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Strawberry Cheesecake Cookies

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close up shot of cookies stacked on top of each other
These strawberry cheesecake cookies have all the delightful flavors of cheesecake and bursts of strawberries in a unique cookie form.
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Table of Contents
  1. Strawberry Cheesecake Cookies Ingredients
  2. Substitutions And Additions
  3. How To Make This Strawberry Cheesecake Cookies Recipe
  4. How To Serve These Strawberry Cream Cheese Cookies
  5. Storing These Cream Cheese Strawberry Cookies
  6. Why We Love This Recipe
  7. Frequently Asked Questions
  8. More Recipes You’ll Love
  9. JUMP TO RECIPE
  10. Even More Recipes You’ll Love

You’re going to love these delicious strawberry cheesecake cookies that are the perfect mix of two of the best desserts. The cookies are soft and chewy with a heavenly strawberry cheesecake flavor and a creamy center. 

close up shot of cookies stacked on top of each other

Strawberry Cheesecake Cookies Ingredients

Strawberry Cheesecake Cookies raw ingredients that are labeled
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These strawberry cheesecake cookies are a delightful fusion of rich cheesecake and fruity strawberry flavors.

The cream cheese filling adds a slightly tangy contrast to the sweet, tender cookie dough.

With the addition of fresh, chopped strawberries and hints of vanilla and strawberry extract, these cookies are a delicious treat for strawberry lovers.

You’ll need:

For The Cream Cheese Filling:

  • 6 ounces of cream cheese, softened
  • ⅓ cup of powdered sugar 

For The Strawberry Cookie Dough:

  • 3 cups of all-purpose flour, spooned and leveled
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • 1 cup of salted sweet cream butter, softened
  • ⅔ cup of granulated sugar
  • ⅓ cup of light brown sugar, packed
  • 1½ teaspoons of pure vanilla extract 
  • ½ teaspoon of strawberry extract
  • 1 large egg + 1 egg white, room temperature 
  • 1 cup of capped, cored, and finely chopped fresh strawberries
  • 1 tablespoon of all-purpose flour

Substitutions And Additions

STRAWBERRY EXTRACT: If you cannot find strawberry extract, you can omit it from this recipe.

You can also easily replace it with raspberry or cherry extract to experiment with different fruity undertones.

BERRIES: You can also substitute other fresh berries for the strawberries in this easy cookie recipe.

WHITE CHOCOLATE CHIPS: For an extra burst of sweetness in these cookies, add a half cup of mini or regular white chocolate chips with the strawberries.

PURE VANILLA EXTRACT: Vanilla extract is a versatile ingredient, and you can switch things up by using almond extract or even coconut extract for a distinct flavor.

How To Make This Strawberry Cheesecake Cookies Recipe

Once you mix up the cheesecake filling, the cookie dough comes together in a snap, ready to bake and enjoy in no time.

Cream Cheese Filling

STEP ONE: Using a small bowl and a handheld electric mixer on medium-high speed, beat the cream cheese for 30 seconds until smooth.

cream cheese blended in a bowl

STEP TWO: Reduce the mixer speed to medium-low and beat in the powdered sugar.

Increase the mixer speed to medium-high and beat for an additional 30 seconds until smooth.

powdered sugar blended into the cream cheese

STEP THREE: Line a small baking sheet with parchment paper. 

scoops of cream cheese mixture placed on a baking sheet

STEP FOUR: Scoop out 1½ teaspoons of the cream cheese mixture onto the prepared baking sheet.

Space the dollops two inches apart. Place the baking sheet in the freezer while you prepare the cookie dough.

OUR RECIPE DEVELOPER SAYS

Chilling the cream cheese scoops will help make it easy to pop them into the tops of the cookies right before baking.

Strawberry Cookie Dough

STEP ONE: Add the flour, baking soda, and baking powder to a medium-sized mixing bowl and whisk dry ingredients to combine.

dry ingredients whisked together in a bowl

STEP TWO: Using either a stand mixer or a medium bowl and a hand mixer on medium-high speed, beat the softened butter for 1 to 1½ minutes until smooth.

softened butter blended in a bowl

STEP THREE: Add the sugars and continue to mix for one minute until light and fluffy.

sugars blended into the butter mixture

STEP FOUR: Add the vanilla extract and the strawberry extract, and mix just until combined.

extracts blended into the butter mixture

STEP FIVE: Add the eggs one at a time, mixing well after each egg.

eggs added to the butter mixture

STEP SIX: Lower the mixer speed to low and add the dry ingredients one cup at a time. Mix just until incorporated.

flour blended into the butter mixture

STEP SEVEN: Toss the chopped strawberries in one tablespoon of flour. 

