Get ready to experience the perfect union of two beloved desserts with these Strawberry Cheesecake Cookies! These delightful treats combine the buttery, chewy texture of a classic cookie with the creamy tang of cheesecake and the sweet-tart flavor of fresh strawberries.
Whether you’re looking for a special treat for a weekend baking session or something unique to bring to your next gathering, these cookies deliver big on flavor while being surprisingly simple to make. The pretty pink swirls and bursts of strawberry make them as beautiful as they are delicious.
Why You’ll Love This
- No special equipment needed—just mixing bowls and a baking sheet
- The perfect balance of sweet cookie base with tangy cheesecake flavor
- Fresh strawberries add beautiful color and natural fruity sweetness
- Impressive-looking cookies that are actually beginner-friendly
- Can be made ahead and stored for whenever your sweet tooth strikes
Ingredients
- 10 oz (280 grams) fresh strawberries, finely diced
- 3 and 1/2 Tablespoons (42 grams) light brown sugar
- 6 oz (170 grams) cream cheese
- 3 Tablespoons (38 grams) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup (113 grams) unsalted butter, melted
- 3/4 cup (150 grams) sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 and 1/2 cups (315 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (130 grams) finely diced strawberries
- 1/4 cup strawberry jam
- Granulated sugar for sprinkling on top
Instructions
- Wash, dry, and hull the strawberries. Place finely diced strawberries and light brown sugar in a medium pot and stir well. Cook over medium-high heat, stirring occasionally, until very thick, and reduce to about 1/3 – 1/4 cup. Set aside to cool. Measure out 1/4 cup of strawberry jam, transfer it to a small bowl, and chill it in the fridge.
- Beat softened cream cheese, vanilla extract, and sugar together. Line a tray with baking paper and scoop out 12 portions of filling (about one Tablespoon per cookie). Slightly flatten each ball and place in the freezer for an hour, or until firm completely.
- Preheat the oven to 350℉ (175℃). Line 2 baking sheets with parchment paper. Bake 6 cookies at a time because the cookies are large. In a bowl, combine melted butter, vanilla extract, and sugar. Whisk until dissolved, then add one egg and whisk well. Using a spatula, fold in the mixture of flour, baking powder, baking soda, and salt. The dough will be thick and seem dry, but that’s okay. Scatter the strawberries and fold them into the dough. Layer the dough with strawberry jam by spreading 3/4 of the dough to the side of the bowl, flattening the remaining dough on the bottom, and dotting it with 1/3 of the jam. Add another layer of dough and repeat with the remaining jam. Ensure the jam and strawberries are evenly dispersed without fully tinting the dough pink.
- After chilling for 30 minutes, flatten each portion of the dough and place a frozen cheesecake disc in the center. Seal the cheesecake filling with the dough, fully covering it. Shape into balls and arrange on the prepared baking sheet, 4 inches apart. Wet or spray hands with non-stick spray if the dough is sticking. Slightly flatten each ball and sprinkle granulated sugar on top. Bake for 13-16 minutes or until the edges are light golden brown. Cool for 10 minutes on the sheet before transferring to a cooling rack. Store at room temperature for one day or refrigerate in an airtight container due to the cream cheese filling.
Tips & Variations
- For a more intense strawberry flavor, use freeze-dried strawberries pulverized into powder in the filling
- If fresh strawberries aren’t in season, thawed frozen strawberries will work—just be sure to drain excess liquid
- Add white chocolate chips to the cookie dough for extra sweetness and texture
- Try with other berries like raspberries or blueberries for different flavor combinations
- Make sure your cream cheese is completely softened to avoid lumps in the filling
- Chill the filled cookies for 15 minutes before baking if the dough becomes too soft while working with it
Serving Suggestions
These Strawberry Cheesecake Cookies are perfect served slightly warm, when the centers are still a bit gooey. Pair them with a glass of cold milk, a scoop of vanilla ice cream, or a hot cup of tea for the ultimate treat.
For a special occasion, arrange them on a platter with fresh strawberries and mint leaves for a beautiful presentation that will impress your guests.
Notes
- Store cookies in an airtight container in the refrigerator for up to 3 days
- The cookies will be soft when first removed from the oven but will firm up as they cool
- For the best texture, let refrigerated cookies come to room temperature before serving
- The filling should be visible on top of some cookies with a slight “crack” effect—this is normal and part of their rustic charm
FAQs
Can I make the dough ahead of time?
Yes! You can prepare the cookie dough up to 2 days in advance and store it in the refrigerator. Let it come to room temperature before assembling.
Can I freeze these cookies?
Absolutely. Freeze baked and cooled cookies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw in the refrigerator overnight.
Why did my filling leak out during baking?
Make sure you’re completely sealing the edges of the dough around the filling. If it’s still leaking, try chilling the assembled cookies for 15-20 minutes before baking.
Can I use reduced-fat cream cheese?
While full-fat cream cheese provides the best texture and flavor, reduced-fat will work in a pinch. Avoid fat-free cream cheese as it contains more moisture and can affect the consistency.
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