Strawberry Cheesecake Cookies

5 from 11 votes
Jump to Recipe

This post may contain affiliate links.

Strawberry cheesecake cookies with gooey bits of sweet cream cheese and juicy strawberries throughout. These cookies taste like a mix of a sugar cookies and a cheesecake all in one. Plus they are pretty.

Cookies with strawberries on a counter with a grey towel.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Why Make These Strawberry Cheesecake Cookies

These cheesecake inspired cookies are so decadent. They are beautiful and addictive. You can easily make them dairy free (I have tried it several times and it’s just as good!) They are a great cookie for bridal showers, Valentine’s Day or as a gift to someone you love, they bring a smile to my face every time I make them because they are so darn pretty. The white chocolate chips are an added bonus and they add a little crunchy texture to the cookie.

Ingredients Needed

Ingredients needed to make these cookies. Small bowls on a counter.
  • Cream Cheese Spread. I use the spread, it’s a little softer and easier to work with up until the freezing process, but you can really use any cream cheese of choice. YES! vegan cream cheese also works.
  • Powdered Sugar. Also known as confectionery sugar. This is used to blend into the cream cheese to give it a nice sweetness similar to cheesecake.
  • Fresh Strawberries. Chopped and added as is to the cookies.
  • Butter. Salted or unsalted will work, whichever you prefer. Plant based butter will work as well, just be sure to use the stick kind. It will need to be softened a bit to mix with the sugar.
  • White Granulated Sugar. This is to sweeten the cookies, you will need both white granulated and brown sugar. You can use Truvia zero calorie as well.
  • Brown Sugar. This is to keep the cookies more chewy. you can use Truvia zero calorie brown sugar as well.
  • Vanilla Extract. This is to give the cookies a light aromatic of vanilla.
  • All Purpose Flour. You can sub this for gluten free all purpose flour blend if needed.
  • Baking Soda. Baking soda is the best for fluffing up cookies. Be sure your baking soda is fresh, opened, old boxes are often the biggest culprit for a failed recipe.
  • Salt. To add some flavor and help with the baking soda reaction. I always use coarse kosher salt or sea salt.
  • White Chocolate Chips. These are the best with strawberries, they add a little crunchy texture to the cookie.

How To Make This Recipe

Step One. Make a flat surface in your freezer and room for a thin baking sheet. Starting with the cream cheese filling, mix the ingredients together and dollop 1 inch balls on a parchment sheet with a flat baking sheet underneath on top.

Step Two. Place the sheet in the spot you cleared for about 2 hours (overnight is also great). The more frozen they are the better for the cookies. Freezing it makes the cream cheese hold up in the oven so it doesn’t get absorbed by the cookie dough.

Step Three. Once the cream cheese is frozen, keep it in the freezer while you mix the cookie dough. Set oven to 350º . In a large bowl of a standing mixer or a large bow with a hand mixer, beat the softened butter and sugars together until light and fluffy (about 1-2 minutes).Next add in the egg, egg yolk, and vanilla extract.

Step Four. Whisk the flour, salt, baking soda together in a medium sized bowl. Slowly add this to the butter/sugar mix. The dough will be really thick, try not to over mix if you can. Gently fold in the chopped strawberries and white chocolate chips.

How To Assemble The Cookies

Step Five. On a parchment lined cooking sheet, scoop and form large 1.5 – 2 inch balls. I try to give them 1.5-2 inches of space, they do spread with baking. I make about 9 of these (4 rows of 3). Using a tsp measuring spoon, gently press the centers of the cookies in with the tsp. You may need to use your fingers to reshape any big cracks in the cookies.

Steps to make Strawberry Cheesecake cookies on a cooking sheet.

Step Six. Working quickly, take the cream cheese out of the freezer and press the frozen balls into the indents you made in the cookies. With the leftover dough in the mixer bowl, press that over the cream cheese balls, gently. Just enough to cover the cream cheese. It’s okay if they aren’t perfect, this is what gives them the cracks and character that everyone loves.

Step Seven. Place in the preheated oven and bake for 16-19 minutes or until they are just lightly toasted on the tops. Once they are done baking, pull out and let them sit for at least 10 minutes. If they get misshapen at all through baking, you can use a spatula to lightly press the edges back into a circular shape.

Cookies stacked on top of each other with Strawberry on the side.

FAQ’s & Tips

Can I make these dairy free?

You can make these dairy free by using dairy free white chocolate, df cream cheese and df butter. They come out just as tasty.

Can I make these strawberry cheesecake cookies smaller?

These cookies are impressively larger than most, this is because of the cream cheese filling. You can make them smaller, I just find they don’t stick together and the strawberry falls out a bit more when made smaller but this is your call!

Do I have to use the cream cheese to make these?

No, you can skip the cream cheese. You will have a lot more cookies on your hands which is great, they will still be pretty and tasty!

Recipe Variations

Cream Cheese. I prefer cream cheese spread, it’s a little softer. You can use cream cheese in the brick form as well, i suggest letting it warm a bit to room temp before working with it. Vegan cream cheese will work wonderfully as well!

Strawberries. You can use blueberries or raspberries in place of the strawberries if needed, strawberries will be the prettiest!

Sugar. You will need both sugars in this recipe. If you need to do a calorie free substitute, I suggest Truvia. You can order it online and find in the sugar aisle at most stores. It works wonderfully as a sub for these cookies. They make a brown and white sugar substitute.

