Strawberry Cheesecake Cookies
These strawberry cheesecake cookies are soft, sweet and so delicious! The cream cheese filling tastes exactly like creamy cheesecake. Make these any time of the year for the best little dessert. These cookies are over the top delicious and great for holidays and birthdays!
Why You’ll Love This Recipe
- These strawberry cheesecake cookies are gooey, creamy and delicious!
- The cream cheese filling is so smooth and creamy.
- They are bright and fresh.
- Great for any season, any occasion and any holiday.
- The fresh strawberries add a pop of color and flavor.
- They are very similar to these Raspberry Cheesecake Cookies and these Blueberry Cheesecake Cookies!
- They are way better than the similar Subway cookies!
- This recipe can be made gluten free or not.
- Use gluten free flour for gluten free cookies.
- Check out these Raspberry White Chocolate Cookies for another fun fruit filled cookie!
Ingredients & Substitutions
These are the main ingredients and substitutions for strawberry cheesecake cookies. See recipe card below for full ingredients list and instructions for strawberry cheesecake cookies.
Regular cream cheese or light cream cheese can both be used. I have not tried this recipe with dairy free cream cheese, but I have never had trouble using dairy free cream cheese in the past.
The butter must be cold. Slightly softened butter will yield cookies that spread while baking. Use butter straight from your fridge. The stand mixer will do the work to beat it into the sugars.
Brown sugar creates perfectly sweet cookies without being gritty. Coconut sugar or Keto sugar can be used, but may yield slightly more gritty and grainy cookies.
Applesauce is a great egg substitute if and only if absolutely necessary. For each egg, replace with 1/4 cup applesauce. Since these cookies are made with 2 eggs, use 1/2 cup unsweetened applesauce. See these Eggless Chocolate Chip Cookies for more tips about egg free baking.
Both gluten free 1 to 1 flour and all purpose flour will work. I do not suggest using any other flours.
Use fresh ripe strawberries for best results. I do not recommend using frozen strawberries. Even thawed frozen strawberries contain too much liquid and will yield very runny strawberry cheesecake cookies. For frozen berries, try these Strawberry Cookies.
For the pumpkin version, make these Pumpkin Cheesecake Cookies!
Cream Cheese Filling
The cream cheese filling is made from cream cheese and powdered sugar. It is smooth, creamy and sweet.
Use either regular cream cheese or light cream cheese.
Beat the cream cheese and powdered sugar until completely mixed. Beat until no clumps of cream cheese remain.
The mixture will be a little sticky so use a spoon to scoop balls of mixture onto parchment lined pan.
Allow the balls to freeze for at least 30 minutes. This will help firm them up and they will become easier to work with.
For another fun idea, check out these Stuffed Cookies!
Taste & Texture
These strawberry cheesecake cookies taste like strawberry shortcake! The cream cheese filling tastes like vanilla cheesecake. The strawberries add a pop of fresh fruit flavor.
For a chocolate chip version, check out these Chocolate Chip Cheesecake Cookies.
These cookies are soft and thick. They are not dry! These cookies are also buttery.
How to Make
First, make the cream cheese filling. In a stand mixer, beat softened cream cheese and powdered sugar until creamy.
Scoop out 1 teaspoon sized balls of cream cheese mixture. Place on parchment lined baking pan. Repeat for all cream cheese mixture. Place pan in freezer while making the cookie dough.
To make the cookie dough, add cold butter, granulated sugar and brown sugar to a clean stand mixer. Beat for 2 to 3 minutes or until no clumps of butter remain.
Add in eggs. Stir until combined.
Add in remaining ingredients except strawberries. Stir until a thick cookie dough is formed.
Carefully fold in diced strawberries. Place bowl of cookie dough in the fridge for 30 minutes to firm up.
After 30 minutes, remove dough from fridge. Remove cream cheese balls from freezer. Preheat oven to 350 degrees Fahrenheit and line baking pan with parchment paper.
Use spoon to scoop large balls of cookie dough. Place on lined baking pan. Use thumb or back of spoon to press an indent in the center of cookie dough. Place a ball of cream cheese mixture into indent.
Form the dough into a ball around the cream cheese. Be sure it is completely sealed inside.
Continue for all cookie dough and cream cheese balls. Space at least 3 inches apart on baking pan.
Bake strawberry cheesecake cookies for 11 to 12 minutes or until cookies are just set in the middle.
