Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies are the ultimate dessert fusion—rich, creamy cheesecake meets soft, chewy strawberry-studded cookies. These indulgent treats are made with real strawberries and a smooth strawberry-flavored cream cheese filling, baked to golden perfection. Whether you’re making them for a party, holiday tray, or a cozy night in, these cookies will steal the show.

ingredients

cream cheese filling

• 6 ounces cream cheese, softened
• ⅓ cup powdered sugar
• ½ teaspoon strawberry extract

strawberry cookie dough

• 3 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup salted sweet cream butter, softened (2 sticks)
• ⅔ cup granulated sugar
• ⅓ cup light brown sugar, packed
• 1½ teaspoons pure vanilla extract
• ½ teaspoon strawberry extract
• 1 large egg + 1 egg white, room temperature
• 1 cup fresh strawberries, finely chopped
• 1 tablespoon all-purpose flour

instructions

make the cream cheese filling

• In a small bowl, beat cream cheese for 30 seconds until smooth.
• Add powdered sugar and strawberry extract. Beat again until smooth.
• Line a baking sheet with parchment paper.
• Scoop 24 small dollops (about 1½ teaspoons each) of the cream cheese mixture.
• Flatten into round disks and freeze while you make the cookie dough.

make the cookie dough

• In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
• In a large mixing bowl, beat softened butter for 1 to 1½ minutes until creamy.
• Add granulated sugar and brown sugar. Beat for another minute until fluffy.
• Mix in vanilla extract and strawberry extract.
• Add the egg and egg white one at a time, beating well after each.
• Slowly mix in the flour mixture, one cup at a time, until fully incorporated.
• Toss chopped strawberries in 1 tablespoon of flour.
• Fold the strawberries into the cookie dough.
• Cover and chill the dough in the fridge for 30 minutes.

assemble and bake

• Preheat oven to 375°F (190°C).
• Line two baking sheets with parchment paper.
• Scoop 24 large dough balls and place them 2 inches apart on the sheets.
• Remove cream cheese disks from the freezer.
• Press one disk into the center of each dough ball.
• Wrap the dough around the filling to seal it inside.
• Bake for 12 to 14 minutes until the edges are golden.
• Let cookies rest on the baking sheet for 10 to 12 minutes.
• Transfer to a cooling rack and cool completely.

serving and storage tips

• Let cookies cool completely before serving to allow the cream cheese center to set properly.
• Serve at room temperature for the best flavor and soft, chewy texture.
• For a chilled treat, you can enjoy them straight from the refrigerator—they’ll taste like mini cheesecakes.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Avoid stacking cookies directly on top of each other; place parchment or wax paper between layers to prevent sticking.
• Freeze baked cookies by wrapping each one individually in plastic wrap and placing them in a freezer-safe bag or container. Freeze for up to 2 months.
• To thaw, let cookies sit at room temperature for 15–30 minutes, or microwave them for a few seconds for a warm center.
• Do not freeze unbaked dough with cream cheese filling inside—the texture may be compromised.
• You can, however, freeze the cookie dough and cream cheese separately and assemble before baking.
• Label containers with the date to keep track of freshness when storing or freezing.

variations

• Lemon Cheesecake Cookies
  Replace the strawberry extract in both the filling and dough with lemon extract. Add 1 teaspoon of fresh lemon zest to the cookie dough for extra brightness. This variation gives a zesty twist that pairs beautifully with the cream cheese center.
• Mixed Berry Cheesecake Cookies
  Substitute the chopped strawberries with a blend of finely chopped blueberries, raspberries, and blackberries (about 1 cup total). Toss them in flour just like strawberries to prevent sinking. These create a colorful and tangy flavor profile.
• Chocolate-Dipped Strawberry Cheesecake Cookies
  Once the cookies are cooled, dip half of each cookie in melted semi-sweet or white chocolate. Place them on parchment paper until the chocolate sets. This adds a decadent layer of richness and visual appeal.
• Almond Strawberry Cheesecake Cookies
  Swap vanilla extract with almond extract for a nutty, bakery-style twist. Top the cookies with a few slivered almonds before baking for added texture and aroma.
• Gluten-Free Strawberry Cheesecake Cookies
  Replace the all-purpose flour with a 1:1 gluten-free baking blend. Make sure the blend contains xanthan gum or add ½ teaspoon separately. This allows gluten-sensitive eaters to enjoy the same soft and chewy texture.
• Jam-Filled Strawberry Cheesecake Cookies
  Mix 2 tablespoons of strawberry jam into the cream cheese filling for a richer and more vibrant flavor. You can also swirl the jam into the cookie dough before baking for a marbled effect.
• Coconut Strawberry Cheesecake Cookies
  Add ½ cup of shredded sweetened coconut to the cookie dough for a tropical spin. Pair it with coconut extract or keep the strawberry flavoring for a fruity-coconut blend.
• Stuffed Nutella Cheesecake Cookies
  Instead of cream cheese filling, freeze small dollops of Nutella and stuff the cookie dough with those. The result is a gooey, chocolate-hazelnut center wrapped in strawberry dough.
• Strawberry Shortcake Cookies
  Use freeze-dried strawberries instead of fresh, and fold in ½ cup of crushed shortbread cookies into the dough. This gives the cookies a unique texture and nostalgic shortcake flavor.
• Mini Cheesecake Cookie Cups
  Press the dough into mini muffin tins, add a small scoop of the cream cheese filling in the center, and bake for 13–15 minutes. These bake into soft cookie cups that look like mini cheesecakes and are great for parties.

FAQs

1. Can I use frozen strawberries instead of fresh?
   Yes, but thaw and drain them thoroughly to remove excess moisture, then pat them dry before chopping and tossing with flour. Too much moisture can make the dough soggy.
2. Do I have to chill the dough before baking?
   Yes, chilling the dough helps it firm up, prevents excessive spreading, and enhances flavor. It also makes it easier to wrap around the cream cheese filling.
3. Can I make these cookies ahead of time?
   Absolutely. You can prepare the cream cheese filling and dough separately, refrigerate overnight, and assemble them just before baking the next day.
4. How do I prevent the cream cheese from leaking out during baking?
   Make sure the filling is well chilled and completely sealed within the dough. Press and shape the dough carefully around the cream cheese disk.
5. Can I skip the strawberry extract?
   Yes, but it enhances the strawberry flavor. If omitting, consider using more fresh strawberries or a bit of strawberry jam to maintain the flavor profile.
6. What’s the best way to store leftovers?
   Store the cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture.
7. Can I freeze the baked cookies?
   Yes. Wrap each cooled cookie individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature or warm slightly in the microwave before serving.
8. Can I double the recipe?
   Yes, this recipe doubles well. Make sure to work in batches or use multiple baking sheets if baking all at once.
9. Why is my cookie dough too sticky to handle?
   It may not have chilled long enough, or the strawberries added too much moisture. Add 1–2 extra tablespoons of flour if needed and chill longer.
10. Can I make these cookies without a mixer?
    Yes, but using a mixer helps achieve a smooth cream cheese filling and fluffy dough texture. If mixing by hand, make sure your butter and cream cheese are very soft and beat thoroughly.

Strawberry Cheesecake Cookies are a decadent dessert that combines the creamy richness of cheesecake with the comfort of a homemade cookie. With their fruity filling and buttery base, they offer a bakery-quality bite in every cookie. Make them once, and they’ll become a staple for every occasion.

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