Do you love cheesecake and cookies? Then this recipe for delicious Strawberry Cheesecake Cookies is for you. Delicious soft and chewy cookies with that creamy cheesecake filling that taste great. You will want to try these!
The combination of strawberries and cheesecake is always a good idea. Just look at these no-bake strawberry cheesecake bites. Then imagine a cheesecake inside of a cookie with fresh strawberries, it’s incredibly delicious. I know what I’m going to bake multiple times this strawberry season!
These cheesecake cookies are certainly not difficult to make yourself. But to be honest, it can get a little messy when you wrap the cheesecake filling in the dough. Let me tell you, it’s totally worth it! And I’ll share my tips for making the least amount of mess possible.
I use a dough similar to chocolate chip cookie dough for the base of these cookies. A favorite of many! This dough makes these cheesecake cookies deliciously creamy and they stay a little chewy and soft. Personally, I really like that about these cookies. And even better: you only need a few simple ingredients.
I first made cheesecake cookies for my cookbook ’50x Koekjes’ (50x Cookies in Dutch) and they were so good, I just had to make more. With a strawberry twist!
Of course, you can vary the flavors of these strawberry cookies even more. Think of different kinds of fruit or white chocolate in them. I can’t wait to make more cheesecake cookies.
I made a simple cream cheese filling for these cookies. As for cream cheese, I like to use Philadelphia, but you can use any kind of regular cream cheese for these cookies. Just use a brand that’s not too watery or thin.
Once you have made the cream cheese mixture, use a teaspoon to make small dollops of cheesecake filling on a baking sheet lined with parchment paper. You don’t need the chopped strawberries yet, I add them together with the cheesecake filling in the cookies dough. That gave me the best results.
Keep the portions of cheesecake filling in the freezer until you fill the cookies. It melts quickly, so it’s best to take it out of the freezer one (pair) at a time. Believe me, otherwise it will be messy 😉 .
I used fresh strawberries for this recipe, which are a little less moist than frozen strawberries.
You can also use frozen strawberries, but be aware that they may be a bit more moist. If you decide to use frozen strawberries, I would use them frozen in the cookies and not let them thaw first.
Keep in mind that the cookies may need a 1-2 minutes extra in the oven.
Another option: freeze-dried strawberries! I did not try this, but I have baked with them before and I know -almost- certain this would work as well.
Once you have you cookie dough balls, frozen cream cheese balls and chopped strawberries, it is time to make them into strawberry cheesecake cookies.
Take a ball of cookie dough and remove about a third of the dough. Make a ball of the bigger piece of dough, flatten it a bit and make a dimple in the dough.
Put a piece of frozen cheesecake in this simple. Add some strawberry pieces and use the small piece of dough to cover it up. Press the edges together, form into a nice round ball and place on a prepared baking sheet.
It’s totally fine if there are soms cracks in the dough where you can see the filling. If you like, you can press some extra strawberry pieces into the dough.
After you have a cookie sheet full of freshly baked cookies, you probably won’t eat them all in one sitting. Fortunately, you can keep them well.
In a jar or airtight container, they will keep for about a week. Where I normally don’t store cookies in the fridge, these cookies will stay best in de refrigerator due to the cheesecake filling.
In an airtight container, the cookies will keep for up to 3 months in the freezer. I like to store them between layer of parchment paper so they don’t stick to each other.
It is certainly possible to make these strawberry cream cheese cookies ahead of time. The dough should rest in the refrigerator for at least 1 hour, but longer is fine. Take it out of the fridge 1-2 hours ahead of time to allow it to come to room temperature before forming into balls.
You can make the dollops of cream cheese ahead of time too.
Want to make really nice round cookies? Use a big round cookie cutter. As soon as the cookies come out of the oven, place the ring around the still-warm cookie and rotate in a circle until the cookie form is nice and round. Repeat with all the cookies.
Of course! I would recommend to use white chocolate chips. The combination of white chocolate and strawberries is really good!
Yes! You could use strawberry jam to flavor the cream cheese filling or to replace the fresh strawberries. No matter what you choose, the cookies will have a perfect strawberry flavor.
