Strawberry cheesecake cookies are my go-to for a dessert that’s easy, fun, and totally addictive. I fell in love with baking these soft cookies packed with real strawberry pieces and creamy cheesecake centers in my grandma’s kitchen, and now they’re a family tradition. Whether you’re hosting a party or just want a sweet treat, strawberry cheesecake cookies deliver everything: chewy, fruity, and melt-in-your-mouth creamy. I can’t count how many times I’ve watched a batch of these disappear within minutes!
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What Is a Strawberry Cheesecake Cookie?
So, what makes strawberry cheesecake cookies such a hit? They’re the perfect combo of two desserts everyone loves, classic cheesecake and soft, chewy cookies. Each bite is a burst of juicy strawberry and tangy cream cheese, wrapped up in the ultimate bakery-style cookie. The texture is amazing: golden on the edges, fluffy in the center, and always with that creamy surprise. These cheesecake cookies are easy to make at home, but taste like you picked them up from a fancy bakery.
If you want to try another fun mashup, the matcha ube cookies and chocolate thumbprint cookies on my blog are always a hit!
Why You’ll Love This Strawberry Cheesecake Cookies Recipe
I love strawberry cheesecake cookies because they check every box: flavor, ease, and versatility. The bright berry taste with the rich, tangy cheesecake filling is next-level good. The recipe is simple and uses ingredients you probably already have. Whether you use fresh, frozen, or freeze-dried strawberries, your strawberry cheesecake cookies will always be bursting with flavor. And if you’re baking for someone with dietary needs, these cookies are super easy to make vegan or gluten-free.
They’re also great for parties and gifts! You’ll see why after your first batch. If you’re looking for more delicious ideas, check out my berry crumble for another crowd-pleaser, or find out how to get perfect cookie edges every time.
How to Make Strawberry Cheesecake Cookies
Quick Overview
Making strawberry cheesecake cookies is simple: mix the dough, whip up a sweet cream cheese filling, stuff, and bake. No special equipment or tricky steps, just pure cookie magic.
Ingredients Overview
- All-purpose flour: The backbone of chewy cookies. Use a 1:1 gluten-free blend if you need.
- Baking powder & baking soda: Give your strawberry cheesecake cookies that soft, fluffy texture.
- Salt: Makes the flavors pop.
- Unsalted butter: Brings richness. Vegan butter works too!
- Granulated sugar & brown sugar: Sweetness plus a little caramel note.
- Vanilla extract: Classic bakery flavor.
- Egg: Holds it all together. Plant-based? Use a flax or chia egg (see how to substitute eggs in baking).
- Strawberries: Use fresh, frozen, or freeze-dried for that perfect strawberry flavor in your cookies.
- Cream cheese: The heart of every strawberry cheesecake cookie! Vegan works here too.
- Powdered sugar: Makes the filling silky and sweet.
Need a no-bake treat? Try my no bake strawberry pretzel bars next!
Step-by-Step Instructions
- Prepare the Cream Cheese Filling: Beat softened cream cheese with powdered sugar until smooth. Scoop teaspoon-sized balls onto a plate and freeze for 30 minutes.
- Mix the Cookie Dough: Cream together butter, sugars, egg, and vanilla until fluffy.
- Combine Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl, then add to the wet mixture.
- Add Strawberries: Gently fold in chopped strawberries.
- Shape & Fill: Flatten a scoop of dough, place a frozen cream cheese center inside, and seal it up.
- Bake: Arrange your cookies on a lined baking sheet and bake at 350°F (175°C) for about 12 minutes, until edges are golden.
For all the best cookie storage secrets, don’t miss my guide to how to store and freeze baked goods.
Helpful Tips & Customizations
- Freeze the cheesecake filling so your strawberry cheesecake cookies have a gooey center.
- Freeze-dried berries give you vibrant color and punchy flavor with no extra moisture.
- Want something extra? Add white chocolate or mini chocolate chips.
- Double the dough and freeze unbaked cookies for a quick sweet fix.
- Gluten-free or vegan? Swap flour or butter for your favorite alternatives.
If you love plant-based baking, check out best plant-based swaps for dessert!
Serving Suggestions
Strawberry cheesecake cookies are just as dreamy with a glass of milk as they are on a fancy dessert table. Pile them up on a pretty plate, dust with powdered sugar, or serve with simple fruit compote. For an extra treat, pair with vanilla ice cream or your favorite peach crumble recipe. Trust me, they’re always the first to go!
FAQs About Strawberry Cheesecake Cookies
How do you make strawberry cheesecake cookies?
Mix the dough, freeze your filling, stuff, and bake! All the details are above.
Can I use fresh or freeze-dried strawberries?
Yes! Both work. Freeze-dried keep the cookies firmer, while fresh berries make them extra juicy.
How do you store strawberry cheesecake cookies?
Keep them in an airtight container up to three days, or freeze for longer. Find full tips in how to store and freeze baked goods.
Are these easy to make gluten-free or vegan?
Absolutely, just use your favorite gluten-free blend and non-dairy swaps.
Conclusion
Strawberry cheesecake cookies bring the best of both desserts into every bite: creamy, tangy, and perfectly soft. These cookies have become a favorite in my kitchen, and I know you’ll love them too. For another show-stopping treat, check out my red velvet cheesecake brownies or get even more ideas by following me on Pinterest.
Strawberry Cheesecake Cookies
Equipment
- Baking sheet Lined with parchment paper
- stand mixer or bowl For mixing dough
- small bowl For cream cheese filling
- hand mixer or spoon For filling
- Measuring cups
- Measuring spoons
- Wire rack For cooling cookies
Ingredients
- 2 cups all-purpose flour Or 1:1 gluten-free blend for GF version
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter Softened; use vegan butter if needed
- 3/4 cup granulated sugar
- 1/4 cup brown sugar Packed
- 1 large egg Or flax/chia egg for vegan
- 2 tsp vanilla extract
- 3/4 cup strawberries Fresh, frozen, or freeze-dried; chopped
- 6 oz cream cheese Softened; vegan as needed
- 1/3 cup powdered sugar For filling
Instructions
- Beat softened cream cheese with powdered sugar until smooth. Scoop teaspoon-sized balls onto a plate and freeze 30 minutes.
- In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Add egg and vanilla, mix until smooth.
- Whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to wet mixture; mix until just combined.
- Gently fold in strawberries.
- Flatten about 2 tablespoons dough in your palm, place a frozen cream cheese ball in center, seal and roll into a ball.
- Place dough balls on lined sheet, spacing apart. Bake at 350°F (175°C) for 11–13 minutes, until edges are set. Cool on sheet 5 min, then transfer to wire rack.
