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These strawberry cheesecake cookies are soft, chewy cookies made with fresh strawberries, white chocolate chips, and filled with a cheesecake filling.
I have to admit when it comes to adding strawberries to my baking recipes I rarely throw some chopped strawberries into my cookies. But man, have I been missing out. Because strawberry and cheeescake go hand in hand. Like my no bake cheesecake with strawberry topping, or this fresh strawberry baked cheesecake. There’s nothing better.
But today I’m simplifying with these strawberry cheesecake cookies recipe. These white chocolate chip cookies, with fresh strawberries, have a cream cheese filling in the center.
The key to these cookies is scooping big portions to hide the cream cheese center in, and chilling the cookies before baking so they don’t spread too much and the cheesecake filling doesn’t leak out.
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Why You Will Love These Strawberry Cheesecake Cookies
- Makes BIG cookies perfect for sharing – These make 20 giant delicious strawberry cheesecake cookies that are wonderful to share with loved ones. Or keep to yourself. No judgement.
- Can make now and freeze for later – I love making the strawberry cookie dough and freezing the cookie dough balls for later. That way I can enjoy some strawberry cheesecake cookies now, but don’t have to bake them all at once. And you can freeze any baked leftover cookies too!
For the filling:
- Cream cheese – You want to use full fat cream cheese for best texture. Block style cream cheese makes for the creamiest cheesecake filling. Make sure to use room temperature cream cheese so it blends easily. You can also use dairy free cream cheese or vegan cream cheese if need be.
- Powdered sugar – Or confectioners sugar to sweeten the cheesecake filling. If you don’t have any then you can make your own powdered sugar in your food processor.
- Vanilla extract – Used for flavor. I like to use pure vanilla extract, but imitation also works.
For the Cookies
- All purpose flour – Be sure to measure your all purpose flour correctly otherwise your cookies won’t spread like they should and come out cakey and dry. Stir the flour first, spoon into your measuring cup and then level it off. Do not pack it down. Or measure with a kitchen scale for best accuracy.
- Baking soda – To help the strawberry cheesecake cookies rise, spread, and brown. Do not use baking powder which will not produce the same results.
- Salt – I prefer sea salt in my baking, but kosher salt or table salt will also work.
- Unsalted butter – Use softened room temperature butter so it can be creamed together with the sugar and enough air is incorporated into the cookie dough, otherwise your strawberry cheesecake cookies will be flat. You can use salted butter, but you may want to use a little less salt. Or you can use vegan butter as well.
- Packed light brown sugar – This makes for chewy cookies. You can also use dark brown sugar. If you run out of brown sugar, you can make your own.
- Granulated sugar – For sweetness, but also makes for a slightly crispy texture because it helps to absorb moisture and prevent gluten from forming so the cookies can spread more before they set. White sugar also plays an important job in the creaming method to aerate the dough making for thicker strawberry cheesecake cookies.
- Egg – Use room temperature eggs, so it doesn’t seize up the butter.
- Egg yolk – For added richness
- Vanilla extract
- White chocolate chips – You can also use semi sweet chocolate chips, dark chocolate chips, a chocolate bar chopped up, or milk chocolate chips.
- Strawberries – I recommend using fresh strawberries, diced small, or use freeze dried strawberries. But do not use frozen strawberries that will release too much moisture into the dough.
How to Make This Strawberry Cheesecake Cookies Recipe
In a large mixing bowl with an electric mixer (I like to use my stand mixer fitted with the paddle attachment but a hand mixer will also work) beat together the cream cheese, powdered sugar, and vanilla on medium speed for 1-2 minutes until smooth. Scrape down the sides of the bowl as necessary.
Drop by 2 teaspoon spoonfuls onto a parchment paper or wax paper lined baking sheet or plate and freeze while you prepare the cookie dough.
In a small mixing bowl, whisk together the flour, baking soda and salt. Set aside.
In a large mixing bowl, with an electric mixer, beat together the softened butter, brown sugar, and granulated sugar together on medium-high speed for 2 minutes.
Beat in the egg, the egg yolk. Scrape down the bowl as needed.
Add in the vanilla until evenly incorporated.
Turn the mixer to low and add in the flour mixture, mixing until just combined.
Stir in the white chocolate chips and fresh strawberries until evenly incorporated. Do not fold too much or it will cause the strawberries to release too much liquid.
Scoop the dough into 2 tablespoon portions. I like to use a medium cookie scoop but two spoons also work.
Flatten each dough ball with your hands into a flat circle.
Scoop 2- teaspoons of the cold cream cheese mixture and place in the center of the flattened cookie dough.
Form the dough into a ball around the cream cheese, making sure it’s sealed inside and no cream cheese mixture is exposed. This dough can get a little bit sticky and wet because of the fruit. You can refrigerate the dough for a few minutes or just wipe your hands clean as you scoop and roll.
Space the cookies 2- inches apart onto the prepared cookie sheets. Refrigerate for 1 hour , or freeze for 30’minutes to help with the cookies spread and the centers from leaking out.
Preheat oven to 375°F (190oc). Line a baking sheet with parchment paper and set aside.
