Go Back
–+ servings
Strawberry Cheesecake Cookies

Irresistible Strawberry Cheesecake Cookies for Sweet Cravings

These Strawberry Cheesecake Cookies combine a creamy cheesecake filling with real strawberries in a buttery cookie shell for a delightful treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 14 minutes
Chilling Time 20 minutes
Total Time 1 hour 4 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese Softened
  • 0.25 cup Granulated Sugar Coconut sugar can be used
  • 0.5 tsp Vanilla Extract Opt for pure vanilla
For the Cookie Dough
  • 0.5 cup Unsalted Butter Margarine works as a vegan substitute
  • 1 cup Granulated Sugar Coconut sugar is a healthier option
  • 0.5 cup Brown Sugar White sugar can be used
  • 2 cups Plain Flour Gluten-free blend as substitute if needed
  • 1 tsp Baking Soda Ensure it's fresh
  • 0.5 tsp Salt Fine sea salt integrates better
  • 1 whole Eggs Use 1 egg and 1 yolk
For the Strawberry Mix
  • 2 cups Freeze-Dried Strawberries Adds intense flavor; reduce fresh strawberries if used
  • Strawberry Extract Optional; skip if unavailable
For Finishing Touches
  • 2 tbsp Extra Granulated Sugar For rolling dough balls

Equipment

  • mixing bowls
  • whisk
  • cookie scoop
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine cream cheese, granulated sugar and vanilla extract. Blend until smooth and refrigerate for at least 30 minutes.
  2. Melt unsalted butter in another bowl, whisk in granulated sugar and brown sugar until combined, then add the eggs and vanilla extract.
  3. Whisk together plain flour, baking soda, and salt in a separate bowl. Gradually mix into the wet ingredients until just combined.
  4. Fold in freeze-dried strawberries into the dough evenly, being careful not to overmix.
  5. Portion out the dough and create indentations. Add cheesecake filling and seal the dough around it.
  6. Refrigerate formed dough balls for about 20 minutes, then preheat your oven to 350°F (175°C).
  7. Bake in the preheated oven for 12-14 minutes until golden around the edges but soft in the center.
  8. Cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure the cheesecake filling is firm before wrapping in dough. Use fresh or freeze-dried strawberries for the best flavor. Store cookies in an airtight container for up to 3 days, or freeze for longer.

Tried this recipe?

Let us know how it was!