If you love soft, creamy, melt-in-your-mouth bakery cookies, these Strawberry Cheesecake Cookies will instantly become your new favorite treat. They’re buttery, chewy, filled with a luscious cream cheese center, and bursting with real strawberry flavor. Whether you’re baking for a spring brunch, a holiday dessert table, or simply craving a fruity cookie, this recipe brings the nostalgia of strawberry cheesecake and the coziness of homemade cookies into one irresistible bite.
These cookies also pair wonderfully with breakfast-style recipes like Dessert Oats Recipes, Healthy Breakfast For Two, and even Breakfast Ideas With Oats if you want to create a full brunch spread. While they are decadent and sweet, their fruity flavor makes them a fun addition to Easter Morning Breakfast Ideas, Healthy Easter Breakfast Ideas, or any time you want a dessert that feels both refreshing and indulgent.
Why You’ll Love These Strawberry Cheesecake Cookies
Strawberry cheesecake in cookie form? Yes, please! These cookies combine everything delicious about the classic dessert—velvety cheesecake filling, sweet strawberry flavor, and a soft cookie base.
Here’s why they’re so popular:
1. Bakery Quality at Home
These cookies bake up thick, soft, and beautifully domed—no store-bought flavor here. They taste like gourmet pastry-shop cookies.
2. Real Strawberry Flavor
Freeze-dried strawberries, fresh strawberries, or strawberry jam can be used, adding intense berry flavor without artificial taste.
3. Perfect Spring & Easter Treat
Their pink hue and creamy center make them ideal for Easter Morning Breakfast Ideas, brunch parties, or spring gatherings.
4. Easy to Make Ahead
You can freeze both the dough and the cream cheese filling, making this recipe great for meal prep or busy holiday mornings.
5. Pairs Well with Breakfast Recipes
Enjoy them alongside Breakfast Pudding, Quick Breakfast Bake, or Breakfast On The Go Ideas Healthy as a sweet bonus treat.
Ingredients for Strawberry Cheesecake Cookies
Making these cookies requires simple pantry ingredients, plus a few that bring the cheesecake magic:
For the Cheesecake Filling
-
6 oz cream cheese, softened
-
2 tbsp powdered sugar
-
½ tsp vanilla extract
For the Strawberry Cookie Dough
-
1 cup unsalted butter, softened
-
1 cup sugar
-
½ cup brown sugar
-
1 large egg + 1 egg yolk
-
2½ cups all-purpose flour
-
1 tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
-
1 tsp vanilla extract
-
¾ cup freeze-dried strawberry powder
-
Optional: diced fresh strawberries or strawberry jam swirls
The combination of tangy cream cheese and sweet strawberry cookie dough creates the perfect balance—rich but refreshing.
How to Make Strawberry Cheesecake Cookies
This recipe is easier than it looks, and with a little chilling, you’ll have bakery-level cookies in no time.
Step 1: Make the Cheesecake Filling
Beat the cream cheese, powdered sugar, and vanilla until smooth. Scoop teaspoon-sized dollops onto a parchment-lined tray and freeze for at least 30 minutes.
This step is essential—cold filling makes stuffing the cookies much easier.
Step 2: Prepare the Strawberry Cookie Dough
Beat the butter and sugars until creamy. Add the egg, egg yolk, and vanilla, then mix in the dry ingredients and strawberry powder. The dough will be slightly thick and soft.
Step 3: Shape the Cookies
Scoop dough into balls, flatten slightly, and place a frozen cheesecake ball in the center. Seal the dough around it and roll gently into a smooth ball.
Step 4: Chill
Chill the stuffed cookie dough for at least 30–60 minutes.
This helps the cookies stay thick and prevents spreading.
Step 5: Bake
Bake at 350°F (175°C) for 10–13 minutes until light golden around the edges. They will look slightly soft in the center—perfect for that gooey cheesecake middle.
Let cool completely so the cheesecake sets inside.
Serving Suggestions
Strawberry Cheesecake Cookies are delicious on their own, but here are some fun serving ideas:
-
With a bowl of Breakfast Pudding for a cozy morning treat
-
Alongside Healthy Breakfast For Two brunch plates
-
Added to a dessert board with fresh fruit
-
Served during an Easter brunch with other Healthy Breakfast Recipes Oats
-
As a sweet reward after a Quick Breakfast Bake
They also pair beautifully with tea, lattes, and cold milk.
Tips for Perfect Strawberry Cheesecake Cookies
-
Freeze the filling — Otherwise the cream cheese will melt too fast.
-
Do not overbake — Cookies should still be soft in the middle when removed from the oven.
-
Use freeze-dried strawberries — They give the strongest berry flavor.
-
Chill the dough — This helps maintain the thick cookie shape.
-
Add a jam swirl — For more strawberry flavor, fold 1–2 tablespoons of jam into the dough gently.
FAQs
1. Can I use fresh strawberries?
Yes, but use only a small amount (¼ cup diced) to avoid excess moisture.
2. Can I make these ahead?
Absolutely—both the dough and the cream cheese centers freeze well.
3. Can I make the filling flavored?
Yes! Add lemon zest, strawberry jam, or vanilla bean.
4. Are these good for Easter brunch?
Yes! Their soft pink color and creamy filling make them a perfect addition to Easter Morning Breakfast Ideas and Healthy Easter Breakfast Ideas.
5. Can I make them gluten-free?
Use a 1:1 gluten-free flour blend.
Final Thoughts
These Strawberry Cheesecake Cookies are the perfect mix of soft, fruity, creamy, and decadent. Whether you’re baking for spring holidays, weekend brunch, or simply satisfying a sweet craving, they add a beautiful and delicious twist to any table. Pair them with your favorite Dessert Oats Recipes, Breakfast Ideas With Oats, or a Quick Breakfast Bake for a complete and memorable treat.
Strawberry Cheesecake Cookies
Ingredients
- Cheesecake Filling
- 6 oz cream cheese softened
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Strawberry Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup freeze-dried strawberry powder
- Optional: 2–3 tbsp strawberry jam or ¼ cup diced fresh strawberries
Instructions
- Prepare the Cheesecake Filling
- In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
- Scoop teaspoon-sized dollops onto a lined plate or tray.
- Freeze for at least 30 minutes (longer if possible).
- This makes stuffing the cookies much easier.
- Make the Strawberry Cookie Dough
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg, egg yolk, and vanilla; mix well.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry ingredients to the wet mixture and mix until combined.
- Fold in freeze-dried strawberry powder.
- Optional: swirl in strawberry jam or fold in diced fresh strawberries.
- Assemble the Cookies
- Scoop cookie dough into balls (about 2 tablespoons each).
- Flatten each dough ball slightly in your hand.
- Place a frozen cheesecake filling dollop in the center.
- Wrap the dough around it, sealing fully.
- Roll into a smooth ball and place on a lined baking sheet.
- Chill dough balls for 30–60 minutes to prevent spreading.
- Bake
- Preheat oven to 350°F (175°C).
- Bake the cookies for 10–13 minutes until edges are set but centers are soft.
- Cool on the baking sheet before moving to a rack.
- The centers will firm up as they cool.
Notes
- Do not skip chilling — it ensures thick, bakery-style cookies.
- Freeze the filling fully to keep it from leaking out.
- Use freeze-dried strawberries for the strongest flavor and color.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for later: Both dough balls and baked cookies freeze well.
- Add a jam swirl for stronger strawberry cheesecake flavor.