Finally, remove strawberry cheesecake cookies from oven. Allow strawberry cheesecake cookies to cool on pan for 10 minutes before carefully transferring to a wire rack to finish cooling.
Expert Tips & Tricks
Use softened cream cheese for best results. It creams easily, yielding no clumps of cream cheese in the filling.
Use a spoon to scoop balls of cream cheese mixture onto lined pan. Freeze for at least 30 minutes.
Cold butter is vital. Softened butter and especially melted butter will yield cookies that spread too much while baking.
Use fresh ripe strawberries for the best flavor and texture.
When forming the stuffed cookies, fully enclose cream cheese balls in the cookie dough.
Bake until strawberry cheesecake cookies are just set in the middle. These are meant to be slightly gooey!
How to Serve & Store
Serve strawberry cheesecake cookies once they are cool enough to handle. They are delicious both warm and chilled. They are great with a tall glass of milk!
These are great served with ice cream. For a delicious dessert, try them with chocolate ice cream. The chocolate strawberry combination is so tasty.
Since they contain cream cheese, store cookies in the fridge for up to 4 days.
These cookies also freeze well! Freeze for up to 1 month.
They can be eaten pretty frozen solid. Or, let them thaw.
Frequently Asked Questions
Regular or light cream cheese are both great options.
Yes, definitely! Make these cookies as written in the recipe and omit the cream cheese filling. It is still important to chill the dough before baking.
No. Frozen strawberries contain so much liquid which would yield runny cookies.
Use gluten free flour to make sure they are gluten free.
Sure! Blueberries, raspberries and blackberries work well.
These cookies taste like a soft sugar cookie with chopped strawberries. The filling tastes like vanilla cheesecake. For a stronger strawberry flavor, try adding in freeze dried strawberries to the cookie dough.
You May Also Like
If you make this strawberry cheesecake cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Strawberry Cheesecake Cookies
Cream Cheese Filling
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 cup cold butter
- ½ cup granulated sugar
- 1 cup brown sugar, tightly packed
- 2 eggs
- 3 ⅔ cups gluten free 1 to 1 flour, or all purpose flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- ⅓ cup finely diced strawberries
- pinch sea salt, optional
- First, make the cream cheese filling. In a stand mixer, beat softened cream cheese and powdered sugar until creamy.
- Scoop out 1 teaspoon sized balls of cream cheese mixture. Place on parchment lined baking pan. Repeat for all cream cheese mixture. Place pan in freezer while making the cookie dough.
- To make the cookie dough, add cold butter, granulated sugar and brown sugar to a clean stand mixer. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Add in eggs. Stir until combined.
- Add in remaining ingredients except strawberries. Stir until a thick cookie dough is formed.
- Carefully fold in diced strawberries. Place bowl of cookie dough in the fridge for 30 minutes to firm up.
- After 30 minutes, remove dough from fridge. Remove cream cheese balls from freezer. Preheat oven to 350 degrees Fahrenheit and line baking pan with parchment paper.
- Use spoon to scoop large balls of cookie dough. Place on lined baking pan. Use thumb or back of spoon to press an indent in the center of cookie dough. Place a ball of cream cheese mixture into indent.
- Form the dough into a ball around the cream cheese. Be sure it is completely sealed inside.
- Continue for all cookie dough and cream cheese balls. Space at least 3 inches apart on baking pan.
- Bake for 11 to 12 minutes or until cookies are just set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring to a wire rack to finish cooling.
- Softened cream cheese is much easier to beat than cold cream cheese. Beat until no clumps of cream cheese remain.
- The balls of cream cheese mixture do not have to be perfectly round.
- This recipe needs very cold butter. Use butter straight from your fridge. Softened butter will yield runny, thin cookies that spread too much while baking.
- This recipe can be made with either gluten free 1 to 1 flour or all purpose flour.
- The cookie dough will seem thick. This is purposeful so that the cookie dough can securely hold the cream cheese filling.
- Bake until cookies seem just barely set in the middle. They will be soft when they first come out of the oven.
- Due to the cream cheese filling, store cookies in the fridge for up to 4 days.
- These cookies are large!
