Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe
Oh, you’re going to love this one! The Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe is one of those desserts that feels like a little celebration in every bite. Soft, fluffy cookies bursting with fresh strawberries, paired with a luxuriously creamy filling that tastes just like strawberry cheesecake – it’s an absolute dream. Honestly, whenever I bake these, the house smells so amazing that I can’t resist sneaking a cookie (or two) before they even cool down.
This recipe works perfectly for everything from a cozy weekend treat to a special gathering. I’ve brought these cookies to picnics, potlucks, and even informal brunches, and they never fail to impress. Plus, the cream cheese filling adds that extra touch of indulgence that makes these cookies stand out from your regular strawberry biscuits. Trust me, once you try this Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe, it’ll become one of your favorites too.
Ingredients You’ll Need
The balance of fresh fruit, creamy filling, and tender cookie dough in this Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe is what makes it so special. When you pick your ingredients, especially the strawberries and cream cheese, quality really shines through in the final taste.
- Cream cheese: Make sure it’s softened for easy mixing and smooth filling texture.
- Powdered sugar: Gives the cream cheese filling its sweet, silky finish without grittiness.
- Strawberry extract: A little goes a long way to boost that strawberry flavor throughout.
- All-purpose flour: Provides structure for the cookies—spooned and leveled for accuracy.
- Baking powder & baking soda: Helps the cookies rise just right and stay tender.
- Salted sweet cream butter: Softened butter creates that rich, buttery cookie base.
- Granulated sugar & light brown sugar: The combo gives sweetness and a hint of chewiness.
- Pure vanilla extract: Elevates flavor depth and warmth.
- Egg + egg white: Adds moisture and helps bind the dough.
- Fresh strawberries: The star ingredient – finely chopped so they bake evenly and stay juicy.
Variations
One thing I love about this Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe is how easy it is to tweak depending on what you have or your mood. It’s fun to make it your own, so don’t hesitate to try a twist!
- Variation: I like swapping fresh strawberries for freeze-dried strawberry powder when fresh isn’t in season — it deepens the flavor without adding extra moisture.
- Dairy-free option: Try a vegan cream cheese and coconut oil butter substitute to make these cookies dairy-free and still creamy.
- Chocolate chip twist: Adding white chocolate chips to the dough adds a lovely contrast and a little extra sweetness.
- Mini versions: Make bite-sized cookies for parties or lunchbox treats – just adjust baking time to 8-10 minutes.
How to Make Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe
Step 1: Prepare the Cream Cheese Filling
Start by beating the softened cream cheese with powdered sugar and strawberry extract until silky smooth. This mix will be your luscious filling, so take your time to get out any lumps. I usually do this with a handheld mixer on medium speed — it’s fast and mess-free. Set it aside in the fridge while you work on the cookie dough so it firms up a bit.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and baking soda. Make sure they’re well combined to help your cookies rise evenly and get that perfect tender crumb. I find sifting these is optional but helps avoid any clumps or uneven texture.
Step 3: Cream Butter and Sugars
Using a stand or handheld mixer, cream together the softened butter, granulated sugar, and brown sugar until pale and fluffy — about 3-4 minutes. This step is so important for texture because it incorporates air into the dough. The sugar also starts to dissolve – you’ll notice the mixture lightening in color.
Step 4: Add Flavors and Eggs
Mix in the vanilla and strawberry extract, then beat in the egg and egg white one at a time. Make sure your eggs are at room temp to keep the dough from curdling. Your dough might look a little loose here, but that’s normal — the flour will bring it all together.
Step 5: Fold in Strawberries and Flour
Gently fold in the finely chopped fresh strawberries and one tablespoon of flour. This little flour trick helps soak up some strawberry juices, so your cookies don’t get soggy while baking. Handle the dough gently at this stage so those strawberries don’t mash too much.
Step 6: Assemble and Bake
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Take a heaping tablespoon of dough and flatten it a bit, then add a small dollop of the cream cheese filling in the center. Top with another tablespoon of dough and seal the edges gently so the filling stays inside. Place them on the sheet spaced about 2 inches apart — these cookies spread just right but give them room to breathe.
Bake for 12-14 minutes until the edges are set but the centers still look soft – they’ll firm as they cool. Cooling is key here because the filling sets up and the cookies finish baking from residual heat.
How to Serve Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe
Garnishes
I like to dust the finished cookies with a little powdered sugar, which adds a charming touch and a delicate sweetness. Sometimes, I also sprinkle a tiny bit of freeze-dried strawberry powder on top to amp up the fruitiness and brighten those pink hues—it’s simple but so pretty!
Side Dishes
These cookies pair beautifully with a light cup of chamomile tea or a chilled glass of milk. For a brunch spread, I serve them alongside fresh fruit salad or a citrus yogurt parfait. The creamy, fruity cookies complement fresh, bright flavors really well.
