Description

These strawberry cheesecake cookies combine a soft, chewy cookie base with creamy cheesecake filling and juicy strawberry bits for the ultimate summer dessert. Easy to make and perfect for sharing at picnics, potlucks, or cozy nights in.

Ingredients

Scale

1/2 cup unsalted butter, softened
2/3 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup fresh strawberries, diced small (pat dry to avoid excess moisture)
4 ounces cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup graham cracker crumbs (optional, for topping)
Extra diced strawberries (optional, for garnish)

Instructions

In a small bowl, beat cream cheese with powdered sugar and vanilla extract until smooth. Cover and chill in the fridge for 15–20 minutes.
In a large bowl, cream together butter and granulated sugar with a hand mixer for 2–3 minutes until light and fluffy.
Add egg and vanilla extract, mixing well to combine.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet, mixing just until combined. Do not overmix.
Gently fold in diced strawberries with a rubber spatula. Make sure strawberries are well distributed but dough isn’t too wet.
Use a cookie scoop or tablespoon to drop dough balls (about 1.5 tbsp each) onto a lined baking sheet, spaced 2 inches apart.
Press a small indentation into the center of each dough ball with your thumb or the back of a spoon.
Add about 1 teaspoon chilled cheesecake filling into each indentation. Gently fold the dough up around the filling, pinching to seal. The filling doesn’t need to be completely covered.
Sprinkle each cookie with a pinch of graham cracker crumbs if desired.
Chill the shaped cookies on the baking sheet in the fridge for 10–15 minutes.
Preheat oven to 350°F (175°C).
Bake cookies for 12–14 minutes, until edges are set but centers are still soft. Do not overbake.
Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks.
Top with extra diced strawberries if desired.
Enjoy slightly warm or at room temperature.

Notes

Pat strawberries dry to prevent soggy cookies. Chill both the cheesecake filling and shaped cookies before baking for best results. For gluten-free, use a 1:1 gluten-free flour blend. You can substitute other fruits like raspberries or blueberries. Do not overmix the dough to keep cookies soft and chewy.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie (about 40g)
Calories: 120
Sugar: 8
Sodium: 70
Fat: 6
Saturated Fat: 3
Carbohydrates: 15
Fiber: 1
Protein: 2

Keywords: strawberry cheesecake cookies, summer dessert, easy cookies, picnic treats, cream cheese cookies, fruit cookies, homemade cookies