Strawberry Cheesecake Cookies – Soft, Creamy, and Bursting with Berry Bliss

Why You’ll Love This Recipe

These cookies are soft, creamy, and perfectly balanced—sweet without being overwhelming, and rich without feeling heavy. The combination of buttery dough, velvety cheesecake center, and fruity strawberry flavor makes them stand out from ordinary cookies. They’re easy to prepare, look stunning, and taste like mini cheesecakes in cookie form. Whether you’re making them for a special occasion or just to treat yourself, they’re guaranteed to impress.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – Gives the cookies structure while keeping them soft and tender.

Baking powder – Provides a little lift for a soft, thick cookie.

Salt – Balances the sweetness and enhances all the flavors.

Unsalted butter – Creamed with sugar for a rich, buttery base.

Granulated sugar – Sweetens the dough and creates that classic cookie texture.

Brown sugar – Adds moisture and a hint of caramel flavor.

Egg – Binds the dough and helps with structure.

Vanilla extract – Adds warmth and complements both the cookie and cheesecake layers.

Freeze-dried strawberries (crushed) – Intensifies the strawberry flavor without adding extra moisture.

Cream cheese – The star of the cheesecake filling—smooth, tangy, and creamy.

Powdered sugar – Sweetens the cream cheese filling and gives it a silky texture.

Strawberry jam (optional) – Adds a fruity burst and beautiful color swirl to the filling.

Directions

Make the Filling

In a small bowl, beat cream cheese with powdered sugar until smooth. If using, swirl in strawberry jam for color and flavor. Scoop small teaspoon-sized portions onto a parchment-lined plate and freeze for about 30 minutes until firm.

Make the Cookie Dough

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla extract, mixing until well combined.

Stir in the crushed freeze-dried strawberries, then gradually add the dry ingredients until a soft dough forms.

Assemble the Cookies

Scoop about 1½ tablespoons of dough, flatten slightly in your hand, and place a frozen cheesecake filling portion in the center. Wrap the dough around the filling, sealing it completely. Place on the prepared baking sheet about 2 inches apart.

Bake for 11–13 minutes, or until the edges are set and just turning golden. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes about 16–18 cookies. Preparation time is 20 minutes, chilling and assembly take 30 minutes, and baking takes 12 minutes, for a total of approximately 1 hour and 5 minutes.

Storage/reheating

Store cookies in an airtight container in the refrigerator for up to 5 days. Serve chilled for a firm cheesecake texture or at room temperature for a softer bite. You can also freeze baked cookies for up to 2 months; thaw at room temperature before serving.

Variations and Customizations

Chocolate-Dipped Cheesecake Cookies – Dip half of each cookie in melted white or dark chocolate for a beautiful finish.

Lemon Strawberry Version – Add a teaspoon of lemon zest to the dough for a fresh citrus twist.

Jam-Filled Centers – Skip the cream cheese filling and spoon strawberry jam directly into the cookie centers before baking.

Mixed Berry Twist – Use a blend of freeze-dried strawberries, raspberries, and blueberries for a berry medley.

Strawberry Shortcake Style – Top cooled cookies with a dollop of whipped cream and a fresh strawberry slice.

Gluten-Free Option – Substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Cream Cheese Swirl – Mix the cream cheese filling directly into the dough for a marbled look.

Chocolate Strawberry Fusion – Add mini chocolate chips to the dough for a chocolate-covered strawberry vibe.

Frosted Finish – Spread a thin layer of strawberry or vanilla glaze over cooled cookies.

Valentine’s Edition – Shape cookies into hearts before baking and drizzle with pink icing.

FAQs

1. Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries add too much moisture; stick with freeze-dried for the best texture.

2. Can I make the dough ahead of time?

Yes, refrigerate for up to 24 hours before assembling and baking.

3. Can I skip the cream cheese filling?

Yes, you’ll still get a delicious strawberry cookie—just slightly less rich.

4. Do I need to freeze the filling?

Yes, freezing helps prevent it from leaking during baking.

5. Can I use strawberry extract instead of vanilla?

Yes, for a stronger strawberry flavor.

6. How do I crush freeze-dried strawberries?

Place them in a zip-top bag and crush with a rolling pin or pulse in a food processor.

7. Can I make them smaller?

Yes, just reduce baking time by a few minutes for mini versions.

8. What’s the best cream cheese to use?

Full-fat block cream cheese works best—avoid whipped or spreadable versions.

9. Can I use other jams?

Absolutely—raspberry, blueberry, or apricot jam all taste amazing.

10. Can I freeze the dough?

Yes, freeze filled cookie dough balls for up to 2 months. Bake straight from frozen, adding 1–2 minutes to baking time.

Conclusion

Strawberry Cheesecake Cookies are a delightful combination of soft, buttery cookie dough and luscious cheesecake filling, all infused with real strawberry flavor. They’re rich, fruity, and beautifully balanced—a dessert that’s as impressive as it is comforting. Perfect for parties, holidays, or everyday indulgence, these cookies deliver bakery-level flavor straight from your kitchen. One bite, and you’ll fall in love with their creamy, berry-filled charm.

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