Best strawberry cheesecake cookies recipe

Posted: May 20, 2024
Best strawberry cheesecake cookies recipe

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!

Homemade Strawberry Cheesecake Cookies

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.

Strawberry cookie dough

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.

Strawberry cheesecake cookies 1

Cheesecake filling

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 😉 .

Fresh or frozen strawberries

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.

Strawberry cheesecake cookies 3

How to assemble the cookies

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.

How to store strawberry cheesecake cookies

​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.​

Storing strawberry cheesecake cookies

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.

Freezing strawberry cheesecake cookies

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.

Questions about Strawberry Cheesecake Cookies

​Can I prepare the recipe?

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.

How do I get perfect round cookies?

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.

Can I add chocolate?

Of course! I would recommend to use white chocolate chips. The combination of white chocolate and strawberries is really good!

Can I use strawberry jam?

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.


plate of easy to make strawberry cheesecake cookies

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Strawberry Cheesecake Cookies Recipe

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.
Prep Time1 hour 30 minutes
Cook Time12 minutes
Total Time1 hour 42 minutes
Servings: 20 servings


Cheesecake filling

  • 150 grams cream cheese
  • 75 grams icing sugar

Cookie dough

  • 120 grams unsalted butter
  • 140 grams brown sugar
  • 40 grams fine caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 250 grams all purpose flour
  • Pinch of salt
  • 1 tsp baking soda
  • 80-100 grams strawberry pieces


  • Start with the filling, mix the cream cheese and powdered sugar in a small mixing bowl with a hand mixer. Place a sheet of parchment paper on a baking sheet or plate that will fit in your freezer. Spoon 20 dollops of cheesecake mixture onto the paper. Place the plate in the freezer.
  • Combine butter and both sugars in a large bowl and mix until creamy. I used a stand mixer. Add the egg and vanilla extract and mix until smooth.
  • Add flour, salt and baking soda and mix until dry ingredients are incorporated. Wrap dough in plastic wrap and refrigerate for at least one hour.
  • Divide dough into 20 balls, using a small cookie scoop. Take one ball and remove about a third of the dough. Make a ball from the majority of the dough, flatten it slightly and make a dimple in it. Put a piece of cheesecake filling from the freezer in this dimple. Sprinkle some strawberry pieces on top.
  • Use the small piece of dough to make a flatter piece and place it over the cheesecake filling. Press the edges together. A crack in the dough where you can see the filling is not a problem. Repeat these steps for all the dough balls. You can press in strawberry pieces on top of the cookie dough if you like.
  • Place the cookies on a lined baking sheet with plenty of space in between. These cookies will run out quite a bit.
  • Bake the cheesecake cookies at 180°C/350°F (conventional oven) for 10-12 minutes until done and golden brown. Allow the cookies to cool completely on the baking sheet. The cookies will still be a little soft from the filling. Transfer to a wire rack after cooling.

Make sure the cheesecake filling is frozen and stays frozen. You can also remove the dollops from the freezer with 2 or 3 at the same time.
How to store

They keep fresh in a container for 1 week in the fridge. In the freezer for up to 3 months.

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