Strawberry Cheesecake Cookies

These strawberry cheesecake cookies are chewy strawberry cookies filled with a cheesecake filling. They have a strong strawberry flavor using both frozen strawberries and freeze dried strawberries. The strawberry and cheesecake make a perfect cookie together.

These strawberry cheesecake cookies bring the joy of a strawberry cheesecake and the convenience of cookies together. They take an easy cookie recipe and an easy to make creamy cheesecake filling for an amazing dessert without any hard work or difficult extra steps. These delicious strawberry cheesecake cookies are a gourmet dessert in cookie form! They make a great Valentine’s day treat.

For other strawberry recipes, try Strawberry Shortcake, Strawberry Brownies, and Strawberry Mousse Cake.

Why This Recipe Works

• Strawberry flavor- This recipe uses both freeze-dried strawberries and frozen strawberries to make sure it is packed with strawberry flavor.
• Cheesecake filling- The cheesecake filling is the perfect complement to the strawberry of the cookies!
• Soft cookies- These strawberry cookies have lightly crispy edges to go with the soft and satisfying cheesecake centers. They are easy to keep eating!

Ingredient Notes

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Unsalted butter- Melt this before you need it so it has time to cool to room temperature.
• Brown sugar- I used light brown sugar for this, but dark will work as well.
• Large Eggs- Pull these out 2 hours before baking to get them to room temperature.
• Freeze-dried strawberries- Ground freeze dried strawberries are important for giving a strong strawberry flavor without ruining the texture of the cookies with excess moisture.
• Frozen strawberries- The strawberries need to be frozen because fresh strawberries would release too much moisture during the baking process. They also has the advantage of always being available in the grocery store year round. If you only have fresh berries you can put them in the freezer before baking.

Step By Step Instructions – Cheesecake Filling

Here is how to make the cheesecake filling.

STEP 1: Beat filling. Use a small bowl and hand mixer to beat the cream cheese, sugar, and vanilla on high speed. Beat it until it is creamy.

STEP 2: Prep sheet. Place wax paper over a cookie sheet.

STEP 3: Scoop. Scoop 1/2 TBSP dollops of cheesecake filling onto the cookie sheet.

STEP 4: Freeze. Place the cookie sheet into the freezer until the filling is frozen and firm.

Step By Step Instructions

Here is how to make and bake these strawberry cheesecake cookies. This recipe requires an electric mixer. A stand mixer with paddle attachment or a hand mixer will work.

STEP 1: Prep strawberries. Pull out the frozen strawberries and let them thaw some. Meanwhile, use a blender to blend the freeze dried strawberries into a fine crumb.

STEP 2: Dry ingredients. Mix the all purpose flour, baking soda, and salt in a medium bowl.

STEP 3: Beat butter and sugar. Use a large bowl and a mixer to beat the room temperature melted butter, sugar, brown sugar, and ground freeze dried strawberries on high speed for 2 minutes.

STEP 4: Combine. Add the vanilla extract and eggs to the butter mixture and mix until combined. Then, add in the flour mixture and mix until it is combined.

Next, break the frozen strawberries into small pieces until you have 3/4 cup and add them to the dough and mix until combined.

STEP 5: Prep. Preheat the oven to 350°F. Then, line 2 cookie sheets with parchment paper. Meanwhile, let the dough rest for 10 minutes.

STEP 6: Scoop. Use a large cookie scoop (2 TBSP or 2 oz) to scoop the cookie dough. While the dough is still in the scoop press your thumb into the center of each cookie to create a depression into it. Place a frozen dollop of cheesecake in and press the dough over the hole to cover it.

STEP 7: Bake. Place 6 cookie dough balls in a single layer per prepared baking sheet. Bake 1 sheet at a time for 14-16 minutes until the edges are lightly golden brown.

STEP 8: Cool. Let the cookies cool in the hot pan for 5 minutes before transferring them to a cooling rack to cool completely.

Expert Baking Tips

• Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
• If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
• If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
• The cookies should be slightly underdone, because they will continue to cook as they cool

FAQ

Storing and Freezing

Store the strawberry cheesecake cookies in the refrigerator in an airtight container up to 5 days.

Freezing

Freeze the baked cookies in an airtight freezer-safe container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.

Other Cookie Recipes To Try

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