If you want the perfect blend of strawberry and cheesecake, you have to try these Strawberry Cheesecake Cookies. Cheesecake is one of my favorite desserts and these cookies capture the flavor and texture beautifully. These cheesecake cookies are great for potlucks, bake sales, or to share at home with the family.
The strawberry cookie dough stays nice and chewy and is filled with rich white chocolate chips. The creamy filling has just the right amount of tang from the cream cheese and is balanced so well with a little sugar. Each bite is heaven!
If you like strawberry cheesecake recipes, you will love Strawberry Cheesecake Fluff Salad, No Bake Strawberry Jello Cheesecake, Strawberry Charlotte or our Homemade Peppermint Oreos recipes.
Why You’ll Love This Strawberry Cheesecake Cookie Recipe
- Freezer-friendly: Freeze the cookie dough or the baked strawberry cookies to enjoy at another time.
- Make ahead recipe: Prepare the dough and chill it in the refrigerator until you’re ready to bake.
- Crowd favorite: Everyone loves these easy strawberry cookies with real strawberries!
Ingredients
Below you will see ingredients for the strawberry cookie recipe and the cheesecake filling. They are separated so you know exactly where things go! It’s a simple cookie recipe with many pantry staples.
For the cheesecake filling
- Cream cheese: I like to cut the cream cheese into cubes so it combines with the powdered sugar easier. You can also set it out on the counter at room temperature for about 30 minutes to soften.
- Powdered sugar: Just like with most frostings, powdered sugar doesn’t have the same gritty texture as granulated sugar. So, you get to sweeten the filling and keep it smooth and creamy.
For the cookie dough
- Butter: This must be at room temperature before you make the strawberry cookie dough. Otherwise, it will be lumpy.
- Sugars: I use a combination of light brown and white sugar. The brown sugar adds a robust, molasses flavor.
- Eggs: For this recipe, I use one whole egg and an egg yolk. It adds a nice richness to the cookie.
- Baking soda: This is the leavening agent for the cookies. It helps them to rise and have a fluffy texture in the middle.
- Salt: A small amount of salt brings out the flavors in any baked treat. Don’t worry, they won’t taste salty.
- Flour: I recommend all-purpose flour but your favorite gluten-free blend will also work fine.
- White chocolate chips: I love the pairing of strawberries and white chocolate. It adds extra sweetness to the strawberry cheesecake cookies.
- Strawberries: I prefer to use fresh strawberries for this recipe. Be sure they are ripe and firm before use.
- Graham cracker crumbs: The addition of the graham cracker crumbs further drives the cheesecake flavor since many have a graham cracker crust.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Mixed berry: Include sliced raspberries, blueberries, or both to make a mixed-berry cheesecake cookie.
- Add nuts: Add chopped pecans or walnuts for a crunchy texture.
- Peanut butter: Swap the white chocolate chips for peanut butter chips for a PB&J flavor.
How to Make Strawberry Cheesecake Cookies
Making these strawberry cookies from scratch is a fairly easy task. You don’t have to be a trained chef to make tasty treats. The steps below will tell you exactly how to make strawberry cookies with cream cheese filling.
Step 1: Make the cheesecake filling and chill it. Combine the cream cheese and powdered sugar in a small bowl. Use a whisk or an electric mixer and mix until smooth. Transfer the cheesecake mixture to a smaller container and store it in the refrigerator.
Step 2: Combine the butter and sugars. In the same mixing bowl, cream the butter and two sugars together until the mixture is light and fluffy.
Step 3: Add the liquids. Then add the eggs and vanilla extract. Continue to mix it until it’s well combined.
Step 4: Combine the dry ingredients and add to the mixing bowl. In a separate bowl, whisk the baking soda, flour, and salt until well mixed. Then, gradually add it to the butter mixture in the large bowl on low speed until combined. Add the graham cracker crumbs as well.
Step 5: Add white chocolate and strawberries. Gently fold the white chocolate chips and chopped strawberries until they are well distributed throughout the cookie dough.
Step 6: Scoop and flatten the dough. Scoop the cookie dough onto the prepared baking sheet with a medium scoop. Each cookie should be about 2 inches apart. Then, gently flatten them into a circle.
Step 7: Add the cheesecake filling. Grab your chilled cheesecake mixture and add about 1 ½ teaspoons into the center of each cookie circle.
Step 8: Fold and shape. Gently fold the edges of each cookie over the filling to seal it. Roll each one into a circle with the palms of your hands. Wrap the baking sheet in plastic wrap and place it in the refrigerator for 30-60 minutes or until they are firm.
