Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies are soft, chewy treats that bring together the fruity sweetness of strawberries and the creamy richness of cheesecake in one irresistible bite. These cookies have a golden cookie exterior with a luscious, tangy cream cheese filling that tastes just like a slice of strawberry cheesecake—only in portable, cookie form.

Why You’ll Love This Recipe

I love how these cookies combine two of my favorite desserts into one. The contrast between the soft cookie dough and the creamy cheesecake center makes every bite something special. I also like that they’re beautiful enough to serve at parties, yet easy enough to bake anytime I get a craving. Whether I’m making them for a holiday, a bake sale, or just to treat myself, they never disappoint.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese, softened

• Powdered sugar

• Unsalted butter, softened

• Granulated sugar

• Brown sugar

• Egg

• Vanilla extract

• All-purpose flour

• Baking soda

• Salt

• Freeze-dried strawberries, crushed

• White chocolate chips (optional, for extra richness)

directions

1. I start by making the cheesecake filling. In a small bowl, I mix softened cream cheese with powdered sugar until smooth. I scoop small spoonfuls onto a parchment-lined tray and freeze them for at least 30 minutes.

2. While the filling chills, I cream the butter, granulated sugar, and brown sugar until light and fluffy.

3. I beat in the egg and vanilla extract until well combined.

4. In a separate bowl, I whisk together the flour, baking soda, and salt.

5. I gradually mix the dry ingredients into the wet mixture until a dough forms.

6. I fold in the crushed freeze-dried strawberries and white chocolate chips (if using).

7. I scoop out dough portions, flatten each one, and place a frozen cheesecake ball in the center. Then I fold the dough around the filling, sealing it completely.

8. I place the stuffed dough balls on a baking sheet lined with parchment paper and chill for 15–20 minutes.

9. I bake the cookies in a preheated 350°F (175°C) oven for 12–14 minutes, until the edges are golden and the centers are just set.

10. I let them cool on the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 12–14 cookies.
Prep time: 20 minutes (plus chilling)
Cook time: 12–14 minutes
Total time: Around 1 hour

Variations

• I sometimes swap the freeze-dried strawberries with freeze-dried raspberries for a tart twist.

• For a chocolate version, I use chocolate cookie dough and keep the cheesecake filling the same.

• To make these extra indulgent, I drizzle melted white or dark chocolate over the cooled cookies.

• I’ve also added graham cracker crumbs into the dough for more of that cheesecake crust flavor.

storage/reheating

I store the cookies in an airtight container in the fridge for up to 5 days. The cheesecake filling stays firm and creamy. If I want a warm cookie, I microwave it for about 10 seconds to slightly soften the center. These cookies also freeze well—I wrap them individually and freeze for up to 2 months.

FAQs

Can I use fresh strawberries instead of freeze-dried?

I don’t recommend it. Fresh strawberries add too much moisture and can make the cookies soggy. Freeze-dried strawberries give great flavor without altering the texture.

Do I have to chill the dough?

Yes, chilling the dough (and the filling) helps the cookies hold their shape and prevents the filling from leaking during baking.

Can I make these ahead of time?

Absolutely. I often prepare the dough and filling a day ahead, keep them in the fridge, and bake the cookies fresh when I need them.

Why is my filling leaking out?

That usually happens when the dough isn’t sealed tightly around the cream cheese. I make sure to fully encase the filling so it doesn’t melt out in the oven.

Can I skip the filling?

Yes, I’ve made these as plain strawberry cookies without the cheesecake center, and they’re still delicious—just more like a classic cookie than a filled dessert.

Conclusion

Strawberry Cheesecake Cookies are one of my favorite ways to combine fruity sweetness with creamy indulgence. They’re soft, flavorful, and just the right balance of dessert decadence and homemade charm. Whether I’m baking for a special occasion or just for fun, these cookies are always a hit.