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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Strawberry Cheesecake Cookies

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Delicious strawberry cheesecake cookies are made with real strawberries and are stuffed with a creamy cheesecake filling. They’re moist, soft, and loaded with sweet strawberry flavor – the ultimate cookie experience!

A stack of strawberry cheesecake cookies stacked on top of one another with fresh strawberries in the background.

This amazing strawberry cheesecake cookies recipe is sure to impress! They make a fun twist on classic sugar cookies with a delicious cream cheese filling and fresh strawberry flavor.

While they look fancy, they’re actually really easy to make! Anyone can make these sensational stuffed cookies at home – they’re great for a celebration or just because you want a sweet treat!

These super soft cookies have a chewy exterior with a fun surprise waiting inside – a creamy and tangy strawberry cream cheese filling!

It’s like strawberries and cream, in cookie form! And thanks to the real strawberries added to the dough, you get that bright strawberry flavor in every bite without needing any artificial flavors or colors.

Keep reading for the full recipe, tips, and everything you need to know to make this sensational strawberry cream cheese cookies recipe at home. Happy baking!

👩🏽‍🍳 Why This Recipe Works

  • Ready in just 30 minutes – quick and easy to make!
  • Perfect creamy and smooth cheesecake filling.
  • Delicious flavor in every bite.
  • Satisfying chewy cookies with crispy edges.
  • Cream cheese stuffed cookies are a fun twist on classic sugar cookies!
  • Easy way to impress guests or bring to a party!
  • Best strawberry cheesecake cookie recipe ever!

Latest Recipe Video!

🥘 Ingredients

This strawberry cream cheese cookie recipe requires just a handful of simple ingredients, easily found at your grocery store! Here’s what you need:

Ingredients for strawberry cheesecake cookies recipe on a white background.
  • Cream Cheese: Regular full-fat cream cheese provides the rich, creamy texture and tangy flavor we expect from cheesecake. Reduced fat or nonfat cream cheese won’t have the right consistency.
  • Powdered Sugar: Also called confectioners’ sugar, this is used to sweeten the cream cheese filling. Don’t use granulated sugar, it gives a gritty texture.
  • Butter: Butter gives these delicious cookies great flavor and richness. Unsalted butter is best so you can control the saltiness of the cookies.
  • Sugar & Brown Sugar: White and brown sugars help sweeten the dough and also help retain moisture so the cookies stay chewy after baking.
  • Eggs: Eggs add structure to these cookies filled with cream cheese, and also provide fat and moisture. One whole egg plus one yolk makes the perfect dough.
  • Vanilla: Vanilla extract enhances the other flavors and gives the cookies extra depth.
  • Flour: All-purpose flour gives this strawberry cookie recipe structure. For best results, don’t over mix once added.
  • Baking Powder & Salt: These help control the texture and flavor of these stuffed cheesecake cookies.
  • Strawberries: Diced fresh strawberries provide lots of fresh strawberry flavor and juiciness throughout the cookie dough.

🔪 How To Make Strawberry Cheesecake Cookies

Making these scrumptious strawberry shortcake cheesecake cookies is easy with just a few simple steps. The process involves making two components – the cream cheese filling and the cookie dough – before assembling them together for baking. Let’s get baking! 

Cheesecake Filling For Cookies: First, make the cream cheese filling. Using a hand mixer, beat the softened cream cheese and powdered sugar in a medium bowl until completely smooth and creamy, about 2 minutes. 

Creamy cheesecake filling mixed together in the bowl of a stand mixer.

Freeze Filling: Scoop out tablespoons of the cream cheese mixture and roll into balls. Place the cream cheese balls in a single layer on a small baking sheet lined with parchment paper. Freeze the cream cheese balls for at least 30 minutes until firm.

Balls of cream cheese filling on a prepared baking sheet before being chilled.

Make Cookie Dough: Next, make the cookie dough. In a large bowl, using an electric mixer or in the bowl of a stand mixer with a paddle attachment, beat the butter and sugars together until light and fluffy, about 2 minutes. 

Butter and sugars added to the bowl of a large stand mixer before being creamed together with the paddle attachment.

Add Wet Ingredients: Add the egg, egg yolk, and vanilla extract and beat until fully incorporated and smooth. 

Mixing together the dough for the cream cheese strawberry cookies in a large metal bowl with a spatula.

Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Slowly mix the dry ingredients into the wet ingredients until just combined. Do not overmix. 

Adding the mixed dry ingredients to the bowl of a stand mixer.

Add Strawberries: Gently fold in the chopped strawberries, being careful not to smash them.

