Strawberry Cheesecake Cookies
These strawberry cheesecake cookies are a summer inspired dessert that can be enjoyed all year round thanks to the freeze dried strawberries in the dough. They’re soft in the middle, crispy on the outside, topped with a buttery streusel and filled with a little cream cheese to give them that cheesecake feel. Basically, everything you’d want in a cookie.
I failed these cookies three times before finally getting the result I wanted. The first few tries were a bit of a mess, especially when I used fresh strawberries. They might seem like the obvious choice during strawberry season, but they add way too much moisture to the dough. My cookies completely melted in the oven and came out soft and cakey, almost like a sponge cake. Not what I was going for. Eventually, I switched to freeze dried strawberries and that made all the difference. They gave me the flavor I wanted without the moisture and the texture turned out just right: crispy around the edges and soft in the middle, just like I imagined.
These cookies are stuffed with a simple cream cheese filling. It’s creamy, tangy and adds that cheesecake element without being too rich. But the filling can be a little tricky to work with. You’ll need to freeze the cream cheese scoops in advance and even then, they melt really quickly once they hit room temperature. It doesn’t matter if you freeze them for an hour or overnight, because once they’re out, you have to move fast.
When shaping the cookies, it’s super important to seal the dough tightly around the filling. If the cream cheese leaks through even a small crack, it’ll melt in the oven and spread under the cookie. That not only causes sticking to the parchment paper but can also burn the bottom of the cookie. So press the dough firmly closed and smooth it out.
I’d say these cookies are about a 5 out of 10 in difficulty. They’re not overly complicated in terms of ingredients, but the process requires a bit of patience and precision. The cream cheese filling is definitely the trickiest part, but once you get the hang of working quickly and sealing them well, the rest is pretty straightforward.
Another small note: the cookies do spread slightly in the oven, which is normal. But if you want perfectly round cookies, there’s a little trick you can do as soon as they come out of the oven. Take a round cookie cutter that’s slightly larger than your baked cookie and gently swirl it around the cookie while it’s still warm and soft. It helps shape them into that nice, round bakery style look.
Tips, tricks and everything you need to know
1. Do not skip chilling the dough - After portioning the dough, chill it for at least 60 minutes. This helps the cookies hold their shape, makes them easier to handle and prevents excessive spreading in the oven. If the dough is too warm, it’ll get sticky and you’ll struggle to wrap it around the filling properly.
2. Use gloves when working with the dough - Wearing gloves helps in two ways: it keeps your hands clean (especially when handling the cream cheese filling) and makes it easier to shape and seal the dough without it sticking to your fingers. Since the filling softens quickly and the dough can be a bit tacky, gloves give you more control and keep everything neat. This is especially helpful when you're working fast to prevent the cream cheese from melting.
3. Portioning into 75g gives you 8 cookies - Use a digital scale and scoop out 75g per cookie. This size works really well with the cream cheese filling; it’s not too much, not too little.
4. Work fast with the cream cheese filling - Even if frozen solid, cream cheese melts very quickly once it’s out of the freezer. Only take out a few scoops at a time and keep the rest in the freezer.
5. Seal the cream cheese filling tightly - This is one of the most important steps. Press the dough around the filling firmly and make sure there are no cracks or gaps. If the filling leaks out during baking, it can burn and stick to the bottom of the cookie or parchment paper.
6. Want perfect round cookies? Use this trick - As soon as the cookies come out of the oven and are still soft, use a round cookie cutter (slightly larger than your cookie) and gently swirl it around each cookie in a circular motion. This nudges the edges back into a neat circle without altering the center.
7. Use homemade or store bought strawberry jam for topping - A little jam spooned on top before and after baking adds an extra hit of strawberry flavor. You can use a good quality store bought jam or make your own quick strawberry compote. Just make sure to cool it before adding it to the cookies.
8. Make the streusel right after the dough and refrigerate it - Don’t wait until the last minute. Make the streusel topping right after you prepare the dough and let it chill too. Cold streusel holds its shape better and adds a really nice crunch on top of the cookies.
