Strawberry Cheesecake Cookies
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These Strawberry Cheesecake Cookies are soft, filled with plenty of fresh strawberries and stuffed with homemade cheesecake filling!
These Strawberry Cheesecake Cookies are soft, so rich and not too difficult to make. They’re filled with plenty of fresh strawberries and stuffed with the most delicious cheesecake filling. You’ll be making them all throughout strawberry season!
Looking for more strawberry recipes? Try my Strawberry Crumb Cake, Strawberry Cake Donuts or Strawberry Shortcake Layer Cake!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda & baking powder – both leaveners are needed to help the cookies rise.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Eggs – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Strawberries – fresh strawberries work best for this recipe because frozen strawberries will add too much extra moisture.
How To Make Strawberry Cheesecake Cookies
1. Make the Cheesecake Filling: using a stand mixer fitted with the paddle attachment or a hand mixer mix the cream cheese, confectioners’ sugar and vanilla extract until smooth.
2. Place twenty heaping 1 teaspoon sized scoops of cheesecake filling onto a parchment lined baking sheet. Freeze while you prepare the cookie dough.
3. Make the Strawberry Cookie Dough: in a small bowl combine all-purpose flour, baking soda, baking powder and salt.
4. Use a stand mixer fitted with the paddle attachment to cream the softened butter, granulated sugar and brown sugar until light and fluffy.
5. Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
6. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the strawberries and mix on low speed until just combined.
7. Using a 1 tablespoon cookie scoop, scoop dough onto lined baking sheets. Flatten slightly then place a ball of frozen cheesecake filling on top each piece of cookie dough. Top with another 1 tablespoon ball of cookie dough then pinch the sides together to enclose the cheesecake filling.
8. Bake cookies at 350°F for 14 minutes then cool on the baking sheet. Store Strawberry Cheesecake Cookies in an airtight container in the fridge for up to 3 days.
Pro Tips For Strawberry Cheesecake Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the strawberries.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Place the cookie dough in the fridge or freezer for a few minutes if it gets too warm and sticky to work with.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Strawberry Cheesecake Cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 1 tablespoon scoop)
Ingredients
Cheesecake Filling
- 4 oz cream cheese, softened
- 40 g (1/3 cup) confectioners' sugar
- ¼ tsp vanilla extract
Strawberry Cookie Dough
- 330 g (2 3/4 cups) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp baking powder
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 50 g (1/4 cup) brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 200 g (1 cup) strawberries, diced
Instructions
Cheesecake Filling
- Using a stand mixer fitted with the paddle attachment or a hand mixer mix the cream cheese, confectioners' sugar and vanilla extract until smooth.
- Place twenty heaping 1 teaspoon sized scoops of cheesecake filling onto a parchment lined baking sheet. Freeze while you prepare the cookie dough.
Strawberry Cookie Dough
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl combine all-purpose flour, baking soda, baking powder and salt.
- Use a stand mixer fitted with the paddle attachment to cream the softened butter, granulated sugar and brown sugar until light and fluffy.
- Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the strawberries and mix on low speed until just combined.
- Using a 1 tablespoon cookie scoop, scoop dough onto lined baking sheets. Flatten slightly then place a ball of frozen cheesecake filling on top each piece of cookie dough. Top with another 1 tablespoon ball of cookie dough then pinch the sides together to enclose the cheesecake filling.
- Bake cookies for 14 minutes then cool on the baking sheet.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
- Store Strawberry Cheesecake Cookies in an airtight container in the fridge for up to 3 days.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Delicious!!
Thank you, Lori!
Delicious