Do you love cheesecake and cookies? Then this recipe for delicious Strawberry Cheesecake Cookies is for you. Delicious soft and chewy cookies with that creamy cheesecake filling that taste great. You will want to try these!
The combination of strawberries and cheesecake is always a good idea. Just look at these no-bake strawberry cheesecake bites. Then imagine a cheesecake inside of a cookie with fresh strawberries, it’s incredibly delicious. I know what I’m going to bake multiple times this strawberry season!
These cheesecake cookies are certainly not difficult to make yourself. But to be honest, it can get a little messy when you wrap the cheesecake filling in the dough. Let me tell you, it’s totally worth it! And I’ll share my tips for making the least amount of mess possible.
I use a dough similar to chocolate chip cookie dough for the base of these cookies. A favorite of many! This dough makes these cheesecake cookies deliciously creamy and they stay a little chewy and soft. Personally, I really like that about these cookies. And even better: you only need a few simple ingredients.
I first made cheesecake cookies for my cookbook ’50x Koekjes’ (50x Cookies in Dutch) and they were so good, I just had to make more. With a strawberry twist!
Of course, you can vary the flavors of these strawberry cookies even more. Think of different kinds of fruit or white chocolate in them. I can’t wait to make more cheesecake cookies.
I made a simple cream cheese filling for these cookies. As for cream cheese, I like to use Philadelphia, but you can use any kind of regular cream cheese for these cookies. Just use a brand that’s not too watery or thin.
Once you have made the cream cheese mixture, use a teaspoon to make small dollops of cheesecake filling on a baking sheet lined with parchment paper. You don’t need the chopped strawberries yet, I add them together with the cheesecake filling in the cookies dough. That gave me the best results.
Keep the portions of cheesecake filling in the freezer until you fill the cookies. It melts quickly, so it’s best to take it out of the freezer one (pair) at a time. Believe me, otherwise it will be messy 😉 .
I used fresh strawberries for this recipe, which are a little less moist than frozen strawberries.
You can also use frozen strawberries, but be aware that they may be a bit more moist. If you decide to use frozen strawberries, I would use them frozen in the cookies and not let them thaw first.
Keep in mind that the cookies may need a 1-2 minutes extra in the oven.
Another option: freeze-dried strawberries! I did not try this, but I have baked with them before and I know -almost- certain this would work as well.
Once you have you cookie dough balls, frozen cream cheese balls and chopped strawberries, it is time to make them into strawberry cheesecake cookies.
Take a ball of cookie dough and remove about a third of the dough. Make a ball of the bigger piece of dough, flatten it a bit and make a dimple in the dough.
Put a piece of frozen cheesecake in this simple. Add some strawberry pieces and use the small piece of dough to cover it up. Press the edges together, form into a nice round ball and place on a prepared baking sheet.
It’s totally fine if there are soms cracks in the dough where you can see the filling. If you like, you can press some extra strawberry pieces into the dough.
After you have a cookie sheet full of freshly baked cookies, you probably won’t eat them all in one sitting. Fortunately, you can keep them well.
In a jar or airtight container, they will keep for about a week. Where I normally don’t store cookies in the fridge, these cookies will stay best in de refrigerator due to the cheesecake filling.
In an airtight container, the cookies will keep for up to 3 months in the freezer. I like to store them between layer of parchment paper so they don’t stick to each other.
It is certainly possible to make these strawberry cream cheese cookies ahead of time. The dough should rest in the refrigerator for at least 1 hour, but longer is fine. Take it out of the fridge 1-2 hours ahead of time to allow it to come to room temperature before forming into balls.
You can make the dollops of cream cheese ahead of time too.
Want to make really nice round cookies? Use a big round cookie cutter. As soon as the cookies come out of the oven, place the ring around the still-warm cookie and rotate in a circle until the cookie form is nice and round. Repeat with all the cookies.
Of course! I would recommend to use white chocolate chips. The combination of white chocolate and strawberries is really good!
Yes! You could use strawberry jam to flavor the cream cheese filling or to replace the fresh strawberries. No matter what you choose, the cookies will have a perfect strawberry flavor.
Never made no-bake strawberry cheesecake bites before? Get ready, because if you taste a slice of these, you’ll be in the kitchen preparing this delicious treat many times this summer.
