These soft, pillowy strawberry cheesecake cookies hide a creamy surprise inside every bite. I made them for the first time last spring when I was craving cheesecake but didn't want to commit to a whole cake, and they turned out even better than I imagined. The freeze-dried strawberries add bursts of intense flavor while the graham cracker topping gives you that classic cheesecake crunch.
If you love cookies with a twist, you'll also want to try my Peanut Butter Swirl Brownie Cookies or Cinnamon Roll Cupcakes for more fun baking projects. These cheesecake filled cookies look fancy but come together with ingredients you probably already have, and the tangy cream cheese center stays perfectly gooey.
Why You'll Love These strawberry cheesecake cookies
Cheesecake in cookie form: You get all the creamy, tangy goodness of cheesecake without the time commitment or complicated technique. These are fast, fun, and just as delicious.
Intense strawberry cheesecake cookies flavor: Freeze-dried strawberries pack a punch. They're sweet, concentrated, and don't make the cookies soggy like fresh fruit would.
Soft and chewy texture: The cookies bake up tender with slightly crisp edges. The creamy cheesecake filling stays gooey in the center, creating a beautiful contrast.
Graham cracker topping: Those little crumbles on top add crunch and nostalgia. They taste exactly like the crust of a classic cheesecake.
Make-ahead friendly: You can freeze the dough balls and bake them fresh whenever you want. They also freeze well after baking, so you can keep a stash for emergencies.
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Strawberry Cheesecake Cookies Ingredients
Here's what you need to make these cookie with cheesecake filling from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Cheesecake Filling:
- Cream cheese: Softened to room temperature so it beats smooth without lumps. It creates the tangy, creamy filling that makes these cookies special.
- Powdered sugar: Sweetens the filling and dissolves quickly into the cream cheese for a silky texture.
- Lemon juice: Adds brightness and a subtle tang that balances the richness of the cream cheese.
For the Cookie Dough:
- All-purpose flour: Forms the structure of the cookies. It keeps them soft and tender without being cakey.
- Baking soda: Helps the cookies spread just enough and gives them a slight lift. It also contributes to that soft, chewy texture.
- Salt: Balances the sweetness and enhances all the other flavors.
- Unsalted butter: Adds richness and flavor. Make sure it's softened so it creams properly with the sugar.
- Granulated sugar: Sweetens the dough and helps create a tender crumb.
- Light brown sugar: Adds moisture and a hint of molasses flavor that makes the cookies extra chewy.
- Egg: Binds everything together and adds structure. One large egg is all you need.
- Vanilla extract: Enhances the overall flavor and adds warmth to the dough.
- Freeze-dried strawberry slices: These are the star ingredient. They add concentrated strawberry strawberry cheesecake cookies cookies flavor without any extra moisture. You'll mix most of them into the dough and use a few as decoration.
- Graham crackers: Crushed and sprinkled on top before baking. They add that classic strawberry cheesecake cookies crust flavor and a satisfying crunch.
how to make Strawberry Cheesecake Cookies
Here's how to make these freeze-dried strawberry cookies step by step.
Prepare the strawberry cheesecake cookies filling: Line a small quarter-size sheet pan with parchment or wax paper and pop it in the freezer to chill. In a mixing bowl, beat together the softened cream cheese, powdered sugar, and lemon juice until the mixture is completely smooth and creamy. Use a spoon to scoop out 2-teaspoon portions of the filling and place them on the prepared frozen pan, spacing them apart. You should get about 12 dollops. Slide the pan back into the freezer and let the filling freeze solid for 60 minutes.
Prepare the cookie dough: After the cream cheese has been freezing for 30 minutes, line a cookie sheet with parchment paper. Don't preheat your oven yet because the dough needs to chill before baking. In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set it aside. In a separate larger bowl, beat the softened butter and granulated sugar together for about 1 minute until smooth and creamy. Add the light brown sugar and beat for another 30 seconds until the mixture looks fluffy and light.
