Strawberry Cheesecake Cookies are a delightful treat that combines the soft creaminess of cheesecake with the sweet, fresh taste of strawberries all baked into a cozy, chewy cookie. They’re a perfect little mix of tangy cream cheese and juicy strawberry bits that melt in your mouth with every bite.
I love these cookies because they feel like a mini celebration in every single one. The cream cheese gives them a rich texture that’s different from your usual cookie, and the strawberries add a burst of fruity flavor that makes them feel special without being too sweet. Whenever I make them, the whole kitchen smells amazing and I find myself sneaking a few before they even cool down!
My favorite way to enjoy these cookies is with a cup of tea or a glass of cold milk, especially on a sunny afternoon. They’re great for sharing with friends or packing in lunchboxes as a sweet surprise. If you want to make them even more fun, try topping them with a little extra fresh strawberry or a drizzle of melted chocolate—you can’t go wrong either way!
Key Ingredients & Substitutions
Butter: Using unsalted butter helps you control the salt level. Make sure it’s softened to cream easily with the sugars for a tender cookie texture.
Freeze-Dried Strawberries: These add a nice fruity crunch without watering down the dough like fresh strawberries would. If unavailable, chopped dried strawberries or fresh strawberry jam swirled into the filling can work.
Cream Cheese: This is the heart of the cheesecake flavor. Full-fat cream cheese gives the best texture and richness. For a lighter option, try Neufchâtel cheese but expect a slightly less creamy filling.
Heavy Cream: Whipping the cream helps make the filling light and fluffy. You can substitute with coconut cream for a dairy-free twist, but it will change the flavor.
How Do You Get the Perfect Creamy, Swirled Cheesecake Filling?
The key to a smooth, fluffy filling is whipping the cream cheese and heavy cream separately before combining. This helps create a light, airy texture instead of dense cream cheese lumps.
- Beat softened cream cheese first until fully smooth to avoid lumps.
- Whip heavy cream alone until soft peaks form—this means the cream holds shape but is still soft.
- Fold whipped cream gently into the cream cheese mixture to keep it airy.
- Swirl in the crushed freeze-dried strawberries at the end without over-mixing to get pretty pink streaks and bursts of flavor.
This gentle folding keeps the filling light and helps it pipe or spread easily between the cookies for that classic cheesecake cookie effect.
Equipment You’ll Need
- Mixing bowls – I use these to mix the dough and the filling easily and keep everything clean.
- Electric hand or stand mixer – helps whip the cream cheese and heavy cream to the perfect texture with less effort.
- Cookie scoop or tablespoon – makes evenly sized cookies so they bake uniformly.
- Parchment paper and baking sheet – prevents sticking and makes cleanup simple.
- Wire rack – for cooling the cookies before filling and stacking.
- Piping bag (optional) – helps pipe the cheesecake filling neatly if you want a clean look.
Flavor Variations & Add-Ins
- Chocolate chips or chunks – add 1/2 cup for a chocolatey twist that pairs nicely with strawberries.
- Vanilla or almond extract – swap or add for a different flavor profile in the filling.
- Chopped fresh strawberries – fold into the filling or use as garnish for extra juicy bursts.
- White chocolate chips – mix into the filling for a sweet, creamy flavor that complements the strawberries.
Strawberry Cheesecake Cookie
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup freeze-dried strawberries, roughly chopped
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy cream
- ¼ cup freeze-dried strawberries, crushed into small pieces (plus extra for garnish)
Time Needed
Prepare the cookie dough in about 15 minutes, bake for 10-12 minutes, and make the cheesecake filling in roughly 10 minutes. Cooling and assembling will take an additional 30 minutes or so. In total, plan around 1 to 1.5 hours for this recipe.
Step-by-Step Instructions:
1. Prepare the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped freeze-dried strawberries.
Scoop the dough onto the baking sheets using a cookie scoop or tablespoon, spacing them about 2 inches apart. Optionally, sprinkle a few extra freeze-dried strawberry pieces on top of each dough ball. Bake for 10-12 minutes, or until the edges turn golden and the centers look set. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
2. Prepare the Cheesecake Filling
In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, beating until well combined. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and creamy. Fold in the crushed freeze-dried strawberries carefully for a pretty swirled effect.
3. Assemble the Cookies
Once the cookies are completely cooled, spread or pipe a generous amount of cheesecake filling onto the flat side of half of the cookies. Top with the remaining cookies, pressing gently to create sandwich cookies. Optionally, garnish the tops with a few small pieces of freeze-dried strawberries.
4. Serve and Store
Enjoy your Strawberry Cheesecake Cookies right away, or chill them in the refrigerator for about 30 minutes to let the filling firm up. Store any leftovers in an airtight container in the fridge for up to 3 days to keep them fresh and delicious.
Can I Use Fresh Strawberries Instead of Freeze-Dried?
Fresh strawberries have too much moisture and can make the cookie dough soggy, so freeze-dried strawberries are best for maintaining texture and flavor. If you only have fresh, pat them dry thoroughly and consider adding them to the filling instead of the dough.
How Do I Store Strawberry Cheesecake Cookies?
Store the assembled cookies in an airtight container in the refrigerator for up to 3 days. If you want to keep just the baked cookies before assembling, keep them at room temperature in a sealed container for 2-3 days.
Can I Make the Cheesecake Filling Ahead of Time?
Yes! Prepare the filling a day ahead and keep it refrigerated in an airtight container. Give it a quick stir or light re-whip before assembling to bring back its creamy texture.
Can I Freeze These Cookies?
You can freeze baked cookies (without filling) in a freezer-safe bag for up to 3 months. Thaw completely before adding the cheesecake filling. Assembled cookies with filling don’t freeze well because the filling’s texture can change.