Has strawberry season arrived yet? Because I can’t wait to make this cheesecake with strawberries again.
This strawberry cheesecake recipe is made without an oven, so it is a no-bake recipe. Strawberries are always available in the warmest months of the year, so it’s nice if the oven can stay out.
I chose to make the recipe in a square baking pan, so you can cut these nice square bites out of them after they set. Of course you can also make the recipe in a round springform or baking pan, I give a tip for that in the frequently asked questions below.
For the base, I used the following ingredients:
For the strawberry filling (and decoration) of the cheesecake, you will need the following:
No, that’s not what this recipe is meant for.
I used a 20 x 20 cm (8 x 8 inch) square baking pan to make these cheesecake bites. This baking pan, for example.
That is possible. In the recipe card, under the small picture of the recipe, you will find a “convert recipe” button. If you click on this you can enter a different size baking pan and then the tool will convert the ingredients for you. Handy isn’t it?
Yes you can. I have not tested it for this particular recipe, but I would replace the strawberries in this recipe 1:1 with raspberries or blackberries.
No, you cannot simply leave out the gelatin. However, it is possible to replace it with an alternative such as agar-agar.
A delicious recipe for making your no bake cherry cheesecake (Dutch MonChou pie). This pie is made without an oven and has a tasty Bastogne biscuit base. Bastogne cookies are originally from Belgium and while super tasty, you can easily replace them for another kind of cookie you like. Graham crackers is a classic of course so that will work just fine.
The first time I made this recipe back in 2014 I wasn’t a big fan of MonChou or cream cheese in desserts in general. Over time I have grown to love and appreciate cream cheese in recipes but in the beginning I found it really weird to have a sweet dish with cheese in it.
In fact, thanks in part to the delicious biscuit base, I am in love with this no bake cherry cheesecake recipe. It has a lovely creamy cheesecake filling and in combination with the cherries it’s the perfect summer dessert.
Ever since my first no bake cherry cheesecake recipe I make it on a regular basis. It’s incredible easy and a perfect crowd pleaser.
Baking tip: I like to use a loose-bottom pie tin for this type of no bake dessert. This makes it easy to remove the Dutch MonChou pie from the tin and the tin is easy to clean.
To first explain a bit about the origin of MonChou. It was originally made by a company in the Netherlands called Friesland Campina. They marketed a cream cheese in small square packages and called it monchou. It’s not made anywhere else, but you can very easily replace it with any other kind of firm cream cheese. So if you want to make this no bake cherry cheesecake you can absolutely do that.
MonChou can be found online in a few different stores but it might be easier swapping for another full-fat cream cheese filling. Make sure it is a firm cream cheese and not too soft or the cheesecake will not hold.
Summer roughly coincides with cherry season, which I love. If you’re making this during cherry season, it’s fun to make your own cherry pie filling. There is nothing wrong with the store-bought stuff, but there is nothing like making it yourself.
If cherries are out of season, you can still make a homemade cherry filling. Instead of fresh you can use a can of cherry pie filling or use canned cherries (with juice)
Making the cherry cheesecake starts by making the crust first. You place the cookies of your choice in a food processor and grind them into small crumbs. Add the melted butter and mix the two together. A package of Bastogne cookies that I used here is 260 grams (9.2 ounce). If you’re using graham crackers or another type of cookie you might have to vary the butter content. Make sure all crumbs have some butter.
Press the cookie crumb mixture into the bottom of the tin firmly. You can use a springform pan for this but I like to use a pie dish with a loose bottom. This makes it easier to release the cheesecake once cooled. Place in the fridge until ready to use.
For making this easy no bake cherry cheesecake you need tins of cherry pie filling. It’s easiest to buy this ready made. You need roughly 800 grams (1.8 pound) or two tins of the cherry pie filling.
Next step is to prepared the cream cheese mixture. First you whip the double cream or heavy whipping cream with 2 tablespoons of sugar to stiff peaks. You can replace the double cream with cool whip to make the cake firmer or if you do not have very firm cream cheese. Set the cream aside and take a separate bowl for making the cream cheese filling.