PRO TIP:

Coating the strawberries in flour will help keep them from all sinking to the bottom of the batter.

chopped strawberries combined with flour in a bowl

STEP EIGHT: Fold the strawberries into the cookie batter. Cover tightly and chill in the refrigerator for 30 minutes.

strawberries folded into the cookie batter

STEP NINE: Preheat the oven to 375°F. Line two baking sheets with parchment paper. Set them aside.

STEP TEN: Scoop out three tablespoons of dough. Place the balls of dough three inches apart. There will be six cookies per baking sheet.

PRO TIP:

You can also make smaller cookie dough balls (1½ to 2 tablespoons with a 1 teaspoon dollop of cream cheese center). This will give you an extra six cookies. Bake for 12 to 14 minutes.

scoops of cookie dough placed on a baking sheet

STEP ELEVEN: Using your thumb or one teaspoon measuring spoon, make a divot in the center of each ball of dough. 

STEP TWELVE: Remove the cream cheese dollops from the freezer.

STEP THIRTEEN: Place one of the cream cheese dollops into the divot in the center of the cookie dough.

scoops of cream cheese mixture placed on top of the cookie dough

STEP FOURTEEN: Gently press down and shape the dough around the cream cheese ball, encasing the cream cheese. Repeat with the remaining dough balls.

Bake for 15-16 minutes until the edges are golden brown.

Allow the cookies to rest on the cookie sheet for 10-12 minutes before moving the cookies to a cooling rack to cool completely.

cookies after being baked on a baking sheet

How To Serve These Strawberry Cream Cheese Cookies

Your taste buds will thank you for these delicious strawberry cookies.

Enjoy the cookies with a cold glass of milk or homemade hot chocolate. These would be a very welcome treat after school or for a bedtime snack.

Serve these cookies with a pot of your favorite tea or iced tea. Their fruity, creamy notes complement both black and herbal teas.

Get creative by sandwiching a scoop of vanilla ice cream between two strawberry cheesecake cookies.

Try these easy recipes for creamsicle cookies and blueberry cookies for two more delightfully fruity cookies.

Storing These Cream Cheese Strawberry Cookies

Whether you’re planning to make them ahead of time or looking to preserve leftovers, proper storage is the key to keeping these cookies at their best.

MAKE AHEAD: If you want to get a head start or simply like to plan ahead, you can prepare the cookie dough and store it in the refrigerator for up to 48 hours before baking.

Form the dough into cookie balls and place them on a baking sheet, then cover with plastic wrap or aluminum foil.

When you’re ready to bake, simply take them out, arrange them on a baking sheet, and follow the regular baking instructions.

IN THE FRIDGE: Store leftover strawberry cream cheese cookies in an airtight container in the refrigerator for up to four days. 

IN THE FREEZER: You can freeze the baked cookies in an airtight container for up to one month. Allow the cookies to thaw overnight in the refrigerator before serving.

overhead shot of. a plate of cookies

Why We Love This Recipe

FRUITY BURST: These cookies are a delightful explosion of fresh strawberry flavor in every bite. The combination of real, chopped strawberries and strawberry extract infuses each cookie with a vibrant, natural sweetness.

CREAMY CHEESECAKE FILLING: The cream cheese filling adds a luxurious, creamy texture and a hint of tanginess that beautifully complements the sweetness of the strawberry cookie dough.

UNIQUE TWIST: Strawberry cheesecake cookies offer a creative twist on traditional cookies, making them a standout treat at gatherings and events.

There’s something special about these strawberry cheesecake cookies. Maybe it’s the way the sweet strawberry flavor combines with the creamy cheesecake taste or the bright pops of ruby red berries. Whatever makes them magical, I promise you’ll be in heaven after one bite of these soft cookies!

