Strawberry Cheesecake Cookies – The best cookie dough base filled with a cheesecake filling, and topped with a fresh strawberry compote!
These golden brown Strawberry Cheesecake Cookies with fresh strawberries jam are a little bit of heaven with every bite. So scroll down to find the recipe card below.
First thing, I am not a huge fresh strawberries fan. Or for that matter, frozen strawberries. But something magical happens when you combine a creamy cheesecake filling with a strawberry compote. The sweet and the tangy work so well together. My inspiration for this dessert came from this delicious strawberry cheesecake that I had a few months ago, and for some reason, it was just begging to be in cookie form.
So get set your hand mixer to medium speed and prep your cookie sheets, because its time to back my delicious strawberry cheesecake cookies!
For more fun strawberry recipes, here are some below!
- The Best Snack Size Strawberry Coconut Cake
- Crowd-Pleasing Strawberry Biscoff Cake
- Strawberry Cheesecake Cake
Why you need to make this
- Easy to make – If you do not want the hassle of turning fresh strawberries into a compote, you can use a canned strawberry pie filling.
- Delicious Dessert – Sometimes I do not want to bake cheesecake, but want the delicious cheesecake flavors. This favorite cookie recipe is the solution
- Texture – The creamy texture of the cookie is insane. Trust me.
What You Need To Make Strawberry Cheesecake Cookies
Here are some ingredients with a small note on them, for a full list of ingredients please check out the recipe card below!
- Fresh Strawberries- You can also use frozen strawberries if it is not strawberry season (April – July).
- Brown Sugar- I like to use light brown sugar, but dark brown will work as well.
- Vanilla Extract- The best part is your local grocery store probably has them! You can also use vanilla flavoring for a cheaper version.
- All Purpose Flour – For best results on your delicious strawberry cookies,
- Egg- This recipe uses whole eggs, and two egg yolk. One egg yolk in the cream cheese and another one in the cookie dough.
- Cream Cheese- I always prefer regular full-fat cream cheese. If anyone has tried vegan cream cheese? I’m curious to know if it would work the same as regular cream cheese.
- Unsalted Butter- For best results, make sure you bring it to room temperature so you have a good softened butter.
Strawberry Compote
This strawberry compote recipe is not only incredibly delicious but also incredibly easy to make. With just three simple ingredients and minimal preparation, you can whip up a batch of this flavorful compote in no time. It is my favorite recipe of all time!
- Hull and slice (aka chopped strawberries) fresh strawberries. (Fresh or frozen)
- Combine strawberries, sugar, and water in a saucepan.
- Simmer mixture for 8-10 minutes until strawberries soften.
- Remove from heat and cool before serving or storing in the refrigerator.
That’s it! You can eat this obviously on the cookies, but I love to make a double batch and top my pancakes, and toast with it!
Step By Step – Strawberry Cheesecake Cookies
Here is a shorten version on how to make the cookie dough! For the full Version, check out the recipe card below!
- Using an electric mixer, with the paddle attachment, cream together butter and sugars until light and fluffy.
- Add eggs and vanilla extract, mixing until combined.
- In a separate bowl, whisk together dry ingredients.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Divide dough into balls, create wells in the center of each cookie, and fill with cream cheese and strawberry fillings.
- Chill dough balls before baking.
- Bake until lightly golden around the edges, then cool on a wire rack.
Expert Baking Tips
- Room Temperature Ingredients: Ensure your cream cheese and eggs, and are at room temperature for smooth dough
- Chilling Dough: Chill the filled dough balls before baking to prevent the dough from spreading into a flat pancake.
- Don’t Over mix: Gently fold in the flour, over mixing the flour will work the gluten and make the cookie super hard and tough to chew.
- Scoop the dough: Divide the dough into equal-sized balls to ensure even baking and consistent results. I love use my 3 tablespoon size cookie scoop!
- Create Wells Carefully: Use the back of a spoon to create wells in the cookie dough balls gently. Pressing too hard may cause the dough to flatten. I like to spray my tablespoon with cooking spray before pressing it into the dough.
- Piping the Fillings: Use a piping bag for the cream cheese filling to ensure precise filling of the wells. Spoon the strawberry filling carefully to avoid overfilling.
- Cooling Cookies: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. This helps them set properly without crumbling.
Frequently Asked Questions
Can I use frozen strawberries for the compote?
Yes, frozen strawberries can be used for the compote. They will need an additional 5-10 minutes to cook!
How long should I chill the dough balls before baking?
It’s best to chill the filled dough balls for at least 1-2 hours or overnight. This helps the cookies hold their shape and prevents excessive spreading during baking.
Can I make the cookie dough ahead of time?
Yes, you can prepare the cookie dough ahead of time and store it in the refrigerator for up to 2 days before baking. Alternatively, you can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before baking.
Storing And Freezing
To store these strawberry cheesecake cookies, allow them to cool completely before transferring them to an airtight container. Layer parchment paper between the cookies to prevent sticking, and store them at room temperature for up to 3-4 days for optimal freshness. If you need to store them longer, you can freeze the cookies in a single layer before transferring them to a freezer-safe container for up to 2-3 months
Freezing – Strawberry Cheesecake Cookies
To freeze these strawberry cheesecake cookies, cool them completely, then arrange in a single layer on a lined baking sheet and freeze until firm. Transfer to a freezer-safe container or bag with parchment paper between layers. Label and freeze for up to 2-3 months. Thaw at room temperature before serving.
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Recipe
Strawberry Cheesecake Cookies
Ingredients
Strawberry Filling (You can also use canned strawberry pie filling)
- 1 pound strawberries fresh or frozen hulled (tops cut off)
- ½ cup white granulated sugar
- ¼ cup water
Cream Cheese Filling:
- 6 ounces cream cheese room temperature
- ½ cup granulated sugar
- 1 egg yolk room temperature
Cookie Dough:
- 1 cup unsalted butter slightly cold, cubed
- ¾ cup light brown sugar packed
- ⅓ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 ¼ cups all-purpose flour
- 1 ¼ cups cake flour
- 1 teaspoon cornstarch
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
Instructions
For The Strawberry Filling
- Prepare the strawberries by removing the stems and cutting them in halves if they’re small, or quarters if they’re large.
- In a saucepan, combine the prepared strawberries, sugar, and water. Place the pan over medium heat.
- Stir the mixture regularly to ensure all ingredients are combined. As the sugar melts, the strawberries will release their juices within a few minutes.
- Allow the mixture to simmer for 8-10 minutes, stirring occasionally. The strawberries will soften and begin to break down, though the process may take longer if the fruit is less ripe.
- Once done, remove the saucepan from the heat and transfer the compote to a jar or container to cool.
- Refrigerate the compote before serving. It can be stored in an airtight container for up to 7 days.
Cream Cheese Filling:
- In a medium-sized bowl, use an electric hand mixer to cream the room-temperature cream cheese until smooth and creamy, about 2 minutes.
- Scrape down the sides of the bowl and add granulated sugar. Continue to cream for 1 more minute.
- Add the beaten egg yolk and beat for an additional 30 seconds. Place in a piping bag and let it sit in the fridge while you make the cookie dough.
Cookie Dough:
- In a medium-sized mixing bowl, whisk together all-purpose flour, cake flour, baking powder, salt, cornstarch, and ground cinnamon.
- In a stand mixer fitted with a paddle attachment, cream slightly cold butter, light brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 4 minutes.
- Add the whole egg and mix on medium speed for 30 seconds. Scrape down the sides and bottom of the bowl, then add the half egg yolk and vanilla. Mix for an additional 30 seconds.
- On the lowest speed, add the dry ingredients to the wet ingredients just until no streaks of flour remain. Avoid overmixing.
- Divide the dough into 14 equal balls, I used a 3 tablespoon size cookie scoop. Roll each ball in your palms to form a smooth ball.
- Press the back of a spoon or a tablespoon into the center of each cookie to create a shallow well. Pipe the cream cheese filling into the bottom of the well and spoon the strawberry filling into the other half.
- Chill the dough balls in the fridge for 1-2 hours or overnight.
- Preheat the oven to 375°F (190°C). Line two cookie sheets with parchment paper.
- Place 4 cookie dough balls on each prepared cookie sheet, spacing them apart.
- Bake for 13-15 minutes or until the cookies are lightly golden around the edges.
- Allow the cookies to cool slightly on the cookie sheets before transferring them to a wire rack to cool completely.
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