Mix cream cheese, sugar and vanilla sugar and mix till you have a creamy filling. You can use a hand mixer to do that or use the mixing bowl of the food processor. Fold the whipped cream through the cream cheese with a rubber spatula.
Take the tin out of the fridge and pour the filling on top of the buttery graham cracker (or Bastogne cookie) crust. Smooth the surface and let it sit in the fridge for at least two hours or until it is set. Cover with plastic wrap.
Once set add the cherry pie filling on top of the cream cheese layer. And the perfect dessert is ready! It is one of my favorite no bake desserts. It’s also a great recipe to make mini cheesecakes. It’s a favorite here at family gatherings or for any special occasions. It doesn’t take much time at all to make it and although you do have to wait for the cheesecake to set, that is not active time!
I use small firm MonChou cream cheese packages but you can use another brand with firm cream cheese. Prairie farms is a good and firm substitute and works great in no bake desserts.
You can use cool whip as a replacement for whipping cream for a firmer result. I never do this myself, simply because it is not necessary. Optionally, if you haven’t bought the firm cream cheese, it can help give the filling extra firmness.
Cherries on jelly are a must cherry topping on this no bake cherry cheesecake pie. Like the biscuit at the bottom, cherries in jelly are inseparable from this cake. However, I myself do not like a lot of jelly on the cream cheese filling, so I prefer to use two tins so that I can leave out some of the jelly, but still have lots of cherries. I explain how best to do this in the recipe card below. You can also use one tin of pie filling, but you will have proportionately more jelly and less cherries. Just the way you like it!
Absolutely. In fact, you can use any fresh fruit of your choice, whatever is in season and whatever you like for this no bake recipe. I once used blueberry jam instead of cherries for a birthday cake. With fresh blueberries and raspberries on top, it is delicious! You can also use fresh cherries (remove the stones first though!) or fresh berries.
Basically you can use any biscuit that crumbles easily. However, bear in mind that each biscuit requires a slightly different amount of butter. If you use 200 grams of digestive biscuits or 240 tea biscuits, you can use the same amount of butter from the recipe below.
I prefer to use a loose-bottomed pie tin. This makes it easy to remove the no bake cheesecake from the tin and the tin is easy to clean.
Yes, you can. Ideally you should freeze the cake without the cherry pie filling. Make sure you pack the cheesecake in an airtight container, and it will keep in the freezer for up to three months.
Do you want to defrost the cake? Do it in the fridge. It will take a little longer, but this is the best way to prevent the cake from getting soggy.
You might want to try these recipes below as well:
It’s like a little apple pie combined with caramel cheesecake. With this recipe, you can easily make delicious no bake apple caramel cheesecakes dessert.
Start with small glasses or glass jars. These are really cute. You build the dessert in layers, starting by crushed cookies. Top that with your cheesecake mixture and finish it with your topping. Warm caramelized apple for this recipe. It’s really easy to make small one person cheesecakes as you can see!
You can prepare this cheesecake dessert very well, which I think is perfect. Put the prepared dessert in the refrigerator and take it out when needed.
However, you can also prepare the base (cookie + cheesecake layer), and make the apple mixture only just before you want to serve the dessert. This way, you have little cheesecakes with warm apples as a topping. Delicious!
In the last case, you can prepare the apple layer as well. Add a little lemon juice to keep the apple pieces fresh and store them in the refrigerator until you need them. I made them this way for Christmas and it worked perfect.
For this dessert, I decided to first heat the apple in a pan and caramelize it with some sugar. Warm apple pieces work incredibly well in a dessert. In this case, I combined it with whipped cream, cookies and cream cheese.
For the cookies, I chose Bastogne cookies, which are a kind of spice cookies. It’s hard to find this particular cookie outside The Netherlands and a few other European countries, but any spice cookie will do. Biscoff cookies are a good alternative for example.
Of course! Chop some pecans or other nuts, add them to the apple mixture in the saucepan and enjoy your pecan caramel cheesecakes.
I used small caramel fudge pieces. You can buy them or cut bigger pieces up. These caramel bits are also perfectly fine.
First of all: you can decide yourself how full you want to make your glass jars. I used diamond shaped glasses that are almost exactly the same as these ones.
Making your own homemade cherry pie filling is not only delicious, it is also a pretty easy recipe.
