Strawberry Cheesecake Cookies

Strawberry cheesecake cookies are the perfect dessert when I want something soft, rich, and fruity all in one bite. These cookies have a creamy cheesecake filling wrapped inside a tender strawberry-flavored dough, giving every bite a luscious surprise. They taste like a mix between my favorite cheesecake and a freshly baked cookie, and I absolutely love how indulgent yet simple they are to make.

Why You’ll Love This Recipe

I love these cookies because they bring together two classic desserts—cheesecake and cookies—into one incredible treat. The soft cookie dough is infused with sweet strawberry flavor, while the surprise inside is a tangy, creamy cheesecake filling. Whether I’m baking for a holiday, a birthday, or just a cozy weekend treat, these always impress. I also like how I can make the components ahead of time and assemble when I’m ready to bake.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the cheesecake filling:

• cream cheese
• granulated sugar
• vanilla extract

for the strawberry component:

• fresh strawberries, hulled and diced
• granulated sugar

for the cookie dough:

• all-purpose flour
• baking powder
• baking soda
• salt
• granulated sugar
• unsalted butter, softened
• egg
• vanilla extract
• additional granulated sugar (for rolling)

directions

1. Make the cheesecake filling: I start by mixing cream cheese, sugar, and vanilla extract until smooth. Then I scoop it into small discs and freeze them until solid.

2. Cook the strawberry mix: I cook down the diced strawberries and sugar over medium heat until thick and jammy. Once it’s reduced and glossy, I let it cool completely.

3. Prepare the cookie dough: I whisk the dry ingredients in one bowl, then cream together the butter and sugar in another. I add the egg and vanilla to the creamed mixture, mix well, then slowly combine it with the dry ingredients. Once it’s almost combined, I swirl in the cooled strawberry mixture, careful not to fully mix it so I get those lovely strawberry streaks.

4. Assemble the cookies: I scoop out cookie dough, flatten each portion, and place a frozen cheesecake disc in the center. Then I seal it up and roll it into a ball, giving it a quick roll in sugar before baking.

5. Bake: I bake them at 350°F (175°C) for about 11–13 minutes until the edges are just set and the centers are still soft. I let them cool on the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes around 18 cookies. From start to finish, including chilling and cooling time, it takes about 1 hour and 30 minutes. Active prep time is around 25–30 minutes, baking time is 11–13 minutes per batch.

Variations

• I sometimes use freeze-dried strawberries instead of fresh ones for a more intense flavor.

• For a twist, I’ve swapped the strawberries with raspberries or even blueberries, and it worked beautifully.

• If I’m in a hurry, I use store-bought strawberry jam instead of making it from scratch.

• Chocolate chips or a white chocolate drizzle also make a fun, extra indulgent variation.

storage/reheating

I store these cookies in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 2 months—just make sure they’re completely cooled before freezing. When I want to reheat, I pop one in the microwave for about 10–15 seconds to bring back that soft, gooey texture.

FAQs

How do I keep the cheesecake filling from leaking out?

I always make sure the cheesecake discs are frozen solid before wrapping them with the dough. That way, they stay put while baking and don’t melt too fast.

Can I use store-bought jam instead of fresh strawberries?

Yes, I’ve done this when I’m short on time. Just make sure to use a thicker jam so it doesn’t water down the dough.

Can I make the dough ahead of time?

Absolutely. I often prep the dough a day in advance and keep it chilled until I’m ready to assemble and bake.

Why are my cookies spreading too much?

That could be due to overly soft butter or not chilling the dough enough. I recommend chilling the assembled dough balls for 15 minutes before baking.

Can I make these cookies without the filling?

Yes, if I skip the cheesecake filling, I still get a delicious strawberry cookie that’s soft and full of flavor.

Conclusion

These strawberry cheesecake cookies are rich, creamy, and packed with berry flavor—basically everything I want in a treat. I like how impressive they look and taste, and yet they’re surprisingly easy to make. Whether I’m baking for a gathering or just treating myself, these cookies always hit the spot.