Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe
Let me tell you, the moment I discovered this Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe, it felt like a little slice of heaven wrapped in a cookie. Soft, tender cookies bursting with fresh strawberries and that luscious cream cheese filling? Absolutely irresistible. It’s the kind of treat that works perfectly for everything from an afternoon snack to a special dessert for guests who love a fruity twist on classic sweets.
What makes this recipe so special is how it balances fruity freshness with creamy richness, and that little strawberry extract magic that pulls it all together. I’ve baked it countless times for casual get-togethers and even holiday cookie swaps, and friends always ask for the recipe. Trust me, once you try this Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe, it’s going to become a fast favorite in your baking rotation too.
Ingredients You’ll Need
All the ingredients in this recipe work beautifully to create that soft, flavorful cookie and tangy-sweet filling combo. I recommend using fresh strawberries when you can, and chilled cream cheese for that perfect filling texture. Here’s what you’ll want to grab from the store before diving in.
- Cream cheese: Use full-fat and softened cream cheese for creamy, smooth filling that holds its shape.
- Powdered sugar: This keeps the filling sweet but silky without any grit.
- Strawberry extract: A little goes a long way here—adds fantastic flavor depth without overwhelming.
- All-purpose flour: Spoon and level it for accuracy—helps keep cookies tender but sturdy.
- Baking powder & baking soda: These leaveners give a nice lift without making them cakey.
- Salted sweet cream butter: Softened to room temperature so it mixes nicely with sugars.
- Granulated sugar & light brown sugar: A combo that balances sweetness and adds subtle moisture.
- Vanilla extract: Enhances overall flavor profile along with strawberry extract.
- Egg & egg white: Room temp for best mixing and texture—makes dough manageable.
- Fresh strawberries: Cored, chopped finely to distribute juicy bursts in every bite.
- Extra flour for strawberries: Tossed with berries to reduce excess moisture leaking during baking.
Variations
One of the best parts about this Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe is how easy it is to make it your own. I often tweak it depending on the season or cravings, and I encourage you to play around with it too!
- Variation: Sometimes I swap fresh strawberries for freeze-dried ones, ground into powder, for a more concentrated flavor with less moisture. It keeps the dough from getting soggy and amps up the strawberry punch.
- Dietary twist: I’ve also had success replacing some of the flour with almond flour for a slightly nuttier flavor and a bit more chew.
- Seasonal changes: Switch strawberry extract for raspberry or lemon zest to give the cookies a unique spin.
- Difficulty level: If you’re short on time, you can skip the filling and just fold extra chopped strawberries into the dough for fast strawberry cookies.
How to Make Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe
Step 1: Prepare the Cream Cheese Filling
First things first, soften your cream cheese by letting it sit at room temperature until it’s easy to stir. Then, mix it with powdered sugar and strawberry extract until silky smooth. This filling is what truly sets these cookies apart—make sure there are no lumps, and cover it with plastic wrap to chill while you prepare the cookie dough.
Step 2: Mix the Cookie Dough
Grab your stand mixer or a sturdy bowl with a hand mixer and cream together the softened butter, granulated sugar, and brown sugar until fluffy—this usually takes about 3-4 minutes. Next, add vanilla, strawberry extract, egg, and egg white, beating well to combine. In a separate bowl, whisk your flour, baking powder, baking soda together, then gradually mix these dry ingredients into your wet mix.
Step 3: Fold in the Strawberries
Toss your finely chopped strawberries with that extra tablespoon of flour to prevent them from making the dough watery, then gently fold them into the cookie dough. Be careful not to overmix—you want the dough to have pockets of strawberry goodness without becoming too sticky.
Step 4: Assemble the Cookies
Take a heaping tablespoon of cookie dough and flatten it in your palm, then add about a teaspoon of the cream cheese filling in the center. Gently fold the dough around the filling and roll it into a ball, making sure there are no gaps or cracks. Place them on a parchment-lined baking sheet, leaving about 2 inches apart for spreading.
Step 5: Bake and Cool
Bake your cookies in a preheated 350°F (175°C) oven for 12-14 minutes, or until the edges are just golden. They’ll look slightly underbaked in the center but that’s perfect for softness and filling texture. Let them cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling before digging in.
How to Serve Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe
Garnishes
I love dusting mine with a little powdered sugar for a simple, pretty finish. Sometimes I’ll add a tiny dab of extra cream cheese filling on top after baking and sprinkle with freeze-dried strawberry pieces for a fun contrast. It’s all about making them look as enticing as they taste!
Side Dishes
These cookies pair perfectly with a cold glass of milk or a cup of hot tea. I’ve also enjoyed them with light, fruity desserts like lemon sorbet or a berry salad to keep the fruity theme going through a dessert spread.
Creative Ways to Present
For a special occasion, I arranged mine on a tiered dessert stand with edible flowers scattered around. Another time, I wrapped each cookie individually in parchment tied with twine for a charming gift. Don’t hesitate to get creative — these cookies make excellent presents or eye-catching party treats!