9. Do not overmix the dough - Once you add the flour and freeze dried strawberries, mix just until combined. Overmixing can make the cookies cakey instead of soft and tender.
10. No, you CANNOT use fresh strawberries - I’ve tried it and it just doesn’t work. Fresh strawberries release too much moisture during baking, which completely throws off the texture. The cookies become soft, cakey, almost sponge like; and the dough will likely melt in the oven.
11. Store in an airtight container in the fridge - Because of the cream cheese filling, these cookies need to be refrigerated. Store them in an airtight container for up to 3 days. Let them sit at room temperature for a few minutes before eating if you prefer them softer.
12. Let the cookies cool on the baking sheet for at least 15 minutes before moving them - These cookies are very soft and delicate right out of the oven, especially with the cream cheese filling inside. If you try to move them too soon, they might break or fall apart. Letting them cool directly on the baking sheet allows them to firm up just enough to handle without damage. Once they’ve set, you can gently transfer them to a wire rack to cool completely.
Ingredients you will need for this recipe:
For the cheesecake filling
Philadelphia cream cheese: This is the base of the creamy center.
Sugar: Sweetens the filling and balances the tang of the cream cheese. You can substitute with fine caster sugar if needed.
Vanilla paste: You can use vanilla extract or even vanilla bean powder as a substitute.
Lemon extract (optional but recommended): Brightens up the flavor and complements the strawberry. If you don’t have extract, use a little fresh lemon zest instead.
For the cookie dough
Unsalted butter: Adds richness and helps create that soft, chewy texture. Make sure it's softened to room temperature so it creams well.
Granulated sugar: Gives structure and sweetness to the dough.
1 egg + 1 egg yolk: The whole egg binds the dough and the extra yolk adds extra richness and softness.
All purpose flour: Provides the structure.
Vanilla extract or paste: Brings out the flavor in the dough and pairs nicely with the strawberry. Use what you have on hand.
Baking powder: Helps the cookies puff slightly. Don’t replace it with baking soda, they’re not interchangeable here.
Freeze dried strawberries: These give a concentrated strawberry flavor without adding moisture. Do not use fresh or frozen strawberries, as they release too much liquid and ruin the dough texture. If you don’t have freeze dried strawberries, the recipe unfortunately won’t work as intended.
For the streusel
Unsalted butter: Forms the crumbly texture of the streusel. Cold butter works best here.
All purpose flour: Helps create that crumbly finish.
Sugar: Adds sweetness and helps the streusel crisp up. Granulated sugar works best, but you can try light brown sugar for a deeper flavor.
For the strawberry jam
Strawberries: These make up the base of your homemade jam. Fresh is best, but frozen can work, just simmer a bit longer to cook off extra liquid.
Granulated sugar: Sweetens the jam.
Juice of half a lemon: Balances the sweetness of the jam.
Step by step instructions with photos
1. Prepare the cream cheese filling by mixing together the cream cheese, sugar, vanilla and optionally the lemon extract.
2. Scoop out 8 teaspoons of the mixture onto a cutting board lined with parchment paper. Place in the freezer for at least one hour or until you’re ready to assemble the cookies.
3. Next prepare the cookie dough. Start by creaming the butter and sugar together.
4. Add the egg, egg yolk and vanilla, mixing until smooth.
5. Add the flour and baking powder and mix until just combined, do not overmix.
6. Finally fold in the freeze dried strawberries.
7. Portion the dough into 8 cookie balls, each weighing 75 g and place them on a baking tray. Refrigerate for 1 hour (don’t skip this step or the dough may spread too much during baking).
8. While the dough is chilling, prepare the streusel and jam. You can also use store bought jam if you prefer.
9. For the streusel, whisk together the flour and sugar.
10. Add the cold, cubed butter and use your fingers to work it into a crumbly texture (like wet sand). Place in the fridge to chill.