Assemble the cookies: Take the bag of freeze-dried strawberry cheesecake cookies slices and set aside 12 whole slices for decoration. Crush or break the remaining strawberries into smaller pieces and stir them into the cookie dough until evenly distributed. Scoop 1 tablespoon of dough and roll it into a ball with your hands. Flatten it slightly, then press one frozen cheesecake dollop into the center. Place one reserved freeze-dried strawberry slice on top of the cheesecake.
Chill and bake: Place all the assembled cookie dough balls on a plate and refrigerate for 30 minutes. This helps them hold their shape while baking. While the dough chills, preheat your oven to 350°F (175°C). Break the graham crackers into small crumbs. Arrange 6 cookie dough balls on a large parchment-lined baking sheet, spacing them a few inches apart. Sprinkle the tops with graham cracker crumbs, pressing them in gently so they stick. Bake for 11 to 13 minutes, until the edges look golden brown and set but the centers still appear slightly soft. Repeat with the remaining dough balls.
Cool and serve: Let the cookies cool completely on the baking sheet. This is important because if you try to move them while they're warm, the strawberry cheesecake cookies centers will stick to the pan and make a mess. Once they're cool, the filling sets up and the cookies lift off easily.
Ingredient Substitutions
Regular strawberries instead of freeze-dried: Fresh or frozen strawberries won't work well here because they add too much moisture. If you can't find freeze-dried strawberries, try freeze-dried raspberries or blueberries instead.
Greek yogurt cream cheese: Use whipped cream cheese or Greek yogurt cream cheese if that's what you have. The texture will be slightly lighter but still delicious.
Honey instead of powdered sugar in the filling: You can use honey for a different kind of sweetness, but the filling will be a bit softer. Stick with powdered sugar if you can.
Gluten-free flour: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. The cookies will be slightly more crumbly but still tasty.
Vegan butter and egg substitute: Swap in vegan butter and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a dairy-free version. Use vegan cream cheese for the filling too.
Equipment
Quarter-size sheet pan: For freezing the strawberry cheesecake cookies dollops. Any small baking sheet or plate works.
Parchment or wax paper: Keeps the filling from sticking to the pan while it freezes.
Mixing bowls: You'll need at least two, one for wet ingredients and one for dry.
Electric mixer or whisk: An electric mixer makes creaming the butter and sugar easier, but you can do it by hand if you have the arm strength.
Cookie sheet: For baking the cookies. Line it with parchment paper to prevent sticking.
Measuring cups and spoons: Accurate measurements help the cookies turn out just right.
Storage and Make-Ahead Tips
Room temperature: These strawberry cheesecake cookies are best enjoyed the day they're made. The graham crackers and freeze-dried strawberries start to soften after a day or two. If you do keep them at room temperature, store them in an airtight container for up to 2 days.
Refrigerator: You can refrigerate the cookies in an airtight container for up to 4 days. The texture changes slightly as the filling firms up, but they're still delicious. Let them come to room temperature before serving for the best flavor.
Freezer: Freeze baked cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container or bag. They'll keep for up to 3 months. Thaw at room temperature for about 30 minutes before eating.
Freeze the dough: You can freeze the assembled, unbaked cookie dough balls for up to 3 months. Bake them straight from frozen, adding 1 extra minute to the baking time. This is perfect for when you want fresh-baked cookies without all the prep work.
Serving Suggestions
With a glass of cold milk: The classic cookie pairing. The milk balances the sweetness and makes every bite feel nostalgic.
Alongside fresh berries: Serve the cookies with a bowl of fresh strawberries, raspberries, or blueberries for a light, fruity dessert spread.
With vanilla ice cream: Crumble a warm cookie over a scoop of vanilla ice cream for an indulgent treat that tastes like a deconstructed strawberry cheesecake cookies.
At a brunch spread: These cookies are fun and unexpected at brunch. Serve them with coffee and fresh fruit for a sweet finish to the meal.
