These 30-minute heavenly Strawberry Cheesecake Cookies have a light, airy texture with a soft, pillowy and a buttery fruity flavor complemented by crunchy edges. Each bite carries a decadent cream cheese filling oozing from the center, making them irresistible.
These scrumptious magical cookies are packed with strawberry chunks and boast a delightful surprise: a gooey cream cheese filling tucked inside.
The naturally strawberry flavored and cream cheese stuffed cookies are just amazing.
These cookies with strawberries are truly a joy to eat. Do you love strawberries in your bakes like me then you should try my Strawberry Jam without Pectin, Victoria Sponge Cake, Strawberry Crunch Cupcakes or this simple yet amazing Strawberry Crunch Topping recipe as well.
Table of Contents
Why You'll Love This Recipe?
- Because these 30-minutes cookies are super easy to make.
- Stuffed cookies are fun and you'll get real strawberry pieces in each bite.
- These strawberry cookies are gooey from inside with golden brown crispy edges. A perfect sweet treat for summers, brunch parties or tea sessions.
- These cookies are customizable, make them with a choice of your favorite fresh berries. You can also omit the cheesecake part and make them as Strawberry Butter Cookies. Yum!
Ingredients
Ingredients for Cookies
Ingredients for Cream Cheese Filling
- All-purpose flour gives structure to these cookies.
- Butter adds richness, moisture and tenderness. For perfect resutls use high-quality full-fat butter.
- Castor + Brown sugar for sweetness.
- Strawberries are the hero of this recipe. Use fresh strawberries for best results.
- Cream cheese for the filling inside. I recommend using full-fat cream cheese.
See the recipe card below for a full list of ingredients and quantities.
Substitutes & Variations
- Dairy free butter can be used for regular butter in this recipe.
- Substitute regular cream cheese for a dairy free/vegan cream cheese alternative for the filling. However, the texture can be different as the vegan cream cheese is made with coconut or tofu. The taste may be a little different than the regular cream cheese as well.
- Are you a chocoholic? Add ½ cup of chocolate chips or white chocolate chips in the batter.
- Substitute any berries of your choice such as raspberries, blueberries or blackberries in 1:1 ratio to strawberries. If possible, use fresh berries.
- Want added crunch? Add ½ cup of chopped nuts like pecans, walnuts or peanuts in the dough.
This recipe hasn't been tested with alternative substitutions or variations. If you choose to replace or include different ingredients, we'd love to hear about your experience. Please share your feedback in the comments section below!
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Strawberry Cheesecake Cookies
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
Step 1: Beat the cream cheese until smooth and then add powdered sugar to it.
Step 2: Cream again for a couple of minutes until a smooth texture is formed.
Step 3: Using two tablespoons, scoop out the filling onto a silicone mat. Place the tray in the freezer until the dollops get hardened. In the meanwhile, work on the cookies batter.
Step 4: Whisk the dry ingredients in a medium sized bowl. Set aside.
Step 5: Beat the butter until light and fluffy.
Step 6: Add the sugars and beat until incorporated.
Step 7: Add in the vanilla extract and the egg and the egg yolk, one by one, incorporating after each addition.
Step 8: Beat in the dry ingredients into the wet ingredients.
Step 9: Toss the strawberries into one tablespoon of all purpose flour.
Step 10: Fold in the strawberries into the batter.
Step 11: Wrap the bowl with a plastic wrap and place in the refrigerator for at least 30 minutes.
Step 12: Using an ice cream scoop, scoop out the cookies on the baking tray.
Step 13: Using a spoon, create indents into the middle of the cookie.
Step 14: Place a frozen dollop of the cream cheese into the indents.
Step 15: Cover the cookies with the cookie batter. Bake at 375 F for 10 - 13 minutes.
Fresh or Frozen Strawberries?
- I highly recommend using fresh strawberries for this cookies dough.
- The frozen strawberries will release water making the dough wet and sticky, and hard to handle. It will also leave color in the dough.
- The freeze-dried strawberries hold water content that is released in to the dough while you are working on it and the strawberries start to come to room temperature.
Expert Tips
- Make indentations in the dough to fill the hardened cream cheese dollops. Use a round measuring spoon coated with baking spray to make impressions. Press gently to prevent sticking. Add frozen cream cheese dollops into the indentations, then seal with one tablespoon of cookie dough.
- Coating strawberries with flour is an essential step! Before adding strawberries to the batter, coat them with one tablespoon of flour. This prevents them from sinking to the bottom of the cookies and ensures even distribution.
- Chilling of the dough before baking is important. After assembling, chill the cookies on the baking tray in the freezer for up to 20 minutes. This step ensures even baking and yields optimal cookies.
