Irresistibly Creamy Strawberry Cheesecake Cookies Recipe (With Cream Cheese Frosting!)

Hey sweet friends!
Thank you so much for stopping by today—because oh boy, you’re in for a treat! These Strawberry Cheesecake Cookies are everything you could ever dream of in a dessert: buttery, soft, creamy, and packed with the lush sweetness of strawberries. Think of them as your favorite cheesecake, but in a warm, chewy cookie form. Tempting, right?

If you love dessert recipes that make your kitchen smell like a bakery, you’re going to adore this one. 🍰
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What Are Strawberry Cheesecake Cookies?

These cookies are a fusion of two iconic desserts—classic sugar cookies and strawberry cheesecake. The result? A rich, creamy, fruit-filled cookie that feels fancy enough for a celebration but simple enough for a cozy night in.

Why You’ll Love Them

• Creamy cheesecake flavor with tangy cream cheese frosting
• Bursting with strawberries in every bite
• Soft, chewy texture that melts in your mouth
• Easy to make ahead for parties, bake sales, or weekend baking fun

What They Taste Like

Imagine biting into a cookie that’s both chewy and velvety smooth. The buttery dough melts into a sweet tang from the cream cheese and a fruity punch from real strawberries. The frosting adds a silky finish that ties everything together.

Ingredients

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Cookie Dough

• 2 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup freeze-dried strawberries, crushed
• ¼ cup strawberry jam (optional for swirls)

Cheesecake Filling

• 4 oz cream cheese, softened
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Cream Cheese Frosting (Topping)

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (as needed for consistency)

Tools You’ll Need

• Mixing bowls
• Electric hand mixer or stand mixer
• Baking sheets
• Parchment paper
• Cookie scoop
• Cooling rack

Substitutions & Add-Ins

• Swap raspberries or blueberries for strawberries for a fun twist!
• Add white chocolate chips for extra sweetness.
• Use gluten-free flour for a GF version.

How to Make Strawberry Cheesecake Cookies

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Step 1: Prep the Cheesecake Filling

In a small bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Scoop teaspoon-sized portions onto a parchment-lined plate and freeze for at least 30 minutes.

Step 2: Make the Cookie Dough

In a large bowl, cream together butter, cream cheese, and both sugars until fluffy. Add the egg and vanilla; beat until combined.
In another bowl, whisk flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients. Fold in crushed strawberries and optional jam.

Step 3: Assemble

Scoop a tablespoon of dough, flatten it, and place a frozen cream cheese ball in the center. Cover with another tablespoon of dough and seal the edges. Repeat until all cookies are filled.

Step 4: Bake

Place cookies on a parchment-lined sheet and bake at 350°F (175°C) for 11–13 minutes, until edges are golden. Let cool completely.

Step 5: Frost

Beat together frosting ingredients until creamy. Spread a thin layer over each cooled cookie and top with a sprinkle of crushed freeze-dried strawberries.

What to Serve with Strawberry Cheesecake Cookies

Pair these beauties with:

• Hot coffee or espresso for a cozy afternoon treat
• Strawberry lemonade for a summery vibe
• A scoop of vanilla ice cream for dessert heaven

You can also plate them with a dusting of powdered sugar or a drizzle of strawberry glaze for extra flair.

Tips for Perfect Cookies

• Chill the filling! Cold cream cheese centers keep their shape.
• Don’t overbake — they’ll firm up as they cool.
• Use room temperature butter and cream cheese for smooth mixing.
• Store frosting separately if you’re baking ahead.

Storage Instructions

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze unfrosted cookies up to 2 months. Thaw and frost before serving.
• Reheat: Microwave 10 seconds for a fresh-baked feel.

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Fun Fact

Did you know cheesecake dates back to ancient Greece? Over time, Americans made it creamier and sweeter—pairing it with berries for that signature flavor we know and love. These cookies carry that same nostalgic joy in every bite.

Frequently Asked Questions

Q: Can I use fresh strawberries instead of freeze-dried?
A: Yes, but they add moisture—pat them dry and use less.

Q: How do I make them without a mixer?
A: Use a sturdy whisk and some arm power—it’s worth it!

Q: Can I skip the frosting?
A: Absolutely, but the frosting adds that cheesecake magic!

Q: Are these cookies freezer-friendly?
A: Yes! Freeze before or after baking, just avoid frosting until ready to serve.

Conclusion

These Strawberry Cheesecake Cookies are soft, fruity, and impossible to resist. Whether you’re baking for Valentine’s Day, a birthday, or just because—it’s love at first bite!

If you loved this recipe, you’ll also enjoy these from my kitchen:

• Classic Lemon Bars

Interactive Element

I’d love to see your creations!
Leave a comment below or tag your cookies on Pinterest with #PoulefBakes — I might feature your bake next week!

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Nutritional Information (per cookie)

Calories	Carbs	Protein	Fat	Sugar
210	25g	3g	10g	14g

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