Strawberry Cheesecake Cookies
Looking for the perfect strawberry cookie recipe? Here you have strawberry cheesecake cookies. Made with fresh strawberries and stuffed with a cream cheese filling that is loaded with sweetness. These strawberry cream cheese cookies are a home run every single time I make them.
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This strawberry recipe is great for the spring and summer when you want a lighter cookie to serve up. Plus, if it is strawberry season, then add these stuffed cookies to the top of your must-make recipe list. Bake sales, potlucks, poolside snacking, or even a treat to serve up after dinner: you can’t go wrong with this cookie recipe.
If you love strawberries, this strawberry pretzel dip is sweet and salty in every bite. You can also whip up these strawberry cinnamon rolls for breakfast or brunch this week.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- cream cheese
- powdered sugar
- vanilla
- strawberry sauce
- granulated sugar
- egg
- vanilla extract
- baking powder
- baking soda
- flour
- salt
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Start by grabbing your stand mixer with the paddle attachment, hand mixer, or a medium bowl and whisk. Mix up the cream cheese filling ingredients until well mixed. Then refrigerate for 45 minutes while you prep the dough.
Then, in a new large bowl, mix the butter and sugar. Mix with an electric mixer or stand mixer for 2-3 minutes or until light and fluffy.
Add in the egg and vanilla extract.
Work in the dry ingredients, and then add in some of the strawberry syrup.
Refrigerate the dough for 30 minutes. Once chilled, roll the cookie dough into cookie dough balls.
Press down the middle of one of the balls and add some cheesecake filling.
Then, press another ball of dough together to seal in the cheesecake filling.
Freeze the cookie dough balls.
Place on a parchment paper lined cookie sheet, and bake as directed.
Hint: Ensure you seal the filling inside the cookie dough, or it will leak out as it bakes. Freezing the cookies is also needed; otherwise, the cookies will not bake properly.
Variations
Here are a few ways to change this creamy cheesecake filling stuffed strawberry cookies recipe.
- Cream Cheese Filling: Instead of cream cheese, swap with mascarpone cheese for a more decadent filling. Or use plain Greek yogurt for a lighter option. If you need a vegan recipe, add vegan cream cheese to replace dairy. Make the cream cheese balls with a small cookie scoop so you get even more filling for the cookies.
- Freeze-dried Strawberries: Mix in freeze-dried strawberries instead of the chopped strawberries in the recipe. It will alter the flavor a bit, but it will work the same. Add a few drops of strawberry extract to the cookie dough if you want a more robust flavor.
- Fruit: Swap the strawberries for another type of fruit. Blueberries, raspberries, blackberries, peaches, and more would all be great swaps. Just use the same amount of fruit.
- Gluten-Free: Make a gluten-free cookie using a gluten-free flour blend. Make sure it is a flour blend, and bake delicious strawberry cookies that meet your dietary needs.
- White Chocolate Chips: Top the cookies with a few white chocolate chips for added sweetness to the cookies.
See this chocolate chip cookie stuffed with a Hershey’s Kiss! Another stuffed cookie recipe idea.
Equipment
For this recipe, I recommend using a stand or hand mixer to cream the butter and sugar together. Then, a baking sheet, a cooling rack, and a medium or small bowl work great. You will want to use an airtight, sealable container or Ziploc bag for storage. For evenly sized cookies, reach for a cookie scoop so the cookies are similar in size and bake up perfectly.
If you want to be precise with measurements, you can opt for a kitchen scale, but this is not needed. Then, use a measuring cup to pour into a bowl and measure on the scale.
Storage
Since these cookies have a cream cheese mixture, they must be refrigerated. Place the cookies in a container or bag. Then refrigerate for up to 5 days or so. Then, eat the cookies straight from the fridge. The cookies will spoil if left out at room temperature.
Or you can opt to freeze them! Place the cookies in a single row and use parchment or wax paper between layers to prevent the cookies from sticking. Then, freeze for a few months. Eat straight from the freezer, or thaw in the fridge for a few hours overnight.
Wendy’s Test Kitchen Tips
- Make sure to start with softened butter so it creams together nicely.
- Place the cream cheese mixture in the center of each cookie dough ball. Then, surround it with more cookie dough so the mixture is entirely hidden.
- Allowing the cookies to cool on a wire rack helps them to cool evenly before refrigerating them.
- For best results, freeze and refrigerate the dough as directed. This strawberry cheesecake cookies recipe is easy, but if you don’t follow the steps, the filling will leak out as it bakes.
- Slowly work in the flour mixture to the wet ingredients. Mix to incorporate. Don’t overmix or it can make the cookies heavy.
- Regular cream cheese is thicker and will be best for making the filling.
- Don’t overbake the cookies, or they will dry out.
FAQs
Yes, you sure can. Whip up and store the dough and cheesecake mixture in the fridge the night before. Or assemble and freeze the cookie dough for a month or two before you decide to bake. Then bake straight from the freezer.
Ensuring your cookies are frozen first is going to help the cookies reduce in spreading. If your cookie dough is warmer it will spread a lot farther than a chilled cookie dough.
If you want a classic strawberry cookie, skip the filling. Refrigerate the dough, roll it into balls, and bake, and skip adding the filling to the cookie dough balls.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Strawberry Cheesecake Cookies
Equipment
- mixing bowls
- Electric Mixer
- baking sheets or cookie sheets
- Parchment Paper
- Cookie Scoop
- saucepan
Ingredients
Strawberry Cheesecake Filling Ingredients:
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoon strawberry sauce
Strawberry Cheesecake Cookie Ingredients:
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups unbleached flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- 2 tablespoons strawberry sauce
Strawberry Sauce Ingredients
- ½ cup fresh strawberries chopped
- 2 tablespoons water
- 2 tablespoons white granulated sugar
- ½ teaspoon vanilla
Instructions
Strawberry Cheesecake Filling Directions:
- Make the strawberry filling combining the cream cheese, powdered sugar, strawberry sauce, and vanilla together.
- Mix well until smooth.
- Place the filling in the refrigerator for at least 45 minutes while you make the cookies.
Strawberry Cheesecake Cookies Directions:
- In a medium sized mixing bowl, cream the butter and sugar together.
- Add the egg and vanilla and mix well.
- Stir in the flour, baking powder, baking soda, and salt.
- Add two tablespoons of strawberry sauce and gently fold into the batter (don’t fully mix it in).
- Refrigerate dough for 30 minutes.
- Once the dough is chilled, line a baking sheet with parchment paper and create 1 tablespoon cookie dough balls (you will need two for each cookie).
- Press down the middle of one of the cookie dough balls in the set.
- Grab the cheesecake filling from the refrigerator and place about ½ teaspoon of cheesecake filling in the prepared hole and then top it with the other cookie dough ball and press the edges together to seal the cheesecake filling inside.
- Freeze the cookie dough balls for 10 minutes & preheat the oven to 350 degrees.
- Bake for 13-14 minutes.
- Remove the cookies from the oven and let them cool on the cookie sheet completely.
Strawberry Sauce Directions:
- Make the sauce first by combining the strawberries, sugar, and water together in a saucepan.
- Heat on the stove over medium heat until boiling.
- Reduce heat to a simmer and mash strawberries occasionally.
- After 10 minutes remove the sauce from the stove and add the vanilla.
- Let the sauce cool.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
