Go Back
Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

Patricia Collins
These Strawberry Cheesecake Cookies are soft, chewy, and bursting with creamy cheesecake filling and sweet strawberry topping. With a buttery vanilla cookie base and real strawberries, they’re the perfect blend of cookie and dessert — ideal for parties, spring gatherings, or anytime you’re craving something fruity and rich.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 24
Calories 220 kcal

Ingredients
  

For the Cheesecake Filling:

  • 8 oz 225 g cream cheese, softened
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract

For the Cookie Dough:

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

For the Strawberry Topping:

  • 1 ½ cups finely chopped strawberries fresh or thawed frozen
  • 2 tablespoon granulated sugar
  • 1 teaspoon cornstarch optional

For Garnish:

  • Extra sugar for sprinkling

Instructions
 

  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Set aside.
  • In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy.
  • Add eggs one at a time, then stir in vanilla extract.
  • In a separate bowl, whisk flour, baking soda, baking powder, and salt.
  • Gradually add dry ingredients to wet ingredients and mix until combined.
  • In a saucepan, cook strawberries, sugar, and cornstarch over medium heat until slightly thickened (about 5 minutes). Let cool.
  • Roll cookie dough into 1-inch balls and place on prepared sheets.
  • Flatten slightly and press a small well into each center.
  • Spoon 1 teaspoon of cheesecake filling and 1 teaspoon of strawberry topping into each well.
  • Sprinkle with sugar and bake for 12–15 minutes until golden at the edges.
  • Cool on the sheet for 5 minutes, then transfer to a wire rack.

Notes

  • Use room temperature cream cheese and butter for a smoother texture.
  • Chill the strawberry topping if it’s too runny before filling.
  • Store in fridge up to 5 days or freeze for up to 2 months.
  • Easily adapt with raspberries, blueberries, or lemon zest for variations.
  • Use gluten-free flour or dairy-free alternatives if needed.