit for about 10-15 minutes to create a beautiful jam-like consistency.
3. Create the Cookie Dough: In a large bowl, cream together 1 cup of softened butter and 1 cup of granulated sugar until light and fluffy. Add in the egg and 2 teaspoons of vanilla extract, mixing until combined. In a separate bowl, whisk together 2.75 cups of all-purpose flour, 0.5 teaspoon of baking powder, 0.5 teaspoon of baking soda, and 0.25 teaspoon of salt. Gradually add the dry mixture to the wet mixture and mix until a dough forms.
4. Assemble the Cookies: Preheat your oven to 350°F (175°C). Take a small amount of cookie dough and flatten it in your hand. Place a small scoop of the cheesecake filling and a spoonful of the strawberry jam in the center, then fold the dough around it to fully encase the filling. Roll the cookie into a ball and then roll it in the 0.25 cup of granulated sugar.
5. Bake: Place the cookies on a lined baking sheet and bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let them cool on a wire rack.

How to Serve Strawberry Cheesecake Cookies

These cookies are best served fresh from the oven, but they taste great even after cooling. Pair them with a scoop of vanilla ice cream or enjoy them alongside a cup of coffee or warm tea. For an added touch, drizzle some chocolate over the top before serving.

How to Store Strawberry Cheesecake Cookies

Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking.

Tips to Make Strawberry Cheesecake Cookies

• Ensure your cream cheese is cold to get a nice smooth filling.
• Don’t skip letting your strawberries sit with the sugar; it creates a delicious jam.
• If the dough is too sticky, chill it in the fridge for 30 minutes before shaping the cookies.

FAQs

Can I use frozen strawberries for this recipe?

Yes! You can use frozen strawberries. Just make sure to thaw them completely and drain any excess liquid before chopping.

How do I know when the cookies are done?

The cookies are ready when the edges are lightly golden and they feel firm to the touch. They may look slightly underbaked in the center but will continue to cook as they cool.

Can I make the dough ahead of time?

Absolutely! You can make the dough ahead and refrigerate it for up to 2 days. Just let it sit at room temperature for a few minutes before shaping the cookies.

Strawberry Cheesecake Cookies

Delicious cookies with a creamy cheesecake center and fresh strawberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Cheesecake Filling

• 6 ounces cold cream cheese Must be cold for smooth mixture.
• 3 tablespoons granulated sugar To sweeten the filling.
• 0.5 teaspoon vanilla extract For flavor.

Strawberry Jam

• 12 ounces fresh strawberries Hulled and chopped finely.
• 0.25 cup granulated sugar To sweeten the strawberries.

Cookie Dough

• 2.75 cups all-purpose flour Main dry ingredient.
• 0.5 teaspoon baking powder Leavening agent.
• 0.5 teaspoon baking soda Helps cookies rise.
• 0.25 teaspoon salt Enhances flavor.
• 1 cup granulated sugar Adds sweetness to the dough.
• 1 cup unsalted butter Must be very softened.
• 1 large egg At room temperature.
• 2 teaspoons vanilla extract Adds flavor.
• 0.25 cup granulated sugar For rolling the cookies.

Method

 

Prepare the Cheesecake Filling

1. In a mixing bowl, combine the cold cream cheese, 3 tablespoons of granulated sugar, and 0.5 teaspoon of vanilla extract. Mix until smooth and set aside.

Make the Strawberry Jam

1. In another bowl, toss the finely chopped strawberries with 0.25 cup of granulated sugar. Let them sit for about 10-15 minutes to create a jam-like consistency.

Create the Cookie Dough

1. In a large bowl, cream together 1 cup of softened butter and 1 cup of granulated sugar until light and fluffy.
2. Add in the egg and 2 teaspoons of vanilla extract, mixing until combined.
3. In a separate bowl, whisk together 2.75 cups of all-purpose flour, 0.5 teaspoon of baking powder, 0.5 teaspoon of baking soda, and 0.25 teaspoon of salt.
4. Gradually add the dry mixture to the wet mixture and mix until a dough forms.

Assemble the Cookies

1. Preheat your oven to 350°F (175°C).
2. Take a small amount of cookie dough and flatten it in your hand.
3. Place a small scoop of the cheesecake filling and a spoonful of the strawberry jam in the center.
4. Fold the dough around the filling to encase it completely, then roll it into a ball.
5. Roll the cookie ball in the 0.25 cup of granulated sugar.

Bake

1. Place the cookies on a lined baking sheet and bake for 10-12 minutes or until the edges are lightly golden.
2. Remove from the oven and let them cool on a wire rack.

Notes

Store any leftover cookies in an airtight container for up to 5 days. Freeze for up to 3 months, separating layers with parchment paper. Ensure your cream cheese is cold for a smooth filling. Don't skip letting your strawberries sit with sugar to create a delicious jam. If the dough is too sticky, chill it in the fridge for 30 minutes before shaping.