These buttery, soft strawberry cheesecake cookies are filled with graham cracker crumbs, fresh strawberries, and a simple cheesecake filling! A true summer must-make!
Why I Love These Strawberry Cheesecake Cookies:
- So soft & thick: The texture of these cookies is insane; they are super soft with a creamy cheesecake filling, fresh strawberries bursts, and crunch graham cracker pieces (that soften after baking!).
- Filled with fresh berries: This is the perfect cookie to make during the summer with fresh, juicy strawberries!
- Easy cheesecake filling: While these cookies look fancy & they do require a few more steps than a simple drop cookie, the extra effort is so worth it!
Tips & Tricks
- Prepare filling ahead of time: Before mixing the dough, start by prepping the strawberry and cheesecake mixtures. This will speed up the process!
- No mixers here! To prevent the berries from getting mushy, you want to use a spatula to gently fold them in.
- Shape your cookies: Because of the strawberries, these cookies tend to spread a bit into wonky circles. Immediately after you remove them from the oven, use a large cup or bowl to “wiggle” them into a perfect circle
How to Make Strawberry Cheesecake Cookies:
This is just an overview showing step-by-step photos, click here to jump down to full recipe card with exact instructions.
Step 1: Prepare fillings
Before mixing the dough, start by prepping the strawberry & cheesecake mixtures. This will speed up the process!
- Strawberry Mixture: In a small bowl, mix together chopped strawberries, lemon juice, and granulated sugar. Set aside.
- Cream Cheese Filling: In a separate bowl, beat 8oz. cream cheese, ½ cup powdered sugar, and 1 teaspoon vanilla extract for about 1 minute or until fully combined. Onto a plate, scoop the mixture into 1 tablespoon-sized balls. Place in freezer, then proceed to mixing your cookie dough (you want these to freeze for about 30 minutes).
Tip: Preparing your filling mixtures ahead of time will help you speed up your process.
Step 2: Make Dough
Make your cookie dough according to the recipe card below. Drain any excess liquid from your strawberry mixture, then gently fold strawberries into cookie dough. Do not use a mixer! To prevent the berries from getting mushy, you want to use a spatula to gently fold them in.
Step 3: Place cream cheese balls in cookie dough
Remove cheesecake balls from the freezer and place one in the center of each cookie, wrapping the dough around the ball until it’s fully covered.
Note: This is a bit messy and your strawberries will smear a bit, but that’s okay!
Step 4: Bake and wiggle cookies
Wrap the dough around the cream cheese balls. Bake the cookie balls until the edges are lightly golden brown. Because of the strawberries, these cookies tend to spread a bit into wonky circles so immediately after you remove them from the oven, use a large cup or bowl to “wiggle” them into a perfect circle.
Allow the cookies to cool for 20-30 minutes before removing them from the cookie sheet.
Tip: The tops may look slightly wet/underdone because of the cheesecake filling but they will finish baking on the hot cookie sheet after you take it out of the oven!
Storage & Freezing
Storing: Store these cookies in the refrigerator (they’re so good chilled, as the cheesecake will firm up) or 2-3 days for best flavor and texture, and enjoy!
More Thick & Soft Cookies:
Strawberry Cheesecake Cookies
These buttery, soft strawberry cheesecake cookies are filled with graham cracker crumbs, fresh strawberries, and a simple cheesecake filling! A true summer must-make!
Makes 11-12 large cookies!
Ingredients
Cookie Dough
- ¾ cup unsalted butter (1 ½ sticks)
- ½ cup light brown sugar
- ½ cup powdered sugar
- 1 large egg
- 1 egg yolk (you will be using 1 whole egg + 1 extra egg yolk)
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups all-purpose flour
- ½ cup graham cracker crumbs (6 squares)
Strawberry Mixture
- 1 cup fresh strawberries cut into small pieces
- 1 tablespoon fresh lemon juice the lemon juice & sugar help keep the strawberries bright red after baking
- 1 tablespoon granulated sugar
Cheesecake Filling
- 8 oz cream cheese straight from the fridge
- ½ cups powdered sugar
- 1 teaspoon vanilla extract
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
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Preheat oven to 350°F.
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Before mixing the dough, start by prepping the strawberry & cheesecake mixtures. This will speed up the process!
Strawberry Mixture: In a small bowl, mix together chopped strawberries, lemon juice, and granulated sugar. Set aside.
Cream Cheese Filling: In a separate bowl, beat 8oz. cream cheese, ½ cup powdered sugar, and 1 teaspoon vanila extract for about 1 minute or until fully combined. Onto a plate, scoop mixture into 1 tablespoon-sized balls. Place in freezer, then proceed to mixing your cookie dough (you want these to freeze for about 30 minutes).
Cookie Dough
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In a medium-sized glass bowl, microwave butter until melted. Add in brown sugar and powdered sugar and mix until incorporated.
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Add egg, egg yolk, and vanilla extract and stir until combined.
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Stir in baking powder, baking soda and salt. One cup at a time, add flour and mix until flour is just incorporated.
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Stir in graham cracker crumbs.
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Drain any excess liquid from your strawberry mixture, then gently fold strawberries into cookie dough. Do not use a mixer! To prevent the berries from getting mushy, you want to use a spatula to gently fold them in.
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Line a light metal baking pan with parchment paper. Scoop dough into 1/4 cup sized balls (i.e. 4-tablespoons), then use the back of a tablespoon to indent the tops of each cookie.
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Remove cheesecake balls from the freezer and place one in the center of each cookie, wrapping the dough around the ball until it's fully covered.
This is a bit messy and your strawberries will smear a bit…but it's okay!
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Bake at 350°F for 14-16 minutes, or until edges are lightly golden brown and center no longer looks wet (the tops may look slighly wet/underdone because of the cheescake filling but they will finish baking on the hot cookie sheet after you take it out of the oven).
Because of the strawberries, these cookies tend to spread a bit into wonky circles so immediately after you remove them from the oven, use a large cup or bowl to "wiggle" them into a perfect circle.
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If desired, sprinkle the tops with extra graham cracker crumbs.
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Allow the cookies to fully cool on the hot baking sheet for at least 20-30 minutes before removing them from cookie sheet. These cookies are soft & will break if you move them while they're too warm!
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Store in refrigerator (they're so good chilled, as the cheesecake will firm up) or 2-3 days for best flavor and texture. Enjoy!
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Recipe Notes
Nutrition is auto-calculated and just an estimate. Based on 11 large cookies.
shane says
These turned out sooooooo freaking good! Best cookies I have made and I can’t wait to bake them again with a different berry, yum
Melissa says
I’m so glad you enjoyed this recipe, Shane! Thank you so much for taking the time to leave a review!
Brittany says
These were so tasty! Will definitely be making them again!
Rebecca abel says
I made these the other day and they are so good!! My family tore them up and are already begging for more!!
Melissa says
So glad that you and the family enjoyed these cookies Rebecca!
Thanks for leaving your review, I appreciate it!
Edith says
I was sure these were going to be great. Made them to day and they are amazing. Best cookies I’ve ever had you guys have to try them. And they’re super easy and taste better cold but even after a couple min they’re great.
Melissa says
I am so glad that you enjoyed them Edith! Thank you for leaving a review.
Mary says
Awesome
Melissa says
Thank you Mary for leaving a review! I am so glad that you enjoyed this recipe!