6. For the jam, add the diced strawberries, sugar and lemon juice to a saucepan. Cook over medium high heat for 5–8 minutes, or until thickened to a jam like consistency. Once ready, let it cool.
7. Once the dough has chilled for an hour, preheat your oven to 180•C (fan).
8. Take the cookie dough out of the fridge and the cream cheese balls out of the freezer. (Work fast here, as the cream cheese can melt in a few minutes) Take one cookie dough ball, flatten it, place a frozen cream cheese ball in the center and wrap the dough around it, forming a sealed ball. Repeat with the remaining cookies.
9. Place the cookies onto a lined baking tray, leaving space between them. Gently flatten each cookie slightly with your hand, then top with a spoonful of jam and some streusel.
10. Bake in the preheated oven for 12 minutes.
11. Once ready, and while still warm, you can optionally top with more jam and a fresh strawberry.
12. Let the cookies cool on the tray for 15 minutes before transferring them to a wire rack to cool completely.
Strawberry Cheesecake Cookies
These strawberry cheesecake cookies are a summer inspired dessert that can be enjoyed all year round thanks to the freeze dried strawberries in the dough. They’re soft in the middle, crispy on the outside, topped with a buttery streusel and filled with a little cream cheese to give them that cheesecake feel. Basically, everything you’d want in a cookie.
Ingredients
- 75g Philadelphia cream cheese
- 35g sugar
- 1/4 tsp vanilla paste
- 1/4 tsp lemon extract (optional,but recommended)
- 150g unsalted butter, softened
- 160g granulated sugar
- 1 egg + 1 egg yolk
- 225g all purpose flour
- 1 tsp vanilla extract or paste
- 4g baking powder
- 30g freeze dried strawberries (fresh is not going to work unfortunately)
- 35g unsalted butter
- 50g all purpose flour
- 35g sugar
- 100g strawberries, diced up
- 50g granulated sugar
- Juice of half a lemon
Instructions
- 1. Prepare the cream cheese filling by mixing together the cream cheese, sugar, vanilla and optionally the lemon extract.
- Scoop out 8 teaspoons of the mixture onto a cutting board lined with parchment paper.
- Place in the freezer for at least one hour or until you’re ready to assemble the cookies.
- Start by creaming the butter and sugar together.
- Add the egg, egg yolk and vanilla, mixing until smooth.
- Add the flour and baking powder and mix until just combined, do not overmix.
- Finally fold in the freeze dried strawberries.
- Portion the dough into 8 cookie balls, each weighing 75 g and place them on a baking tray.
- Refrigerate for 1 hour (don’t skip this step or the dough may spread too much during baking).
- While the dough is chilling, prepare the streusel and jam. You can also use store bought jam if you prefer.
- For the streusel, whisk together the flour and sugar. Add the cold, cubed butter and use your fingers to work it into a crumbly texture (like wet sand). Place in the fridge to chill.
- For the jam, add the diced strawberries, sugar and lemon juice to a saucepan. Cook over medium high heat for 5–8 minutes, or until thickened to a jam like consistency. Once ready, let it cool.
- Once the dough has chilled for an hour, preheat your oven to 180•C (fan).
- Take the cookie dough out of the fridge and the cream cheese balls out of the freezer. (Work fast here, as the cream cheese can melt in a few minutes) Take one cookie dough ball, flatten it, place a frozen cream cheese ball in the center and wrap the dough around it, forming a sealed ball. Repeat with the remaining cookies.
- Place the cookies onto a lined baking tray, leaving space between them. Gently flatten each cookie slightly with your hand, then top with a spoonful of jam and some streusel.
- Bake in the preheated oven for 12 minutes.
- Once ready, and while still warm, you can optionally top with more jam.
- Let the cookies cool on the tray for 15 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories
488Fat
23 gSat. Fat
14 gCarbs
67 gFiber
2 gNet Carbs
65 gSugar
39 gProtein
5 gSodium
87 mgCholesterol
83 mg
