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Strawberry Cheesecake Cookies

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Short Description

Strawberry Cheesecake Cookies combine the sweetness of fresh strawberries with a creamy cheesecake center, all wrapped in a soft, buttery cookie. These delightful treats offer a perfect balance of fruity and creamy flavors, making them an ideal dessert for any occasion.​

Why You’ll Love This Recipe

  • Fresh Ingredients: Utilizes fresh strawberries for a natural, sweet flavor.

  • Creamy Center: Each cookie features a luscious cream cheese filling.

  • Soft and Buttery: The cookie dough is rich and tender, providing a melt-in-your-mouth experience.

  • Perfect for Sharing: These cookies are a hit at gatherings and make for thoughtful homemade gifts.

  • Make-Ahead Friendly: Prepare the dough and filling in advance for convenient baking.​People.com

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 10 oz fresh strawberries, finely diced

  • 3½ tablespoons light brown sugar

  • 6 oz cream cheese

  • 3 tablespoons granulated sugar

  • 1 cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 1 large egg

  • 2¼ cups all-purpose flour

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 teaspoon vanilla extract​BAKE WITH ZOHA+1bostongirlbakes.com+1

Directions

  1. Prepare the Strawberry Mixture: In a bowl, combine the finely diced fresh strawberries with the light brown sugar. Let the mixture sit for about 10 minutes to macerate, then drain any excess liquid.​

  2. Make the Cream Cheese Filling: In a separate bowl, mix the cream cheese with 3 tablespoons of granulated sugar until smooth. Using a spoon or small scoop, form small dollops of the cream cheese mixture onto a parchment-lined baking sheet. Freeze these dollops for at least 30 minutes to firm up.​

  3. Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter and ¾ cup granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well. In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the macerated and drained strawberries.​

  4. Assemble the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop a tablespoon of cookie dough and flatten it slightly in your hand. Place a frozen cream cheese dollop in the center, then top with another tablespoon of dough, sealing the edges to encase the filling completely. Repeat with the remaining dough and filling.​

  5. Bake: Place the assembled cookies onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.​

Servings and Timing

  • Servings: Approximately 24 cookies

  • Preparation Time: 30 minutes

  • Chilling Time: 30 minutes

  • Cooking Time: 15 minutes

  • Total Time: 1 hour 15 minutes​

Variations

  • Chocolate Drizzle: After baking, drizzle melted chocolate over the cooled cookies for an extra indulgent touch.

  • Lemon Zest: Add a teaspoon of lemon zest to the cookie dough for a citrusy twist.

  • Nutty Addition: Incorporate chopped nuts, such as pecans or almonds, into the dough for added texture.

  • Gluten-Free Option: Use a gluten-free all-purpose flour blend to accommodate dietary restrictions.​

Storage/Reheating

  • Storage: Store the cooled cookies in an airtight container in the refrigerator for up to 5 days.

  • Freezing: Place the baked and cooled cookies in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 2 months.

  • Reheating: Thaw frozen cookies at room temperature. If desired, warm them in a preheated oven at 300°F (150°C) for 5-7 minutes.​

FAQs

Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before incorporating them into the recipe to prevent excess moisture in the dough.​

How do I prevent the cream cheese filling from leaking out during baking?

Ensure that the cream cheese filling is well-frozen before assembling the cookies. Also, make sure to seal the cookie dough edges tightly around the filling to prevent leakage.​

Can I make the cookie dough ahead of time?

Yes, you can prepare the cookie dough in advance and refrigerate it for up to 24 hours. Let it sit at room temperature for about 15 minutes before assembling the cookies.​

Is it necessary to chill the cream cheese filling?

Chilling the cream cheese filling helps it maintain its shape during baking and prevents it from melting too quickly, which could cause it to leak out of the cookies.​

Can I add other fruits to the cookie dough?

While strawberries are the primary fruit in this recipe, you can experiment with other berries like raspberries or blueberries. Ensure they are finely diced and well-drained.​

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Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Olivia
  • Prep Time: 25 minutes (plus chilling
  • Cook Time: 15 minutes
  • Total Time: 0 hours
  • Yield: 12–14 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Strawberry Cheesecake Cookies are soft, fruity, and decadently filled with a creamy cheesecake center. Bursting with fresh strawberries and sweet, tangy flavor, these cookies are a dreamy dessert perfect for spring gatherings, Valentine’s Day, or anytime you’re craving something extra special.

Ingredients

Strawberry Mixture:

  • 10 oz fresh strawberries, finely diced

  • 3 1/2 tbsp light brown sugar

Cheesecake Filling:

  • 6 oz cream cheese, softened

  • 3 tbsp granulated sugar

  • 1/2 tsp vanilla extract

Cookie Dough:

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/2 cup light brown sugar

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1/2 tsp baking soda

  • 1/4 tsp salt

Instructions

  • Prepare Strawberry Mix:
    Toss diced strawberries with brown sugar in a bowl. Let sit for 10 minutes, then drain excess juice.

  • Make Cheesecake Filling:
    Beat cream cheese, granulated sugar, and vanilla until smooth. Scoop into small dollops on a lined tray and freeze until firm (about 20–30 minutes).

  • Make Cookie Dough:
    Cream butter and sugars until light and fluffy. Add egg and vanilla, beat well. Mix in flour, baking soda, and salt until just combined. Gently fold in drained strawberries.

  • Assemble Cookies:
    Scoop cookie dough, flatten slightly, and place a frozen cheesecake dollop in the center. Wrap dough around and seal to enclose the filling.

  • Bake:
    Preheat oven to 350°F (175°C). Place cookies on lined baking sheet and bake for 12–14 minutes or until edges are golden. Cool before serving.

Notes

  • Make sure cheesecake centers are well frozen to keep them intact during baking.

  • Use a cookie scoop for even portions.

  • Refrigerate leftovers due to the cream cheese filling.

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