Go Back
Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies for the Ultimate Sweet Treat

These Strawberry Cheesecake Cookies feature a creamy interior and a crispy exterior, making them the ultimate sweet treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cream Cheese Filling
  • 8 oz Cream Cheese Can be substituted with mascarpone
  • 1/2 cup White Granulated Sugar Can be substituted with coconut sugar
  • 1 tsp Vanilla Extract Use fresh vanilla beans for a gourmet touch
For the Cookie Dough
  • 1 cup Unsalted Butter Ensure it’s melted or replace with coconut oil
  • 2 cups Plain Flour (All-Purpose) Can substitute with gluten-free flour blend
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 large Egg
  • 1 large Egg Yolk Can replace with flax eggs for a vegan option
For the Strawberries
  • 1 1/4 cups Sliced Freeze-Dried Strawberries Fresh strawberries can work but should be pat-dried
  • 1 tsp Strawberry Extract Optional, can omit or substitute with lemon extract
For Coating
  • 1/4 cup Extra Granulated Sugar Used for coating before baking

Equipment

  • mixing bowls
  • Cookie scoop
  • baking sheet
  • parchment paper
  • Wire rack

Method
 

Step-by-Step Instructions for Strawberry Cheesecake Cookies
  1. In a medium bowl, beat together the cream cheese, white sugar, and vanilla extract until smooth and creamy, around 2-3 minutes. Use a small cookie scoop to portion out the filling onto a lined baking sheet and freeze for at least 30 minutes.
  2. In a large mixing bowl, combine the melted unsalted butter, white granulated sugar, and brown sugar, mixing until well blended, about 2 minutes. Add in the eggs and yolk, followed by the vanilla extract, baking soda, and salt. Stir in the all-purpose flour until the dough starts to come together, then gently fold in the sliced freeze-dried strawberries.
  3. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper. Using a cookie scoop, portion out the cookie dough and roll it into balls. Create a small indentation in each ball to hold the chilled cream cheese filling, then encase the filling with the dough.
  4. Arrange the cookies on the baking sheet, allowing some space between each cookie. Bake for 14-16 minutes, until the edges are golden brown but the centers remain soft.
  5. Once baked, let the cookies cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely.

Notes

These Strawberry Cheesecake Cookies are freezer-friendly and can be stored in an airtight container. For best flavor and texture, consume within 3 days when stored in the fridge.