Strawberry Cheesecake Cookies

These soft Strawberry Cheesecake Cookies are the best combo of fresh strawberry studded cookies filled with a creamy cream cheese filling! 

These strawberry cheesecake cookies perfectly captures the sweet aromatic flavor of fresh strawberries which pairs so nicely with the creamy cheesecake filling! Each bite of these cookie will leave you wanting more. It’s that good!! To make this cookie recipe, you would need these key ingredients:

• All Purpose Flour
• Cornstarch 
• Baking Powder
• Baking Soda
• Salt 
• Egg
• Unsalted Butter 
• Heavy Cream 
• Vanilla Extract 
• Cream Cheese 
• Powdered Sugar

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Preparation and Assembly

• Make Cheesecake Filling – In a small mixing bowl, mix together the cream cheese, powdered sugar and vanilla extract to combine. Line a small baking sheet with parchment paper and spoon 1 tablespoon scoops of the cheesecake filling onto baking sheet. Cover baking sheet with plastic wrap and place in the freezer for 1 1/2 to 2 hours to firm up cheesecake filling.
• Make Strawberry Cookie Dough – In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt to combine. Set aside. In a large mixing bowl, add the butter, granulated and brown sugars. With a hand mixer, mix ingredients together at medium speed until butter mixture appears thick and fluffy, 2-3 minutes. Beat in the egg, heavy cream and vanilla extract into butter mixture to combine. Reduce mixer speed to low and mix in the flour mixture just until a soft cookie dough forms. Take care to not over mix the dough. With a spatula, gently fold in the diced strawberries. Use a 1 ounce cookie scoop to divide the dough into 24 equal balls.
• Shape Cookies and Bake – Retrieve cream cheese pieces from the freezer. Working with one portion of dough at a time, flatten into a disk. Place one of the cream cheese pieces in the center and press another portion of dough on top. Close the cookies with your hands and shape them into a ball between your palms. Repeat with remaining scoops of dough and cream cheese pieces for a total of 12 filled cookies.
• Bake – Evenly spaced out cookie balls on prepared baking sheet. Bake cookies for 14-16 minutes or until edges of cookies are crisp and the center of the cookies no longer looks wet/underbaked. Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack to cool to room temperature.

Recipe Notes and Tips

• Do Not Use Overly Ripe Strawberries – opt for more firm over soft to touch, very ripe strawberries. Overly ripe strawberries will release a lot of moisture making the dough sticky and difficult to work with.

• Finely Chop Strawberries – I recommend chopping or dicing the strawberries in small pieces as opposed to large chucks. This will allow for a more even distribution of strawberry pieces throughout the cookie.

• Pat Dry Strawberries – before adding strawberries pieces into the cookie dough, make sure to pat dry between two sheets of paper towels. Repeat if necessary. The goal is to removes as much liquid from the strawberries as possible to avoid a wet, sticky cookie dough.

• Properly Freeze Cheesecake Filling – scoops of cheesecake filling should be frozen until firm and not soft to touch which could take up to 1 1/2 to 2 hours or more.

• Cornstarch – a little cornstarch is added into recipe to help yield a slightly thicker cookie once baked. Recipe can be made with cornstarch but will yield a thinner, more crisp cookie.

• Weigh ingredients – to ensure consistent results, I HIGHLY recommend weighing out the ingredients in this recipe. Weighing out the ingredients, particularly the flour, will help to avoid the common mistake of adding too little or too much.

If you tried these Strawberry Cheesecake Cookies, please let me know how you liked it with a rating and comment! I’d love to know what you think of this recipe? Feel free to also leave any questions there about this recipe and I’ll get right back to to you.

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Print Recipe

Strawberry Cheesecake Cookies

These soft strawberry cheesecake cookies are the best combo of fresh strawberry studded cookies filled with a creamy cream cheese filling!

Prep Time30 minutes mins

Cook Time16 minutes mins

Filling Freeze Time2 hours hrs

Servings: 12 Cookies

Ingredients

Cheesecake Filling

• 6 ounces (170g) Cream Cheese, Softened
• 3 (23g) tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Strawberry Cookies Dough

• 2 cups (260g) all purpose flour
• 2 teaspoons (5g) cornstarch (see notes)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg room temperature
• 1/2 cup (113g) unsalted butter, room temperature
• 1/2 cup (96g) granulated sugar
• 1/4 cup (48g) brown sugar
• 1 tablespoon (15ml) heavy cream
• 1 teaspoon (5ml) vanilla extract
• 2.5 ounces (71g) fresh strawberries, finely diced, patted dry

Instructions

Cheesecake Filling

• In a small mixing bowl, mix together the cream cheese, powdered sugar and vanilla extract to combine.
• Line a small baking sheet with parchment paper and spoon 1 tablespoon scoops of the cheesecake filling onto baking sheet.
• Cover baking sheet with plastic wrap and place in the freezer for 1 1/2 to 2 hours. Scoops of cheesecake filling needs to be completely frozen (solid) before inserting in cookies.

Strawberries Cheesecake Cookies

• Preheat oven to 350F. Line a large baking sheet with parchment paper. Set aside.
• In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt to combine. Set aside.
• In a large mixing bowl, add the butter, granulated and brown sugars. With a hand mixer, mix ingredients together at medium speed until butter mixture appears thick and fluffy, 2-3 minutes.
• Beat in the egg, heavy cream and vanilla extract into butter mixture to combine. Reduce mixer speed to low and mix in the flour mixture just until a soft cookie dough forms. Take care to not over mix the dough.
• With a spatula, gently fold in the diced strawberries. Use a 1 ounce cookie scoop to divide the dough into 24 equal balls.
• Retrieve cream cheese pieces from the freezer. Working with one portion of dough at a time, flatten into a disk. Place one of the cream cheese pieces in the center and press another portion of dough on top. Close the cookies with your hands and shape them into a ball between your palms. Repeat with remaining scoops of dough and cream cheese pieces for a total of 12 filled cookies.
• Evenly spaced out cookie balls on prepared baking sheet. Bake cookies for 14-16 minutes or until the edge of cookies are crisp and the centers does not look underbaked. Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack to cool to room temperature. Enjoy!

Notes

• Cornstarch is used in recipe to yield slightly thicker cookies once baked. For thinner, more crisp cookies, omit the cornstarch, if desired. 
• For accurate strawberry measurement, first dice some strawberries and then weigh out 2.5 ounces (71g). If you do not have a kitchen scale, use 1/3 cup of finely diced strawberries. 
• Make sure to pat dry diced strawberries before mixing into cookie dough to avoid an overly wet, sticky dough. 
• Cheesecake filling pieces needs to be thoroughly chilled until firm to touch before using to shape filled cookies. 
• Do not overcrowd baking sheet with filled cookies. If baking sheet is not large enough to bake all (12) cookies evenly spaced out, bake cookies in batches. Keep unbaked cookies refrigerated to avoid them becoming too soft as the first batch bakes. 

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