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73 Comments on “Strawberry Cheesecake Cookies”
This recipe is so delish!I never had this kind of cookies before, strawberry and cream cheese, they never go wrong together. The step by step instructions are so clear and easy to follow. I love how you provides pictures on each step. I am not a baker, but looking at your recipes, they are so tempting not try to make it, cuz you made it look so easy to do.Thank you so much !!!
You are so welcome! I am so happy that the step by step photos helped you. That is exactly why I include them! Thank you for such a kind comment!
Hi, I made the cookies and I loved them! I stored them in a container and they watered after 3-4 hours. How do I fix that? Also is it ok to put them in an air fryer before eating again?
Glad you loved them! What do you mean that they watered? I have not tried air frying them before. I would be careful though with the cheesecake filling. It may seep out .
Hey, I’m interested in making your strawberry cheesecake cookies can you tell me the measurements of the ingredients please.
Hi Madison! Scroll down to the bottom of the post for the measurements. Or click Jump to Recipe at the top of the page. Enjoy!
The nutrition information is per cookie or per batch?
The nutrition facts are for 1 cookie!
It would be a great idea if you said how large the balls of dough should be or how many balls to make from 1 recipe
Hi Sweet Sue! Each double ball is about 2 tablespoons. When you put the top ball and bottom ball together, it will be around 1/4 cup. These cookies are large!
Hi! Just wondering if i can use frozen strawberries? It’s hard to find fresh strawberries from where I’m from
Hello! Frozen strawberries end up containing a ton of added water and moisture. I would recommend using another fresh berry if possible! Blueberries, raspberries or blackberries would be great.
Hi Addison! can you put the ingredients in metric units please?
Hi Jose! Yes, I just added them. Click “Metric” in the recipe card for those measurements. Enjoy!
First time making cookies without my mom and I successfully made these!! 😀 They are soso yummy! I can’t wait to make another batch for Valentines Day to share with everyone! <3
I am so happy they worked out well for you! How sweet of you!
can the cookie dough be left in the fridge for a day before i bake them?
Sure! Then put the cookie dough on your countertop about 20 minutes before baking so it softens slightly. Enjoy!
Easy recipe, clear intructions, amazing taste. I added a little chocolate coating to some of them which was lovely too, but the originals are ON POINTTTT.
Ooh that is genius! Totally trying that next time I make them. So glad you enjoyed!
Quick question, how much of the regular flour is needed?
If you are using all purpose flour, it is the same quantity listed which is 3 ⅔ cups. That is three and two thirds cups. It is a lot of flour, but necessary to enclose the cheesecake filling. Enjoy!
Two stars for the idea. The recipe is just not good. Despite following every step to an T, the cookies were bad. The cookies are dry and fall apart very easily. You can taste the gritty flour in the cookie… no hate, but just based on this one recipe, I would never make another recipe from organicallyaddison.com
I just baked these cookies last night and they were pretty good! My only issue was that these cookies are *very* buttery and it definitely shows on your fingers after eating. Would it be possible to reduce this to half a cup or 3/4 cup of butter? Also, definitely plan on adding freeze dried strawberries for more berry flavor 🙂
Thanks for the recipe!:)
You are welcome! Thank you for trying them. I have never had this problem before. Did you use 2 sticks of butter? This is 1 cup or 16 tablespoons. If you did and they were buttery, you can try to reduce the butter. Enjoy!
Do you have to use a block of cream cheese? I use the one that comes in a container but when mixing didn’t look like yours from the picture
As long as the container of cream cheese is regular cream cheese (not mixed with anything to make it thinner), it should work just fine.
So good!!! I used 1 1/2 sticks of butter instead of 2 and it turned out so good. Only thing I had to tweak was upping the cooking time to 16 min, at 11 min they were still under cooked
I am so happy to hear that, Naomi! Thank you for taking the time to write a review. I really appreciate it!
The cookies look so good and I can’t wait to try them
I was just wondering if I needed to use salted or unsalted butter
Thank you! You can use either, total preference. I usually use unsalted butter then add in a pinch of sea salt to the cookie dough. That way, I am able to control the amount of salt.
What should I use if I don’t have a stand mixer or a hand mixer? Would mixing by hand with a whisk/wooden spoon be fine?
HI Nara! Unfortunately no. The cold butter is almost impossible to beat by hand. The only loophole would be to use softened butter. Then mix it very well by hand with the sugars. Continue the recipe as written, but chill the dough for about 1 to 2 hours before forming and baking the cookies.