These strawberry cheesecake cookies are soft and sweet, loaded with fresh strawberries, and filled with creamy cheesecake filling.
These tasty cookies are made with real, fresh strawberries, giving them a natural sweetness and fruity flavor.
Inside each cookie, you'll find a creamy cheesecake filling that adds a rich, tangy taste. The soft cookie exterior and smooth filling create a perfect balance of textures.
These cookies are a great way to enjoy the classic flavors of strawberry cheesecake in a handheld, easy-to-eat form. They're perfect for parties, picnics, or as a special treat for yourself.
These cookies are my new favorite cookie to make! They taste exactly like strawberry cheesecake in cookie form! They come together in one bowl and are no chill!
They are super easy to make and come together in under an hour from start to finish which is unbelievable! They are perfect for any occasion from birthdays to holidays, these are a true crowd-pleaser!
For more strawberry recipes, check out our strawberry compote, strawberry cinnamon rolls, strawberry danish, and cheesecake with strawberry sauce.
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Why this recipe works
- Flavor- these cookies taste just like strawberry cheesecake in cookie form. They have a sweet and slightly tangy flavor from the strawberries and cheesecake filling.
- Texture- these have a soft and melt in your mouth texture with a creamy and melt in your mouth filling that will make you want more!
- Versatile- you can make this recipe with any berry that you have available and add your favorite add ins!
- Simple and easy- this recipe uses super simple ingredients that you can find in any grocery store. It also comes together in one bowl which means there are minimal dishes to wash.
- Time- these cookies are made in under an hour from start to finish and are perfect if you have fresh strawberries on hand and if you are short in time and need a quick and delish dessert!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work, avoid margarine and coconut oil. Margarine has an odd taste that can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn't expired. Don't replace baking soda with baking powder!
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- I like using light brown sugar for this. The brown sugar adds a caramel flavor and chewy texture to the cookies.
Strawberries- we used fresh strawberries for these cookies. Frozen strawberries have too much liquid in them and will not work for this recipe.
Eggs- you will need 2 large eggs for this recipe. Make sure that your egg is at room temperature.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the cream cheese filling
Cream cheese- Make sure that you are using full-fat cream cheese. it's important that you use full-fat cream cheese and make sure that it’s at room temperature.
Powder sugar- you don’t have to buy powder sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Instructions
Into a medium mixing bowl, add the softened cream cheese and powdered sugar, and mix with an electric hand mixer until well combined and smooth.
Line a small baking sheet with parchment paper and scoop 12 teaspoon of the cream cheese mixture on it. Freeze until harden for about 40+ minutes.
Once the cream cheese filling is frozen, keep it in the freezer and start making the cookie dough.
Into a big mixing bowl, add the room temperature butter, sugar, brown sugar, kosher salt, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
Add the eggs, and mix until combined and creamy.
Then, add the flour, and baking soda, and mix with the hand mixer until almost combined.
Add the chopped strawberries and mix until just combined and there are no lumps of flour visible. Do not overmix.
Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 2 tablespoons at a time. Place them on a parchment paper-lined baking sheet.
Using your thumb or a teaspoon, make indents on each cookie.
Remove the frozen cream cheese from the freezer and place each cream cheese piece in the indent you make in each cookie dough ball.
Form the dough into a ball using your clean hands and bake in a 180c (350f) preheated oven for 12-14 minutes or until the edges of the cookies are light golden brown. Do not overbake them, we want to keep these cookies soft.
Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Select fresh, ripe strawberries for the best flavor and texture. Avoid using overripe or underripe berries, as they can affect the overall quality of your cookies.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. Check out our expert tips for how to measure flour correctly.
We use all-purpose flour for these cookies. Cake flour will work great as well.
No. Frozen strawberries contain a lot of water that will melt and make the cookies soggy. If you can't find strawberries but want to make this recipe, use another berry!
Storing
Since these cookies have cream cheese inside of them, they need to be stored in an airtight container in the fridge.
Freezing
Freeze the baked cookies
To freeze these cookies, start by letting them cool completely after baking. Once cool, place the cookies in a single layer on a baking sheet lined with parchment paper.
Put the sheet in the freezer for about an hour, or until the cookies are frozen solid. This step prevents them from sticking together later.
Next, transfer the frozen cookies to a freezer-safe container or zip-top bag. If stacking the cookies, place a sheet of parchment paper between each layer to keep them from freezing together.
Squeeze out as much air as possible from the container or bag to prevent freezer burn.
Label the container with the date and contents, then store it in the freezer. These cookies can last up to three months in the freezer.
