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.
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!
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 ½ tablespoon 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 ¾ 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 tablespoon 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
No, smaller cookies will not hold the filling well. I recommend simply cutting the cookies in half for smaller portions.
I don't recommend freezing these dough balls. Since the centers are supposed to be frozen and the dough is not it would be challenging to thaw the dough without thawing the filling prior to baking.
Yes you can. However, I recommend making them into balls of dough, but not filling them first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before filling and baking.
Storing and Freezing
Store the strawberry cheesecake cookies in the refrigerator in an airtight container up to 5 days.
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
Strawberry Cheesecake Cookies
- 8 oz Cream cheese room temperature
- 3 tablespoon White granulated sugar
- 1 teaspoon Pure vanilla extract
- 3 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and slightly cooled
- 1 ¼ cup White granulated sugar
- ¼ cup Brown sugar packed light or dark
- 2 oz Freeze dried strawberries ground
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- ¾ cup Frozen strawberries lightly thawed
- In a small bowl using a hand mixer, beat the cream cheese, sugar, and vanilla. Mix on high speed until creamy. Place wax paper on a cookie sheet.8 oz Cream cheese, 3 tablespoon White granulated sugar, 1 teaspoon Pure vanilla extract
- Use a ½ tablespoon to scoop dollops of cheesecake filling on the cookie sheet. Freeze until firm.
- Pull out the frozen strawberries and let them thaw slightly. Use a blender to blend the freeze dried strawberries into a fine crumb.2 oz Freeze dried strawberries
- In a mixing bowl, mix the flour, baking soda, and salt.3 cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
- Using a mixer, beat the melted butter (make sure it is cooled to room temperature), sugar, brown sugar, and ground freeze dried strawberries. Beat on high speed for 2 minutes.1 cup Unsalted butter, 1 ¼ cup White granulated sugar, ¼ cup Brown sugar
- Add the vanilla and eggs and mix until combined. Add in the dry ingredients and mix until combined. It will be a thick dough. Use your fingers to break the frozen strawberries into small pieces equal to ¾ cup. Pour the strawberries into the dough and mix until combined.1 teaspoon Pure vanilla extract, ¾ cup Frozen strawberries, 2 Large eggs
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the dough sit for 10 minutes to help avoid spreading.
- Use a large cookie scoop (2 oz or 2 TBSP) to scoop the cookie dough. While the dough is still in the scoop, use your thumb to press a hole in the dough. Place a frozen cheesecake dollop into the hole and cover it with the dough.
- Place 6 cookie dough balls per cookie sheet. Bake one sheet at a time. Bake for 14-16 minutes until the edges are lightly golden.
- Cool on the hot pans for 5 minutes before transferring to a cooling rack. Cool completely before eating.