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Strawberry Cheesecake Cookies Recipe

★★★★★

4.6 from 99 reviews
  • Author: Jake
  • Total Time: 2 hours 35 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian

Description

These Strawberry Cheesecake Cookies combine the rich creaminess of cheesecake with a soft, strawberry-infused cookie dough. Each cookie is stuffed with a luscious cheesecake filling, bursting with fresh strawberry flavor and topped optionally with powdered sugar and fresh strawberries for an elegant and delicious treat perfect for any occasion.

Ingredients

Scale

Cookie Dough

  • 1 cup (226g) unsalted butter, softened
  • 4 ounces (113g) full-fat cream cheese, softened (for cookie dough)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract (for cookie dough)
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (15-20g) freeze-dried strawberries, crushed to powder

Cheesecake Filling

  • 8 ounces (226g) full-fat cream cheese, softened (for filling)
  • ½ cup (60g) powdered sugar, sifted (for filling)
  • ½ teaspoon pure vanilla extract (for filling)

Optional Garnish

  • Additional powdered sugar, for dusting
  • Fresh strawberry slices or small whole strawberries

Instructions

  1. Prepare Cheesecake Filling: Combine 8 oz softened full-fat cream cheese, ½ cup sifted powdered sugar, and ½ tsp pure vanilla extract. Beat with an electric mixer on medium speed for 2-3 minutes until completely smooth and creamy. Cover and refrigerate for at least 1-2 hours until firm. For easier handling, scoop the chilled filling into 1-teaspoon sized balls and freeze for 15-20 minutes while preparing the cookie dough.
  2. Prepare Strawberry Powder: If not already done, crush ½ cup freeze-dried strawberries into a fine powder using a food processor or by hand; set aside.
  3. Cream Wet Cookie Dough Ingredients: In a stand mixer (or large bowl with hand mixer), beat 1 cup softened unsalted butter and 4 oz softened full-fat cream cheese (for the dough) for 1-2 minutes until smooth. Add ¾ cup granulated sugar and ¼ cup packed light brown sugar; continue beating on medium-high speed for 3-4 minutes until light, fluffy, and pale. Reduce speed to low, then add 1 large room temperature egg and 1 tsp pure vanilla extract; beat until just combined.
  4. Combine Dry Cookie Dough Ingredients: In a separate medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  5. Mix Cookie Dough and Add Strawberry: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined. Add the crushed freeze-dried strawberry powder; mix on low speed for 15-30 seconds until evenly distributed and the dough has a light pink hue. Scrape down bowl sides.
  6. Chill Cookie Dough: Cover the bowl of strawberry cookie dough tightly with plastic wrap and refrigerate for at least 1 hour, or up to 2 hours. This chilling is essential for cookie shape and texture.
  7. Preheat Oven and Prepare Baking Sheets: Once dough and filling are chilled, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
  8. Assemble and Stuff Cookies: Scoop about 2 tablespoons of chilled cookie dough per cookie. Roll into a smooth ball, then gently flatten into a disc (approx. 2 ½ – 3 inches diameter, ¼ inch thick). Place 1 teaspoon of well-chilled cheesecake filling (a frozen ball works best) in the center of the dough disc. Carefully bring the edges of the dough up and over the filling, pinching and sealing completely to form a seamless ball. Gently roll the stuffed ball between your palms to smooth any seams.
  9. Bake Cookies: Place the assembled cookie dough balls onto your prepared baking sheets, leaving about 2 inches of space between each. Bake one sheet at a time in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still slightly soft. Do not overbake.
  10. Cool Cookies: Remove baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then, carefully transfer the warm cookies to a wire rack to cool completely.
  11. Garnish and Store: Once completely cooled, optionally dust with additional powdered sugar and garnish with fresh strawberry slices or small whole strawberries. Allow cookies to cool completely before storing so the filling can fully set. Store cooled Strawberry Cheesecake Cookies in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them in an airtight container or freezer bag for up to 2-3 months; thaw in the refrigerator overnight before serving.

Notes

  • Chilling the cookie dough is essential to prevent spreading and maintain shape during baking.
  • Freezing the cheesecake filling into small balls before stuffing makes assembly much easier.
  • Do not overbake to ensure a soft, chewy texture with a creamy center.
  • Freeze leftovers for longer storage; thaw refrigerated before serving to preserve texture and flavor.
  • Freeze-dried strawberry powder adds vibrant color and concentrated strawberry flavor without adding moisture.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry Cheesecake Cookies, strawberry cookies, stuffed cookies, cheesecake filling, freeze-dried strawberries

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Find it online: https://platedbyjake.com/strawberry-cheesecake-cookies-recipe/