This is an easy stuffed cookie with strawberry and cream cheese.
introduction
These Strawberry Cheesecake Cookies have a soft cookie and a sweet cream cheese center. The cookies taste like a small cheesecake inside a cookie. If you like stuffed dessert ideas, you might also enjoy the similar strawberry crunch cheesecake tacos for another fun treat.
why make this recipe
Make this recipe when you want a special cookie that feels like dessert and a treat at once. The cream cheese center adds a creamy bite and the diced strawberries give fresh flavor. These cookies work for parties, gifts, or a cozy snack. For other cookie ideas, try the Boston cream pie cookies.
how to make Strawberry Cheesecake Cookies
Follow the steps below. Read all steps before you start. Work in order so the cream cheese stays cold and the dough firms up.
Ingredients :
- 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)
Directions :
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.
Also, if you want a different cheesecake dessert, consider trying caramel apple cheesecake bars for another sweet option.
how to serve Strawberry Cheesecake Cookies
Serve warm or at room temperature. Warm cookies are soft and the cream cheese center is slightly creamy. Dust with powdered sugar or add a fresh strawberry slice on top. For a holiday spread, pair these with other cookies like chewy Christmas cranberry orange cookies to offer variety.
how to store Strawberry Cheesecake Cookies
Cool cookies completely before storing. Place in an airtight container and keep in the fridge for up to 5 days. For longer storage, freeze in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. Thaw in the fridge before serving.
tips to make Strawberry Cheesecake Cookies
- Keep the cream cheese balls cold so they hold shape during assembly.
- Use cold butter for the dough as the recipe says; it helps texture.
- Seal the dough well around the cream cheese so filling does not leak during baking.
- Dice strawberries finely so they fold into the dough evenly.
- If you like, swap in other fruits or mix-ins; try a chocolate-strawberry combo like chocolate strawberry cups for inspiration.
Serving Ideas
- Plate with a small scoop of vanilla ice cream for a dessert plate.
- Serve with coffee or hot tea for a cozy snack.
- Put in a box with parchment for a homemade gift.
Final Thoughts
These cookies are easy to make and feel fancy. The cream cheese center gives rich flavor and the strawberries add freshness. They make a great choice for a dessert table or a special homemade gift.
FAQs
Q: Can I use frozen strawberries?
A: You can, but thaw and drain them well, then pat dry before dicing so the dough does not get too wet.
Q: Can I make the cream cheese filling sweeter or less sweet?
A: Yes. Adjust the powdered sugar in the filling to suit your taste.
Q: Do I have to use cold butter?
A: Cold butter helps the dough hold shape and gives a nice texture, so it is recommended.
Q: Can I bake these without sealing completely?
A: No. If the filling is not sealed, it may leak during baking and make a mess.
Q: Can I use regular flour instead of gluten free?
A: Yes. The recipe notes you can use all purpose flour in place of gluten free 1 to 1 flour.
Conclusion
If you want another take on this idea, see this version from Cookie Dough Diaries for Strawberry Cheesecake Cookies to compare techniques. For more baking inspiration and a different style, check the recipe at In Bloom Bakery’s Strawberry Cheesecake Cookies.
Strawberry Cheesecake Cookies
Ingredients
Method
- 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.
- 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 a 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.
- Remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring to a wire rack to finish cooling.