These strawberry cheesecake cookies are soft, sweet and so delicious! The cream cheese filling tastes exactly like creamy cheesecake. These cookies are over the top delicious and great for holidays and birthdays!

Stack of strawberry cheesecake cookies

Why You’ll Love This Recipe

  • These strawberry cheesecake cookies are gooey, creamy and delicious!
  • The cream cheese filling is so smooth and creamy.
  • 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.
  • Check out these Raspberry White Chocolate Cookies for another fun fruit filled cookie!

Ingredients & Substitutions

These are the main ingredients and substitutions. 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.

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.

Ingredients in small bowls for strawberry 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

Step 1

First, make the cream cheese filling. In a stand mixer, beat softened cream cheese and powdered sugar until creamy.

Step 2

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.

Balls of cream cheese on pan

Step 3

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.

Step 4

Add in eggs. Stir until combined.

Step 5

Add in remaining ingredients except strawberries. Stir until a thick cookie dough is formed.

Step 6

Carefully fold in diced strawberries. Place bowl of cookie dough in the fridge for 30 minutes to firm up.

Strawberry cookie dough in glass bowl

Step 7

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.

Step 8

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.

Step 9

Form the dough into a ball around the cream cheese. Be sure it is completely sealed inside.

Thick cookie dough balls on pan

Step 10

Continue for all cookie dough and cream cheese balls. Space at least 3 inches apart on baking pan.

Step 11

Bake for 11 to 12 minutes or until cookies are just set in the middle.

Strawberry cheesecake cookies on pan

Step 12

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!

Stack of thick strawberry cheesecake cookies

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!

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.

Frequently Asked Questions

Which cream cheese should I use?

Regular or light cream cheese are both great options.

Can I make these without the filling?

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.

Can I use frozen strawberries?

No. Frozen strawberries contain so much liquid which would yield runny cookies.

Small white plates with strawberry cheesecake cookies

You May Also Like

If you make this strawberry cheesecake cookies recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Stack of strawberry cheesecake cookies

Get the Recipe: Strawberry Cheesecake Cookies

These strawberry cheesecake cookies are soft, sweet and delicious! The cream cheese filling is so creamy. These cookies are fresh, easy to make, and great for any occasion!
4.93 from 13 votes

Ingredients

Cream Cheese Filling

  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar

Cookies

Instructions 

  • 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.

Notes

  • 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!
Calories: 411kcal, Carbohydrates: 57g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 242mg, Potassium: 87mg, Fiber: 1g, Sugar: 26g, Vitamin A: 613IU, Vitamin C: 2mg, Calcium: 38mg, Iron: 1mg

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