Strawberry Cheesecake Cookies 🍓

Name: Strawberry Cheesecake Cookies
Prep time: 25 min
Cook time: 14 min
Total time: 100 min
Yield: 16-18 cookies
Cuisine: American
Ingredients: 1 cup (225 g) unsalted butter, softened; 3/4 cup (150 g) granulated sugar; 1 large egg; 2 tsp vanilla extract; 2 1/4 cups (280 g) all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 200 g (7 oz) cream cheese, softened; 1/4 cup (50 g) granulated sugar (for filling); 1/2 tsp vanilla extract (for filling); 1 cup (150 g) diced strawberries; 1 tbsp sugar (for topping); 1 tsp lemon juice; 1 tsp cornstarch (optional); Granulated sugar for sprinkling (optional)

These Strawberry Cheesecake Cookies deliver everything you love about a classic strawberry cheesecake—tangy cream cheese, buttery “crust”-like cookie dough, and a juicy strawberry topping—wrapped into a handheld treat. With a soft cookie, creamy center, and glossy berry spoon-over, they’re perfect for bake sales, picnics, or a cozy afternoon coffee.

Why You’ll Love This Recipe

🍓 Dessert mash-up: All the vibes of cheesecake baked into a soft cookie.
🧀 Creamy center: Freezing the filling gives you a luscious cheesecake bite.
✨ Bakery-quality finish: A quick strawberry spoon-over looks and tastes fancy.
🧁 Make-ahead friendly: Freeze the filling and chill the dough for stress-free baking.

Ingredients

For the Cookie Dough

1 cup (225 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups (280 g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

For the Cheesecake Filling

200 g (7 oz) cream cheese, softened
1/4 cup (50 g) granulated sugar
1/2 teaspoon vanilla extract

For the Strawberry Topping

1 cup (150 g) fresh strawberries, diced
1 tablespoon sugar
1 teaspoon lemon juice
1 teaspoon cornstarch (optional, for extra thickness)

For Decoration (Optional)

Granulated sugar for sprinkling

Instructions

Make the Cheesecake Filling: In a small bowl, beat cream cheese, sugar, and vanilla until smooth. Scoop small teaspoon-sized mounds onto a parchment-lined plate or tray. Freeze for 30 minutes (until firm).
Cook the Strawberry Topping: In a small saucepan over medium heat, cook strawberries, sugar, and lemon juice for about 5 minutes until syrupy. If you prefer thicker topping, stir in cornstarch (mix first with 1 teaspoon water) and simmer 30–60 seconds. Cool completely.
Make the Cookie Dough: Beat butter and sugar until creamy and light, 2–3 minutes. Beat in egg and vanilla. Add flour, baking powder, and salt; mix just until combined. Cover and chill dough for 30 minutes.
Assemble: Scoop dough into 1 1/2-tablespoon balls. Flatten slightly, place a frozen cheesecake piece in the center, and wrap dough around it to seal. Flatten gently and spoon a little strawberry topping on top. Sprinkle with a pinch of sugar if you like sparkle.
Bake: Preheat oven to 350°F (180°C). Arrange cookies on a parchment-lined sheet, spacing 2 inches apart. Bake 12–14 minutes, until edges are set and lightly golden.
Cool & Serve: Let cool on the tray for 5 minutes, then transfer to a rack. Cool at least 10 minutes before serving—the centers should stay creamy and soft.

Chef Tips & Variations

💡 Neat assembly: Keep cheesecake scoops in the freezer and work with a few at a time so they stay firm.
🥣 Thicker topping: Cornstarch gives a jammy finish that sits nicely on the cookie.
🫐 Try other berries: Swap strawberries for raspberries, blueberries, or a mixed-berry blend.
❄️ Make ahead: Freeze cheesecake centers up to 1 month; thaw 5 minutes before wrapping with dough.

Storage

Room Temp: Store in an airtight container up to 1 day.
Refrigerator: 3–4 days (best for the cheesecake center).
Freeze: Baked cookies freeze up to 2 months. Thaw overnight in the fridge.