Creative Ways to Present
For birthdays or special gatherings, I’ve arranged these cookies on a cake stand layered with fresh mint and edible flowers for a garden party vibe. Another fun idea is sandwiching two cookies together with extra cream cheese filling and rolling the edges in finely chopped freeze-dried strawberries or crushed graham crackers for a cheesecake-inspired look.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container in the fridge since the cream cheese filling needs to stay chilled. They stay perfectly soft and flavorful for up to 3 days this way—though in my house, they rarely last that long! Just make sure to let them come to room temperature before eating to get the best texture and flavor.
Freezing
If you want to freeze these Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe, I recommend freezing them unbaked with the filling inside. Arrange them on a tray, freeze until firm, then transfer to a freezer-safe bag for up to a month. When you’re ready, bake directly from frozen, adding a couple extra minutes of baking time.
Reheating
To reheat, gently warm the cookies in a low oven (around 300°F) for 5-7 minutes or microwave briefly in 10-second bursts. This softens the filling without melting it completely, reviving that fresh-baked taste and texture.
FAQs
-
Can I use frozen strawberries instead of fresh in the Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe?
Frozen strawberries can work, but I recommend thawing and draining them very well, then patting dry to avoid adding excess moisture to the dough. Too much moisture can make the cookies spread too thin or become soggy. Alternatively, try dried strawberries for a chewier texture.
-
What is the best way to soften cream cheese for the filling?
Leave cream cheese out at room temperature for about 30 minutes before mixing. If you’re short on time, microwave it for 10-15 seconds but watch closely to avoid melting. The key is for it to be soft enough to blend smoothly but not runny.
-
Can these cookies be made dairy-free?
Absolutely! Use a vegan cream cheese alternative and a dairy-free butter substitute. The texture and taste will be slightly different, but you’ll still get delicious Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe vibes.
-
How long do these Strawberry Cheesecake Cookies stay fresh?
Stored in an airtight container in the fridge, these cookies stay fresh for about 3 days. It’s best to eat them sooner rather than later for peak flavor and texture.
-
Can I make the filling ahead of time?
Yes! The cream cheese filling can be made up to 2 days in advance and stored in the fridge. Just give it a quick stir before using to smooth it out again.
Final Thoughts
I can’t say enough good things about this Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe. It’s such a fun way to enjoy the flavors of strawberry cheesecake in cookie form, perfect for when you want a treat that’s both familiar and a little special. I always feel like baking these cookies is like sharing a little love with everyone around me, and I hope you enjoy making and eating them as much as I do. So, next time you want to impress family or just cozy up with a sweet snack, trust me—grab those strawberries and cream cheese and give this recipe a go!
Print
Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Strawberry Cheesecake Cookies feature a luscious cream cheese filling infused with strawberry extract, sandwiched between soft, strawberry-flavored cookies bursting with fresh chopped strawberries. Perfectly balanced with a tender crumb and a creamy center, these cookies are a delightful treat for any strawberry lover.
Ingredients
Cream Cheese Filling
- 6 ounces cream cheese, softened
- ⅓ cup powdered sugar
- ½ tsp strawberry extract
Strawberry Cookie Dough
- 3 cups all-purpose flour, spooned and leveled
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup (2 sticks) salted sweet cream butter, softened
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1½ tsp pure vanilla extract
- ½ tsp strawberry extract
- 1 large egg + 1 egg white, room temperature
- 1 cup fresh strawberries, capped, cored, and finely chopped
- 1 tbsp all-purpose flour
Instructions
- Prepare Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and strawberry extract until smooth and creamy. Set aside in the refrigerator to chill while preparing the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the 3 cups of all-purpose flour, baking powder, and baking soda to ensure even distribution of the leavening agents.
- Cream Butter and Sugars: Using a mixer, cream the softened butter with granulated sugar and light brown sugar until light and fluffy, about 2-3 minutes.
- Add Flavors and Eggs: Mix in the vanilla extract and strawberry extract, then add the whole egg and egg white. Beat until fully incorporated and the mixture is smooth.
- Combine Wet and Dry: Gradually add the dry ingredients into the butter mixture, mixing slowly to avoid flour flying, and blend until just combined.
- Fold in Strawberries: In a small bowl, toss the finely chopped fresh strawberries with 1 tablespoon of flour to prevent them from releasing too much juice into the dough. Fold the coated strawberries gently into the cookie dough.
- Shape Cookies and Add Filling: Scoop a tablespoon of dough and flatten it in your hand. Place a small dollop (about 1 teaspoon) of the cream cheese filling in the center. Cover with another tablespoon of dough and seal the edges to form a cookie ball, ensuring the filling is enclosed.
- Chill the Cookies: Place the filled cookie dough balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to help maintain shape during baking.
- Bake: Preheat oven to 350°F (175°C). Bake the chilled cookies for 12-15 minutes or until the edges are lightly golden but the centers remain soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Be sure to chill the cream cheese filling and cookie dough before baking to prevent spreading and achieve a thicker, chewier texture.
- Coating the fresh strawberries in flour prevents excess moisture from soaking into the cookie dough, keeping cookies from becoming soggy.
- Use room temperature butter and eggs for better mixing and consistent dough texture.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: strawberry cheesecake cookies, cream cheese filling, strawberry cookies, soft cookies, dessert recipes
