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Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies: Soft, Sweet, and Satisfying!

Delight in these Strawberry Cheesecake Cookies with a creamy center and soft cookie texture—truly irresistible!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 13 minutes
Chilling Time 1 hour
Total Time 1 hour 43 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 1 pinch Salt
  • 0.5 cups Butter Softened; can use vegan butter for dairy-free.
  • 0.5 cups Granulated Sugar
  • 1 cup Powdered Sugar
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 0.5 cups Sour Cream Can substitute with Greek yogurt.
For the Cheesecake Filling
  • 8 ounces Cream Cheese Opt for full-fat for best texture.
  • 0.5 cups Fresh Strawberries Diced and well dried.
  • 0.25 cups Freeze-Dried Strawberries Enhances flavor and color.
Optional Toppings
  • 0.5 cups White Chocolate Melted for drizzling.
  • 0.25 cups Graham Cracker Crumbs For sprinkling.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Cookie scoop
  • Hand Mixer
  • Spatula
  • Plastic Wrap
  • Microwave

Method
 

Prepare Cheesecake Filling
  1. In a mixing bowl, beat together cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth. Form mounds and freeze for 1 hour.
Prepare Strawberries
  1. Dice fresh strawberries and pat them dry with a paper towel. Set aside.
Whisk Dry Ingredients
  1. Whisk flour, baking powder, baking soda, and salt in a large bowl until no lumps remain.
Cream Butter & Cream Cheese
  1. Beat softened butter and cream cheese until light and fluffy, about 3 minutes.
Incorporate Sugars
  1. Add granulated sugar and remaining powdered sugar. Mix until smooth.
Add Wet Ingredients
  1. Beat in egg, vanilla extract, and sour cream until well combined.
Combine Dry and Wet Mixtures
  1. Gradually mix dry ingredients into wet mixture until just combined.
Fold in Strawberries
  1. Gently fold in fresh strawberries and freeze-dried strawberries.
Chill Dough
  1. Cover dough with plastic wrap and refrigerate for at least 1 hour.
Preheat Oven
  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Stuff Cookies
  1. Flatten cookie dough in your palm, place a cheesecake filling mound in the center, and wrap dough around it.
Bake
  1. Bake cookies for 12-14 minutes until edges are set and slightly golden.
Cool
  1. Let cookies cool on the pan for 10 minutes before transferring to a wire rack.
Add Finishing Touches
  1. Drizzle with melted white chocolate or dust with powdered sugar and sprinkle graham cracker crumbs.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 60mgFiber: 0.5gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 2mg

Notes

Ensure strawberries are dried before adding to dough. Freeze cheesecake filling mounds for easy assembly. Do not skip chilling dough for best results.

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