The Ultimate Strawberry Cheesecake Cookies: A Soft, Chewy & Creamy Dessert
Estimated reading time: 7 minutes | Prep time: 25 minutes | Chill time: 60 minutes | Total time: 1 hour 50 minutes
Key Takeaways
- Perfect Texture & Flavor: This recipe delivers a soft, chewy cookie base with a rich, creamy cheesecake filling and a bright, sweet-tart strawberry swirl.
- Beginner-Friendly Method: With clear, step-by-step instructions, even novice bakers can master this impressive homemade dessert.
- Make-Ahead & Freezer-Friendly: The cookie dough can be prepared and chilled up to 2 days in advance, and the baked cookies freeze beautifully for up to 3 months.
- Versatile Serving Options: These cookies are a standout treat on their own, perfect with a cup of coffee, or as a stunning addition to any party dessert table.
Table of Contents
Why You’ll Love This Strawberry Cheesecake Cookies Recipe
Get ready to discover your new favorite dessert! These homemade Strawberry Cheesecake Cookies are the perfect fusion of two beloved classics: a soft, buttery cookie and the rich, tangy creaminess of cheesecake. This isn’t just a cookie; it’s an experience. The base is a tender cookie made with both butter and cream cheese for an unbelievably soft texture. Nestled in the center is a luscious, real cheesecake filling, topped with a vibrant, homemade strawberry swirl that cuts through the richness with a burst of fresh flavor.
What makes this recipe truly special is how it balances textures and flavors. You get the slight chewiness from the cookie’s golden edges, the melt-in-your-mouth center, the velvety smooth filling, and the bright, fruity topping all in one perfect bite. Whether you’re baking for a family gathering, a special occasion, or simply craving a truly gourmet treat, this simple recipe delivers impressive results every time. They look as amazing as they taste, making them a fantastic family-friendly dessert to bake from scratch.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the secret to achieving the perfect texture for these Strawberry Cheesecake Cookies. Here’s what you’ll need for each component.
For the Cookie Dough:
- 1 1/2 cups (180g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/4 cup (85g) cream cheese, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 1/2 cup (113g) cream cheese, softened to room temperature
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon vanilla extract
For the Strawberry Swirl:
- 1 cup (150g) fresh or frozen strawberries, finely chopped
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon fresh lemon juice
Step-by-Step Instructions
Follow these simple steps to create the most delicious Strawberry Cheesecake Cookies from scratch. We’ll start by making the fillings and then move on to the cookie dough and assembly.
- Make the Strawberry Swirl: First, combine the chopped strawberries, sugar, and lemon juice in a small saucepan. Place this over medium heat. Then, bring the mixture to a gentle simmer, stirring occasionally. You should continue to cook for 8-10 minutes, mashing the strawberries with a spoon as they soften. As a result, the mixture will thicken into a jam-like consistency. Finally, remove it from the heat and set it aside to cool completely.
- Prepare the Cheesecake Filling: In a medium bowl, combine the softened cream cheese and granulated sugar. Using an electric mixer on medium speed, beat them together until completely smooth and creamy. Next, add the egg yolk, lemon juice, and vanilla extract. Continue to mix on low speed until just combined. Be careful not to overmix the filling. Set this bowl aside.
- Mix the Dry Cookie Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Whisking ensures all the leavening agents are evenly distributed for a consistent texture.
- Cream the Butter and Sugar: In a large bowl, use your electric mixer to beat the softened butter, cream cheese, and granulated sugar. Mix on medium-high speed for about 2-3 minutes. The mixture should become light, pale, and fluffy. Next, scrape down the sides of the bowl with a spatula.
- Add Wet Ingredients: Add the egg yolk and vanilla extract to the creamed butter mixture. Beat on medium speed until they are fully incorporated, for about 30 seconds. Remember to scrape the bowl again to ensure everything is evenly mixed.
- Combine Wet and Dry Ingredients: Now, add the dry ingredient mixture to the wet ingredients. Start the mixer on low speed to avoid a cloud of flour. Mix just until the flour is mostly incorporated and a soft dough forms. It is very important not to overmix at this stage.
- Chill the Dough: Cover the bowl of cookie dough with plastic wrap. For best results, refrigerate it for at least 60 minutes, or up to 2 days. Chilling the dough is a critical step; it prevents the cookies from spreading too much during baking and deepens the flavor.
