There’s something magical about the combination of strawberries and cheesecake, especially when wrapped in a soft, buttery cookie. I remember the first time I made these Strawberry Cheesecake Cookies for a summer picnic—they disappeared faster than I could plate them! The blend of fresh strawberries, creamy cheesecake, and golden cookie dough makes them truly irresistible. My kids still talk about that day, and now these cookies have become a staple for all our special occasions.
These cookies are perfect for spring and summer gatherings, baby showers, or even Valentine’s Day. They bring together everything we love about classic strawberry cheesecake, but in a handheld, bite-sized form. Whether you're a seasoned baker or just starting out, this recipe is sure to become a favorite. Their vibrant colors and delightful flavor also make them an ideal addition to holiday cookie platters or brunch spreads.
Why You’ll Love Strawberry Cheesecake Cookies
- Bursting with Flavor: Fresh strawberries and a creamy cheesecake center make these cookies irresistibly delicious.
- Soft and Chewy Texture: The cookie dough bakes into a soft and chewy treat that complements the creamy filling.
- Perfect for Special Occasions: These cookies are a showstopper at parties, bake sales, or as thoughtful homemade gifts.
- Make-Ahead Friendly: Prepare the dough and filling in advance for easy baking later.
- Freezer-Friendly: Store extras in the freezer for a quick sweet treat anytime.
- Kid and Crowd Approved: Loved by both little ones and adults alike!
- A Creative Twist on a Classic: Perfect for cheesecake fans looking for a fun and portable version.
- Visually Stunning: The marbled jam and fresh fruit make these cookies as beautiful as they are tasty.
Ingredients You’ll Need
- 10 oz (280 grams) fresh strawberries, finely diced: Use ripe strawberries for maximum flavor.
- 3 ½ Tablespoons (42 grams) light brown sugar: Enhances the strawberries' natural sweetness.
- 6 oz (170 grams) cream cheese: Full-fat for best texture; let it soften before mixing.
- 3 Tablespoons (38 grams) granulated sugar: For sweetening the cheesecake filling.
- ½ teaspoon vanilla extract: Adds warmth and enhances the overall flavor.
- ½ cup (113 grams) unsalted butter, melted: Cool slightly before adding to the dough.
- ¾ cup (150 grams) granulated sugar: Sweetens the cookie dough base.
- 1 egg: Binds the ingredients and helps with structure.
- 1 teaspoon vanilla extract: Enhances the flavor of the dough.
- 2 ½ cups (315 grams) all-purpose flour: Spoon and level for accuracy to prevent dry cookies.
- ½ teaspoon baking powder: Adds a light rise to the cookies.
- ½ teaspoon baking soda: Assists with spread and gives the cookies a soft texture.
- ½ teaspoon salt: Balances sweetness and enhances flavor.
- ¾ cup (130 grams) finely diced strawberries: Folded into the dough for bursts of fruity flavor.
- ¼ cup strawberry jam: Adds extra berry richness and moisture.
- Granulated sugar, for sprinkling on top: Optional, for a sparkling, bakery-style finish.
Step-by-Step Instructions
- Prepare the Strawberries
- Toss the 10 oz of finely diced strawberries with brown sugar in a bowl.
- Let sit for 15 minutes to macerate and release juices. Drain excess liquid before using.
- Make the Cheesecake Filling
- In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until completely smooth.
- Scoop small dollops (about ½ teaspoon each) onto a parchment-lined baking sheet.
- Freeze for at least 30 minutes or until the filling is solid.
- Mix the Cookie Dough
- In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth and creamy.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients, stirring until a thick dough forms.
- Gently fold in the additional ¾ cup diced strawberries and the strawberry jam. Be careful not to overmix.
- Assemble the Cookies
- Scoop about a tablespoon of cookie dough and flatten it slightly in your hand.
- Place one frozen cheesecake filling dollop in the center of the dough.
- Take another tablespoon of dough, place it over the top, and gently seal the edges together.
- Roll into a smooth ball and place on a parchment-lined baking sheet.
- Sprinkle the tops with a bit of granulated sugar for extra sparkle.