To enjoy, simply thaw them at room temperature for about 30 minutes before eating.
Freeze the cookie dough balls
Place these balls on a baking sheet lined with parchment paper, making sure they don't touch. Put the sheet in the freezer for about an hour until the dough is firm.
Once frozen, transfer the dough balls to a freezer-safe bag or container. Label it with the date and contents.
When you're ready to bake, simply take out as many dough balls as you need and bake them from frozen, adding a few extra minutes to the usual baking time.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter. Also, replace the cream cheese with vegan cream cheese.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Variations
Add-ins- make this recipe your own and add your favorite add-ins: white chocolate chips, chopped nuts, chopped fruit, etc.
Cinnamon- add ½ teaspoon of cinnamon for a delish flavor combo of strawberry, cheesecake, and cinnamon.
Fruit- you can swap the strawberries with your favorite berry of choice like raspberries, blackberries, and blueberries.
Lemon- you can add 1 teaspoon of lemon zest to the cookie dough for a delicious zesty flavor.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Rubber spatula
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More cookie recipes
Lemon blueberry cookies- These chewy lemon blueberry cookies are loaded with white chocolate chips and flavorful blueberries, are chewy in the middle, and crispy on the edges.
Chewy pistachio cookies- These pistachio cookies are made with a chocolate chip cookie base filled with chopped pistachios and chocolate chunks and topped with flakey salt!
Chewy coffee cookies- These coffee cookies are chewy chocolate chip cookies, loaded with chocolate chunks, and espresso powder.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Soft Strawberry Cheesecake Cookies
Ingredients
Cream cheese mixture
- ¾ cup Cream cheese room temp
- ¼ cup Powdered sugar
Cookie dough
- 1 cup Butter room temp, unsalted
- ⅔ cup Granulated sugar
- ½ cup Brown sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 Eggs
- 3 cups Flour
- 1 teaspoon Baking soda
- ½ cups Strawberries chopped
Instructions
- Into a medium mixing bowl, add the softened cream cheese and powdered sugar, and mix with an electric hand mixer until well combined and smooth.
- Line a small baking sheet with parchment paper and scoop 12 teaspoon of the cream cheese mixture on it. Freeze until harden for about 40+ minutes.
- Once the cream cheese filling is frozen, keep it in the freezer and start making the cookie dough.
- Into a big mixing bowl, add the room temperature butter, sugar, brown sugar, kosher salt, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
- Add the eggs, and mix until combined and creamy.
- Then, add the flour, and baking soda, and mix with the hand mixer until almost combined.
- Add the chopped strawberries and mix until just combined and there are no lumps of flour visible. Do not overmix.
- Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 2 tablespoons at a time. Place them on a parchment paper-lined baking sheet.
- Using your thumb or a teaspoon, make indents on each cookie.
- Remove the frozen cream cheese from the freezer and place each cream cheese piece in the indent you make in each cookie dough ball.
- Form the dough into a ball using your clean hands and bake in a 180c (350f) preheated oven for 12-14 minutes or until the edges of the cookies are light golden brown. Do not overbake them, we want to keep these cookies soft.
- Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Select fresh, ripe strawberries for the best flavor and texture. Avoid using overripe or underripe berries, as they can affect the overall quality of your cookies.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Daniel Sell says
These were the best cookies not only that I’ve ever made, but also ever eaten in my life. Life changing recipe. I ate 3 in one sitting! Yup! I’m gonna be feeling that tomorrow lol. Any dryness of the cookie is perfectly balanced out by the moist strawberries and smooth cheesecake filling. 10/10. Tomorrow I am giving a bunch of the cookies to my friends because it would feel wrong to keep their goodness to myself.
Dominick says
I made these, and they were my favorite cookie immediately. Thank you for the recipe. I have a question, could you use dried strawberries, and if so would I soak them? I know you wrote to not use frozen berries. But currently, strawberries are not available year round in S.E. Asia, but I can always find dried ones. Would it change the texture? Thank you so much for your advice!
Joshua says
The recipe is nice, the only thing that was throwing me off was having both metric and imperial measurements in the recipe, lol. Thank god I lived in Japan for 7 years, otherwise as an American I'd be googling how much cream cheese & butter that was.
Bella says
one of the best cookie recipes i've ever used. everyone devoured them and i ran to the store the next day to make another batch. if i had to pick one cookie to make forever it would be these.
Angelica says
Made these cookies for my rugby team, everyone LOVED them! <3
Rezvan says
Delicious