Strawberry Cheesecake Cookies are the perfect sweet treat for anyone who loves the creamy, fruity richness of classic cheesecake but craves the convenience and comfort of a soft-baked cookie. These cookies combine the tender texture of a sugar cookie with the tangy decadence of cheesecake filling and sweet strawberry swirls. Each bite delivers a balance of buttery cookie dough, luscious cream cheese, and a pop of berry flavor, making them irresistible for dessert lovers of all ages. These cookies are ideal for holiday cookie platters, bake sales, or simply satisfying your own craving for something special. What makes this recipe a standout is how easy it is to put together while delivering big bakery-style flavor. Unlike actual cheesecakes, these cookies require no water bath, chilling, or lengthy baking times. They’re a handheld version of your favorite dessert, perfect for those who want cheesecake flavor without the hassle of baking a whole cake. You can even use fresh strawberries, jam, or freeze-dried strawberries, depending on your preference and pantry.
Storage Options
Store the cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Thaw in the fridge before serving.
Summary
Strawberry Cheesecake Cookies are soft, buttery cookies filled with a creamy cheesecake center and swirled or topped with strawberry flavor. They are everything you love about strawberry cheesecake, conveniently packed into cookie form.
Why You’ll Love This Recipe
They’re soft, creamy, and bursting with strawberry flavor. You get all the goodness of cheesecake without the effort. They’re visually stunning and perfect for gifting or sharing. They can be made ahead and frozen. They’re adaptable to fresh or freeze-dried strawberries, depending on what you have.
Kitchen Equipment You’ll Need
Mixing bowls
Electric mixer
Baking sheet
Parchment paper
Small cookie scoop
Cooling rack
Measuring cups and spoons
Spoon or piping bag (for filling)
Tips for Success
Use room temperature cream cheese for smooth filling. Don’t overfill the cookies or the filling may leak. Chill the dough before baking for cleaner shape. If using jam, swirl lightly to avoid overmixing. Let cookies cool completely before serving for best texture.
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 oz cream cheese, softened
3 tablespoons powdered sugar
1/4 cup strawberry jam or crushed freeze-dried strawberries
Directions
Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In a separate bowl, whisk flour, baking powder, and salt. Gradually mix dry ingredients into wet ingredients. In a small bowl, combine cream cheese and powdered sugar until smooth. Scoop cookie dough into balls and flatten slightly. Add a small dollop of cream cheese mixture in the center. Fold the dough around the filling and seal. Place on baking sheet and gently press the top. Swirl a bit of strawberry jam or sprinkle freeze-dried strawberries on top. Bake for 10–12 minutes or until edges are lightly golden. Cool on the baking sheet for a few minutes, then transfer to a wire rack.
Additional Tips or Variations
Use freeze-dried strawberries for a more concentrated berry flavor and extra chew. Substitute raspberry or blueberry jam for variation. Add crushed graham crackers into the dough or sprinkle on top for a true cheesecake crust vibe. Drizzle with white chocolate for an extra indulgent touch.