Bake for 13-15 minutes, or until the edges are golden brown and the tops are puffy and just set. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips For Cheesecake Cookies
- Measure your flour correctly. If you put too much flour in your measuring cup it can make for a dry, cakey cookie that doesn’t spread enough.
- Use room temperature butter. If your butter is too soft, then your cookies will spread too much in the oven. Your butter should not have any melted spots, and when you push your finger into the butter it should have some resistance to it and no push easily through.
- Refrigerate while assembling The fresh strawberries can make the dough sometimes sticky and wet to work with. If the dough is too sticky to work with, try chilling for a few minutes for the dough to firm up before proceeding.
- Refrigerate before baking. You want to chill the cookie dough balls before baking so the cookies don’t spread too much and the filling doesn’t leak out.
- Add strawberry extract – For more strawberry flavor, you can add a little strawberry to the cookie dough. You can find strawberry extract with your other extracts in the spice aisle.
- Use strawberry cake mix – If you don’t want to make homemade cookie dough, you can use a strawberry cake mix. Add 1/3 cup vegetable oil and 2 large eggs to the cake mix to make the strawberry cookie dough. You can gently fold in the fresh strawberries and white chocolate chips and then assemble the same as the recipe directed with the cheesecake centers.
Frequently Asked Questions
Yes you can freeze these baked cookies. Let the cookies cool completely on a wire rack, then freeze by placing in a plastic ziploc bag. Freeze for up to 3 months. Thaw at room temperature before enjoying. You can also freeze unbaked cookies. Freeze the cookie dough balls on a baking sheet until frozen solid, then once frozen, transfer to a plastic ziploc bag and freeze for up to 3 moths. Once ready to bake, bake frozen, no need to thaw, just add on a few additional minutes of bake time.
You can store these strawberry cream cheese cookies for up to 4 days in an airtight container at room temperature.
I recommend using either fresh strawberries or freeze dried strawberries. Do not use frozen strawberries, which can make the cookie dough hard to work with and release too much moisture. Dice the strawberries small and fold in gently. Cookies made with fresh strawberries will take longer to bake then if using freeze dried strawberries.
MORE RECIPES YOU’LL LOVE
Strawberry Cheesecake Cookies
For cheesecake filling
- 4 ounces (1/2 block) full fat cream cheese softened to room temperature
- 1/4 cup (28 g) powdered sugar
- 1/2 teaspoon vanilla extract
For the cookies
- 3 cup (360 g) all purpose flour *spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks, 226 g) unsalted butter, room temperature
- 1 cup (213 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (85 g) white chocolate chips
- 1/2 teaspoon strawberry extract
- 1 ounce (about 3/4 cup) freeze dried strawberries broken down into small pieces
- pink food coloring optional
Make cheesecake filling
- Drop by about 1 1/2 teaspoon spoonfuls onto a parchment paper or wax paper lined baking sheet or plate and freeze while you prepare the cookie dough. You need 18 cream cheese centers.
- In a small mixing bowl, whisk together the flour, baking soda and salt. Set aside.
- In a large mixing bowl, with an electric mixer, beat together the softened butter, brown sugar, and granulated sugar together on medium-high speed for 2 minutes.
- Beat in the egg, the egg yolk, vanilla, and strawberry extract until evenly incorporated. Scrape down the bowl as needed.
- Turn the mixer to low and add in the flour mixture, mixing until just combined. Fold in the white chocolate chips and freeze dried strawberries until evenly incorporated. Add a few drops of pink food coloring and beat to combine.
- Scoop the dough into 1/4 cup portions. I like to use a medium cookie scoop but two spoons also work. Flatten each dough ball with your hands into a flat circle. Scoop 2- teaspoons of the cold cream cheese mixture and place in the center of the flattened cookie dough. Form the dough into a ball around the cream cheese, making sure it’s sealed inside and no cream cheese mixture is exposed.If you don't have a medium-sized cookie scoop that holds 1/4 cup, you can use a small cookie scoop and scoop one portion and fill with a cheesecake center then scoop another cookie dough on top and form into a ball.
- Space the cookies 2- inches apart onto the prepared cookie sheets. I place 8 on a cookie sheet because these make fairly large cookies. Chill cookies for 1 hour until baking. This helps prevent the centers from leaking out and the cookies from spreading.
- Position a rack in the center of the oven and preheat oven to 375°F (190°c). Prepare baking sheets with parchment paper (or silicone baking mat).
- Bake for 10-12 minutes, or until the edges are golden brown and the tops are puffy and just set.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Storage: You can store these strawberry cheesecake cookies once cooled completely for up to 4 days in an airtight container at room temperature.
- Freezing: Let the cookies cool completely on a wire rack, then freeze by placing in a plastic ziploc bag. Freeze for up to 3 months. Thaw at room temperature before enjoying. You can also freeze unbaked cookies. Freeze the cookie dough balls on a baking sheet until frozen solid, then once frozen, transfer to a plastic ziploc bag and freeze for up to 3 moths. Once ready to bake, bake frozen, no need to thaw, just add on a few additional minutes of bake time.
- Strawberries: If you can’t find freeze dried strawberries, you can use diced fresh strawberries, but it may make the dough a bit sticky.