If you love strawberry cheesecake then these strawberry cookies filled with cream cheese balls are for you!
Soft and chewy treats packed with all the flavors of your favorite dessert, in a cookie form. And they’re incredibly easy to make and the addition of cream cheese is absolutely perfection!
From selecting the right ingredients to nailing down the baking time, I’ve got everything covered. So let’s get started on whipping up some delicious strawberry cookies!
Spring is in the air and there’s no better way to celebrate the season than with some mouthwatering strawberry desserts! From juicy, fresh strawberries to decadent cakes and cookies, this vibrant fruit adds the perfect pop of sweetness to any dish.
Strawberry bars with creme cheese frosting are a true delight, with the tangy cream cheese perfectly complementing the sweetness of the berries.
And who can resist the delicate and buttery goodness of a strawberry madeleine?
But let’s not forget about roasted strawberries along with some whipped ricotta dessert. Whether you’re looking for a light and refreshing treat or a rich and indulgent dessert, strawberries are the ultimate ingredient for any springtime craving.
Why You’ll Love this Recipe
Oh man, where do I even start?! Soft and Chewy Strawberry Cheesecake Cookies are like little drops of heaven in your mouth.
- Amazing taste – they’re sweet, they’re creamy, and they’re bursting with delicious strawberry flavor. I mean, who doesn’t love a good cookie?
- Texture – these cookies are so soft and chewy, you’ll feel like you’re biting into a cloud. They practically melt in your mouth, leaving behind a creamy, dreamy aftertaste that will have you reaching for another one or two, or three…who’s counting?
- unsalted butter, softened at room temperature
- light brown sugar, packed
- white sugar
- large egg, at room temperature
- vanilla extract
- all-purpose flour
- baking soda
- baking powder
- fresh strawberries – diced
- cream cheese, softened – just regular cream cheese
- powdered sugar
- strawberry jam, warmed – to serve
How to make strawberry cookies filled with cheesecake
1. Begin by creaming together in a large bowl the butter, light brown sugar and white sugar sugar until light and fluffy, for 2-3 minutes Next, add in the egg and vanilla extract and mix until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the large mixing bowl, mixing until just combined and smooth.
2. Fold in strawberries too using a spatula
3. Divide the mixture into 12 cookies and make cookie dough balls. Place the cookies on the a prepared baking sheet (lined up with a piece of parchment paper or a Silpat® baking mat) and using the back of your spoon or your fingers, press an indent into the center of each cookie.
Place the baking sheet with the strawberry cookie dough in the fridge to chill for 30 minutes.
4. In a medium bowl, combine cream cheese and powdered sugar. Whisk until smooth and fluffy, 3-4 minutes.
5. Remove the cookies from the refrigerator and fill the indents with some cream cheese mixture.
6. Bake cookies until golden brown and puffed in a preheated oven (350f/ 180c) for 13-15 minutes.
7. Remove from the oven and set aside on a cooling rack for 10 minutes.
8. Drizzle the cookies with warm jam and serve immediately.
Please scroll down to the recipe card for all details about ingredients, quantities and step by step instructions
Expert Baking Tips & Tricks
There are few things as frustrating as putting in the time and effort to bake a batch of cookies, only to have them come out flat and chewy. Luckily, with a few simple tips and tricks, you can get the best results – perfectly soft and chewy strawberry cheesecake cookies that will be the hit of any party or family gathering.
- Make sure all of your ingredients are at room temperature before getting started. This will help prevent the dough from being too dense
- Use fresh strawberries. The flavor and texture of the cookies will be so much better if you use fresh, ripe strawberries instead of frozen or canned ones. Also, make sure you chop the strawberries into small pieces so that they distribute evenly throughout the cookie dough.
- Don’t over mix the batter – one of the most important things to remember when baking cookies! Overmixing can result in tough, dry cookies. Instead, mix the batter just until the ingredients are combined.
- Do not overbake your cookies! Cookies should be removed from the oven while they are still slightly undercooked. They will continue to cook on the baking sheet after they are removed from the oven and will become dry and crumbly if overcooked.
Variations of Strawberry Cheesecake Cookies
There are many different variations of strawberry cheesecake cookies. Some recipes use white chocolate chips, while others use dark chocolate chips. Some recipes add in chopped nuts, while others leave them out. Here are some ideas for you:
- Change up the fruit: Instead of using strawberries, try using raspberries, blueberries, blackberries, or a mix of different berries for a fruity twist.
- Swap the cream cheese: You can substitute the cream cheese for a dairy-free alternative like vegan cream cheese or silken tofu to make these cookies vegan.
- Use different extracts: Try using almond extract, strawberry extract, lemon extract, or vanilla bean paste instead of vanilla extract to switch up the flavor profile.
- Add in some chocolate chips: Fold in some chocolate chips to the cookie dough for a chocolatey twist on classic Strawberry Cheesecake Cookies.
- Add some peanut butter too!
- Make them gluten-free: Use a gluten-free flour blend or almond flour in place of all-purpose flour to make these cookies gluten-free.
- Add some spices: Add a pinch of cinnamon or nutmeg to the cookie dough for a warm, cozy flavor.
How to store strawberry cheesecake cookies
Store: store them in an airtight container at room temperature for up to 3-4 days. If you want to keep them for longer, you can also freeze them.
Freeze: To freeze the cookies, place them in a single layer in a freezer-safe container or resealable plastic bag. You can stack them with a layer of parchment paper between each layer to prevent them from sticking together. The cookies will keep well in the freezer for up to 2-3 months.
Serve later: When you’re ready to enjoy the cookies, simply let them thaw at room temperature for about 30 minutes before serving. You can also reheat them in the oven or microwave if you prefer them warm.
Just remember, Soft and Chewy Strawberry Cheesecake Cookies are best enjoyed fresh, so try to eat them within a few days of baking if possible.
1. How do I make soft and chewy strawberry cheesecake cookies?
To make soft and chewy strawberry cheesecake cookies, start by creaming together butter and sugar. Add in an egg and vanilla extract, then mix until well combined. In a separate bowl, whisk together flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients, mixing until just combined. Fold in fresh strawberries. Chill the dough for at least 30 minutes before scooping, adding the cream cheese filling and baking.
2. What kind of strawberries should I use?
For the best flavor, use fresh fruit that is ripe but still firm. Avoid using frozen strawberries or strawberries that are too soft or mushy.
3. Do I have to chill the cookie dough?
Yes, it is important to chill the cookie dough before baking in order to prevent spreading. Chilling also allows the flavors to develop and meld together for a more complex flavor profile.
Whether you are a beginner or an experienced baker, this easy cookie recipe offers a sweet treat that everyone will love!