While there is absolutely nothing wrong with buying cans of cherry pie filling in the grocery store, it is surprisingly easy to make it at home. It took me many cans of store bought pie filling before I started wondering why I had never made it myself. The fun thing is that if you make it yourself you can also adjust the flavor to your own preference.
Even better; you can make this cherry pie filling with fresh cherries, canned cherries, rainier cherries, dark sweet cherries and yes, even cherries from the freezer.
If you have your own cherry tree, this would be absolutely perfect for cherry season. You can use all the leftover cherries to make this homemade cherry filling. In this particular case I went with jarred cherries, as all the fresh ones were completely sold out in the stores. And using jarred cherries is even easier, as you don’t need a cherry pitter. That’s already done for you.
You’ll need:
And that’s all there is to it. When you’re using fresh cherries, having a cherry pitter handy is easiest but you can also use a sharp paring knife to remove the stones. Other than the cherry pitter you’ll need a saucepan and a container to add your homemade pie filling to once ready.
When using canned cherries first drain them in a sieve or a colander. Make sure to preserve all the juice. The same goes for using frozen cherries. Make sure to let them defrost and keep the juice that comes out of the cherries. If you don’t have enough juice you can add a bit of water or orange juice to make up for the missing part.
Place all the cherries plus 150 ml (5 fluid ounce) in a saucepan. Turn on the heat to low and let it come to a boil. Make sure to stir gently regularly!
In another bowl you combine the sugar, cornstarch and the lemon juice with a little bit of the cherry juice as well. Stir this into a paste and when your cherry mixture in the pan is boiling add the cornstarch mix. The amount of sugar you use is optional. I’ve used 50 gram (1.5 to 2 ounces) but you can use more sugar if you want it really sweet. It also depends on the sweetness of your cherries. If you’re using sour cherries or tart cherries you might want a bit more sugar. Just test it and add more if you want.
You let it boil for approximately 5 to 10 minutes or until it is thick enough. You can test this by adding a little bit of the liquid on a plate. You can see and feel if it is ready with your fingers. Easiest is to let it cool slightly and then move a finger through the juice. If the stripe stays it is ready. If the two halves flow back together it is not done yet.
When your cherry pie filling is done pour into a bowl and cover with plastic wrap. Let it cool completely.
Now while this is totally delicious with fresh fruit, the end result with either fresh or canned is really the same. The only difference is that you might have to add a bit of water as you won’t have cherry juice like the canned stuff does. I love adding a bit of orange juice instead of the water for extra flavor.
While this delicious pie filling is perfect on it’s own, you can add flavor to your own pie fillings. Think about adding some almond extract or vanilla extract for instance. Adding some extra lemon or lime zest is also a good option. It also depends on what you will be using it for. The flavor is much richer than canned pie fillings (or so I think) so keep in mind what you want to use it for.
Once you have your homemade filling ready you can use it to make a delicious cherry pie of course. Or make this Dutch monchou pie! It would also be great on a no bake cheesecake but I also love it on a black forest cake or just simply with a scoop of vanilla ice cream.
You can keep the cherry pie filling in an airtight container in the fridge for about a week. But you can also place the hot mix into a sterilized jar and keep it for a year!
If your pie filling is still too thin after having cooled down you might have to add a bit more cornstarch. Just reheat the mixture and add some extra cornstarch until it has the desired thickness.
You sure can! It’s delicious with whipped cream, ice cream or spooned over a dessert. I even sometimes add a spoonful to my breakfast yogurt. Delicious!
You can also use flour, arrowroot or tapioca for thickening the cherry mixture. Just make sure to add a little bit of liquid to the thickener first, smooth it out and than add to the cherry mix.
Strawberry season has been in full swing for a while now, so now is the time to take advantage of it and get into the kitchen with fresh strawberries. I made my favorite strawberry custard tart. I love how delicious a summer strawberry custard pie is.
Of course the tart is filled with fresh pastry cream and in addition I used some chopped fresh mint on top. That really gives a special touch to the cake, but you could also substitute the mint for basil.
This strawberry custard pie wasn’t the only thing I’ve been baking with strawberries lately. If there is a container of strawberries staring at you every day when you open the refrigerator door, plenty of great recipes will come to mind. I can promise you that.
