Strawberry Cheesecake Cookies – Sweet & Stuffed!

These strawberry cheesecake cookies are soft, buttery cookies studded with juicy strawberries and stuffed with strawberry cheesecake filling. Bite into one and prepare to swoon! Two desserts in one? Don’t mind if I do!

Four strawberry cheesecake cookies stacked on a plate with a bite missing from the top two cookies.

Totally inspired by my strawberry cheesecake ice cream, these strawberry cheesecake cookies might just top the list of the best cookies I’ve ever made! They’re soft and chewy, bursting with juicy, fresh strawberries inside and out. Spoiler alert: Each buttery cookie has a rich, tangy, creamy cheesecake filling packed with even more strawberries. I leave the cookies soft-baked so every chewy bite melts in your mouth.

Strawberry Cheesecake Cookies You Have To Make

Soft, chewy texture. There are a lot of delicious things happening here. Chewy, buttery cookies stuffed with creamy filling and sweet strawberries.
Gooey, creamy strawberry cheesecake center. Sure, I could have made sandwich cookies or whoopie pies, but why sandwich the filling when you can bake it right inside the cookie?!
Real strawberry flavor. I fold fresh chopped strawberries into the dough and cheesecake filling. There’s no cooking or puréeing involved, and the strawberry flavor still shines through! It’s like my cheesecake salad in cookie form and that’s a great thing!

Strawberry cheesecake cookies ingredients with text labels overlaying each ingredient. — Cookie dough ingredients.

Strawberry cheesecake filling ingredients with text labels overlaying each ingredient. — Cookie dough ingredients.

What You’ll Need for This Recipe

This is an overview of the ingredients you’ll need for the cookies, plus notes to get you started! Scroll to the recipe card below the post for the complete, printable recipe.

Cream Cheese – Brought to room temperature.
Powdered Sugar – Or super-fine regular sugar, to avoid a grainy texture.
Strawberries – I fold diced strawberries into the cheesecake filling AND the cookie dough. You can use fresh or frozen strawberries, just make sure to thaw them completely if you use the latter.
Butter – Also at room temperature.
Sugar – The combination of granulated sugar and brown sugar is your best bet for a moist cookie with a deeper flavor. You could use all of one type or the other in a pinch.
Egg – You’ll need one whole egg and an extra yolk for richness.
Vanilla – Almond extract would also work here if you wanted to change up the flavor profile.
Dry Ingredients – Flour, baking powder, baking soda, and salt. The leavening makes these cookies puff up nicely, so make sure it’s fresh and not past its expiration date.

Strawberry cheesecake cookies on a baking sheet

Tips and Tricks for Success

Measure flour the right way. A kitchen scale works best, but if you don’t have one, use the spoon and level method when measuring your flour. First, spoon the flour from the bag into the measuring cup. Then, level off the cup with a knife. This gives you a nice, perfect cup of flour and avoids overmeasuring, which can make the cookies dry.
Use a mixer. Just like when I make my mini chocolate chip cookies, I use a hand mixer or stand mixer for this recipe, too. It makes combining the ingredients so much easier and faster.
Don’t overmix. Be careful not to overmix the dough or the filling, as it can break down the strawberries, which releases their juices.
Freeze the cheesecake filling. Make sure to fully freeze the strawberry cheesecake balls before assembling your cookies. It prevents the filling from leaking out of the cookies while they bake.
Bake in batches. I usually fit 6 cookies on a standard baking pan, so you may need to bake in batches for all 12. Make sure to chill the cookies-in-waiting while the first batch bakes in the oven.

A hand holding up a cookie stuffed with strawberries and sweet cream cheese.

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Stand mixer or hand mixer – Either one works great for creaming the butter and whipping the cheesecake filling.
Mixing bowls – You’ll need at least two: one for the filling and one for the cookie dough.
Cookie scoop – For evenly portioning the cookie dough.
Baking sheets – Standard-size works best; you’ll likely bake in two batches.
Wire rack – For cooling the cookies so they don’t get soggy on the bottom.

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For the Cream Cheese Filling

Make the Cheesecake Filling

Whip the cream cheese. In a large bowl, add the cream cheese and beat on high speed until fluffy. You can use a stand mixer or a handheld mixer for this.
Add powdered sugar. Add the powdered sugar and mix on low speed until combined. Increase the speed to high and beat for an additional 30 seconds.
Add strawberries. Fold the chopped fresh strawberries into the mixture.
Freeze. Divide the mixture into 12 scoops (about 1 tablespoon each) and place them on a cookie sheet lined with parchment paper. Place in the freezer for at least 3 hours or until firm. (I prefer freezing overnight.)