Adding chopped fresh strawberries to the bowl of a stand mixer before mixing them in with a spatula.

Assemble Cookies: Line a cookie sheet with parchment paper. Using a small cookie scoop or spoon, scoop out tablespoons of strawberry cheesecake cookie dough and roll into balls. Place the balls of dough on the prepared baking sheet, spacing about 2 inches apart. Note: It may get a little messy working with the strawberry cookie dough due to the moisture from the strawberries, but that’s ok, these cheesecake filled cookies will still turn out well.

Balls of strawberry cookie dough arranged on a prepared baking sheet.

Add Cream Cheese Filling: Use your thumb to press an indent on the top of each cookie dough ball. Remove the frozen cream cheese dollops from the freezer and place one in the center of each cookie dough ball. Pinch the cookie dough gently around the cream cheese filling to seal it inside.

Cream cheese filling added to the cookie dough balls.

Bake Cookies: Finally, bake the strawberry cheese cookies. Bake at 350°F for 12-14 minutes until the edges of the cookies are lightly golden brown.

Crispy and golden-baked strawberry cake cookies on a baking sheet.

Allow to Cool: Allow the strawberry cookies with cream cheese to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Crispy and golden baked strawberry cake cookies on a baking sheet.

💭 Expert Tips

  • Don’t use frozen strawberries. Fresh strawberries should be used for this recipe, as frozen strawberries contain too much moisture and won’t work as well.
  • Use room-temperature cream cheese and butter. This helps ensure even mixing.
  • Don’t overmix the cookie dough once adding the flour. This can result in tough cookies.
  • Gently fold in strawberries to avoid smashing them. If they get mashed, they will release too much juice into the dough and the consistency of these cream cheese strawberry cookies will be off.
  • Chill the cream cheese balls before baking for easy shaping. And make sure the cream cheese filling is completely encased in dough before baking, otherwise it will spill out of the sides of the cookie.
  • Use a small ice cream scoop for evenly sized-dough balls.
  • Don’t overbake. Check these strawberry filled cookies at the minimum baking time, as ovens vary.
  • Let cookies cool on a cooling rack completely before eating for the best flavor and texture.

🍽 Serving Suggestions

  • Coffee Or Hot Drinks: A cup of freshly brewed coffee or a creamy latte makes for a perfect companion for these easy strawberry cheesecake cookies. Try my Biscoff latte recipe, turmeric golden milk, or my creamy mocha latte. They are all great companions for this easy cookie recipe. Not a fan of coffee drinks? No problem! Enjoy your cookies with my oat milk hot chocolate for a decadent treat. 
  • Milk: These delicious strawberry cookies and a glass of cold milk are perfect together. You can use dairy milk or dairy-free alternatives like almond or oat milk.

🙌 Dietary Adaptations

  • Dairy-Free: Substitute vegan cream cheese for regular cream cheese to make these strawberry cheesecake stuffed cookies dairy-free!
  • Vegan Strawberry Cheesecake Cookies: Use vegan butter, vegan cream cheese, and a flax egg.
  • Gluten-Free: Use your favorite gluten-free all-purpose flour blend instead of regular flour. Remember that the cookies’ consistency may change by using an alternative flour.

📖 Variations

  • Different Fruits: For a blueberry cheesecake cookie or mixed berry cheesecake cookie, swap different fresh berries like raspberries or blueberries for the strawberries.
  • Chocolate Cheesecake Cookie: Add chocolate chips or even white chocolate chips to the dough or substitute strawberries for cocoa powder.
  • Stuffed Cookies: Try different stuffings! Use your favorite pie fillings like apple, cherry, lemon, or blueberry instead of cream cheese. You can even use Nutella, a flavored cream cheese like honey or cinnamon, or your favorite nut butter for the filling instead.
  • Strawberry Cake Mix Cookies: Substitute strawberry cake mix for the dough and just add cream cheese filling.
  • Mini Cookies: These are large cookies, if you prefer smaller cookies, start by reducing the size of the cream cheese balls and only use 1 tbsp of cookie dough to create these easy cheesecake cookies.

🫙 Storage Directions

In The Fridge: Store these stuffed strawberry cheesecake cookies in an airtight container in the fridge for up to 6 days. I wouldn’t recommend storing them at room temperature because of the cheesecake filling.

In the Freezer (Unbaked): Unbaked cookie dough balls can be frozen for up to 2 months. Scoop the cookie dough balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to an airtight container or freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the bake time.

