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Freshly baked strawberry cheesecake cookies with strawberries and cream cheese

Strawberry Cheesecake Cookies

These Strawberry Cheesecake Cookies combine tender, buttery cookie dough with a tangy cream cheese center and bursts of fresh strawberry, offering a delightful twist on classic cookies.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 1 cup butter, softened Use room-temperature for easier creaming.
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour Substitutable with whole wheat pastry flour for a nuttier bite.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped fresh strawberries, patted dry Pat dry to limit extra moisture.
Cheesecake Filling
  • 8 oz cream cheese, softened Use room-temperature for easier mixing.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In another bowl, mix together the flour, baking soda, and salt, then gradually blend the dry ingredients into the creamed mixture.
  5. Fold in the chopped strawberries gently.
  6. For the cheesecake filling, beat together the cream cheese, powdered sugar, and vanilla until smooth.
Assembly and Baking
  1. Scoop a tablespoon of cookie dough, flatten it, add a dollop of cheesecake filling, then cover with more dough and seal the edges.
  2. Place cookies on ungreased baking sheets with space between them.
  3. Bake for 10-12 minutes until the edges are lightly golden and the centers look set.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgSugar: 10g

Notes

Serve cookies slightly chilled for best texture, or at room temperature for a softer bite. Store in an airtight container for up to 4 days in the refrigerator. Wrap individually for freezer storage up to 3 months.

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