Name: Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 6 ounces cream cheese, softened; ⅓ cup powdered sugar; ½ tsp strawberry extract; 3 cups all-purpose flour, spooned and leveled; 1 tsp baking powder; ½ tsp baking soda; 1 cup (2 sticks) salted sweet cream butter, softened; ⅔ cup granulated sugar; ⅓ cup light brown sugar, packed; 1½ tsp pure vanilla extract; ½ tsp strawberry extract; 1 large egg + 1 egg white, room temperature; 1 cup fresh strawberries, capped, cored, and finely chopped; 1 tbsp all-purpose flour

Have you ever wanted to combine the creamy, dreamy flavors of cheesecake with the comforting chewiness of cookies? Well, this Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe does exactly that—and then some! These cookies are a delightful marriage of tender, strawberry-infused dough wrapped around a luscious cream cheese filling that’s subtly sweet and just a hint of fresh strawberry. I love reaching for them when I want a treat that feels a little fancy but is oh-so-easy to share with friends or family.

This recipe shines during spring and summer when strawberries are at their peak, but honestly, it’s a crowd-pleaser year-round. Whether you’re baking for a casual afternoon coffee, a festive get-together, or simply because you deserve something special, these Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe will quickly become a go-to. Plus, the cream cheese filling keeps them extra moist and gives that delightful cheesecake twist that keeps everyone coming back for more.

Ingredients You’ll Need

The beauty of this recipe lies in the perfect balance between the strawberry cookie dough and the cream cheese filling. Each ingredient plays a role, and a few shopping tips can help you get the best results—like using ripe, fragrant strawberries and softened cream cheese for easy mixing.

Cream cheese: Make sure it’s softened to room temperature to blend smoothly with the sugar and strawberry extract for the filling.
Powdered sugar: Adds that delicate sweetness without graininess in the cream cheese filling.
Strawberry extract: Two spots in the recipe call for it—this tiny boost intensifies the strawberry flavor immensely!
All-purpose flour: The backbone for your cookie dough; spoon and level it for accuracy so your cookies turn out perfect, not dry or too dense.
Baking powder & baking soda: Helps the cookies rise just right, keeping them light and fluffy instead of flat and tough.
Salted sweet cream butter: Softened is key. It adds richness and tenderness to the dough.
Granulated sugar & light brown sugar: That mix gives your cookies a crisp edge from the granulated sugar and chewiness from the brown sugar’s molasses content.
Vanilla extract: A must-have for warmth and complexity in the cookie dough.
Egg & egg white: Room temperature to make your dough cohesive and tender without heaviness.
Fresh strawberries: Finely chopped for bursts of juicy flavor; make sure they’re dry to avoid soggy dough.
Extra tablespoon of flour: Toss the strawberries with this before folding them in—it helps keep the dough from getting too wet.

Variations

I like to play around with this Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe depending on the season or my mood—you can make it your own and still get those delicious cheesecake vibes!

Swap fresh strawberries for freeze-dried strawberry powder: This is perfect if you want an extra intense strawberry punch without adding moisture; I’ve done this when fresh berries weren’t available, and it worked beautifully.
Use different extracts: Try raspberry or lemon extract in the cream cheese filling for a fun twist that brightens up the flavor.
Make it gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend—just be careful with the strawberry moisture balance.
Double the cream cheese filling: For the ultimate cheesecake fan, extra filling makes each bite feel indulgent—and trust me, you won’t regret it.

How to Make Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe

Step 1: Prepare the Cream Cheese Filling

Start by beating the softened cream cheese with powdered sugar and strawberry extract until you get a smooth, creamy mixture without lumps. I always use a hand mixer or stand mixer to make this quick and to ensure the filling is fluffy and well-incorporated. Once done, chill it in the fridge while you make the cookie dough—it firms up enough to handle but is still soft enough to pipe or spoon inside the cookies.

Step 2: Make the Strawberry Cookie Dough

In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda. In your mixer bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy—this usually takes about 3-4 minutes. Then, add the vanilla extract, strawberry extract, egg, and egg white, mixing just until combined.

Next, slowly add the dry ingredients to the wet, mixing on low speed until just combined. Toss your chopped fresh strawberries with the extra tablespoon of flour to reduce moisture and gently fold them into the dough. The dough will be soft and fragrant—an absolute joy to work with!

