Description

These strawberry cheesecake cookies combine juicy strawberries and creamy cheesecake filling in a soft, chewy cookie for a tropical dessert treat. Quick to make and perfect for any occasion, they deliver a burst of fruity flavor and rich comfort in every bite.

Ingredients

Scale

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
6 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract (for filling)
1 cup fresh strawberries, finely diced (or frozen, thawed and drained)
1 tablespoon granulated sugar (for strawberries)
1 teaspoon lemon zest (optional)
1/2 cup white chocolate chips (optional)
1/4 cup shredded coconut (optional)

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a small bowl, combine diced strawberries, 1 tablespoon sugar, and lemon zest (if using). Stir and let sit.
In a medium bowl, beat cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth and fluffy. Chill if too soft.
In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy (2-3 minutes). Add egg and 2 teaspoons vanilla; mix until combined.
In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to wet, mixing just until combined.
Gently fold strawberry mixture (including juices) into cookie dough. Stir in chocolate chips or coconut if desired.
Scoop about 2 tablespoons of dough, flatten in palm, place 1 teaspoon cheesecake filling in center, wrap dough around filling, and pinch to seal. Roll into a ball.
Place cookies on prepared baking sheets, spacing 2 inches apart.
Bake for 12-15 minutes, rotating trays halfway, until edges are golden and centers just set.
Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Serve slightly warm or at room temperature.

Notes

For best results, use well-drained strawberries and keep cheesecake filling cold before stuffing cookies. Do not overmix dough. Cookies can be customized with different fruits or mix-ins. Store in airtight container in fridge for up to 4 days or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie (about 40g)
Calories: 150
Sugar: 12
Sodium: 80
Fat: 7
Saturated Fat: 4
Carbohydrates: 20
Fiber: 1
Protein: 2

Keywords: strawberry cheesecake cookies, tropical dessert, easy cookie recipe, summer baking, cream cheese cookies, fruit cookies, party dessert, handheld cheesecake