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

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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.