These strawberry cheesecake cookies combine soft, chewy cookie dough with a creamy cheesecake center and bursts of real strawberry flavor. Each bite tastes like a handheld strawberry cheesecake, making this recipe perfect for holidays, parties, or anytime you want a bakery-style cookie at home.
Why You’ll Love This Recipe
- Creamy cheesecake filling hidden inside
- Real strawberry flavor from freeze-dried strawberries
- Soft centers with lightly crisp edges
- Fun, impressive cookies that feel bakery-made
- Perfect make-ahead dessert
Ingredients
Cheesecake Filling
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
Cookie Dough
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- 3 tablespoons light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.2 oz freeze-dried strawberry slices, divided
- 3 graham crackers, broken for topping
Instructions
- Line a small sheet pan with parchment paper and place it in the freezer. Beat cream cheese, powdered sugar, and lemon juice until smooth. Scoop 2-teaspoon dollops onto the pan and freeze for 60 minutes.
- After 30 minutes, line a cookie sheet with parchment paper. Do not preheat the oven yet.
- Whisk flour, baking soda, and salt together in a bowl. Set aside.
- In another bowl, beat butter and granulated sugar until smooth. Add brown sugar and beat until creamy.
- Mix in egg and vanilla extract until combined.
- Add dry ingredients and mix on low speed until just combined.
- Reserve 12 freeze-dried strawberry slices, then gently mix the rest into the dough.
- Scoop 1 tablespoon of dough, place a frozen cheesecake dollop on top, and add one reserved strawberry slice.
- Cover with another tablespoon of dough, seal edges, and roll into a smooth ball. Repeat to make 12 cookies.
- Chill the cookie dough balls for 30 minutes.
- Preheat oven to 350°F. Place 6 cookies per baking sheet, top with graham cracker pieces, and bake for 11–13 minutes.
- Cool completely on the baking sheet before serving.
Tips & Tricks
- Freeze the cheesecake filling fully to prevent leaking
- Do not overbake; centers firm up while cooling
- Use a light hand when sealing dough
- Chill time is essential for shape and texture
Details
- Prep Time: 30 minutes
- Chill Time: 90 minutes
- Bake Time: 12 minutes
- Total Time: 2 hours 12 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Medium
Notes
- Swap graham crackers with vanilla wafers
- Use raspberry freeze-dried fruit for variation
- Best enjoyed once fully cooled
Nutrition (Approximate per cookie)
- Calories: 230
- Carbohydrates: 28g
- Protein: 3g
- Fat: 11g
FAQ
Do strawberry cheesecake cookies spread a lot?
No, chilling helps them hold shape.
Can I use fresh strawberries?
No, fresh strawberries add moisture and affect texture.
Why freeze the filling first?
It keeps the cheesecake center intact during baking.
Can I make these ahead?
Yes, dough balls can be frozen before baking.
Can I double the recipe?
Absolutely, this recipe scales very well.
Storage
- Room Temperature: 1 day
- Refrigerator: Up to 4 days
- Freezer: Up to 2 months (baked or unbaked)
- Reheating: Microwave 8–10 seconds if chilled
Similar Recipes
Strawberry Cheesecake Cookies
Soft cookies with cheesecake filling
Ingredients
Cheesecake Filling
- 4 ounces cream cheese softened
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
Cookie Dough
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter softened
- ½ cup granulated sugar
- 3 tablespoons light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.2 oz freeze-dried strawberry slices divided
- 3 graham crackers broken for topping
Instructions
- Line a small sheet pan with parchment paper and place it in the freezer. Beat cream cheese, powdered sugar, and lemon juice until smooth. Scoop 2-teaspoon dollops onto the pan and freeze for 60 minutes.
- After 30 minutes, line a cookie sheet with parchment paper. Do not preheat the oven yet.
- Whisk flour, baking soda, and salt together in a bowl. Set aside.
- In another bowl, beat butter and granulated sugar until smooth. Add brown sugar and beat until creamy.
- Mix in egg and vanilla extract until combined.
- Add dry ingredients and mix on low speed until just combined.
- Reserve 12 freeze-dried strawberry slices, then gently mix the rest into the dough.
- Scoop 1 tablespoon of dough, place a frozen cheesecake dollop on top, and add one reserved strawberry slice.
- Cover with another tablespoon of dough, seal edges, and roll into a smooth ball. Repeat to make 12 cookies.
- Chill the cookie dough balls for 30 minutes.
- Preheat oven to 350°F. Place 6 cookies per baking sheet, top with graham cracker pieces, and bake for 11–13 minutes.
- Cool completely on the baking sheet before serving.
Notes
- Swap graham crackers with vanilla wafers
Conclusion
These strawberry cheesecake cookies deliver everything you love about cheesecake and cookies in one irresistible dessert. Soft, creamy, fruity, and visually stunning, they’re guaranteed to impress every single time.