Strawberry Cheesecake Cookies (Printable)
Soft cookies with sweet strawberry flavor and rich cheesecake center
# What You'll Need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup freeze-dried strawberries, crushed
→ Cheesecake Filling
10 - 4 oz cream cheese, softened
11 - 2 tablespoons granulated sugar
12 - 1/2 teaspoon vanilla extract
→ Optional Topping
13 - 2 tablespoons freeze-dried strawberries, crushed
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until well combined.
03 - In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
04 - Add egg and vanilla extract. Beat until fully incorporated.
05 - Gradually mix in dry ingredients, scraping down the bowl as needed. Fold in crushed freeze-dried strawberries until evenly distributed.
06 - Combine cream cheese, sugar, and vanilla in a small bowl. Mix until completely smooth and creamy.
07 - Scoop 1 tablespoon of cookie dough, flatten slightly in your palm, and place 1 teaspoon of cheesecake filling in the center. Cover with another tablespoon of dough, seal edges to enclose filling, and roll into a ball. Place on prepared baking sheet. Repeat with remaining dough and filling.
08 - Bake for 11–13 minutes until edges are lightly golden.
09 - Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with extra crushed freeze-dried strawberries if desired.
# Expert Tips:
01 -
- The surprise of biting into a soft cookie and finding a tangy cheesecake center feels like discovering a secret treasure
- These cookies look impressive but come together in under 30 minutes, making them perfect for last minute dessert emergencies
02 -
- If you can see even a tiny gap in your dough when sealing, the cheesecake filling will leak out during baking, so pinch those edges tight
- Room temperature cream cheese is non-negotiable—cold cream cheese will leave lumps in your filling and won't blend smoothly
03 -
- Crush your freeze-dried strawberries into a mix of fine powder and small pieces for pockets of concentrated flavor throughout each bite
- If you're short on time, skip the individual wrapping step and simply drop spoonfuls of cheesecake filling onto flattened cookie dough rounds, then fold the edges over like a tiny pouch