Strawberry Cheesecake Cookies are a dreamy dessert that perfectly combines two classic favorites: soft, chewy cookies and rich, creamy cheesecake. Each cookie is filled with a luscious cheesecake center and topped with a homemade strawberry compote, making every bite indulgent, fruity, and satisfying. Ideal for birthdays, holidays, or just a sweet weekend treat, these cookies are sure to impress.

Why You’ll Love This Recipe

• Combines the flavor and texture of cheesecake and cookies in one treat

• Uses fresh or frozen strawberries for a vibrant topping

• Freezer-friendly and great for make-ahead baking

• Delicious warm or chilled

• Crowd-pleasing dessert that looks as good as it tastes

• Easy to customize with different fruits or additions

• Perfect for gifting, parties, or casual baking days

• No complicated equipment or techniques required

• Soft cookie dough with a surprise creamy center

• Balanced sweetness that’s not overpowering

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cheesecake Filling
8 oz (225 g) full-fat cream cheese, softened
1/3 cup (40 g) powdered sugar
1 teaspoon vanilla extract

For the Cookie Dough
1 cup (226 g) unsalted butter, softened to room temperature
1 cup (200 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups (375 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

For the Strawberry Topping
1 1/2 cups (225 g) fresh strawberries, hulled and finely chopped
2 tablespoons granulated sugar
1 teaspoon cornstarch (optional, for thickening)
1 teaspoon water (only if using cornstarch)

For Garnish
Additional granulated sugar, for sprinkling

Directions

1. Prepare the Cheesecake Filling
   In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
   Scoop teaspoon-sized dollops onto a parchment-lined baking tray. Freeze for at least 1 hour or until firm.

2. Make the Strawberry Topping
   In a small saucepan, combine the chopped strawberries and granulated sugar. Cook over medium heat for 5–7 minutes, stirring occasionally, until the strawberries break down and become syrupy.
   If the mixture is too thin, mix the cornstarch with water in a small bowl and stir it into the strawberry mixture. Cook for 1–2 additional minutes until thickened.
   Remove from heat and allow to cool completely.

3. Prepare the Cookie Dough
   Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
   In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
   Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
   In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
   Gradually add the dry ingredients to the wet mixture, mixing until a soft, cohesive dough forms.

4. Assemble the Cookies
   Scoop about 2 tablespoons of dough and flatten it into a disk.
   Place a frozen cheesecake filling dollop in the center and wrap the dough around it, sealing the edges completely.
   Flatten slightly and place onto the prepared baking sheet.
   Spoon about 1 teaspoon of cooled strawberry topping onto the center of each cookie.
   Lightly sprinkle each cookie with granulated sugar.

5. Bake
   Bake for 12–15 minutes, or until the edges are golden and the centers are just set.
   Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: Approximately 24 cookies
Prep Time: 30 minutes (plus 1 hour freeze time for filling)
Cook Time: 12–15 minutes per batch
Total Time: About 2 hours

Variations

• Mixed Berry Topping: Swap strawberries for raspberries, blueberries, or a combination of berries.

• Chocolate Strawberry: Add mini chocolate chips to the dough or drizzle melted chocolate over the finished cookies.

• Lemon Infusion: Add lemon zest to the cookie dough or the cheesecake filling for a bright citrus twist.

• Cinnamon Sugar: Sprinkle cinnamon sugar on top instead of plain granulated sugar for a spiced variation.

• Jam Shortcut: Use a high-quality strawberry jam instead of making the fresh topping.

• Nutty Crunch: Add finely chopped pecans, almonds, or walnuts to the dough for texture.

• Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

• Extra Cheesecake: Make larger cookies with double the cheesecake filling for an extra gooey center.

• Swirled Topping: Swirl the strawberry topping into the top of the cookie dough for a marbled effect.

• No Fruit: Skip the topping entirely for a pure cheesecake-stuffed cookie.

Storage/Reheating

• Refrigeration: Store baked cookies in an airtight container in the refrigerator for up to 5 days.

• Freezing Unbaked: Assemble the cookies with cheesecake filling and freeze them unbaked. Store in a freezer bag for up to 2 months. Add topping just before baking.

• Freezing Baked: Cool completely and freeze in a single layer. Transfer to a container or freezer bag.

• Reheating: Microwave individual cookies for 10–15 seconds for a warm, gooey center, or let them sit at room temperature for 20 minutes before serving.

FAQs

How do I keep the cheesecake filling from leaking out?

Make sure the filling is fully frozen before stuffing the dough, and completely seal it within the cookie dough.

Can I use frozen strawberries for the topping?

Yes, thaw and drain them thoroughly to avoid adding excess moisture.

Can I use whipped or spreadable cream cheese?

No, use full-fat block cream cheese for the best texture and structure.

What if I don’t have cornstarch?

You can simmer the strawberry topping a little longer to reduce and thicken it naturally.

Do I need to refrigerate the dough before baking?

It’s not required, but chilling the dough for 30 minutes can help control spreading.

Can I make these ahead of time?

Yes, both the dough and cheesecake filling can be prepared and frozen ahead for easy assembly and baking later.

Are these cookies good for gifting?

Yes, they hold up well when refrigerated and make a beautiful, gourmet-style cookie gift.

Can I reduce the sugar in the dough?

You can reduce the sugar slightly, but it may affect texture and spread. Don’t reduce by more than 1/4 cup.

What’s the best way to chop the strawberries?

Finely dice with a sharp knife or pulse lightly in a food processor. Avoid pureeing for best texture.

Do these cookies need to be kept cold?

Yes, due to the cream cheese filling, they should be stored in the fridge when not being served.

Conclusion

Strawberry Cheesecake Cookies are a mouthwatering hybrid dessert that brings together soft cookie dough, creamy cheesecake filling, and a fruity strawberry topping. Whether you’re baking for a special occasion or simply treating yourself, these cookies offer an unforgettable blend of textures and flavors. Once you try them, they’ll quickly become a staple in your baking repertoire.