Enjoy a gourmet treat with these delicious strawberry cheesecake cookies.

A chewy, slightly crisp around the edges cookie, packed with strawberries and filled with a luscious cream cheese filling. 

 

 

STRAWBERRY CHEESECAKE COOKIES RECIPE

I've been dying to try strawberry cheesecake cookies and this week I finally did it. You guys! They are so good!

The cookie is a chewy cookie with slightly crispy edges. It's packed with freeze-dried strawberries for that strawberry flavor. The center of each cookie is filled with creamy cheesecake filling.

They are so yummy! (I won't tell you how many I ate.) 

If you love strawberries, and you love cookies, you will love these strawberry cookie cups too! 

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INGREDIENTS NEEDED FOR STRAWBERRY CREAM CHEESE COOKIES RECIPE

 Below are listed the ingredients needed for the best strawberry cheesecake cookies.

• cream cheese (not pictured)
• butter
• brown sugar
• sugar
• eggs
• vanilla extract
• almond extract
• strawberry extract (optional)
• all purpose flour
• baking soda
• salt
• freeze-dried strawberries
  

BUTTER 

I use salted butter. The butter needs to be soft. I let it sit out for an hour or so to allow it to come to room temperature. 

CREAM CHEESE

I used regular cream cheese. I'm not sure how using a light variety would affect the results. If you try it let me know. 

Let the cream cheese soften on the counter for an hour. Or if you forget, you can microwave it for 30 seconds or so to soften.

EXTRACTS    

Vanilla extract - you can use imitation vanilla if needed.
Almond extract - I love almond extract! I think it brings amazing flavor to cookies. However if you don't have any, feel free to add extra vanilla extract.

Strawberry extract - This ingredient is totally optional! I bought some of this on a whim and thought this would be the perfect recipe to try it out. I added it to the cream cheese filling. I think it enhanced the flavor, but there was not a big noticeable difference. I don't think it's an ingredient I will always keep on hand. 

STRAWBERRIES

I used freeze-dried strawberries. I think this is the best way to keep the integrity of the cookie dough and result in a perfectly chewy cookie. I gave the dried strawberries a rough chop, resulting in pieces that were between 1/4 and 1/2 of an inch.

The extra moisture that is introduced to the batter when using fresh strawberries will alter the results.  I do not recommend fresh strawberries, although I know many have tried it. Plus I've never been a fan of baked strawberries, it's a texture thing for me I guess.

Definitely do NOT use frozen strawberries. The moisture content they release as they thaw will completely ruin your cookie dough.

For best results, stick with freeze-dried strawberries. A one ounce bag is enough for this recipe.

HELPFUL KITCHEN TOOLS

You probably have everything you need to make these cookies. Below I've listed some of my favorite items.

• cookie sheet (These are my favorite pans for making cookies!)
• mixing bowls
• wooden spoon
• electric hand mixer

HOW TO MAKE STRAWBERRY CHEESECAKE COOKIES

Strawberry cream cheese cookies are easy to make. However they do require a bit of planning ahead. 

You will need to get out the butter and the cream cheese about an hour before starting to bring them to room temperature to soften. 

Also, once you make the cream cheese filling it needs to be frozen for about an hour.

The cookies also should chill in the fridge for about 30 minutes before baking. 

If you plan ahead, it really is a pretty easy cookie recipe.

MAKING THE CREAM CHEESE FILLING

Let's get started with the cream cheese filling. Begin with softened cream cheese. I generally let the cream cheese sit out on the counter for about an hour to soften.

If I forget, or don't have time, then I'll pop it in the microwave in 30 second increments until it's soft and spreadable. 

In a medium bowl, mix cream cheese and sugar until smooth. Stir in vanilla. Add strawberry extract at this point as well if you're including it. 

Place a sheet of parchment paper on a small baking sheet. Scoop out dollops of filling (about 1 - 1 1/2 tablespoons) onto the parchment. You should have 13-14 cream cheese balls of the filling.

Place in the freezer for an hour to harden.

Note: I loved having a big gooey center full of cheesecake goodness. My husband would have preferred to have a little less filling. Feel free to half the cream cheese ingredients if you prefer less filling.

MAKING THE STRAWBERRY COOKIE DOUGH

Once the cream cheese filling has been in the freezer for about 45 minutes, it's time to start on the cookie dough.

To make the cookie dough, add softened butter, brown sugar and sugar to a large bowl.

Mix until all the sugar has been incorporated into the butter and it's a smooth and creamy mixture.
 

Add the egg and egg yolk, vanilla and almond extract. Mix until combined.

Add the dry ingredients (flour, baking soda and salt). Mix just until combined.

 

Next chop the dehydrated strawberries into small pieces (about 1/4 - 1/2 inch).

Add the chopped strawberries and stir them into the dough until evenly dispersed throughout.

ASSEMBLING THE STRAWBERRY CHEESECAKE COOKIES

  

(Note: These cookie are BIG. Don't bake them all on one pan. Luckily I realized this before it was too late and transferred half of them to another pan. Go for 6 cookies on a pan at a time.)
 

Scoop out about 2 tablespoons of dough and roll into a ball. Using a small cookie scoop, create an indent in the cookie dough balls.

Place a cream cheese ball in the center. 

Grab another pinch of dough (about 1 or 1 1/2 tablespoons) and flatten it out. 
Place it on top of the cream cheese mixture.

Form the dough around the filling and press along the edges to adhere the dough to the bottom half of the cookie.

Repeat with all the cookies. You should have between 13 and 14 cookies.

Place the cookies in the fridge for 30 minutes.

Bake at 350 for 14-15 minutes. Do NOT overbake. They edges should just barely be starting to turn golden brown.

Let cool on the pan for 8 minutes. Then transfer to a cooling rack. 

These are SO good when still slightly warm from the oven. 

 

OPTIONAL ADDITIONS

In the future, I might try a few additions. 

Strawberry jam - It might be yummy to add a teaspoon of strawberry jam to the cookie dough right before adding the frozen cream cheese. I think it would add extra flavor and be quite delicious. 

White chocolate chips - I think the addition of white chocolate chips would make for delicious cookies. Simply add them into the cookie dough at the same time as the strawberries.

If you try any of these additions, let me know how it turned out.

HOW TO STORE STRAWBERRY CHEESECAKE COOKIES

If cookies are not eaten within 2 hours, store leftovers in an airtight container in the fridge. Best eaten within 4-5 days.

I hope you enjoy these delicious strawberry cookies.

Strawberry Cheesecake Cookies Video

MORE COOKIE RECIPES

Find ALL my cookie recipes here.

Below are some of my favorites.

• Fruit Pizza Cookies
• Peanut Butter Cookies
• The BEST Chocolate Chip Cookies
• Pumpkin Chocolate Chip Cookies with Cream Cheese Frosting
• S'mores Cookies

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