Dreamy Strawberry Cheesecake Cookies in Minutes Recipe
Dreamy Strawberry Cheesecake Cookies combine the rich creaminess of cheesecake filling with sweet, tender strawberry-studded cookies. These delightful treats are easy to prepare, featuring a luscious cream cheese center encased in soft, strawberry-infused cookie dough. Perfect for satisfying your sweet tooth in minutes with a perfect cheesecake texture.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15-17 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Prepare the Cream Cheese Filling: In a medium bowl, mix softened cream cheese and powdered sugar until smooth and creamy. Scoop tablespoon-sized dollops onto a parchment-lined baking sheet and freeze for 1 hour, or until firm.
- Make the Cookie Dough: In a large bowl, mix the melted butter, softened cream cheese, granulated sugar, and brown sugar until smooth. Add the egg and mix until fully combined. Stir in the flour, baking soda, and salt until a dough forms. Gently fold in the chopped strawberries—be careful not to overmix. Cover and chill the dough in the refrigerator for 30 minutes.
- Assemble the Cookies: 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. Make a small well in the center, place a frozen cream cheese dollop in the middle, and cover with a second spoonful of dough. Seal the edges well to encase the filling completely.
- Bake: Place cookies 2 inches apart on the baking sheet. Bake for 15–17 minutes, rotating the trays halfway through for even browning. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Enjoy: These cookies are best served slightly warm or chilled for a cheesecake-like texture. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Pat the strawberries dry to avoid excess moisture in the dough which can make the cookies soggy.
- Freezing the cream cheese dollops ensures the filling does not melt completely during baking, keeping the cheesecake center intact.
- Seal the cookie edges tightly to prevent any filling leakage during baking.
- For best texture, serve cookies slightly warm or chilled.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Keywords: strawberry cheesecake cookies, cream cheese cookies, dessert cookies, strawberry cookies, cream cheese filling cookies, easy cookie recipe