Frequently Asked Questions

Can I use frozen strawberries?

You can use frozen strawberries in this recipe when you don’t have fresh ones available.

Can I freeze these cookies?

These chewy cream cheese cookies can be frozen for up to 1 month.

Can I use a different kind of berry in these strawberry cookies?

You could try blueberries or raspberries in this recipe in place of the strawberries.

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close up shot of cookies stacked on top of each other

Strawberry Cheesecake Cookies

5 from 18 votes
These strawberry cheesecake cookies have all the delightful flavors of cheesecake and bursts of strawberries in a unique cookie form.
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 1 hour 6 minutes
Servings 12 servings

Ingredients
  

Cream Cheese Filling

  • 6 ounces cream cheese, softened
  • cup powdered sugar

Strawberry Cookie Dough

  • 3 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup salted sweet cream butter, softened
  • cup granulated sugar
  • cup light brown sugar, packed
  • teaspoons pure vanilla extract
  • ½ teaspoon strawberry extract
  • 1 large egg, room temperature
  • 1 egg white
  • 1 cup fresh strawberries, capped, cored and finely chopped
  • 1 tablespoon all-purpose flour

Instructions
 

Cream Cheese Filling

  • Using a small mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 30 seconds until smooth.
  • Reduce the mixer speed to medium-low and beat in the powdered sugar. Increase the mixer speed to medium-high and beat for an additional 30 seconds until smooth.
  • Line a small baking sheet with parchment paper.
  • Scoop out 1½ teaspoons of the cream cheese mixture onto the prepared baking sheet. Space the dollops 2 inches apart. Place the baking sheet in the freezer while you prepare the cookie dough.

Strawberry Cookie Dough

  • Add the flour, baking soda, and baking powder to a medium-sized mixing bowl, and whisk to combine.
  • Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1 to 1½ minutes until smooth.
  • Add the sugars and continue to mix for 1 minute until light and fluffy.
  • Add the vanilla extract and the strawberry extract, and mix just until combined.
  • Add the eggs, 1 at a time, mixing well after each egg.
  • Lower the mixer speed to low and add the dry ingredients 1 cup at a time. Mix just until incorporated.
  • Toss the chopped strawberries in the 1 tablespoon of flour.
  • Fold in the strawberries. Cover tightly and chill in the refrigerator for 30 minutes.
  • Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set them aside.
  • Scoop out 3 tablespoons of cookie dough. Place the dough 3 inches apart. There will be 6 cookies per baking sheet.
  • Using your thumb or 1 teaspoon measuring spoon, make a divot in the center of each cookie.
  • Remove the cream cheese dollops from the freezer.
  • Place 1 of the cream cheese dollops into the divot in the center of the cookie dough.
  • Gently press down and shape the dough around the cream cheese ball, encasing the cream cheese. Repeat with the remaining dough balls. Bake for 15 to 16 minutes until the edges are golden brown. Allow the cookies to rest on the cookie sheet for 10 to 12 minutes before moving the cookies to a cooling rack to completely cool.

Notes

  • Chilling the cream cheese scoops will help make it easy to pop them into the tops of the cookies right before baking.
  • Coating the strawberries in flour will help keep them from all sinking to the bottom of the batter.
  • You can also make smaller cookie dough balls (1½ to 2 tablespoons with a 1 teaspoon dollop of cream cheese center). This will give you an extra six cookies. Bake for 12 to 14 minutes.

Nutrition

Calories: 391kcal | Carbohydrates: 47g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 235mg | Potassium: 125mg | Fiber: 1g | Sugar: 21g | Vitamin A: 687IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 2mg
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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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  1. Jen says

    5 stars
    Wowwwww! I’ve never tried to make cheesecake stuffed cookies before, but what a wonderful recipe for a first timer on doing them. So good, the strawberry and cheese, match made in heaven, and just really so yummy. Thank you! Try this recipe out. You will love it.

  2. Deanna says

    5 stars
    Looking forward to making these. I love cheesecake and I love cookies. Looks like a great cookie to make with strawberries or maybe blueberries!

  3. Shari says

    Definitely going to make these! I think I’ll try them just as described first but the suggestions for other berries and white chocolate chips makes me think I’ll try raspberry with the chips next!

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