Make Ahead and Storage
Storing Leftovers
I store leftover Strawberry Cheesecake Cookies with Cream Cheese Filling in an airtight container in the fridge since the filling is dairy-based. They stay fresh and soft for about 4-5 days this way. Just be sure to bring them to room temperature before enjoying the full creamy flavor.
Freezing
Freezing these cookies works wonderfully too! I freeze them arranged in a single layer on a baking sheet first, then transfer to a freezer bag or container. When you’re ready for a treat, thaw them in the fridge overnight to maintain texture—perfect for making batches ahead of time.
Reheating
If you want that fresh-baked warmth, gently reheat cookies in a low 300°F oven for about 5 minutes or just microwave for 10-15 seconds. The cream cheese filling gets that lovely soft texture again without melting away, making them taste like they just came out of your kitchen.
FAQs
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Can I use frozen strawberries for this Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe?
Yes, but with a caveat. Frozen strawberries tend to release more moisture, which can make the cookie dough too wet and affect the texture. If you do use frozen, thaw and drain them very well, then toss with extra flour before folding into the dough to maintain the right consistency.
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How do I prevent the cream cheese filling from leaking during baking?
Make sure your cream cheese filling is chilled before assembling and seal the cookie dough around it tightly without cracks. Overfilling or thin dough coverings can cause leaks, so use the recommended amount of filling and check the seams when rolling the dough balls.
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Can I make these cookies dairy-free or vegan?
Adapting this Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe to dairy-free or vegan versions is possible with substitutes like dairy-free cream cheese and vegan butter. However, texture and flavor might slightly differ, so use trusted vegan products and expect a slight variation in taste.
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How long do these cookies stay fresh?
Stored properly in an airtight container in the fridge, these cookies stay fresh for up to 5 days. After that, the texture may begin to change due to the fresh strawberry filling, so I recommend enjoying them within that time frame for best flavor and softness.
Final Thoughts
This Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe feels like a little gift every time I bake them. The combination of fresh strawberries nestled inside soft cookies with that creamy filling is just pure joy. I’m confident you’ll love making and sharing these as much as I do—give them a try and let your kitchen fill with the warm, sweet aroma of summer in every bite!
Print
Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Strawberry Cheesecake Cookies, featuring a buttery strawberry cookie dough filled with a luscious cream cheese center flavored with strawberry extract. These cookies balance the tartness of fresh strawberries with the rich cream cheese filling for a perfect treat that’s both fruity and creamy.
Ingredients
Cream Cheese Filling
- 6 ounces cream cheese, softened
- ⅓ cup powdered sugar
- ½ tsp strawberry extract
Strawberry Cookie Dough
- 3 cups all-purpose flour, spooned and leveled
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup (2 sticks) salted sweet cream butter, softened
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1½ tsp pure vanilla extract
- ½ tsp strawberry extract
- 1 large egg + 1 egg white, room temperature
- 1 cup fresh strawberries, capped, cored and finely chopped
- 1 tbsp all-purpose flour
Instructions
- Prepare the Cream Cheese Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, and ½ tsp strawberry extract until smooth and creamy. Set aside or refrigerate briefly to firm up while you prepare the cookie dough.
- Mix Dry Ingredients: In a separate bowl, whisk together 3 cups of all-purpose flour, baking powder, and baking soda to combine evenly.
- Cream the Butter and Sugars: Using a stand or hand mixer, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. This will give the cookie dough a tender texture.
- Add Flavor and Eggs: Mix in the vanilla extract and ½ tsp strawberry extract. Then add the whole egg and egg white one at a time, mixing well after each addition to incorporate fully.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter mixture, mixing just until combined. Be careful not to overmix to avoid tough cookies.
- Fold in Strawberries and Extra Flour: Gently fold the finely chopped fresh strawberries and 1 tbsp of flour into the dough. The extra flour helps prevent the strawberries from making the dough too wet.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to make it easier to handle and to develop the flavors.
- Shape the Cookies: Take about 1 ½ tablespoons of dough and flatten slightly in your hand. Add about 1 teaspoon of the chilled cream cheese filling in the center, then fold the dough around the filling to seal it inside and form a cookie ball. Place on a baking sheet lined with parchment paper.
- Bake: Preheat the oven to 350°F (175°C). Bake the filled cookies for 12-15 minutes, or until the edges are golden and the cookies are set but still soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This stops them from breaking apart and helps the filling set.
Notes
- For best results, use fresh strawberries finely chopped so they distribute evenly throughout the dough.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Chilling the dough not only firms it for easier handling but also enhances the cookie texture and flavor.
- If you prefer a stronger strawberry flavor, you can increase the strawberry extract slightly but do so cautiously to avoid overpowering the other flavors.
- Store cookies in an airtight container in the refrigerator to keep the cream cheese filling fresh.
Keywords: strawberry cheesecake cookies, cream cheese filling, strawberry cookies, dessert cookies, fruit cookies
