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–+ servings
A stack of strawberry cheesecake cookies with fresh strawberries around them.
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5 from 12 votes

Strawberry Cheesecake Cookies

You are going to love these strawberry cheesecake cookies! They are soft, thick, gooey and so decadent!
Prep Time20 minutes
Cook Time13 minutes
freeze time1 hour
Total Time1 hour 33 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Low Lactose
Servings: 10
Calories: 469kcal
Author: Dr. Erin Carter

Equipment

Ingredients

Cookie Ingredients

  • 2 3/4 cup all purpose flour (or use an all purpose gluten free flour)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened (use vegan butter for dairy free)
  • 3/4 cup cane sugar
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3/4 cup fresh strawberries, chopped into small pieces

Cream Cheese Filling

Instructions

Cream Cheese Filling Instructions

  • In a bowl, use a whisk or mixer (depending how hard your cream cheese is) to mix the cream cheese with the cane sugar until smooth and combined.
  • Line a small baking sheet with parchment paper and place 10 heaping tablespoons of the cream cheese mixture on the baking sheet. Freeze for at least one hour, or until frozen solid.

Cookie Instructions

  • Once the cream cheese filling is solid, line 2 large baking sheets with parchment paper.
  • In a large bowl, whisk together the flour, salt, and baking soda then set the bowl aside.
  • Using your standing mixer, beat the butter, sugars, vanilla extract and eggs together until you have a smooth texture.
  • Add in the flour, salt, and baking soda, and mix until just combined (try not to over-mix). 
  • Gently fold the cut up strawberries into the dough. You don't want to mix them in too much or they'll get squished and the color will bleed into the dough. Place the bowl of cookie dough in the fridge for about 30 minutes to firm up.
  • Preheat your oven to 350F and using a large cookie scoop, transfer the dough to the parchment paper lined cookie sheets.
  • Press the back of a teaspoon or your thumb into the top of half the balls of dough to create an indent in the dough.
  • Remove the cream cheese filling from the freezer and place one into each of the cookies. Take a bit more dough and place it over the cream cheese, pinching the sides to seal the cream cheese inside (see the pictures in the post above). You should have tall balls of dough.
  • Bake the cookies for 12-14 minutes, or until the edges are golden brown. The tops will still be slightly under-cooked looking.
  • Let the cookies cool on the cookie sheet, then enjoy!

Notes

  1. This recipe yields 10 large cookies.
  2. Nutritional values are an estimate and will vary depending on the exact ingredients used. 
  3. For a gluten free version use gluten free all purpose flour.
  4. For a dairy free version use vegan butter and vegan cream cheese.
  5. Store these cookies in the fridge in an airtight container for up to 5 days.

Nutrition

Calories: 469kcal | Carbohydrates: 55g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 237mg | Potassium: 99mg | Fiber: 1g | Sugar: 28g | Vitamin A: 845IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 2mg