Strawberry Cheesecake Cookies

Strawberry cheesecake split open on top of another cookie.

5 from 7 reviews

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.

Prep Time40

Cook Time15

Chilling Time30

Total Time1 25

Servings: Large cookies

Calories: 334kcal

Author: Stephanie Rutherford

Ingredients

Cheesecake Filling

8 oz Cream cheese room temperature
3 TBSP White granulated sugar
1 tsp Pure vanilla extract

Strawberry Cookies

3 cups All-purpose flour
1 tsp Baking soda
1 tsp Salt
1 cup Unsalted butter melted and slightly cooled
1 1/4 cup White granulated sugar
1/4 cup Brown sugar packed light or dark
2 oz Freeze dried strawberries ground
1 tsp Pure vanilla extract
2 Large eggs room temperature
3/4 cup Frozen strawberries lightly thawed

US - Metric

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 TBSP White granulated sugar, 1 tsp Pure vanilla extract
Use a 1/2 TBSP 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 tsp Baking soda, 1 tsp 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 1/4 cup White granulated sugar, 1/4 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 3/4 cup. Pour the strawberries into the dough and mix until combined.
1 tsp Pure vanilla extract, 3/4 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 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition