These Strawberry Cheesecake Cookies are out-of-this-world delicious! Make soft cookies stuffed with creamy cheesecake filling and dotted with fresh strawberries.
Want to make an easy, yet totally impressive cookie that’s perfect for spring and summer? Then you have to try these strawberry cheesecake cookies. Fresh strawberries are dotted throughout both the cookie dough and the creamy cheesecake filling, making every bite a bright and flavorful treat!
- Easy. Despite the impressive results, this is an incredibly simple cookie recipe. All you need to do is make cookie dough, then wrap it around cheesecake filling that’s been frozen into balls.
- Full of strawberry flavor. There are fresh strawberries in the cookie dough and also in the cheesecake filling. This means that every bite it bursting with strawberry flavor!
- Perfect texture. These cookies are soft and chewy with delightfully creamy centers.
Want to see how to make strawberry cookies stuffed with cheesecake? Check out my step-by-step video:
These strawberry cheesecake cookies are pretty easy to make, but I do have a few tips to share! Keep these in mind when making your cookies:
- Freezing time is important. If you’re in a rush you may be tempted to skip freezing the cheesecake filling, but don’t do it! That freezing time is crucial to ensuring that the cheesecake stuffing stays inside the cookies while they are baking. Freezing also makes it easier to wrap the cookie dough around the filling. The cheesecake mixture needs to be frozen for a minimum of 3 hours until each ball is solid. You can also freeze them overnight.
- Chill time is crucial too. The cookie dough itself needs to be chilled for one hour. This makes it easier to handle and ensures that your cookies don’t spread too much while baking.
- Use fresh berries. I recommend using fresh strawberries for this recipe. Frozen berries usually don’t have as much flavor and you won’t be able to easily chop them without thawing first, which will lead to watery berries.
- Small strawberry pieces are best. You don’t need to finely dice your strawberries, but you do want them to be chopped into pieces that are on the smaller side vs. large chunks.
- Don’t increase the amount of strawberries. There is just the right amount of strawberry pieces in this recipe. If you add more it will affect the texture of your cookies.
What Kind of Cream Cheese Should I Use?
I recommend using regular full-fat cream cheese, which you can buy in a block or in a tub. I don’t recommend using vegan cream cheese because it has a different texture.
Can I Skip the Filling?
Yes, you can skip making the cheesecake filling and just make these into regular strawberry cookies. You’ll need to decrease the baking time to about 15-18 minutes, or until the cookies are light golden in color.
Can I Use a Different Kind of Berry?
Yes, you could also use fresh blueberries in this recipe! No need to chop the blueberries, you can just use them whole. Make sure you have removed all the stems though.
- Fridge: Because these strawberry cookies have cream cheese in the center, they need to be stored in the fridge. Let them cool completely, then transfer the cookies to an airtight container. They’ll keep in the fridge for up to 4 days.
- Freezer: You can also freeze strawberry cheesecake cookies. Let them cool completely, then place them in an airtight, freezer-safe container. The cookies will keep for up to 2 months. Thaw overnight in the fridge when you’re ready to eat some.
Looking for even more fun cookie-baking ideas? Here are some of my favorite recipes:
- No Bake Chocolate Oatmeal Cookies
- Cookie Monster Cookies
- Chocolate Chip Latte Cookies
- Matcha White Chocolate Chip Cookies
For the cream cheese filling
- 1 cup cream cheese, room temperature
- ⅓ cup powdered sugar
- ¼ cup chopped fresh strawberries
For the cookies
- 1 cup unsalted butter, room temperature
- ½ granulated sugar
- ½ cup light brown sugar
- 1 egg and 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup chopped fresh strawberries
Make the Cheesecake Filling
- In a large bowl, add the cream cheese and beat on high speed until fluffy. You can use a stand mixer or a hand held mixer for this.
- Add the powdered sugar and mix on low speed until combined. Increase the speed to high and beat for an additional 30 seconds
- Fold the chopped fresh strawberries into the mixture
- Divide the mixture into 12 scoops (about 1 tablespoon each) and place them on a cookie sheet lined with parchment paper. Place in the freezer for at least 3 hours or until firm. (I prefer freezing overnight.)
Make the Cookie Dough
- In a large bowl beat the butter, granulated sugar, and light brown sugar on high speed for 2 minutes. You can use a stand mixer or a hand held mixer for this.
- Add the egg and mix until combined before adding the egg yolk and mixing until smooth.
- Add the vanilla extract and mix until smooth.
- Add the all-purpose flour, baking powder, baking soda, and salt and mix on low speed until smooth.
- Add the strawberries and mix just until they have incorporated evenly into the dough. Be careful not to overmix as this will cause the strawberries to release their juices.
- Cover the mixing bowl and chill in the refrigerator for at least 1 hour.
Assemble the Stuffed Cookies and Bake
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper
- Once the cheesecake filling and cookie dough have spent their allotted time chilling, remove them from the fridge/freezer.
- Use a cookie scoop to measure out 12 balls of cookie dough. Place the balls on the prepared cookie sheet.
- Use the back of a spoon to make a large indentation in each dough ball
- Place a frozen ball of cheesecake filling in the indentation of each cookie.
- Gently close the dough around the cheesecake filling. Once the filling in enclosed, gently roll the dough into a ball.
- Place the stuffed cookie dough balls on the baking sheet. You can bake 6 cookies on a standard size baking sheet so you may need to bake in batches. If you do, keep the extra dough and cheesecake filling cold between batches.
- Bake in the preheated oven for 20-22 minutes or until cookies are light golden brown and just set.
- Remove the cookies from the oven and allow them to cool for 10 minutes before transferring them to a wire rack to cool completely.