In The Freezer (Baked Cookies): Double wrap baked cookies with plastic wrap and place in a freezer safe container. Baked cookies can be frozen for up to 2 months. Thaw at room temperature before serving. Reheat frozen cookies in a 300°F oven for 5 minutes until warmed through.

❓Recipe FAQs

Can I make mini or regular sized cookies?

Yes, easily! This recipe makes large / jumbo cookies. For smaller cookies, use a teaspoon cookie scoop instead. Bake for 8-10 minutes. For regular sized cookies, use a tablespoon cookie scoop and bake 12-14 minutes. Adjust time as needed.

What do I do if my cookies are underbaked?

Return underbaked cookies to the oven for an extra 1-3 minutes until the centers are set. Let cool completely before serving. Avoid over baking or these cheesecake stuffed strawberry cookies may turn out dry and crumbly.

Why are my cookies flat?

Cookies that flatten and spread too much were likely over-mixed. Gently combine the wet and dry ingredients without over-stirring to maintain the cookie shape.

A stack of strawberry cheesecake cookies stacked on top of one another with fresh strawberries in the background.

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🎥 Watch How to Make It

A stack of strawberry cheesecake cookies stacked on top of one another with fresh strawberries in the background.
Print Recipe
5 from 5 votes

Strawberry Cheesecake Cookies

These easy strawberry cheesecake cookies are made with real strawberries and are stuffed with a creamy cheesecake filling. They're moist, soft, and loaded with sweet strawberry flavor – the ultimate cookie experience!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Baking, Dessert, Snack
Cuisine: American
Diet: Low Salt, Vegetarian
Servings: 14 large cookies
Calories: 325kcal
Author: Anjali Shah

Ingredients

For The Filling

For The Cookies

Shop Ingredients on Jupiter

Instructions

  • Line a baking sheet with parchment paper.
  • Combine the cream cheese and powdered sugar in the bowl of a stand mixer with a paddle attachment.
  • Mix until smooth.
  • Divide the cream cheese mixture into 14 small balls approximately 1-1½ tsps in size.
  • Freeze for 30 minutes.
  • Prepare the cookie dough by combining the softened butter and sugars in the bowl of a stand mixer.
  • Beat until smooth and fluffy, add the egg, egg yolk and vanilla extract and continue to beat for another 2 minutes.
  • Meanwhile whisk together the flour, baking powder and salt.
  • When the butter mixture is smooth and well incorporated add the flour mixture and mix for 2-3 minutes.
  • Preheat the oven to 350 degrees F / 180 C.
  • Remove the bowl from the stand mixer and gently fold the diced strawberries through the cookie dough. Make sure not to over mix.
  • Scoop 1-2 tbsps of cookie dough with an ice cream scoop or spoon and place in a ball on a baking tray lined with baking paper.
  • Repeat until you have 14 balls. There will be dough remaining, this will be used to top the cookies.
  • Gently press down the center of each ball with a small spoon to make an indent large enough to fit a cream cheese ball.
  • Remove the cream cheese balls from the freezer and place in the center of each cookie dough ball.
  • Cover the cream cheese balls with another layer of cookie dough, making sure to completely cover the cream cheese.
  • Bake in the oven for 15-20 minutes or until lightly golden brown.
  • Allow the cookies to cool before enjoying.

Notes

  • Fresh strawberries should be used for this recipe, as frozen strawberries contain too much moisture and won’t work as well.
  • Don’t overwork the cookie dough when mixing in the flour.
  • When folding in the diced strawberries, be sure to be gentle otherwise, the strawberries will become mashed and will release too much juice into the dough.
  • Before starting the recipe, ensure the butter and cream cheese is at room temperature.
  • If you don’t have a stand mixer, you could also use an electric hand mixer.
  • These are large cookies, if you prefer smaller cookies start by reducing the size of the cream cheese balls and only use 1 tbsp of cookie dough to create the cookies.
  • Cookies can be stored in an airtight container in the fridge for up to 6 days or in the freezer for up to 2 months.
  • Substitute the all-purpose flour for gluten-free flour for gluten-free cookies.
  • It may get a little messy working with the cookie dough due to the moisture from the strawberries, but that’s ok, the cookies will still turn out well.

Nutrition

Serving: 1large cookie | Calories: 325kcal | Carbohydrates: 37g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 171mg | Potassium: 99mg | Fiber: 1g | Sugar: 18g

8 responses to “Strawberry Cheesecake Cookies”

  1. I’ve never made stuffed cookies before, but these were so easy! and so delicious! We loved them!5 stars

  2. Wow! What a fantastic cookie! My family will devour these when I make them. Better make two batches and hide one.5 stars

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