PRO TIP: Preheat your oven to 375 degrees F during the last 15 minutes of chilling time.
Step 9: Bake. After removing them from the refrigerator, bake for about 10-12 minutes. The edges will start to brown and the middle will be just set.
Step 10: Cool & Serve. Allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a cooling rack to cool completely. Enjoy!
⭐️ Hint: When rolling the strawberry cheesecake cookies, it’s okay if some of the filling isn’t fully covered. They will still bake perfectly fine.
If you love recipes like this, you may also enjoy these Oreo Cheesecake Cookies, Maple Cookies With Brown Sugar, Peach Cheesecake Bars, Peppermint Mocha Cookies, Brownie Cheesecake, Strawberry Candy, Raspberry Cookies, Strawberry Pizza or our Tiramisu Cookies.
Storage
- Storing: Store these strawberry cream cheese cookies at room temperature for up to 2 days in an airtight container.
- Refrigeration: Place them in the refrigerator and they will last up to 1 week.
- Freezing: I like to store them in individual freezer bags and thaw them when needed. They stay fresh in the freezer for up to 3 months. It will take about 1 hour at room temperature for a few hours in the refrigerator.
Serving Suggestions
- Making these strawberry cheesecake cookies for a party or a bake sale? You can also make White Chocolate Coconut Cookies and Rhubarb Cookies.
- Drizzle with a simple glaze or store-bought frosting on top.
- Cookies and coffee are a great combo. Enjoy a strawberry cheesecake cookie with a McDonald’s Copycat Caramel Mocha or Easy Dalgona Cloud Coffee.
- Hot chocolate is great with cookies, too! Try this Kahlua Coffee Recipe for a tasty adult treat.
Recipe Tips
- Dry strawberries thoroughly: Be sure to pat the strawberries with paper towels to ensure they are as dry as possible before you fold them into the cookie dough.
- Don’t skip chilling the cream cheese: Refrigerating the filling for the cream cheese cookies allows it to slightly firm up, making it easier to add to the middle of the cookies.
Recipe FAQs
Yes. You can make these cookies without the filling. Just skip adding the cream cheese mixture and make strawberry dough balls.
You can, but I advise against it. Frozen strawberries hold a lot of extra moisture which makes the dough extra sticky and difficult to work with.
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More Strawberry Dessert Recipes
Do you like strawberries? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Strawberry Cheesecake Cookies
Ingredients
For the Cheesecake Filling:
- 8 ounces cream cheese cubed
- ½ cup powdered sugar
For the Cookie Base:
- 1 cup butter room temperature
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 1 egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 ½ cups all-purpose flour
- 1 cup white chocolate chips
- 1 cup fresh strawberries chopped (dried on paper towel to remove moisture)
- ½ cup graham cracker crumbs
Instructions
- In a mixing bowl, combine the cream cheese and powdered sugar for the cheesecake filling. Mix on medium speed for 1-2 minutes until smooth. Transfer the cheesecake mixture into a smaller bowl and place it in the refrigerator while preparing the cookie dough.
- In the same mixing bowl, cream together the butter, brown sugar, and granulated sugar for the cookie base until light and fluffy, about 2 minutes. Add the egg, egg yolk, and vanilla extract to the butter mixture. Mix until well combined.
- Whisk together the baking soda, flour and sea salt. Add about ⅓ of the mixture to the bowl along with the graham crumbs. Mix on low speed until combined.
- Gradually add the rest of the flour to the mixture, mixing until just combined. Gently fold in the white chocolate chunks and chopped strawberries (dried on paper towel to remove moisture) until evenly distributed throughout the cookie dough.
- Using a medium cookie scoop, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each dough ball into a flat circle.
- Scoop about 1 ½ teaspoons of the chilled cheesecake mixture and place it in the center of each flattened dough circle.
- Carefully fold the edges of the dough over the cheesecake mixture, sealing it inside. This will get a bit messy and the cream cheese does not have to be fully covered by the cookie dough. Gently shape into balls by rolling between palms.
- Cover the baking sheet with plastic wrap and transfer it to the refrigerator. Chill the cookie balls for at least 30 minutes, or up to 1 hour, until they are firm.
- Preheat the oven to 375°F (190°C) during the last 10-15 minutes of chilling time.
- Once chilled, remove the baking sheet from the refrigerator and bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the tops are just set.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
- Dry strawberries thoroughly: Be sure to pat the strawberries with paper towels to ensure they are as dry as possible before you fold them into the cookie dough.
- Don’t skip chilling the cream cheese: Refrigerating the filling for the cream cheese cookies allows it to slightly firm up, making it easier to add to the middle of the cookies.
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