Why You’ll Love Sensational Strawberry Cheesecake Cookies Recipe Recipe
-
A unique blend of fruity, creamy, and spiced flavors in one cookie
-
Perfectly balanced texture—soft center with a light crisp on the edges
-
Beautifully swirled appearance that impresses visually
-
Great for parties, gifting, or indulgent baking at home
-
Easy to customize with other berries or flavor twists
-
Uses real strawberries for authentic flavor
-
Freezer-friendly for make-ahead convenience
-
Feels like a mini strawberry cheesecake in every bite
-
Made with pantry-friendly ingredients
-
A fun baking project for both beginners and seasoned bakers
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Strawberry Filling:
1 pound strawberries (fresh or frozen), hulled
½ cup white granulated sugar
¼ cup water
Cream Cheese Filling:
6 ounces cream cheese, room temperature
½ cup granulated sugar
1 egg yolk, room temperature
Cookie Dough:
1 cup unsalted butter, slightly cold, cubed
¾ cup light brown sugar, packed
⅓ cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
1¼ cups all-purpose flour
1¼ cups cake flour
1 teaspoon cornstarch
1½ teaspoons baking powder
¾ teaspoon salt
2 teaspoons ground cinnamon
Directions
Strawberry Filling:
-
Chop fresh strawberries (no need to chop if using frozen).
-
In a saucepan over medium heat, combine strawberries, sugar, and water.
-
Cook, stirring regularly, for about 8–10 minutes until a thick compote forms.
-
Remove from heat and cool completely. Refrigerate if not using immediately.
Cream Cheese Filling:
-
Beat cream cheese until smooth.
-
Gradually add sugar and beat until creamy.
-
Mix in the egg yolk until fully incorporated.
-
Transfer to a piping bag and refrigerate to chill.
Cookie Dough:
-
In a bowl, whisk together all-purpose flour, cake flour, cornstarch, baking powder, salt, and cinnamon.
-
In a stand mixer, cream the cubed butter with brown and white sugars until light and fluffy.
-
Add the egg and egg yolk one at a time, then mix in vanilla.
-
Slowly mix in the dry ingredients until just combined.
Assembling the Cookies:
-
Scoop dough into balls. Press down the center of each ball to create a well.
-
Fill half of each well with cream cheese mixture and the other half with strawberry filling.
-
Chill the filled dough balls for 1–2 hours or overnight.
Baking:
-
Preheat oven to 375°F (190°C).
-
Arrange chilled dough balls on parchment-lined baking sheets, spaced apart.
-
Bake for 13–15 minutes, or until the edges are golden brown.
-
Let cookies cool on the baking sheet before transferring to a wire rack.
Servings and Timing
Servings: Makes about 18–20 cookies
Prep Time: 30 minutes
Cook Time: 13–15 minutes
Chill Time: 1–2 hours (or overnight)
Total Time: About 2 hours 15 minutes (including chilling)
Variations
-
Berry Swap: Use raspberries, blueberries, or a mix for the filling.
-
Lemon Zest: Add lemon zest to the cream cheese mixture for a citrusy kick.
-
Chocolate Dip: Dip half the baked cookie in white or dark chocolate for added decadence.
-
Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
-
Spice Change: Replace cinnamon with cardamom or nutmeg for a twist.
-
Mini Version: Make smaller cookies for bite-sized treats—just adjust the baking time.
-
Crumb Topping: Sprinkle graham cracker crumbs over the filling before baking.
-
Frosting Drizzle: Add a simple vanilla or cream cheese drizzle after baking.
-
Add Nuts: Finely chopped pecans or almonds add a nice crunch to the dough.
-
Jam Shortcut: Use high-quality strawberry jam if you’re short on time.
Storage/Reheating
Storage:
-
Store in an airtight container at room temperature for up to 2 days.
-
Refrigerate for up to 5 days to keep the cream cheese filling fresh.
Freezing:
-
Freeze unbaked, filled cookie dough balls on a tray, then transfer to a freezer bag.
-
Bake directly from frozen, adding 1–2 minutes to baking time.
Reheating:
-
To enjoy warm, reheat cookies in the microwave for 10–15 seconds.
-
Alternatively, warm them in a 300°F oven for 3–5 minutes.
FAQs
What type of strawberries should I use?
You can use either fresh or frozen strawberries. Fresh strawberries give a slightly brighter flavor, while frozen ones are great for convenience.
Can I make the cookie dough ahead of time?
Yes, you can make and refrigerate the dough for up to 48 hours before baking or freeze it for longer storage.
How do I prevent the filling from leaking out during baking?
Make sure the dough wells are deep enough and the fillings are not overfilled. Chilling the filled dough balls helps the cookies hold their shape.
Can I skip the cream cheese filling?
Yes, but the cream cheese balances the sweetness of the strawberries and enhances the “cheesecake” flavor.
What can I use instead of cake flour?
You can substitute cake flour by using all-purpose flour minus 2 tablespoons and adding 2 tablespoons of cornstarch per cup.
How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown and the centers are slightly set but soft.
Can I double the recipe?
Yes, this recipe scales well. Just be sure to work in batches if your mixer or oven isn’t large enough.
Can I use jam instead of making the filling?
Yes, high-quality strawberry jam is a great shortcut when you’re short on time.
Are these cookies good for gifting?
Absolutely! Their unique appearance and flavor make them a standout in cookie boxes and holiday trays.
Do I need a piping bag for the cream cheese?
A piping bag helps with clean filling placement, but you can use a zip-top bag with the corner cut off or spoon it in carefully.
Conclusion
Strawberry cheesecake cookies are a creative and delicious twist on two beloved desserts. With their luscious strawberry compote, smooth cream cheese center, and cozy spiced cookie base, they offer a burst of flavor and texture in every bite. Whether for a party, holiday baking, or a weekend treat, these cookies are sure to impress and satisfy.
