Introduction

These Dreamy Strawberry Cheesecake Cookies combine soft, flavorful cookie dough with a luscious cream cheese filling and fresh strawberries. They’re quick to make and perfect for anyone craving a delightful twist on classic cookies.

A close-up of soft cookies showing three main layers: the outer layer is a light golden brown, slightly crumbly cookie dough base; the middle layer reveals a creamy white filling with a smooth texture visible where a bite was taken from one cookie; the top layer consists of whole, bright red strawberries embedded in the dough along with dollops of white cream cheese that look soft and slightly melting into the dough. The cookies rest on a metal cooling rack over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

The Cream Cheese Filling:

6 oz (170g) cream cheese, softened
1/4 cup (30g) powdered sugar

The Strawberry Cookies:

1/2 cup (113g) unsalted butter, melted and cooled
2 oz (57g) cream cheese, softened
3/4 cup (150g) granulated sugar
1/3 cup (71g) light brown sugar
1 large egg
2 1/2 cups (300g) all-purpose flour
3/4 tsp baking soda
1/2 tsp kosher salt
3/4 cup (130g) finely chopped strawberries (pat dry to prevent excess moisture)

Instructions

Step 1: Prepare the cream cheese filling by mixing softened cream cheese and powdered sugar in a medium bowl until smooth and creamy. Scoop tablespoon-sized dollops onto a parchment-lined baking sheet and freeze for 1 hour, or until firm.
Step 2: Make the cookie dough by combining melted butter, softened cream cheese, granulated sugar, and brown sugar in a large bowl until smooth. Add the egg and mix until fully combined.
Step 3: Stir in the flour, baking soda, and salt until a dough forms. Gently fold in the chopped strawberries, taking care not to overmix. Cover the dough and chill in the refrigerator for 30 minutes.
Step 4: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 2 tablespoons of cookie dough and flatten slightly.
Step 5: Make a small well in the center of the flattened dough, place a frozen cream cheese dollop inside, and cover with a second spoonful of dough. Seal the edges well to encase the filling completely.
Step 6: Place the assembled cookies 2 inches apart on the baking sheet. Bake for 15–17 minutes, rotating the trays halfway through for even browning.
Step 7: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Pat the strawberries dry before adding to the dough to prevent cookies from becoming soggy.
For an extra burst of flavor, add a teaspoon of vanilla extract to the cookie dough mixture.
Swap fresh strawberries for freeze-dried ones if you want a more concentrated fruity flavor without added moisture.
If you prefer a thicker filling, freeze the cream cheese dollops longer before assembling the cookies.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to 5 days. You can enjoy them slightly warm by reheating gently in the microwave for 10–15 seconds or chilled for a cheesecake-like texture.

How to Serve

The image shows soft, round cookies with a golden-brown color and slightly cracked tops. Each cookie has bright red strawberry pieces embedded on the surface along with creamy white dollops scattered unevenly across the top. One cookie is broken in half, revealing a moist, gooey center with a mix of creamy white filling and chunks of strawberry inside, creating a layered look with the outer cookie dough. The cookies are placed on a wire rack over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries because frozen ones release excess moisture that can make the cookie dough soggy. If you must use frozen, thaw and pat them very dry before folding into the dough.

Can these cookies be made vegan or dairy-free?

To make a dairy-free version, substitute cream cheese and butter with plant-based alternatives, and use a flax egg or other egg replacer. Keep in mind the texture and flavor may vary slightly.