Strawberry Cheesecake Cookies

Delicious cookies that feature a crumbly exterior with a creamy strawberry cheesecake center, perfect for strawberry and cheesecake lovers.

Print Recipe

Prep Time 30

Cook Time 15

Total Time 45

Course Dessert, Snack

Cuisine American

Servings 12 cookies

Ingredients

For the cookie dough

½ cup unsalted butter, softened Room temperature but not oily; it should yield to a finger with slight resistance.
½ cup granulated sugar
½ cup brown sugar Gives moisture and a subtle molasses warmth.
1 large egg For structure and richness.
1 teaspoon alcohol-free vanilla extract Real vanilla adds depth.
1¾ cups all-purpose flour Spoon and level or weigh for consistent texture.
½ teaspoon baking soda Helps spread and browning.
¼ teaspoon baking powder Provides a gentle lift.
¼ teaspoon salt Balances sweetness.
½ cup freeze-dried strawberries, crushed Intense fruit flavor without extra moisture.

For the cheesecake filling

4 oz cream cheese, softened Use full-fat for best texture and flavor.
2 tablespoons granulated sugar For the filling’s balance.
1 teaspoon alcohol-free vanilla extract For the filling.
¼ cup strawberry jam or puree Boosts strawberry flavor and gives the filling a glossy finish.

Instructions

Prepare the cheesecake filling

In a small bowl, beat cream cheese, granulated sugar, alcohol-free vanilla extract, and strawberry jam until smooth. Cover and refrigerate while you make the dough.

Prepare the cookie dough

In a large bowl, beat softened unsalted butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). Add the egg and alcohol-free vanilla extract, mixing until combined.
In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients until a soft dough forms. Fold in crushed freeze-dried strawberries.
Refrigerate the dough for 30 minutes.

Assemble and bake

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop 1 tablespoon of dough, flatten it, place ½ teaspoon of cheesecake filling in the center, and top with another tablespoon of flattened dough. Seal the edges carefully.
Roll into a ball and place seam-side down on the baking sheet, spacing about 1½ inches apart.
Bake for 12–15 minutes until edges are golden and tops look set. Cool on the baking sheet for 5–10 minutes before transferring to a wire rack.

Notes

Serve slightly warm for a creamy filling. Store in an airtight container in the refrigerator for up to 4 days. Freeze unbaked cookie balls for up to 3 months.

Keyword Baking, Cheesecake Cookies, cookies, Dessert Recipes, Strawberry Cookies