These Strawberry Cheesecake Cookies are soft, buttery, and filled with a creamy center that tastes just like your favorite dessert in cookie form. With fresh strawberries and a tangy cream cheese surprise inside, they’re the kind of treat that disappears fast, so you might want to make a double batch.
Don’t you love desserts with a little surprise hiding inside? These strawberry cheesecake cookies have the best kind of surprise: a creamy, rich cheesecake filling baked right in the middle of the cookie.
Testing this strawberry cheesecake cookies recipe
- Frozen strawberries: We tested these cookies using frozen strawberries and the texture did not turn out great. The frozen strawberries introduced too much moisture, leaving the cookies soggy.
- Omit the cream cheese filling: We’ve made these cookies without the cream cheese filling, and they are delicious, but we prefer them with the filling.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
- Fresh strawberries are best for this recipe
- Cream Cheese: I only use regular Philadelphia cream cheese
Strawberry Cheesecake Cookies Recipe
These soft, chewy cookies are filled with sweet strawberries and a rich cheesecake center for the perfect indulgent treat.
Save This Recipe
Equipment
Ingredients
Cookies:
- 1 cup unsalted butter, room temperature
- 1 cup white granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ¾ cups all-purpose flour, sifted
- ½ cup fresh strawberries
Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
Instructions
- Line a cookie sheet with parchment paper. In a small bowl use a mixer to mix 8 ounces cream cheese, softened with 1/4 cup powdered sugar.
- Place 12 spoonfuls of the cream cheese filling on the cookie sheet. Freeze for 30-60 minutes or until it is frozen solid. When the cream cheese balls are frozen, line two baking sheets with parchment paper and set aside.
- Whisk 2 3/4 cups all-purpose flour, sifted, 1/2 teaspoon salt, and 1 teaspoon baking soda together in a medium size bowl and then set aside.
- In the bowl of a handheld mixer or standing mixer, beat 1 cup unsalted butter, room temperature and 1 cup white granulated sugar together until light and fluffy.
- Mix in the 2 large eggs, room temperature, and 1 teaspoon pure vanilla extract.
- Add in the flour, salt, and baking soda, and mix until just combined.
- Dice 1/2 cup fresh strawberries and gently fold them in. You don’t want to mix them in too much or they’ll get squished and the color will bleed into the mixture.
- Scoop 12 heaping tablespoons of dough onto each baking sheet. They should be fairly large.
- Press the cookies with the back of a spoon slightly into the top of half the balls of dough to create an indent. Remove the cheesecake balls from the freezer and place one into each of the cookies.
- Take another ball of dough and place it over the cream cheese, pinching the sides to seal the cream cheese inside, but do not squeeze the cream cheese itself. When done with the first cookie sheet, place them in the refrigerator as you start on the 2nd sheet.
- Preheat the oven to 350 degrees F while the cookie sheets are chilling. Bake the cookies one sheet at a time for 18-20 minutes. The edges should be slightly golden brown. The tops should be set. Remove from the oven and let them cool for up to 10 minutes on a wire rack.
Notes
- These are extra-large cookies. Your cookie balls will be tall and large. They will cover the palm of your hand when baked.
- You can make them smaller by dividing everything in half and baking for 12-15 minutes.
- If the dough starts to get sticky, it’s ok, it’s usually the moisture from the strawberries.
- Chop the strawberries as small as you can.
- Make sure you chill the balls of cream cheese so they will still be firm when baked.
- When adding the strawberries, gently fold them with a spatula so the color won’t run into the batter.
Nutrition
Serving: 1cookie, Calories: 392kcal, Carbohydrates: 43g, Protein: 5g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 252mg, Potassium: 73mg, Fiber: 1g, Sugar: 20g, Vitamin A: 771IU, Vitamin C: 4mg, Calcium: 32mg, Iron: 1mg
Leave a comment and ★★★★★ rating below!
Join Southern Food and Fun Community group
and Southern Potluck group!
And please follow us on social media:
