Strawberry Cheesecake Cookies (Printable)
Soft cookies with strawberry flavor and creamy cheesecake center—ready in 32 minutes.
# What you'll need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup freeze-dried strawberries, crushed
→ Cheesecake Filling
10 - 4 oz cream cheese, softened
11 - 2 tablespoons granulated sugar
12 - 1/2 teaspoon vanilla extract
→ Optional Topping
13 - 2 tablespoons freeze-dried strawberries, crushed
# How to make it:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until well blended.
03 - In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Add egg and vanilla extract to the butter mixture. Beat until fully incorporated.
05 - Gradually mix in the dry ingredients, scraping down the bowl as necessary to ensure even distribution.
06 - Fold in crushed freeze-dried strawberries until evenly distributed throughout the dough.
07 - In a small bowl, combine cream cheese, sugar, and vanilla extract. Mix until completely smooth and creamy.
08 - Scoop 1 tablespoon of cookie dough and flatten slightly in your palm. Place 1 teaspoon of cheesecake filling in the center. Cover with a second tablespoon of dough, sealing edges completely to enclose the filling. Roll into a ball and place on the prepared baking sheet. Repeat with remaining dough and filling.
09 - Bake for 11 to 13 minutes, or until edges are lightly golden.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with extra crushed freeze-dried strawberries if desired.
# Expert Tips:
01 -
- They taste like someone took everything perfect about cheesecake and made it portable
- The freeze-dried strawberries give you intense flavor without making the dough soggy
- People will think you spent hours on these, but they come together in under 35 minutes
02 -
- If the dough feels too sticky to work with, chill it for 15 minutes before assembling
- Seal the edges around the filling really well or the cheesecake center will leak during baking
- These taste even better the next day if you can manage to save any that long
03 -
- Weighing your flour will give you the most consistent results every time
- A small cookie scoop makes portioning the dough and filling so much easier
- Rotate the baking sheets halfway through for evenly browned cookies