Strawberry Cheesecake Cookies
I make these Strawberry Cheesecake Cookies whenever friends drop by unexpectedly — they’re fast, slightly fancy, and impossible to resist. Think of a soft sugar-cookie base spooned with sweet cream-cheese filling and crowned with fresh strawberries: a dessert that tastes like summer but comes together in under 30 minutes. If you’re after an easy, shareable treat that plays well at brunches, bake sales, or a simple weeknight dessert, this is it — and it pairs nicely with an easy strawberry cheesecake if you want to go full dessert table.
Why you’ll love this dish
These cookies hit a lot of sweet spots: they’re quick to assemble, use minimal ingredients, and deliver the familiar comfort of cheesecake without the fuss of a full bake. The cream cheese adds tang and silkiness while the fresh strawberries give bursts of brightness. They’re also highly adaptable — make them with store-bought sugar cookie dough for a time-saver, or use your favorite homemade recipe for a more artisanal cookie. If you like playful hybrids, consider pairing them with other mash-ups like my take on baklava cheesecake cookies for a crowd-pleasing dessert table.
“These were the first things gone at our picnic — soft cookie, creamy center, and real strawberries. Simple but unforgettable.”
The cooking process explained
Before you start, here’s the quick rundown so you know what to expect: soften the cream cheese, portion the sugar cookie dough into small balls, flatten each disk, top with a spoonful of sweetened cream cheese, crown with chopped strawberries, then bake briefly until the cookies’ edges just turn golden. The assembly is straightforward and the bake time is short so you don’t dry out the cream-cheese topping. If you want a twist, you can swirl flavored jam into the cream-cheese layer like in my chocolate-strawberry swirl cheesecake experiments.
What you’ll need
- 8 oz cream cheese, softened (full-fat for best texture; low-fat will be firmer)
- 1/2 cup granulated sugar (split a little if you like a less-sweet filling)
- 1 cup fresh strawberries, hulled and chopped (small dice)
- Sugar cookie dough — store-bought or homemade (about 12–18 small cookies depending on size)
Notes/substitutions:
- For a lighter filling, use 3 oz cream cheese + 3 oz mascarpone.
- Swap strawberries for raspberries or chopped cherries when not in season.
- If dairy-free is needed, use a plant-based cream cheese and vegan sugar cookie dough.
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper so the cookies don’t stick.
- Roll the sugar cookie dough into 1–1½ tablespoon-sized balls. Place them on the prepared sheet and press each ball down slightly to form a small disk. Leave at least 2 inches between cookies for gentle spreading.
- In a small bowl, beat the softened cream cheese with 1/4 to 1/2 cup sugar (adjust to taste) until smooth and creamy. A fork or small whisk works if you don’t have a mixer.
- Spoon about 1 teaspoon of the cream-cheese mixture onto the center of each cookie disk, spreading slightly but leaving a border so the filling doesn’t run off.
- Top the cream cheese with a small mound of chopped strawberries and sprinkle a pinch of sugar over the fruit to help caramelize and shine during baking.
- Bake for 12–15 minutes, watching closely: you want the cookie edges to be set and just golden, while the filling should remain creamy, not browned.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. These are best slightly warm but fully set. For other serving ideas, see how they pair with a lighter fruit salad like this strawberry banana cheesecake salad.
Best ways to enjoy it
Serve these cookies warm or at room temperature. Plate them with:
- A dusting of powdered sugar and a mint leaf for a pretty presentation.
- A scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert.
- A platter with other small cookies and fruit for a brunch spread. Pair with coffee, a fruity herbal tea, or a sparkling rosé for grown-up gatherings.
How to store & freeze
Refrigeration: Because of the cream-cheese topping, store baked cookies in an airtight container in the fridge. They’ll keep 3–4 days chilled. Let them sit at room temperature 10–15 minutes before serving for the best texture.
Freezing: Freeze fully cooled cookies in a single layer on a sheet for 1 hour, then transfer to a freezer bag or container with parchment between layers. Freeze up to 2 months. Thaw in the fridge overnight and warm briefly in a 300°F oven for 5–7 minutes if you prefer them warm.
Food safety: Don’t leave cream-cheese-topped cookies at room temperature for more than 2 hours to avoid bacterial growth.
Pro chef tips
- Soften cream cheese to room temperature for a lump-free filling; if it’s too cold the filling won’t spread smoothly.
- Use small, uniform cookie balls so everything bakes evenly. A cookie scoop makes this fast and consistent.
- If the strawberries are very juicy, toss them in a teaspoon of sugar and drain briefly to avoid soggy cookies.
- For cleaner assembly, chill the filled cookies for 10 minutes before baking — it helps the topping stay put.
- Watch the bake time closely; overbaking dries the cream-cheese center and makes the cookie crumbly.
Creative twists
- Lemon-berry: Add 1 teaspoon lemon zest to the cream-cheese mix for brightness.
- Nutty crunch: Sprinkle chopped toasted almonds or pistachios on top after baking.
- Mini cheesecakes: Use a thicker sugar cookie base (press slightly thicker) and increase cream-cheese dollop for a mini cheesecake feel.
- Vegan option: Swap in plant-based cream cheese and dairy-free cookie dough.
- Drizzle: After cooling, drizzle with melted white chocolate or a simple glaze made from powdered sugar and milk.
Helpful answers
Q: How long does it take to make these cookies start to finish?
A: Active assembly is about 10–15 minutes; baking is 12–15 minutes. From start to finish expect 30–40 minutes including cooling.
Q: Can I use frozen strawberries?
A: You can, but thaw and drain them well so the filling doesn’t get soggy. Fresh berries give the best texture and color.
Q: Are these safe to leave out at a party?
A: Because of the cream cheese, don’t leave them at room temperature longer than two hours. If you’re serving for longer, place the platter over a chilled tray or replenish from the fridge.
Q: Can I make the cream-cheese topping ahead?
A: Yes — make the filling up to 24 hours ahead, cover tightly, and keep refrigerated. Let it soften slightly before using.
Q: How do I prevent the cream-cheese from melting off during baking?
A: Keep the dollops modest and press them lightly into the cookie base. Chilling the assembled cookies for 10 minutes before baking also helps.
Conclusion
If you want a quick store-bought option to compare flavors or grab a similar ready-made treat, the Strawberry Cream Cheese Cookies 13-Count at Publix are a convenient reference for texture and sweetness. For a more detailed, comparable recipe approach or alternative proportions, the Strawberry Cheesecake Cookies recipe on Cookie Dough Diaries is a helpful inspiration. Enjoy baking — and don’t be surprised if everyone asks for the recipe.
Strawberry Cheesecake Cookies
Ingredients
Cookie Base
- 1 cup Sugar cookie dough (store-bought or homemade) Approximately for 12–18 small cookies.
Cream Cheese Filling
- 8 oz Cream cheese, softened Full-fat for best texture; low-fat will be firmer.
- 1/2 cup Granulated sugar Adjust to taste for sweetness.
Topping
- 1 cup Fresh strawberries, hulled and chopped Small dice.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the sugar cookie dough into 1–1½ tablespoon-sized balls and place on the prepared sheet. Press each ball down slightly to form a disk, leaving at least 2 inches between cookies.
- In a small bowl, beat the softened cream cheese with 1/4 to 1/2 cup sugar until smooth and creamy.
- Spoon about 1 teaspoon of the cream-cheese mixture onto the center of each cookie disk, leaving a border.
- Top with chopped strawberries and sprinkle a pinch of sugar over the fruit.
Baking
- Bake for 12–15 minutes, until the edges are set and golden, while keeping the filling creamy.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