- Preheat and Prepare: When you are ready to bake, preheat your oven to 350°F (180°C). Then, line two large baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup much easier.
- Shape the Cookies: Remove the chilled dough from the refrigerator. Using a small cookie scoop, roll the dough into balls about 1.5 inches in diameter. Place them about 2 inches apart on the prepared baking sheets. Next, use the back of a round teaspoon or your thumb to gently press an indentation into the center of each dough ball.
- Fill and Top the Cookies: Carefully spoon about 1 teaspoon of the cheesecake filling into each indentation. Then, top the cheesecake filling with about 1/2 teaspoon of the cooled strawberry swirl mixture. You can use a toothpick to gently swirl the strawberry topping into the cheesecake filling for a marbled effect.
- Bake to Perfection: Place the baking sheets in the preheated oven. Bake for 12-15 minutes. The cookies are done when the edges are lightly golden brown and the cheesecake filling appears set. They will still be very soft in the center.
- Cool Completely: Finally, remove the baking sheets from the oven. Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack. The initial cooling period on the pan allows them to firm up. Allow them to cool completely on the wire rack before serving.
Baking Tips, Variations & Substitutions
Pro Tips for Perfect Strawberry Cheesecake Cookies
- Room Temperature is Key: For the smoothest cheesecake filling and cookie dough, ensure your butter, cream cheese, and egg yolks are at room temperature. Cold ingredients can result in a lumpy, separated texture.
- Do Not Overmix the Dough: Once you add the flour, mix only until it’s just combined. Overmixing develops gluten, which can lead to tough, dense cookies instead of soft, tender ones.
- Chill for Success: Do not skip the chilling step. Chilling the dough solidifies the fat, which is essential for preventing the cookies from spreading into thin, flat discs in the oven. A well-chilled dough creates a thicker, chewier cookie.
- Flavor Boost with Freeze-Dried Strawberries: For a more intense strawberry flavor, crush 1/4 cup of freeze-dried strawberries into a fine powder and add it to your dry ingredients for the cookie dough. This adds flavor without adding extra moisture.
Easy Variations You Can Try
- Different Berries: Swap the strawberries for an equal amount of finely chopped raspberries, blueberries, or cherries for a different fruit swirl.
- White Chocolate Drizzle: Once the cookies have cooled completely, melt some white chocolate and drizzle it over the top for an extra touch of decadence.
- Lemon Zest Boost: Add the zest of one small lemon to the cookie dough along with the sugar for an even brighter, fresher flavor that complements the cheesecake filling perfectly.
- Graham Cracker Crumbs: For an authentic cheesecake crust flavor, sprinkle a tiny pinch of graham cracker crumbs over the strawberry swirl before baking.
How to Serve & Store Your Strawberry Cheesecake Cookies
These Strawberry Cheesecake Cookies are delicious served slightly chilled or at room temperature. They are a perfect easy dessert on their own or with a cup of coffee or tea. Due to the cream cheese filling, these cookies must be stored in the refrigerator. Place them in an airtight container and they will keep for up to 5 days. For longer storage, you can freeze the baked and cooled cookies. First, place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container. They will last for up to 3 months. Thaw in the refrigerator before serving for the best texture. If you love this recipe, try our classic soft and chewy chocolate chip cookies next!
Watch: How to Make It
Frequently Asked Questions
Can I freeze the cookie dough?
Absolutely. Prepare the dough through Step 9 (shaping the balls and making the indentation). Place the indented dough balls on a parchment-lined tray and freeze until solid. Transfer them to a freezer bag for up to 3 months. When ready to bake, place them on a baking sheet, fill as directed, and bake from frozen, adding 2-3 minutes to the total baking time.
Can I reduce the sugar in this recipe?
You can slightly reduce the sugar, but it’s not recommended to reduce it by more than 25%. Sugar contributes not only to sweetness but also to the texture, browning, and spread of the cookies. A significant reduction will change the final result.
Can I use store-bought strawberry jam instead?
Yes, you can use a thick, high-quality strawberry jam or preserve as a substitute for the homemade swirl. Avoid using thin, runny jellies, as they can make the cookies soggy or run over the sides during baking.
My cheesecake filling cracked. What went wrong?
Cracking in the cheesecake filling is usually caused by overbaking or a sudden temperature change. Try to bake the cookies just until the filling is set but still has a slight wobble in the very center. Allowing them to cool gradually on the baking sheet also helps prevent cracking.
