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Strawberry Cheesecake Cookies

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Strawberry Cheesecake Cookies combine the best of both worlds—soft, chewy cookies and rich cheesecake filling—topped with a sweet, homemade strawberry compote. Perfect for special occasions or indulgent treats.

  • Author: Sophia
  • Prep Time: 30 minutes (plus 1 hour freeze time)
  • Cook Time: 12–15 minutes per batch
  • Total Time: 2 hours
  • Yield: Approximately 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 8 oz (225 g) full-fat cream cheese, softened
  • 1/3 cup (40 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 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
  • 1 1/2 cups (225 g) fresh strawberries, hulled and finely chopped
  • 2 tablespoons granulated sugar (for strawberry topping)
  • 1 teaspoon cornstarch (optional, for thickening)
  • 1 teaspoon water (only if using cornstarch)
  • Additional granulated sugar, for sprinkling

Instructions

  1. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized dollops onto a parchment-lined tray and freeze for at least 1 hour.
  2. In a small saucepan, cook chopped strawberries and sugar over medium heat for 5–7 minutes until syrupy. If needed, stir in a cornstarch-water mixture and cook for 1–2 more minutes. Let cool completely.
  3. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  4. Cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
  5. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix into wet ingredients to form a soft dough.
  6. Scoop about 2 tablespoons of dough, flatten into a disk, place a frozen cheesecake filling in the center, and wrap dough around it. Seal edges and flatten slightly.
  7. Place cookies on the prepared baking sheets. Spoon 1 teaspoon of cooled strawberry topping onto each cookie and sprinkle with granulated sugar.
  8. Bake for 12–15 minutes until edges are golden and centers are just set. Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Notes

  • Make sure cheesecake filling is fully frozen before stuffing to prevent leaking.
  • Chill dough for 30 minutes for less spread, though it’s optional.
  • Use thawed and well-drained frozen strawberries if fresh aren’t available.
  • Store cookies in the fridge due to the cream cheese filling.
  • Microwave cookies for 10–15 seconds for a warm, gooey center.

Nutrition

Find it online: https://savorymomskitchen.com/strawberry-cheesecake-cookies/