Strawberry Cheesecake Cookies

The homemade cookies are easy to make with real strawberries. Strawberry Cheesecake Cookies are soft, buttery and packed with strawberry flavor with a decadent cheesecake filling.

It’s cheesecake in a cookie form and it’s divine! Add these decadent strawberry cream cheese cookies to your life. You can thank me later.

I like a lot of recipes with shortcuts, but sometimes I’m in the mood to make things from scratch. This delightful cookie recipe is perfect for all occasions including Valentine’s day. 

Cheesecake stuffed cookies have a yummy and sweet graham cracker base packed with real strawberry flavor. The filling is creamy cheesecake. Yum!

Why You’ll Love Strawberry Cream Cheese Cookies

• Buttery, sweet and rich
• Delicious strawberry flavor
• Made from scratch 
• Easy to make
• Perfect for Valentine’s day or any occasion
• Uses mainly pantry ingredients
• Makes about 30 cookies
• Ready in 22 minutes

Ingredients

Cookie Ingredients

• Unsalted butter
• Sugar
• Brown sugar
• Eggs
• Strawberry preserves – You can also use strawberry jam
• Vanilla extract
• All-purpose flour
• Graham cracker crumbs
• Baking soda
• Salt
• Strawberries

Cheesecake Filling

• Cream cheese
• Sugar
• Vanilla extract
• Egg white

How to Make Strawberry Cheesecake Cookies

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Step One: Preheat oven to 350F. 

Step Two: In a large bowl, cream together the butter, brown sugar and sugar until light and fluffy with a mixer on medium speed.

Step Three: Add the vanilla extract and egg and mix at low speed until combined.

Step Four: Add the strawberry preserves and mix at medium-low speed until combined.

Step Five: In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda and salt. 

Step Six: Mix a small amount of the dry ingredients at a time to the wet ingredients on medium-low speed until combined.

Step Seven: Gently fold in the diced strawberries with a wooden spoon or silicone spatula until evenly dispersed in the cookie dough.

Step Eight: Next, prepare the cheesecake filling. In a medium bowl, mix the cream cheese and sugar at medium-high speed with a mixer until combined.

Step Nine: Then mix in the egg white and vanilla until smooth. 

Step Ten: Line a cookie sheet with parchment paper. If you have 2 cookie sheets prepare a second one or bake one batch at a time. 

Step Eleven: Use a medium cookie scoop to drop cookie dough 2 inches apart on the cookie sheet with 15 cookies per sheet.

Step Twelve: Using a teaspoon, make an indent in each cookie dough mound. Fill the indent with 1 teaspoon of the cheesecake filling. Continue until all cookies are filled.

Step Thirteen: Bake 10 to 12 minutes until lightly golden. Sprinkle cookies out of the oven with additional graham cracker crumbs for garnish, if desired. Allow cookies to sit for 5 minutes on the cookie sheet and then transfer to a cooling rack to cool completely.

Step Fourteen: Once the cookies have cooled down, they can be enjoyed immediately or chilled in the fridge and then served. 

Equipment Needed

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• Mixing bowls
• Hand mixer
• Whisk 
• Cookie sheets
• Cooling rack
• Scraper spatula

What to Pair with Cheesecake Stuffed Cookies

• Cherry Cheesecake Dip
• Brownie Cheesecake Cups
• Cheesecake Stuffed Cinnamon Rolls
• Cherry Cheesecake Pizza
• Berry Cheesecake Trifle

Variations

• Use another type of berry in place of the strawberry preserves and strawberries. Try raspberry or blueberry.
• Add chocolate chips or white chocolate chips to the cookie batter for even more decadence.
• Add lemon zest to the cheesecake filling mixture for a lemon cheesecake filled cookie.

Storage Instructions

How to Store Leftover Strawberry Cream Cookies

Store any leftover cookies in an airtight container in the fridge for up to 3 days.

Can I Make in Advance?

Definitely! In fact, I find the flavor develops over time and they taste delicious cold, too. Store in the fridge, covered, until you are ready to serve.

Can I Freeze?

Yes, you can freeze these cookies in a freezer-safe airtight container for up to 3 months. However, for best results, I recommend enjoying them fresh. 

Recipe Tips

• When making the indent for the cheesecake cookies, dip a teaspoon lightly in all-purpose flour first. This helps to prevent the spoon from sticking to the dough.
• For perfect edges, you can roll the cookie dough into a ball before indenting and filling it with the cheesecake mixture.
• Enjoy these cookies fresh from the oven (after they’ve cooled slightly) or chilled in the fridge first and served cold. 
• Don’t remove the cookies from the cookie sheet immediately after taking the out of the oven. Wait about 5 minutes to let them set and then place on a cooling rack. Remove them too soon may cause breakage.

Can I use Frozen Strawberries?

No, I don’t recommend using frozen strawberries in this recipe. Fresh is best. Frozen strawberries will lead to soggy cookies and the strawberry bits will not be as vibrant in color.

Strawberry Recipes

• Strawberry Cupcakes
• Strawberry Mousse
• Strawberry Dump Cake
• Frozen Strawberry Dessert
• Strawberry Agua Fresca
• Strawberry Lemon Fool
• Strawberry Cream Pie
• Strawberry Sauce
• Strawberry Pretzel Salad
• Strawberry Cheesecake Bars
• Strawberry Cake Mix Cookies

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