Strawberry Cheesecake Cookies: An Easy & Delicious Recipe

Strawberry cheesecake cookies offer the perfect blend of two beloved desserts: creamy cheesecake and fresh, sweet strawberry cookies. Imagine biting into a soft, buttery cookie filled with a luscious cheesecake center and bursting with strawberry flavor. This recipe is a dream come true for any dessert lover! Whether it’s a warm summer day or a cozy winter evening, these cookies are sure to satisfy your sweet tooth.

These strawberry cheesecake cookies are a guaranteed crowd-pleaser. They are perfect for potlucks, bake sales, or simply an after-dinner treat with family. Get ready for rave reviews! If you enjoy cheesecake-inspired treats, you might also love these chocolate chip cheesecake cookies.

Why this Strawberry Cheesecake Cookie Recipe is Special

This strawberry cheesecake cookie recipe is truly special because it uses simple, everyday ingredients. You probably already have most of them in your pantry and fridge! You can easily make these bakery-quality cookies right at home without any fancy equipment or complicated techniques. Plus, the recipe is super flexible! You can customize it with your favorite berries or add-ins to create your own signature cookie. For more delicious cookie recipes, check out our easy mini muffins recipe.

Ingredients

This recipe has two main parts: the buttery cookie dough and the creamy cheesecake filling. Gathering your ingredients beforehand makes the baking process smoother. Here’s what you’ll need:

For the Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened: Softened butter is key to creating a light and airy cookie. Make sure it’s not melted!
• 1 cup granulated sugar: This sweetens the cookie dough.
• ½ cup packed light brown sugar: Brown sugar adds moisture and a hint of caramel flavor.
• 2 large eggs: Eggs bind the ingredients together.
• 1 teaspoon vanilla extract: Vanilla enhances the overall flavor.
• 3 ½ cups all-purpose flour: Flour provides structure to the cookie.
• 1 teaspoon baking powder: Baking powder helps the cookies rise.
• ½ teaspoon baking soda: Baking soda also helps with leavening.
• ½ teaspoon salt: Salt balances the sweetness.

For the Cheesecake Filling

• 8 ounces cream cheese, softened: Softened cream cheese is essential for a smooth filling.
• ½ cup powdered sugar: Powdered sugar sweetens the filling and dissolves easily.
• 1 large egg yolk: The egg yolk adds richness and helps bind the filling.
• 1 teaspoon vanilla extract: Vanilla enhances the cheesecake flavor.
• 1 cup fresh strawberries, finely chopped: Fresh strawberries provide the burst of fruity flavor. You can also use frozen strawberries (thawed and drained).

Step-by-Step Instructions

Now that you have your ingredients ready, let’s start baking these delicious strawberry cheesecake cookies! For a refreshing drink to pair with your cookies, try our Blackberry Smash Cocktail.

Making the Cookie Dough

1. Cream the butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 2-3 minutes with an electric mixer.
2. Beat in eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Chill the dough: Cover the dough and chill in the refrigerator for at least 30 minutes. This will make it easier to roll out.

Preparing the Cheesecake Filling

1. Beat cream cheese and sugar: In a medium bowl, beat the softened cream cheese and powdered sugar until smooth.
2. Mix in egg yolk and vanilla: Beat in the egg yolk and vanilla extract.
3. Fold in strawberries: Gently fold in the chopped strawberries.

Assembling the Cookies

1. Preheat oven and prepare baking sheet: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out dough: On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness.
3. Cut out cookies: Use a cookie cutter (about 2-3 inches in diameter) to cut out the cookies.
4. Make wells in cookies: Place the cookies on the prepared baking sheet. Using your thumb or the back of a spoon, make a small well in the center of each cookie.
5. Fill with cheesecake mixture: Fill each well with the cheesecake filling, being careful not to overfill. A small spoon works well for this.
6. Optional: Top with extra strawberries: For extra strawberry goodness, you can add a few small pieces of chopped strawberries on top of the cheesecake filling.

Baking and Cooling

1. Bake: Bake for 12-15 minutes, or until the edges are lightly golden brown.
2. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips and Variations

Here are a few tips and variations to help you make the best strawberry cheesecake cookies ever! For some healthy dessert inspiration, check out these healthy dessert options.

Tips for Success

• Chilling the dough is crucial: Chilling prevents the cookies from spreading too much during baking. Don’t skip this step! If your dough is too sticky after chilling, add a bit more flour, a tablespoon at a time.
• Don’t overfill the cookies: Overfilling will cause the cheesecake filling to spill over while baking. Leave a small border around the edge of the well.
• Even baking: For even baking, rotate the baking sheet halfway through the baking time. This ensures that all the cookies brown evenly.
• Cooling is important: Letting the cookies cool completely on a wire rack prevents the bottoms from becoming soggy.

Flavor Variations

• Berrylicious: Swap the strawberries for other berries like blueberries, raspberries, or blackberries. A mixed berry filling is also delicious!
• Chocolate Lovers: Add mini chocolate chips to the cookie dough or drizzle melted chocolate over the cooled cookies.
• Extracts: Experiment with different extracts like almond, lemon, or orange to enhance the flavor.
• Mini Cookies: Use a smaller cookie cutter to make mini strawberry cheesecake cookies. Adjust the baking time accordingly.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version. Be sure to follow the instructions on the gluten-free flour package for best results. If you’re exploring gluten-free recipes, you might find helpful information on this article.

FAQ

Here are answers to some frequently asked questions about making strawberry cheesecake cookies.

How do you make strawberry cheesecake cookies?

Making strawberry cheesecake cookies involves a few simple steps: making the cookie dough, preparing the cheesecake filling, assembling the cookies by creating wells and adding the filling, baking until golden brown, and cooling completely. See the detailed step-by-step instructions above for specific details and tips.

Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries. However, it’s important to thaw them completely and drain off any excess liquid before adding them to the cheesecake filling. Too much moisture from frozen strawberries can make the filling runny. Patting the thawed strawberries dry with a paper towel can also help.

How should I store strawberry cheesecake cookies?

Store leftover strawberry cheesecake cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Storing them in the fridge helps maintain their freshness and prevents the cheesecake filling from spoiling.

Can I freeze strawberry cheesecake cookies?

Yes, you can freeze both baked and unbaked strawberry cheesecake cookies. For baked cookies, let them cool completely before wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container. Freeze for up to 3 months. For unbaked cookies, assemble them completely, then freeze on a baking sheet. Once frozen solid, transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before baking or enjoying.

Serving and Storage

Here are some tips for serving and storing your delicious strawberry cheesecake cookies. Looking for other ways to use cream cheese in your desserts? Explore these Greek Yogurt Dessert ideas.

Serving Suggestions

These cookies are delicious on their own, but you can elevate the experience with a few simple pairings. Serve them with a tall glass of cold milk for a classic treat. A warm cup of coffee or tea complements the sweetness of the cookies perfectly. For a truly decadent dessert, serve warm strawberry cheesecake cookies with a scoop of vanilla ice cream or a dollop of whipped cream. For special occasions, arrange the cookies on a pretty platter and garnish with fresh strawberries or a dusting of powdered sugar.

Storing Your Strawberry Cheesecake Cookies

To keep your strawberry cheesecake cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you live in a warm or humid climate, it’s best to store them in the refrigerator for up to a week. For longer storage, freeze the cookies for up to 3 months. Make sure to wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer-safe bag or container to prevent freezer burn. Thaw frozen cookies overnight in the refrigerator before serving.

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