Recipe FAQs
Absolutely! Follow all the steps outlined in the instructions. After preparing the cookies, place them on a baking sheet and freeze until firm. Then, transfer them to a ziplock bag or an airtight container. Store these cookies in the freezer for up to 2 months.
Certainly! You can omit the cream cheese part/steps from this recipe and follow the recipe as is to enjoy delicious strawberry cookies with pieces of fresh berries in it.
If fresh strawberries are unavailable, frozen ones can be a substitute. However, act swiftly once incorporating them into the dough, as they release water that can make the dough difficult to handle. Note that using frozen strawberries may result in soggy cookies as well. To avoid it, I highly recommend using fresh strawberries for these cookies.
How to Store
Refrigerate
To preserve freshness, store the strawberry cream cheese cookies in the refrigerator for up to 3 days. Use an airtight jar or container for storage. Wait for it to come to room temperature (about 3 - 4 hours) before serving.
Freezing Instructions
To freeze the baked cookies, arrange the baked cookies on a baking tray and freeze until firm. Individually wrap each cookie in plastic wrap, then layer with foil. Store the wrapped cookies in a ziplock bag or an airtight container for up to a month.
Related Strawberry Recipes
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Recipe
Strawberry Cheesecake Cookies
Equipment
- 2 Baking Trays
Ingredients
Strawberry Cookie Dough
- 3 cup all-purpose flour (360 g) + 1 tablespoon to coat strawberries
- 1 teaspoon baking powder (5 g)
- ½ teaspoon baking soda (3 g)
- ¼ teaspoon salt
- 1 egg (large)
- 1 egg yolk
- ⅔ cup castor sugar (150 g)
- ⅓ cup light brown sugar (65 g)
- 1 teaspoon vanilla extract (5 ml)
- 1 cup fresh strawberries finely chopped
Cream Cheese Filling
- 6 oz cream cheese softened
- ⅓ cup powdered sugar (35 g)
Instructions
Cream Cheese Filling
- Line a baking tray with a silicone sheet or parchment paper sheet.
- In a medium sized bowl, cream together the cream cheese until smooth.
- Add the powdered sugar and beat again for a minute or so.
- Using a teaspoon, scoop out 1 ½ teaspoon mixture onto the silicone mat. Keep each dollop 2 - 3 inches apart.
- Place the baking sheet into the freezer so that the dollops can freeze. Prepare the dough in the meanwhile.
Strawberry Cookies Dough
- Take a medium sized bowl and add all-purpose flour, baking powder, baking soda and salt in it. Whisk and set aside.
- In a large bowl, using an electric or a stand-mixer beat the butter and sugar until they are light and fluffy. This will take around 1 - 2 minutes.
- Add the vanilla extract and eggs, one by one, and beat after each addition of the eggs.
- Add the dry ingredients to the wet ingredients. Beat at a lower speed until just combined.
- In a medium sized bowl, add the one tablespoon flour on the strawberries, coat.
- Add in the strawberries to the batter and fold with a soft hand using a rubber spatula until combined.
- Cover the dough with a plastic wrap and let it sit in the fridge for 30 minutes.
- Preheat the oven at 375 F. Line two baking trays with parchment paper or silicone sheets.
- Take out the cookie dough and place about 3 tablespoon of dough into the baking sheet. Place them about 3 inches apart of each other. You will have 5 or 6 cookies on one baking sheet.
- Using the thumb press the cookie dough in the middle of each cookie.
- Take out the cream cheese dollops from the freezer.
- Press one dollop into the dented center of each cookie.
- Take about two teaspoon cookie dough and press gently over the cream cheese until covered properly. Shape the cookies into the form of a ball.
- Repeat this step with all the cookies.
- Place the cookies into the freezer for 20 minutes.
- Take out the cookies and place the baking tray into the preheated oven and bake for about 12 - 15 minutes. Start checking around 12 minutes. If the sides have turned golden, take them out.
- Let them sit on the baking tray for about five minute before transferring on a wire rack. Let them cool completely.
Notes
- Make indentations in the dough to fill the hardened cream cheese dollops. Use a round measuring spoon coated with baking spray to make impressions. Press gently to prevent sticking. Add frozen cream cheese dollops into the indentations, then seal with one tablespoon of cookie dough.
- Coating strawberries with flour is an essential step! Before adding strawberries to the batter, coat them with one tablespoon of flour. This prevents them from sinking to the bottom of the cookies and ensures even distribution.
- Chilling of the dough before baking is important. After assembling, chill the cookies on the baking tray in the freezer for up to 20 minutes. This step ensures even baking and yields optimal cookies.
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