Desserts Cookies Fruit Cookie Recipes Strawberry Strawberry Cheesecake Cookies 4.8 (6) 5 Reviews 2 Photos These strawberry cheesecake cookies are moist and buttery with a smooth, creamy cheesecake filling full of strawberry flavor. By Amanda Holstein Amanda Holstein Amanda Holstein has loved baking since the age of 6 and now works for the Dotdash Meredith team as a Test Kitchen Assistant. The one tool Amanda cannot live without would have to be a rubber spatula. She calls it "an absolute essential and such a versatile tool". Allrecipes' editorial guidelines Published on April 27, 2024 Tested by Julia Levy Tested by Julia Levy Julia Levy is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 2 Prep Time: 30 mins Cook Time: 12 mins Chill Time: 30 mins Freeze Time: 15 mins Cool Time: 25 mins Total Time: 1 hr 52 mins Servings: 16 Yield: 16 cookies Jump to Nutrition Facts Jump to recipe Cookies are pretty fantastic. Cheesecake cookies are too. If you think like us, maybe add some strawberries to the mix. This dessert recipe is great for long and sunny days, when you want to unwind—or wine and dine. This treat is a copycat of the decadent Crumbl strawberry cheesecake cookie. They are moist and buttery but not too heavy. They are a little sweet and tart thanks to the freeze-dried strawberries mixed in with the cookie dough, along with the ingredients of a standard cookie batter. This cookie comes into its own when dough balls are arranged on a pan and filled with cheesecake. This recipe yields about 16 cookies, so form 16 cream cheese balls when you start and store them in the freezer while the cookie dough comes together. Cheesecake balls can be made ahead of time and stored in the freezer, in a ziploc bag, for up to 1 month. “There are a lot of factors that go into making a moist cookie,” says recipe developer Amanda Holstein. “However, my favorite ‘secret’ is to slightly underbake them, and let them rest on the cookie sheet until fully cooked—the carryover baking from the hot sheet tray will continue to cook them without having them dry out in the oven.” The result will be a gooey, berry delight, like a sugar cookie met a strawberry cheesecake. Any leftover cookies can be stored in an airtight container in the refrigerator for up to 1 week. Editorial Contributions by Keaton Larson Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings 3 ounces cream cheese, softened 1/4 cup powdered sugar 1 cup unsalted butter, melted and cooled slightly 3/4 cup granulated sugar 1/4 cup packed light brown sugar 1 large egg, at room temperature 1 1/2 teaspoons vanilla extract 2 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1 cup freeze-dried strawberries Directions Gather all ingredients. Line a small rimmed baking sheet withparchment paper; set aside. Dotdash Meredith Food Studios Beat cream cheese and powdered sugar with an electric hand mixer on medium speed until smooth and creamy, about 1 minute. Scoop cream cheese mixture into 16 portions (about 1 teaspoon each), and place onto prepared baking sheet. Freeze, uncovered, for 15 minutes. Dotdash Meredith Food Studios Preheat oven to 400 degrees F (200 degrees C) with racks in top third and lower third positions. Line 1 large rimmed baking sheet with parchment paper; set aside. Whisk together melted butter, granulated sugar, and brown sugar until mostly combined (mixture will look broken). Add egg and vanilla, and whisk until mixture looks homogenous. Dotdash Meredith Food Studios Add flour, baking powder, baking soda, and salt to butter mixture; whisk until almost fully incorporated and a few dry streaks remain, about 1 minute. Fold freeze-dried strawberries into flour mixture until fully combined and strawberries are broken up into smaller bits. Dotdash Meredith Food Studios Scoop dough into 16 portions (about 3 tablespoons each). Working with 1 dough portion at a time, use your hands to flatten dough into a 1/2-inch thick disk. Place a frozen cream cheese ball in center of dough disk, and carefully wrap dough around cream cheese ball to enclose. Transfer cookie to prepared baking sheet. Repeat procedure with remaining dough and cream cheese balls. Chill cookies, uncovered, 30 minutes. Dotdash Meredith Food Studios Line a second large rimmed baking sheet with parchment paper. Transfer 8 of the cookies to the second sheet, spacing all cookies about 1 inch apart. Bake in preheated oven until edges are golden and the tops are set, about 12 minutes, rotating baking sheets between top and bottom racks halfway through bake time. Let cookies cool on the baking sheets for 5 minutes. Transfer cookies to a wire rack and cool to room temperature, about 20 minutes. Dotdash Meredith Food Studios Cook’s Note Cookies keep in an airtight container in the refrigerator for up to 1 week. I Made It Print Nutrition Facts (per serving) 256 Calories 14g Fat 30g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 256 % Daily Value * Total Fat 14g 18% Saturated Fat 8g 42% Cholesterol 47mg 16% Sodium 98mg 4% Total Carbohydrate 30g 11% Dietary Fiber 1g 2% Total Sugars 14g Protein 3g 6% Vitamin C 1mg 1% Calcium 25mg 2% Iron 1mg 6% Potassium 44mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.