Strawberry Cheesecake Cookies

These Strawberry Cheesecake Cookies are the perfect combination of soft, chewy cookie dough and creamy, tangy cheesecake filling, all infused with the sweet and fruity flavor of strawberries. They’re a delightful treat for any occasion and are sure to satisfy your dessert cravings.

Why You’ll Love This Recipe

  • Combines the classic flavors of cheesecake and strawberries in a portable, cookie-sized treat.
  • Perfectly soft and chewy texture with a creamy, tangy surprise inside.
  • Great for parties, potlucks, or simply indulging at home.
  • Easy to make with simple ingredients and straightforward steps.
  • A crowd-pleaser that will have everyone asking for seconds.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Cream cheese
  • Butter
  • Granulated sugar
  • Brown sugar
  • Vanilla extract
  • Eggs
  • All-purpose flour
  • Baking powder
  • Salt
  • Fresh strawberries
  • Optional: White chocolate chips for added sweetness

Directions

  1. Prepare the Cookie Dough:
    In a mixing bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, and mix well.
  2. Dry Ingredients:
    In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  3. Incorporate Strawberries:
    Fold in chopped fresh strawberries gently to avoid breaking them apart too much. Chill the dough for at least 30 minutes to make it easier to handle.
  4. Shape and Bake:
    Preheat your oven to 350°F (175°C). Scoop dough into balls and place them on a baking sheet lined with parchment paper, leaving space between them. Flatten slightly with your fingers or the back of a spoon. Bake for 12-15 minutes or until edges are golden.
  5. Cool and Serve:
    Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

  • Servings: Approximately 24 cookies
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes

Variations

  • Add White Chocolate Chips: For a sweeter twist, mix in white chocolate chips with the strawberries.
  • Use Freeze-Dried Strawberries: Replace fresh strawberries with freeze-dried ones for a more concentrated flavor and easier handling.
  • Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.
  • Lemon Zest: Add a teaspoon of lemon zest to the dough for a citrusy brightness.

Storage/Reheating

  • Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Freezing: Freeze baked cookies in a single layer, then transfer to a freezer-safe bag. They can be frozen for up to 3 months.
  • Reheating: Let cookies thaw at room temperature or microwave for a few seconds to enjoy them warm.

FAQs

Strawberry Cheesecake Cookies

1. Can I use frozen strawberries?

Yes, but thaw and drain them thoroughly before incorporating into the dough to avoid excess moisture.

2. How do I prevent the cookies from spreading too much?

Chill the dough for at least 30 minutes before baking to help the cookies hold their shape.

3. Can I make the dough ahead of time?

Absolutely! You can refrigerate the dough for up to 24 hours before baking.

4. What if I don’t have fresh strawberries?

You can use freeze-dried strawberries or even strawberry jam as a substitute.

5. Can I use a stand mixer for this recipe?

Yes, a stand mixer works perfectly for combining the ingredients efficiently.

6. How do I know when the cookies are done?

Look for lightly golden edges. The centers may appear slightly soft but will firm up as they cool.

7. Can I add nuts to this recipe?

Yes, chopped almonds or pecans can add a nice crunch to the cookies.

8. Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture and flavor, but low-fat can work in a pinch.

9. Are these cookies suitable for kids?

Absolutely! These cookies are sweet, soft, and a hit with kids.

10. Can I double the recipe?

Yes, simply double all the ingredients and bake in batches.

Conclusion

Strawberry Cheesecake Cookies are a delightful and indulgent treat that combines the best of two beloved desserts. Whether you’re serving them at a party or enjoying them as a snack, these cookies are sure to impress. Try them today and bring a touch of sweetness to your day!

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Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

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  • Author: samahkitchen
  • Prep Time: 20 minutes (not including freezing and chilling time)
  • Cook Time: 12-15 minutes
  • Total Time: 1 hour 45 minutes (including freezing and chilling time).
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Indulge in these delightful Strawberry Cheesecake Cookies, combining the rich flavors of cheesecake with the sweetness of strawberries.


Ingredients

Units Scale

For the Cream Cheese Filling:

  • 6 ounces (170g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar

For the Cookie Dough:

  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 2 ounces (57g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (71g) light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (300g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup (130g) finely chopped fresh strawberries

Instructions

  • Prepare the Cream Cheese Filling:
    • In a small bowl, mix together the softened cream cheese and powdered sugar until smooth.
    • Line a baking sheet with parchment paper. Drop 12 equal spoonfuls (about 1 tablespoon each) of the cream cheese mixture onto the prepared sheet.
    • Freeze for at least 1 hour, or until solid.
  • Make the Cookie Dough:
    • In a large bowl, whisk together the melted butter, softened cream cheese, granulated sugar, and brown sugar until well combined.
    • Add the egg and vanilla extract, mixing until smooth.
    • In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
    • Gently fold in the chopped strawberries.
    • Cover the dough and refrigerate for at least 30 minutes.
  • Assemble the Cookies:
    • Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
    • Using a tablespoon or cookie scoop, portion out the chilled dough into 24 equal balls.
    • Flatten each ball into a disk. Place a frozen cream cheese filling piece in the center of 12 of the disks.
    • Top each with another dough disk, sealing the edges to enclose the filling completely.
    • Place the assembled cookies onto the prepared baking sheets, spacing them about 2 inches apart

Notes

 

  • Ensure the cream cheese filling is well-frozen to prevent leakage during baking.
  • Fresh strawberries work best for this recipe; avoid using frozen strawberries as they can add excess moisture.
  • Store cookies in an airtight container in the refrigerator for up to 3 days.

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