- Bake
- Preheat your oven to 350°F (175°C).
- Space cookies about 2 inches apart on the baking sheet.
- Bake for 12 to 15 minutes, or until the edges are lightly golden and the tops look set.
- Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack.
Serving and Storage Tips
These cookies are best served slightly warm, when the cheesecake center is soft and melty. They’re equally delicious chilled, offering a firmer texture that’s perfect for warmer days.
Pair them with coffee or tea for a delightful afternoon snack, or serve as a unique dessert at brunches and baby showers. They also make a lovely addition to dessert platters.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To enjoy warm, pop them in the microwave for about 10-15 seconds. For longer storage, freeze the unbaked cookie dough balls or fully baked cookies in a freezer-safe container or bag for up to 2 months. Thaw in the fridge overnight or reheat gently before serving.
Helpful Notes
- Substitutions: Swap strawberry jam for raspberry or blackberry jam for a different flavor profile.
- Make it Gluten-Free: Use a measure-for-measure gluten-free flour blend.
- Dairy-Free Option: Substitute with plant-based cream cheese and vegan butter.
- Chill Dough: Chilling the dough for 30 minutes helps prevent spreading during baking.
- Add-ins: Fold in white chocolate chips or chopped pecans for added richness and crunch.
- Presentation Tip: Press a thin slice of fresh strawberry on top before baking for an extra-pretty presentation.
Frequently Asked Questions
- Can I freeze these cookies?
Yes! Freeze the dough balls or baked cookies for up to 2 months. Thaw or reheat before serving for best taste. - What if I don’t have strawberry jam?
You can omit it or substitute with another jam you enjoy. Apricot or raspberry also work well. - Can I use frozen strawberries?
It’s best to use fresh strawberries to avoid excess moisture, but if using frozen, thaw and pat dry thoroughly before adding. - Why is my dough too sticky?
Sticky dough can be refrigerated for 30 minutes or lightly floured while shaping to make it easier to handle. - How do I prevent the cheesecake filling from leaking?
Ensure the cream cheese filling is fully frozen and tightly sealed within the dough before baking.
Final Thoughts
Strawberry Cheesecake Cookies are a dreamy treat that combines the best of both worlds: the freshness of ripe strawberries and the creamy richness of cheesecake. With their soft, chewy texture and luscious filling, they’re sure to delight at any event—or just as a sweet indulgence for yourself.
This recipe is easy to follow, adaptable to different dietary needs, and sure to impress anyone who tries a bite. I hope you’ll give it a go and discover just how special these cookies are. Don’t forget to share your results—I’d love to see your bakes! Happy cookie making!
Strawberry Cheesecake Cookie
Ingredients
- 10 oz 280g fresh strawberries, finely diced
- 3 ½ tablespoon 42g light brown sugar
- 6 oz 170g cream cheese
- 3 tablespoon 38g granulated sugar (for filling)
- ½ teaspoon vanilla extract for filling
- ½ cup 113g unsalted butter, melted
- ¾ cup 150g granulated sugar (for dough)
- 1 egg
- 1 teaspoon vanilla extract for dough
- 2 ½ cups 315g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup 130g finely diced strawberries (for dough)
- ¼ cup strawberry jam
- Granulated sugar for sprinkling (optional)
Instructions
- Mix 10 oz strawberries with brown sugar and let sit 15 min. Drain excess juice.
- Beat cream cheese, 3 tablespoon sugar, and ½ teaspoon vanilla until smooth. Freeze ½ teaspoon dollops 30 min.
- Combine melted butter and ¾ cup sugar. Add egg and 1 teaspoon vanilla. Mix dry ingredients separately, then combine.
- Fold in ¾ cup strawberries and jam gently.
- Scoop 1 tablespoon dough, flatten, add cheesecake center, top with another tablespoon dough, seal, roll into balls.
- Sprinkle with sugar. Bake at 350°F (175°C) for 12–15 min. Cool on pan 5 min, then on rack.
Notes
- Use fresh strawberries for best texture.
- Dough can be chilled to reduce spreading.
- Freezer-friendly: store baked or unbaked.
- Sub jam or use dairy-free options as needed.
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