Description
These Strawberry Cheesecake Cookies are the ultimate dessert mash-up — soft, buttery cookies stuffed with creamy cheesecake filling and topped with juicy strawberries.
Each bite is a perfect mix of sweet, tangy, and melt-in-your-mouth goodness — just like a slice of cheesecake in cookie form!
Ingredients:
For the Cheesecake Filling:
8 oz (225 g) cream cheese, softened
1/3 cup powdered sugar
1 tsp vanilla extract
For the Cookie Dough:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
For the Strawberry Topping:
1 1/2 cups fresh strawberries, finely chopped (or frozen, thawed, and drained)
2 tbsp granulated sugar
1 tsp cornstarch (optional, to thicken)
For Garnish:
Extra sugar for sprinkling
Instructions:
Prepare the Cheesecake Filling (5 mins + 30 mins chill)
In a small bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Drop teaspoonfuls of the mixture onto a parchment-lined baking sheet and freeze for 30 minutes to firm up.
Make the Strawberry Topping (10 mins)
In a small saucepan, combine chopped strawberries, sugar, and cornstarch (if using). Cook over medium heat until slightly thickened and syrupy. Set aside to cool completely.
Prepare the Cookie Dough (10 mins)
In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, followed by vanilla extract. In another bowl, whisk flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
Assemble the Cookies (10 mins)
Scoop a heaping tablespoon of dough, flatten it, and place a frozen cheesecake ball in the center. Cover with another bit of dough and seal the edges. Gently flatten the top and spoon a small amount of strawberry topping over it. Sprinkle lightly with sugar.
Bake to Perfection (12–14 mins)
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper and arrange cookies 2 inches apart. Bake for 12–14 minutes, until edges are lightly golden but centers remain soft.
Cool & Enjoy (10 mins)
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve slightly warm or chilled for a cheesecake-like experience.
Prep Time: 20 minutes | Chill Time: 30 minutes | Cooking Time: 14 minutes | Total Time: 1 hour 4 minutes
Calories: 290 kcal | Servings: 20 cookies
Tips:
Use chilled cream cheese filling — it makes stuffing much easier.
Store leftovers in the refrigerator for that classic cheesecake texture.
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Step-by-Step Guide
Follow this detailed process for perfect cookies every time. First, ensure all ingredients, especially butter and cream cheese, are properly softened to room temperature for smooth mixing. When making the cheesecake filling, beat until completely lump-free before freezing the dollops solid; this is crucial for clean assembly. For the strawberry topping, cook until it just thickens to a jam-like consistency, then let it cool completely to prevent it from melting the dough. When assembling, work quickly with cold hands to encase the frozen filling, ensuring the dough is fully sealed to prevent leakage. Bake only until the edges are set and lightly golden; the centers will look soft but will firm up as they cool.
Serving Suggestions
These cookies are delightful slightly warm when the cheesecake center is extra creamy. For a true dessert experience, serve them with a dollop of whipped cream and a fresh strawberry slice. They pair wonderfully with a glass of cold milk, a scoop of vanilla ice cream, or a cup of coffee. For a festive touch, drizzle with white chocolate or a simple powdered sugar glaze.
How-to Summary
Create a smooth cream cheese filling and freeze it solid. Cook down strawberries with sugar into a thick compote and let it cool. Make a classic soft cookie dough. Encase each frozen cheesecake dollop in dough, top with a spoonful of strawberry compote, and bake until just golden at the edges. Cool before serving.
Frequently Asked Questions
Can I use frozen strawberries? Yes, but thaw and drain them thoroughly to remove excess liquid before chopping and cooking to avoid a soggy topping.
How should I store these cookies? Due to the cream cheese, they must be stored in an airtight container in the refrigerator for up to 5 days. The chilled texture is wonderfully cheesecake-like.
Can I freeze the unbaked cookie dough balls? Absolutely. Assemble the cookies completely, place them on a tray to freeze solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
Why did my cheesecake filling leak out? This usually happens if the filling wasn’t frozen solid, the dough wasn’t sealed completely, or the oven temperature was too low. Ensure all three steps are correctly followed.
Can I use strawberry jam instead of fresh? You can, but the flavor will be different. Use a thick, high-quality jam and skip the cooking step. A cornstarch slurry mixed into runny jam and heated briefly can help thicken it.
Common Mistakes to Avoid
- Not freezing the cheesecake filling long enough, making assembly messy.
- Using warm strawberry topping, which causes the dough to become greasy.
- Overmixing the cookie dough after adding the flour, leading to tough cookies.
- Overbaking; the cookies continue to set on the hot baking sheet.
- Not sealing the dough properly around the filling, resulting in leakage.
Conclusion
These Strawberry Cheesecake Cookies are a spectacular fusion of two beloved desserts. While they require a few key steps—freezing the filling, preparing the topping, and careful assembly—the impressive and delicious result is well worth the effort. By following the detailed guide and avoiding common pitfalls, you’ll create a stunning treat that delivers the iconic flavor of cheesecake in every soft, portable cookie. Perfect for parties, gifts, or a special homemade dessert.