Strawberry Cheesecake Cookies arrive as a refined bite: a tender cream-cheese cookie studded with a glossy strawberry swirl and a soft, tangy center. The contrast of a buttery, slightly crisp edge with a creamy cheesecake heart feels intentionally upscale while remaining straightforward to prepare. For a complementary variation, consult our red velvet strawberry-cheesecake recipe for inspiration on color and plating.
Why Make This Recipe
- Effortless Yet Elegant: Simple mixing techniques produce a bakery-worthy finish.
- Minimal Ingredients: Pantry-friendly staples combine with seasonal strawberries for bright flavor.
- Impressive Flavor: Cream cheese adds silkiness while the strawberry swirl brings bright acidity.
This version elevates ordinary cookies by balancing textures — a tender crumb, a glossy jam, and a creamy center — so each bite reads like a miniature dessert.
Ingredients
Base (cookie)
- 8 oz (225 g) full-fat cream cheese, room temperature
- 6 tbsp (85 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 2 1/4 cups (280 g) all-purpose flour, sifted
- 1 tsp baking powder
- 1/4 tsp fine sea salt
Strawberry sauce (small batch)
- 1 cup fresh strawberries, hulled and quartered
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tsp cold water (slurry)
Cheesecake topping
- 4 oz (115 g) cream cheese, softened
- 1/3 cup (40 g) powdered sugar, sifted
- 1/2 tsp vanilla extract
Finish
- 1/3 cup freeze-dried strawberries, crushed (for sprinkle)
- Extra powdered sugar for dusting (optional)
Precision notes: use room temperature butter and cream cheese for a smooth dough; sift dry ingredients to avoid lumps; use fresh, ripe strawberries for the brightest color and aroma.
How to Make Strawberry Cheesecake Cookies
- Prepare the strawberry sauce: place quartered strawberries and sugar in a small saucepan over medium heat. Cook until berries soften and release juices, about 5 minutes. Stir in lemon juice and the cornstarch slurry until the mixture thickens to a glossy jam; remove from heat and cool to room temperature. Tip: mash gently with a fork for a slightly rustic texture. Sensory cue: the sauce should be shiny and spreadable, not watery.
- Make the cookie base: cream the room-temperature butter and 8 oz cream cheese with sugar until pale and aerated, about 2–3 minutes. Add the egg and vanilla, beating until homogeneous. The mixture should feel silky and light.
- Combine dry ingredients: whisk the sifted flour, baking powder, and salt. Fold the dry mix into the wet ingredients just until a soft dough forms; do not overmix. Texture cue: the dough should hold together without being greasy or sticky.
- Chill briefly: shape the dough into a log or press into a disk and refrigerate for 20–30 minutes to firm up. This makes shaping cleaner and yields defined edges when baked. Mini-tip: chill on a parchment-lined sheet for easy transfer.
- Portion and fill: divide dough into 18 equal pieces. Flatten each piece into a 2-inch disk, place a small spoonful (about 1/2 tsp) of cooled strawberry sauce in the center, then fold the dough around it to enclose the jam. Gently roll into balls and set on a parchment-lined baking sheet 2 inches apart. Visual cue: each ball should be smooth with no exposed jam.
- Bake: preheat the oven to 350°F (175°C). Bake cookies for 12–14 minutes, until edges are lightly golden and tops have a subtle sheen. They will set further as they cool. Mini-tip: rotate the pan halfway through for even color.
- Prepare cheesecake topping: beat the softened 4 oz cream cheese with powdered sugar and vanilla until glossy and scoopable. Once cookies are slightly cooled, pipe or spoon a small dollop onto each cookie and finish with crushed freeze-dried strawberries. Sensory cue: the topping should be cool, tangy, and smooth, contrasting the warm cookie beneath.
How to Serve Strawberry Cheesecake Cookies
Serve on a long porcelain platter or a slate board for contrast. Arrange cookies with small gaps and add a few whole strawberries and edible flowers or microgreens for color. For a refined touch, dust the platter edge lightly with powdered sugar and place a small spoon of extra strawberry sauce in a porcelain spoon beside each cookie for guests to drizzle.