Step 3: Assemble the Cookies

Here’s where the magic happens: scoop about a tablespoon of cookie dough and flatten it slightly in your hand. Add about a teaspoon of the chilled cream cheese filling in the center, then top with another tablespoon of dough. Carefully seal the edges—don’t worry if it’s a little messy, it’ll bake into a beautiful, soft cookie.

Place the assembled cookies on a parchment-lined baking sheet, spacing them at least 2 inches apart. I find chilling the assembled cookies in the fridge for 20 minutes before baking really helps maintain their shape and prevents the filling from leaking out.

Step 4: Bake and Cool

Bake your cookies at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden and the centers look just set—not overbaked. I recommend checking around the 12-minute mark because you want these to stay soft and creamy inside, like an authentic cheesecake experience. After baking, let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

How to Serve Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe

Twelve round, golden-brown cookies with small pieces of bright red strawberries scattered throughout sit neatly on a black wire cooling rack. Each cookie looks soft and slightly puffy with uneven, natural shapes. The cooling rack rests on a smooth white marbled surface. Around the rack, fresh whole and sliced strawberries add vibrant red and green touches. Part of a white bowl filled with strawberries is visible in the top left corner, and a white pan with a black handle is partially seen in the top right. A white cloth with black patterns lays on the bottom left edge. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often sprinkle a little powdered sugar over the top once the cookies have cooled—it adds a lovely sweet touch and looks pretty too! Sometimes, I like drizzling melted dark or white chocolate for an extra decadent finish, especially when sharing with friends for a special occasion.

Side Dishes

These cookies pair deliciously with a simple cup of coffee or a glass of cold milk—really, the classic duo. For a brunch or tea time, serving alongside fresh fruit or light whipped cream really elevates the experience without overshadowing the cookies’ star flavor.

Creative Ways to Present

For birthday parties or showers, I’ve arranged these cookies on tiered dessert trays with edible flowers and fresh strawberries. You can also sandwich two cookies together with extra cream cheese filling for a neat and charming “cookie cheesecake sandwich.” It’s a hit every time and looks absolutely stunning on a dessert table.

Make Ahead and Storage

Storing Leftovers

I keep leftover Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe in an airtight container in the fridge to preserve the filling’s fresh texture. They stay delicious for 3-4 days this way. You might notice the cookie softens more over time, but that just makes them taste even cozier!

Freezing

If you want to freeze these cookies, I recommend freezing the assembled but unbaked cookie balls on a tray first. Once frozen, transfer them to a zip-top bag. Bake from frozen, adding a few extra minutes to the bake time. This method keeps the strawberries and cream cheese filling fresher and less likely to leak after thawing.

Reheating

To warm up refrigerated or leftover cookies, zap them in the microwave for 10-15 seconds or pop in a 300°F oven for about 5 minutes. This revives the softness without melting the filling too much. Just don’t overheat—you want them creamy, not runny.

FAQs

Can I use frozen strawberries in this Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe?

Frozen strawberries can make the dough too wet and may cause the cookies to spread excessively. If you must use them, thaw and drain them thoroughly, then pat dry and toss with flour before adding. Fresh strawberries give the best texture and flavor for these cookies.
Why do I need both baking powder and baking soda?

Using both gives your cookies a balanced rise—baking powder provides leavening while baking soda helps spread and chewiness, especially with the acidic cream cheese and strawberries. Together, they help create that tender but still structured cookie texture you want.
How do I prevent the cream cheese filling from leaking out?

Chilling the assembled cookies before baking helps the filling stay contained. Also, carefully sealing the dough edges around the filling is key. Using a thicker cream cheese mixture with a bit less liquid can prevent leakage too.
Can I make these cookies vegan or dairy-free?

While I haven’t tested a vegan version, you could try swapping butter for a dairy-free margarine and using vegan cream cheese alternatives in the filling. Just keep in mind texture and flavor might shift, so I’d recommend experimenting with small batches first.
What’s the best way to chop strawberries for the dough?

Use a sharp knife to finely chop strawberries into small, uniform pieces. This ensures even distribution and prevents the dough from becoming too soggy in any one spot while giving little bursts of fresh strawberry flavor throughout.

Final Thoughts

This Strawberry Cheesecake Cookies with Cream Cheese Filling Recipe holds a special place in my heart because it combines two of my favorite desserts into one delightful bite. I hope you find the same joy in baking and savoring them as I do. Don’t be afraid to try the variations or presentation ideas to truly make this recipe your own. Trust me—it’s worth the little effort for that melt-in-your-mouth, creamy strawberry-cheesecake goodness that’ll make any day feel a bit sweeter.