These strawberry cheesecake cookies are soft and sweet, loaded with fresh strawberries, and filled with creamy cheesecake filling.
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, cheesecake with strawberry sauce, mini strawberry cheesecakes, strawberry sheet cake, mini strawberry pavlova nests.
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Why this recipe works
- Flavor- these cookies taste just like cheesecake in cookie form! With loaded with fresh strawberries.
- Natural- this recipe does not use artificial flavoring or food coloring. It is made with fresh strawberries that give the best flavor.
- Versatile- you can make this recipe with any berry that you have available!
- Simple- this recipe uses super simple ingredients that you can find in any grocery store.
- Ease- this recipe comes together in one bowl! Needs minimal tools.
- Time- these cookies are made in under an hour from start to finish!
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 for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and 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 caramelly 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- adds extra flavor.
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.
- 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.
These cookies will last for 3-4 days stored in the fridge in an airtight container. These cookies will soften up with time because of the cream cheese filling.
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
Follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw them. Add an extra minute or so for the baking time.
OR freeze the cookies after they are baked and cooled to room temperature in a freezer-friendly airtight container for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours.
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 just like you would do in regular cinnamon rolls.
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.
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.
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📖 Recipe
Soft Strawberry Cheesecake Cookies
Ingredients
Cream cheese mixture
- 170 g Cream cheese
- ¼ cup Powdered sugar
Cookie dough
- 230 g Butter
- â…” 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.
- 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.
Rezvan
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