Can’t wait? Then I already have these yummy strawberry recipes for you:
A custard tart is one of my favorite pies. The tart is made of a shortbread crust filled with delicious pastry cream. You can fill the custard tart any way you like.
For this recipe, I used strawberries, of course; after all, a strawberry pie needs them. But if you feel like varying, you can easily replace the strawberries with another kind of fruit.
I once made a rainbow tart by using all kinds of different fruits. It was very popular with everyone!
Are you already following Laura’s Bakery on Instagram? There I not only share every new recipe that comes online, but also peeks behind the scenes and fun video reels with recipes, baking tips or how to’s!
It doesn’t happen often that I have made a recipe many times before, but it hasn’t been online at Laura’s Bakery at all. Time to change that I thought, because these strawberry cupcakes are way too delicious not to share!
So I recently stocked up on a whole load of fresh and flavorful strawberries that are now in season. Way more than I needed for this cupcake recipe, but I just love strawberries. During strawberry season I eat some of this red fruit almost every day. For breakfast, dessert or just in between.
For this cupcake recipe, I bake simple but oh-so-delicious vanilla cupcakes as a base. With an apple corer I take out some cake to fill with strawberry jam. Small pieces of strawberry can also be used by the way, but I personally like the jam very much.
If you like, you can also fold small pieces of strawberry through the batter. Keep in mind that the cupcakes might need some extra time in the oven. This is because with this fresh red fruit, you are also adding extra moisture to the batter.
TIP: If you clean your strawberries, do so before removing the crowns. This is because otherwise the strawberries will suck up the water and then your strawberries will have less flavor.
You can also make the topping several ways. I have made strawberry cupcake with buttercream before, but these days I often choose mascarpone frosting as the topping.
In this case, I also flavor this mascarpone cream, with strawberry jam. This not only makes it very tasty, but also gives it a nice color right away. You can choose to give the frosting more color with some red or pink food coloring. I never do this, I like the subtle color.
On top of the frosting, place half a strawberry. Gorgeous cupcake, isn’t it? You can go a little further with the decoration and add sprinkles, or chocolate sprinkles. Ooh, now I have an idea for chocolate chip cupcakes with strawberries. Now you know how I come up with my new recipes. Often they just pop into my head. Out of the blue, or because I am working on another recipe.
If, like me, you always have strawberries in the house at the moment, you probably want to bake with them. Lucky for you, I’ve made many more recipes with strawberries; these are a few favorites:
Now that strawberry season has arrived, I buy strawberries on a weekly basis. They go into my yogurt in the morning or I have a small bowl of this delicious red fruit for dessert. By the way, my pet bunny Lot gets the crowns I cut off the strawberries, she loves them.
The strawberries are currently delicious in taste and don’t even need extra sugar if you eat them right out of a bowl. Or you bake with them, I can recommend this strawberry crumble cake. We have all been enjoying it here!
Did you know that you can make a strawberry cake in many different ways? Several options went through my mind before finally baking the one in the photo. So it could just be that more strawberry cakes will appear online. This version has a crumble topping, something I love to use in recipes.
I used my favorite springform from Le Creuset for this crumble cake. I have it for years and still looks good.
For this recipe, I wanted to bake the strawberries with the cake so you have a deliciously smooth result. For extra texture, I added a crumble topping. That extra texture and flavor are wonderfully delicious!
Such a crumble topping is easily made from some butter, sugar, flour and salt. I also like to add some oatmeal. This makes the crumble extra tasty, oatmeal not only gives extra flavor, but also an extra tasty texture.
It is just a matter of putting all the ingredients for the topping in a bowl and using your fingers to work them into a crumbly dough. Sprinkle over the cake and then it can be placed in the oven.
You can serve this strawberry cake with crumble topping just as is, but to make it a real treat, I can recommend serving some whipped cream with it. You will definitely be thanked for that. Although I must say that everyone here has been enjoying it even without the whipped cream.
Now that strawberry season has started again, you’ll probably want to use strawberries more often. We have already done so, as there will be more delicious recipes with strawberries this month. There are already several strawberry recipes online, here are a few of my favorites:
