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    Home » Cookie Recipes

    Jun 18, 2023 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Strawberry Cheesecake Cookies

    733 shares
    Jump to Recipe Print Recipe
    Pinterest pin for strawberry cheesecake cookie.

    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.

    Strawberry cheesecake split open on top of another cookie.

    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.

    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Step By Step Instructions - Cheesecake Filling
    • Step By Step Instructions
    • Expert Baking Tips
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    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!
    Split open strawberry cheesecake cookie.

    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 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.

    Cream cheese filling in a glass bowl.
    Cream cheese dollops on a cookie sheet.

    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.

    Wet ingredients in a bowl.
    Cookie dough in a glass bowl.

    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.

    Frozen cheesecake in the cookie scoop.
    Cookie dough ball on a cookie sheet.

    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
    Bite missing from cookie.

    FAQ

    Can I make these into smaller cookies?

    No, smaller cookies will not hold the filling well. I recommend simply cutting the cookies in half for smaller portions.

    Can these cookie dough balls be frozen?

    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.

    Can I chill the cookie dough overnight?

    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.

    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.

    Holding a strawberry cheesecake cookie.

    Other Cookie Recipes To Try

    • Top view of french silk pie cookies.
      French Silk Pie Cookies
    • Oatmeal chocolate chip cookies in a wire rack.
      Oatmeal Chocolate Chip Cookies
    • One Nutella cookie split in half.
      Nutella Cookies
    • One cinnamon toast crunch cookie split in half.
      Cinnamon Toast Crunch Cookies

    Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

    📖 Recipe

    Strawberry cheesecake split open on top of another cookie.

    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.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 15 minutes mins
    Chilling Time 30 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 Large cookies
    Calories 334 kcal

    Ingredients
     
     

    Cheesecake Filling

    • 8 oz Cream cheese room temperature
    • 3 tablespoon White granulated sugar
    • 1 teaspoon Pure vanilla extract

    Strawberry Cookies

    • 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

    Instructions
     

    Cheesecake Filling

    • 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.

    Strawberry Cookies

    • 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.

    Notes

    Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread
    High altitude baking- Add an extra 3 tablespoon of flour.
    Pull out dairy ingredients 2 hours before baking.

    Nutrition

    Calories: 334kcalCarbohydrates: 43gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 45mgSodium: 261mgPotassium: 100mgFiber: 1gSugar: 24gVitamin A: 545IUVitamin C: 43mgCalcium: 25mgIron: 2mg
    Keyword cheesecake filling, strawberry cheesecake cookies, strawberry cookies, stuffed cookies
    Tried this recipe?Let us know how it was!

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    About Stephanie Rutherford

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      Recipe Rating




    1. Zyaira says

      July 11, 2023 at 7:20 pm

      what if my dough is a little sticky what can i do ?

      Reply
      • Stephanie Rutherford says

        July 14, 2023 at 10:22 am

        It will be a little sticky from the strawberries. If it is too sticky to handle, then, add an extra 2 tablespoons of flour.

        Reply
    2. allison says

      August 19, 2021 at 3:56 pm

      5 stars
      These are perfect for delicious snack desserts! Just makes you want to go for more!

      Reply

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