Expert Tips
Freeze the filling solid: Don't skip or shorten the freezing time. If the strawberry cheesecake cookies dollops aren't fully frozen, they'll melt out of the cookies during baking.
Seal the dough completely: Make sure there are no gaps or cracks in the dough. If the filling is exposed, it'll leak out and make a mess in the oven.
Chill the dough balls: Refrigerating the assembled cookies before baking helps them hold their shape and prevents spreading too much.
Don't overbake: The cookies should look slightly underdone in the centers when you pull them out. They'll continue to set as they cool.
Cool on the pan: Seriously, don't try to move these cookies while they're warm. The filling will stick and you'll end up with a broken cookie and a sticky pan.
Crush the strawberries evenly: Break the freeze-dried strawberries into small, even pieces so they distribute throughout the dough. Big chunks can create air pockets.
Use room temperature ingredients: Softened butter and cream cheese blend more easily and create a smoother texture in both the dough and the filling.
FAQ
Do strawberry cheesecake cookies need to be refrigerated?
Not necessarily. These strawberry cheesecake cookies can sit at room temperature for up to 2 days in an airtight container, but they're best eaten the day they're made. If you want to keep them longer, refrigerate them for up to 4 days. The filling is cream cheese-based, so refrigeration helps them stay fresh, especially in warm weather.
How long can strawberry cheesecake cookies with cream cheese sit out?
strawberry cheesecake cookies with cream cheese filling can sit out safely for about 2 hours at room temperature. After that, it's best to refrigerate them to prevent the filling from spoiling. If you're serving them at a party, keep them on the table for no more than 2 hours, then store any leftovers in the fridge.
How to store strawberry cheesecake cookies?
Store strawberry cheesecake cookies in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. Just make sure they're completely cool before storing, and separate layers with parchment paper to prevent sticking. Let refrigerated cookies come to room temperature before serving for the best texture.
Do strawberry cheesecake cookies stuffed cookies need to be refrigerated?
Yes, if you're keeping them for more than a day or two, refrigerate them. The cream cheese filling can spoil if left at room temperature too long, especially in warm or humid conditions. For short-term storage (1 to 2 days), an airtight container at room temperature is fine, but the fridge is safer for longer storage.
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Pairing
These are my favorite dishes to serve with strawberry cheesecake cookies
Strawberry Cheesecake Cookies
Ingredients
Method
- Prepare the cheesecake filling: Line a small sheet pan with parchment paper and place it in the freezer. In a bowl, beat together the cream cheese, powdered sugar, and lemon juice until smooth. Drop spoonfuls (approximately 2 teaspoons each) of the mixture onto the prepared pan. Freeze for 60 minutes.
- Prepare cookie dough: While the filling freezes, line a cookie sheet with parchment paper. Do not preheat the oven yet, as the cookie dough requires a 30-minute chill time.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a separate bowl, beat together the butter and granulated sugar until smooth, about 1 minute. Add the brown sugar and beat until creamy, about 30 seconds.
- Add wet ingredients: Beat in the egg and vanilla extract until fully combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until fully incorporated and no streaks of flour remain.
- Add freeze-dried strawberries: Reserve 12 freeze-dried strawberry slices for topping. Stir the remaining strawberry slices into the cookie dough.
- Form the cookie dough: Using a 1 tablespoon measure, scoop 12 dough balls. Press a frozen cheesecake dollop into the center of each dough ball, then top with a reserved strawberry slice. Place a second tablespoon-sized dough ball on top and seal the edges around the filling. Roll into a ball to hide the cream cheese inside.
- Chill dough: Place the cookie dough balls on a plate (or keep them on the cookie sheet, if it fits), and refrigerate for 30 minutes.
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Bake the cookies: Arrange 6 dough balls on a large cookie sheet, spacing them evenly. Break graham crackers into pieces and sprinkle on top of each cookie. Bake for 11-13 minutes or until the edges are golden brown.
- Cool the cookies: Let the cookies cool completely on the cookie sheet before removing.
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