Make the Cookie Dough

Cream the butter and sugar. In a large bowl, beat the butter, granulated sugar, and light brown sugar on high speed for 2 minutes. You can use a stand mixer or a handheld mixer for this.
Add the egg and vanilla. Add the whole egg and mix until combined, then add the egg yolk and mix until smooth. Add the vanilla extract and mix until smooth.
Add the dry ingredients. Add the all-purpose flour, baking powder, baking soda, and salt and mix on low speed until combined and smooth.
Fold in the strawberries. Add the strawberries and mix just until they have incorporated evenly into the dough. Be careful not to overmix as this will cause the strawberries to release their juices.
Chill the cookie dough. Cover the mixing bowl and chill in the refrigerator for at least 1 hour.

Assemble the Stuffed Cookies and Bake

Prep. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
Remove the dough and filling. Once the cheesecake filling and cookie dough have chilled for their allotted time, remove them from the fridge and freezer.
Portion out the dough. Use a cookie scoop to measure out 12 balls of cookie dough. Place the balls on the prepared cookie sheet.
Fill the cookies. Use the back of a spoon to make a large indentation in each dough ball. Place a frozen ball of cheesecake filling in the indentation of each cookie. Gently close the dough around the cheesecake filling. Once the filling is enclosed, gently roll the dough into a ball.
Prepare the pan. Place the stuffed cookie dough balls on the baking sheet. You can bake 6 cookies on a standard-size baking sheet, so you may need to bake in batches. If you do, keep the extra dough and cheesecake filling cold between batches.
Bake. Bake in the preheated oven for 20-22 minutes or until the cookies are light golden brown and just set.
Cool completely. Remove the cookies from the oven and allow them to cool for 10 minutes in the pan before transferring them to a wire rack to cool completely.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

How to Make Strawberry Cheesecake Cookies

Since the cheesecake filling and the dough for these cookies need to chill in the fridge, I’ll often prepare the cookie dough and filling the day before, and let them both chill overnight.

Strawberry cheesecake filling in a bowl. — Mix the cheesecake filling.

Strawberry cheesecake filling portioned into balls on a baking sheet. — Mix the cheesecake filling.

Mix the filling. Using a mixer, beat the cream cheese in a large bowl until it’s light and fluffy. Slowly add the powdered sugar, then whip the mixture on high before folding in the chopped strawberries.
Chill the filling. Scoop the cream cheese mixture onto a cookie sheet by the tablespoon (you should end up with 12 scoops). Then, place the whole sheet into the freezer to chill for 3 hours, or overnight.

Cookie dough ingredients combined in a bowl. — Combine the butter and sugars for the dough.

Fresh diced strawberries added to cookie dough. — Combine the butter and sugars for the dough.

Make the cookie dough. Meanwhile, cream the butter and both sugars, then mix in the egg, followed by the egg yolk and vanilla extract. Mix in the flour and dry ingredients, and finally, fold the next batch of chopped strawberries into the dough.
Chill the dough. Cover the bowl with the cookie dough and then move it to the fridge to chill. I recommend at least 1 hour, or you can prepare the dough up to 24 hours ahead and refrigerate it overnight.

Fill and Bake the Cookies

Once chilled, take your strawberry cheesecake cookie dough and filling out of the fridge and freezer, respectively.

Overhead view of strawberry cookie dough topped with cream cheese on a baking sheet. — Fill the cookie dough.

Strawberry cheesecake cookie dough balls on a baking sheet. — Fill the cookie dough.

Scoop the dough. Use a cookie scoop to portion 12 balls of cookie dough onto a parchment-lined baking sheet. Then, make an indent in each ball of dough using the back of the scoop or a spoon.
Fill the cookies. Now, place a frozen ball of cheesecake filling in each indentation you just made in the cookies. Afterward, carefully close the cookie dough around the filling, and roll it into a smooth ball. Return the stuffed cookies to your lined baking sheet.
Bake. Bake these cookies at 350ºF for 20-22 minutes, until they’re lightly golden but still soft in the middle. Bake in batches as needed, and cool the cookies on the pan for a few minutes before you move them to a wire rack.

Cookies on parchment paper with strawberries placed near them.

How to Store

Store these cookies in an airtight container on the counter for up to 3 days.
Freeze the baked and cooled cookies for up to 1 month.

Try These Other Strawberry Desserts

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