All Purpose Flour. You can use the gluten free all purpose flour alternative if needed.

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Strawberry cheesecake cookies with gooey bits of sweet cream cheese and juicy strawberries throughout.
5 from 11 votes

Strawberry Cheesecake Cookies

Strawberry cheesecake cookies with gooey bits of sweet cream cheese and juicy strawberries throughout. 
Prep: 10 minutes
Cook: 17 minutes
Freezing Time For Cream Cheese: 2 hours
Servings: 10

Equipment

  • 2 cookie sheets

Ingredients 

Cream Cheese Filling

  • 6-8 oz cream cheese spread, about 1 cup
  • ¼ cup powdered sugar, *see notes

Strawberry Cookies

  • 1 cup butter, unsalted, salted will also work
  • ½ cup white granulated sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 egg yolk
  • ¼ tsp kosher salt
  • 1 tsp baking soda, *see notes
  • cup all purpose flour
  • cup white chocolate chips
  • ¾ cup fresh strawberries, chopped

Instructions 

  • Make a flat surface in your freezer and room for a thin baking sheet. Starting with the cream cheese filling, mix the ingredients together and dollop 1 inch balls on a parchment sheet with a flat baking sheet underneath on top
  • Place the sheet in the spot you cleared for about 2 hours (overnight is also great). The more frozen they are the better for the cookies. Freezing it makes the cream cheese hold up in the oven so it doesn't get absorbed by the cookie dough. 
  • Once the cream cheese is frozen, keep it in the freezer while you mix the cookie dough. Set oven to 350º . In a large bowl of a standing mixer or a large bow with a hand mixer, beat the softened butter and sugars together until light and fluffy (about 1-2 minutes).Next add in the egg, egg yolk, and vanilla extract.
  • Whisk the flour, salt, baking soda together in a medium sized bowl. Slowly add this to the butter/sugar mix. The dough will be really thick, try not to over mix if you can. Gently fold in the chopped strawberries and white chocolate chips. 
  • On a parchment lined cooking sheet, scoop and form large 1.5 – 2 inch balls. I try to give them 1.5-2 inches of space, they do spread with baking. I make about 9 of these (3 rows of 3). Using a tsp measuring spoon, gently press the centers of the cookies in with the tsp. You may need to use your fingers to reshape any big cracks in the cookies.
  • Working quickly, take the cream cheese out of the freezer and press the frozen balls/mounds into the indents you made in the cookies. With the leftover dough in the mixer bowl, press that over the cream cheese balls, gently. Just enough to cover the cream cheese. It's okay if they aren't perfect, this is what gives them the cracks and character that everyone loves. 
  • Place in the preheated oven and bake for 16-20 minutes or until they are just lightly toasted on the tops. Once they are done baking, pull out and let them sit and cool for at least 10 minutes. If they get misshapen at all through baking, you can use a spatula to lightly press the edges back into a circular shape. 

Notes

*dairy free cream cheese alternative also works. 
*if cream cheese isn’t softening enough to form balls, just add a little more powdered sugar to the mix (3 tbsp at a time), more powdered sugar makes the cream cheese softer.
*make sure your baking soda is somewhat fresh if it’s already opened! If it’s been opened for a few months without use it may not work as well. 
 

Nutrition

Serving: 1cookie | Calories: 440kcal | Carbohydrates: 48g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 408mg | Potassium: 90mg | Fiber: 1g | Sugar: 23g | Vitamin A: 785IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 17 minutes
Freezing Time For Cream Cheese: 2 hours
Course: Dessert
Cuisine: American
Servings: 10
Calories: 440
Keyword: Cookies
Like this recipe? Leave a comment below!

About Bailey


You may also like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




18 Comments

  1. 5 stars
    These were absolutely fantastic. My husband said they are the best cookies he has ever had and he is a cookie addict. I bake mine for a little less time, because I wanted them to be soft and gooey. They were perfect.

    1. I am so happy to hear this! Thank you for making them.

  2. 5 stars
    These were beautiful and a huge hit at my friends baby shower. Thanks so much for the recipe.

  3. 5 stars
    I’ve made these multiple times and they’re a family favorite. Easy and obsessed!! Seriously!

    1. I am so happy to hear that! It’s a fave in my house too. Thanks for letting me know 😊 Happy baking.

  4. 5 stars
    Can’t wait to try making this weekend, does it matter if it’s light or dark brown sugar?😊

    1. Totally up to you! I usually use light brown so they have a prettier look! Happy baking.

  5. 5 stars
    I’ve made these a few times now and I just want to say they are the BEST cookie I’ve ever had, the cream cheese center is so luxurious and tasty. Thank you!

    1. Hi Cassie,
      Yes! These will freeze wonderfully. Just be sure they are in an airtight ziplock bag.

      1. How long are these cookie good for at room temperature? Thanks!

        1. Hi Sarah! About* 3-4 days depending on your home’s temperature. Xoxo

  6. 5 stars
    I’m in love! These are the best cookies I’ve ever had. Crumble ain’t got shit on these!

  7. 5 stars
    Just made these for the first time and they are INCREDIBLE. My house is full of cookie lovers and they all approved!

    1. This makes my heart so happy!!! Thanks for letting me know and HAPPY BAKING

  8. 5 stars
    These were dreamy and I can’t explain how obsessed we are. Thank you