How to Store Strawberry Cheesecake Cookies
Cool cookies completely before storing to prevent condensation. Short-term: layer between sheets of parchment in an airtight container and refrigerate for up to 4 days to preserve the cheesecake topping. Long-term: freeze unfilled baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 2 months; thaw in the refrigerator and add fresh topping before serving. Reheat chilled cookies briefly at 300°F (150°C) for 5 minutes to revive a tender crumb.
Tips to Make Strawberry Cheesecake Cookies
- Use full-fat cream cheese for the richest texture and better structure in the cookie and topping.
- Cool the strawberry sauce completely before enclosing in dough to prevent bleeding.
- Press and seal each dough edge carefully to avoid jam leakage during baking.
- For uniform cookies, weigh portions or use a 1-tablespoon cookie scoop.
- For a glossier finish, brush tops with a light sugar syrup immediately after baking.
(For a color-coordinated pairing or plating ideas, review our red velvet strawberry-cheesecake recipe.)
Variation (if any)
- Lavender-Infused: add 1/4 tsp culinary lavender to the strawberry sauce while cooking for a floral note.
- Almond Shortbread Base: replace half the butter with almond flour for a nutty, crisp crumb.
- Mini Tartlets: press dough into mini tart pans, blind-bake, then fill with the cheesecake mixture and top with strawberry sauce for an elegant canapé.
FAQs
Can I use frozen strawberries for the sauce?
Yes. Thaw and drain excess liquid before cooking; you may need a slightly longer simmer to reach a glossy consistency.
How do I prevent the cheesecake topping from weeping?
Use full-fat cream cheese and avoid over-whipping. Chill the topping for 10–15 minutes before applying; this firms it and reduces moisture loss.
Can I make the dough ahead of time?
Absolutely. Refrigerate shaped, unbaked dough balls for up to 24 hours, or freeze them for up to 1 month. Bake from chilled or thawed as directed.
Conclusion
These Strawberry Cheesecake Cookies bring a restrained elegance to casual entertaining — delicate, layered, and easy to scale for a gathering. The interplay of buttery cookie, tangy cream cheese, and bright strawberry sauce delivers a thoughtful dessert that reads as both modern and refined. If you’d like to explore another approach or reference a tested variation, consult Strawberry Cheesecake Cookies – Cookie Dough Diaries for technique and inspiration. How would you make this dish your own?
Print
Strawberry Cheesecake Cookies
- Total Time: 45 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Elevate your dessert game with these delicate Strawberry Cheesecake Cookies, featuring a creamy center and a glossy strawberry swirl.
Ingredients
- 8 oz (225 g) full-fat cream cheese, room temperature
- 6 tbsp (85 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 2 1/4 cups (280 g) all-purpose flour, sifted
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1 cup fresh strawberries, hulled and quartered
- 2 tbsp granulated sugar (for strawberry sauce)
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tsp cold water (slurry)
- 4 oz (115 g) cream cheese, softened (for cheesecake topping)
- 1/3 cup (40 g) powdered sugar, sifted
- 1/2 tsp vanilla extract (for cheesecake topping)
- 1/3 cup freeze-dried strawberries, crushed (for sprinkle)
- Extra powdered sugar for dusting (optional)
Instructions
- Prepare the strawberry sauce by cooking quartered strawberries and sugar in a saucepan over medium heat until softened, about 5 minutes. Stir in lemon juice and cornstarch slurry until thickened, then cool.
- Make the cookie base by creaming room-temperature butter and 8 oz cream cheese with sugar until pale. Add the egg and vanilla, beating until combined.
- Combine dry ingredients (flour, baking powder, salt) and fold into the wet mixture to form a soft dough. Chill for 20–30 minutes.
- Portion the dough into 18 pieces, flatten each, place 1/2 tsp of cooled strawberry sauce in the center, fold in the dough, and roll into balls. Place 2 inches apart on a baking sheet.
- Preheat oven to 350°F (175°C) and bake for 12–14 minutes until edges are golden. Cool slightly.
- Prepare cheesecake topping by beating softened 4 oz cream cheese with powdered sugar and vanilla until glossy.
- Pipe or spoon the cheesecake topping onto each cookie and sprinkle with crushed freeze-dried strawberries.
Notes
For a floral note, add culinary lavender to the strawberry sauce. Use full-fat cream cheese for best results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg