Strawberry Cheesecake Cookies

By Mason BrooksAug 4, 2026

These strawberry cheesecake cookies are a delightful treat with a soft, chewy texture and a delicious strawberry flavor enhanced by a creamy cheese filling. Lightly golden on the outside, these cookies are perfect for any occasion. They offer a lovely balance of sweetness without being overly rich, making them ideal for serving alongside tea or as a sweet snack. With both chopped strawberries in the dough and a creamy filling, they are sure to impress anyone who tries them.

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Prep 15 minCook 18 minTotal 33 min4 servings

Instructions

Mix the cream cheese with the icing sugar until it's fully incorporated.

Use a tablespoon measuring spoon to portion the cheese over baking paper in a dish that fits your freezer. Place the portions one next to another and freeze them for 2 hours.

Use a whisk or a stand mixer with a whisk accessory to beat the butter with both types of sugar until it's soft and creamy.

Add the egg and vanilla and beat again.

Add the flour, baking powder, salt and mix using a spatula.

Add the chopped strawberries and mix them in with a spatula, trying to not crush them.

Use a small cookie scoop to portion the dough. Flatten a portion and place a frozen cream cheese tablespoon at the center, pressing slightly down.

Press another portion of dough on top. Close the cookies with your hands and shape them into a ball between your palms. Repeat with all the cookies.

Bake them in a preheated oven at 180℃/350℉ for 15-18 minutes or until they are lightly golden.

As soon as they come out of the oven, correct their shape by swirling them in a round cookie cutter.

Let them cool down for 5 minutes before lifting them off the tray with a spatula. Let them cool down completely, ideally on a cooling rack.

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Desserts Baking

Strawberry Cheesecake Cookies

Name: Strawberry Cheesecake Cookies
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Ingredients: 180 g cream cheese (for filling); 3 tbsp icing sugar (for filling); 120 g unsalted butter (at room temperature); 100 g granulated sugar; 60 g brown sugar; 1 whole egg; 1 tsp vanilla extract; 220 g all-purpose flour; 1 tsp salt; 1.5 tsp baking powder; 100 g strawberries (cut into small cubes)

By Mason BrooksAug 4, 2026

0(0)

Prep 15 minCook 18 minTotal 33 min4 servings

Ingredients

Servings4

•180 g cream cheese (for filling)
•3 tbsp icing sugar (for filling)
•120 g unsalted butter (at room temperature)
•100 g granulated sugar
•60 g brown sugar
•1 whole egg
•1 tsp vanilla extract
•220 g all-purpose flour
•1 tsp salt
•1.5 tsp baking powder
•100 g strawberries (cut into small cubes)

Instructions

1
Mix the cream cheese with the icing sugar until it's fully incorporated.
2
Use a tablespoon measuring spoon to portion the cheese over baking paper in a dish that fits your freezer. Place the portions one next to another and freeze them for 2 hours.
3
Use a whisk or a stand mixer with a whisk accessory to beat the butter with both types of sugar until it's soft and creamy.
4
Add the egg and vanilla and beat again.
5
Add the flour, baking powder, salt and mix using a spatula.
6
Add the chopped strawberries and mix them in with a spatula, trying to not crush them.
7
Use a small cookie scoop to portion the dough. Flatten a portion and place a frozen cream cheese tablespoon at the center, pressing slightly down.
8
Press another portion of dough on top. Close the cookies with your hands and shape them into a ball between your palms. Repeat with all the cookies.
9
Bake them in a preheated oven at 180℃/350℉ for 15-18 minutes or until they are lightly golden.
10
As soon as they come out of the oven, correct their shape by swirling them in a round cookie cutter.
11
Let them cool down for 5 minutes before lifting them off the tray with a spatula. Let them cool down completely, ideally on a cooling rack.