Strawberry Cheesecake Cookies – Soft & Creamy Bliss

If you’ve ever wished you could combine your favorite cheesecake with a soft, chewy cookie, these Strawberry Cheesecake Cookies are your dream come true. With a buttery cookie base, creamy cheesecake filling, and bursts of sweet strawberries, these cookies taste like a dessert from a high-end bakery. They’re soft on the inside, slightly crisp around the edges, and irresistibly rich. I once tried making these with freeze-dried strawberries mixed into the dough, and they gave the cookies an amazing fruity flavor that didn’t add extra moisture.

Why You’ll Love This Recipe

These cookies deliver the perfect balance of textures and flavors — rich, creamy, and fruity all at once. The cheesecake filling adds a luscious surprise in every bite, while the strawberry flavor keeps the cookies light and refreshing. Perfect for parties, holiday platters, or afternoon tea, they’re as beautiful as they are delicious. Plus, they’re make-ahead friendly and easy to freeze.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Butter
Softened unsalted butter gives the cookies their soft, rich texture and buttery flavor.

Cream Cheese
Cream cheese is used in both the filling and the dough to create that signature cheesecake flavor and creamy center.

Sugar
Granulated sugar sweetens the dough, while powdered sugar adds smooth sweetness to the cheesecake filling.

Egg
A single egg helps bind the cookie dough together and keeps it soft and chewy.

Vanilla Extract
A splash of vanilla extract enhances the flavor of both the cookie dough and the cheesecake filling.

All-Purpose Flour
All-purpose flour gives the cookies structure while keeping them soft and tender.

Baking Powder
A bit of baking powder ensures a slight lift and softness in the cookies.

Salt
A pinch of salt balances the sweetness and enhances the flavor of the butter and cream cheese.

Strawberries
Use fresh or freeze-dried strawberries for vibrant color and flavor. Fresh strawberries should be chopped finely and patted dry to avoid excess moisture.

Directions

1. Make the cheesecake filling: In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small teaspoons of the mixture onto a parchment-lined tray and freeze for 30–40 minutes.
2. Prepare the dough: In a large mixing bowl, beat the butter, cream cheese, and granulated sugar together until creamy. Add the egg and vanilla, mixing until combined.
3. Mix dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until a soft dough forms. Gently fold in chopped strawberries or crushed freeze-dried strawberries.
4. Assemble the cookies: Scoop about a tablespoon of dough and flatten it slightly in your palm. Place a frozen cheesecake filling ball in the center and wrap the dough around it, sealing the edges. Place on a parchment-lined baking sheet.
5. Chill and bake: Chill the prepared cookies in the refrigerator for 15–20 minutes. Preheat the oven to 350°F (175°C). Bake for 12–14 minutes, until the edges are set but the centers are still soft.
6. Cool and enjoy: Let the cookies cool completely on the pan before transferring to a rack.

Essential Equipment

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes about 18–20 cookies.
Preparation time: 30 minutes (plus chilling)
Baking time: 14 minutes
Cooling time: 15 minutes
Total time: Approximately 1 hour

Storage/reheating

Store cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months. To serve, let them thaw at room temperature for about 20 minutes or warm briefly in the microwave for a soft, just-baked texture.

Variations and Customizations

Chocolate-Dipped Delight – Dip half of each cookie in melted white or dark chocolate for an elegant finish.

Strawberry Lemon Cookies – Add a teaspoon of lemon zest to the dough for a fresh, tangy twist.

Berry Medley – Replace strawberries with raspberries or blueberries for variety.

Stuffed with Jam – Add a small spoonful of strawberry jam inside along with the cheesecake filling for extra sweetness.

Graham Cracker Crunch – Mix in crushed graham crackers for a flavor reminiscent of classic cheesecake crust.

White Chocolate Chips – Fold in white chocolate chips for a creamy, decadent texture.

Mini Cheesecake Sandwiches – Use two small cookies with a layer of cream cheese frosting in between.

FAQs

Can I use frozen strawberries?

Yes, but thaw and pat them dry first to prevent excess moisture in the dough.

How do I prevent the filling from leaking out?

Make sure the cheesecake filling is frozen solid before stuffing and fully seal the dough around it.

Can I skip the cream cheese filling?

Yes, but the filling adds that signature cheesecake flavor — you can mix the cream cheese directly into the dough instead.

Why do I need to chill the dough?

Chilling helps the cookies keep their shape and prevents spreading during baking.

Can I make the dough ahead of time?

Yes, refrigerate it for up to 24 hours or freeze it for up to a month.

What’s the best way to measure flour?

Spoon it into the measuring cup and level it off with a knife for accuracy.

Can I use other fruits?

Absolutely — raspberries, blueberries, or diced peaches work beautifully.

How do I make the cookies look bakery-style?

Top them with a few strawberry pieces before baking for a pretty, rustic look.

Are these cookies soft or crispy?

They’re soft, chewy, and slightly gooey in the center thanks to the cream cheese filling.

Can I add food coloring to the dough?

Yes, a drop or two of pink food coloring enhances the strawberry look without affecting flavor.

Conclusion

These Strawberry Cheesecake Cookies are a delightful combination of creamy cheesecake richness and fruity strawberry sweetness. Soft, indulgent, and stunning to look at, they’re perfect for special occasions or everyday baking. Whether you serve them at brunch, bring them to a party, or enjoy them with your afternoon coffee, these cookies are guaranteed to impress. Once you make them, they’ll quickly become a favorite in your dessert rotation.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!