These strawberry cheesecake cookies are an absolute dream – think strawberry shortcake meets cheesecake in the best way possible. These soft, buttery, and chewy cookies are packed with real strawberry flavor and stuffed with a creamy cheesecake filling. They’re naturally flavored with freeze-dried fruit, giving them that perfect fruity flavor without adding extra moisture. This cookie recipe delivers every single time.
Why You’ll Love These Delicious Strawberry Cheesecake Cookies
Between my strawberry hand pies, strawberry no bake cheesecake bars, and chocolate covered strawberry no bake mini cheesecakes I clearly have a thing for strawberry desserts. And these strawberry cheesecake cookies might just be my favorite yet! They have that perfect balance of light and decadent, with no artificial flavors.
These cookies are perfect for summer but also make a festive Valentine’s Day treat, or just something ridiculously delicious to snack on. They’re made with simple ingredients and are completely gluten-free (but no one will ever know!). You can also swap in dairy-free options if needed. Just a heads up – they need to be refrigerated because of the cream cheese filling, but honestly, they taste even better chilled.
Watch a Short Video of This Recipe
Ingredient Notes
Here’s what you need to know about the key ingredients for these strawberry cheesecake cookies! Check out the card below for the full list of ingredients and exact measurements.
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Cookie Ingredients
- Butter: Helps keep the cookies soft. Vegan butter works, but the flavor will be slightly different.
- Granulated sugar: Sweetens the cookies while helping with structure and that perfect chewy texture. You can also use brown sugar or coconut sugar but expect a darker color and a slight caramel flavor.
- Egg: Binds everything together and gives the cookies structure.
- Vanilla extract: Rounds out all the flavors and makes the cookies taste extra cozy – don’t skip it!
- Gluten free all-purpose flour: Keeps the cookies light and tender while making them completely gluten-free. Regular all-purpose flour works if gluten isn’t an issue.
- Cornstarch: Adds softness and helps keep the cookies from spreading too much. Arrowroot or tapioca starch could work in a pinch.
- Freeze dried strawberries: Brings a bold, real strawberry flavor without adding extra moisture. Fresh strawberries won’t work the same way, but you can try dried chopped strawberries if you want to.
Cream Cheese Filling
- Cream cheese: You can use vegan cream cheese here if needed.
- Powdered sugar: Sweetens and smooths out the filling. Coconut powdered sugar works too for a refined sugar-free option.
Step-by-Step Instructions
Step 1: Line a plate with parchment paper. Add cream cheese and powdered sugar in a small bowl, and use a fork or electric mixer to mix until combined.
Step 2: Scoop 12 heaping teaspoons and transfer to the prepared plate, and freeze for at least an hour until hardened.
Step 3: Preheat the oven to 350 degrees F and line a large cookie sheet (or baking sheet) with parchment paper.
Step 4: Use a stand mixer or a hand mixer to cream the butter and sugar in a large mixing bowl. Add egg and vanilla extract, and mix until combined.
Step 5: Add dry ingredients (flour, cornstarch, baking soda, and sea salt) and mix on low until a dough forms.
Step 6: Fold the freeze-dried strawberries into the dough.
Step 7: Scoop 24 heaping tablespoons of dough using a small cookie scoop and roll into cookie dough balls. I like to roll all the balls in advance to make sure I divide the dough equally so I make exactly 12 cookies.
Step 8: Place 12 balls on the prepared baking tray 2 inches apart (you may need to do this in two batches). Make an indent at the center using the back of a teaspoon.
Step 9: Remove the frozen cream cheese scoops from the freezer, then place one into each of the indents. Take the unused dough balls, flatten slightly, then place over the cream cheese. Pinch the sides to seal the dough carefully so you have a tall mound for each cookie.
Step 10: Flatten each mound carefully with your hand until it’s about 3/4 inch thick, pinching the dough closed if the cream cheese filling peeks out. Bake for 10-12 minutes, or until the edges are just set. Cool for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Jean’s Tips for Soft Cookies
- Use room temperature butter. Softened butter incorporates more evenly into the dough, creating a tender texture.
- Don’t overmix the dough. Overmixing can develop too much gluten (even in gluten-free flours), making cookies tough.
- Use parchment paper or a silicone baking mat. This helps the cookies bake evenly and prevents crispy bottoms.
Recipe Tips
- Do not use fresh strawberries. Fresh strawberries have too much moisture and will make the cookies soggy.
- Make sure your cream cheese filling is fully frozen. This prevents it from melting too fast while baking.
- Use a kitchen scale for precise measurements to ensure perfectly textured cookies every time.
- Don’t overbake! The cookies will continue to set as they cool, so take them out when the edges are just barely golden.
- Seal the dough completely around the filling. If any cream cheese is peeking out, pinch the dough closed to avoid leaks.
Serving Tips
Pair with a cup of coffee, matcha, or homemade dairy free hot chocolate for a super sweet treat.
Storage Tips
- For best results, keep these cookies refrigerated because of the cream cheese filling. Store in an airtight container in the fridge for up to 4 days. Baked cookies can also be frozen for up to 3 months.
- If you want to make these cookies ahead of time, freeze the stuffed dough balls (before baking) for up to 1 month. Wrap them in plastic wrap and store in an airtight container. When ready to bake, let them sit at room temp for 10 minutes, then bake as directed.
Recipe FAQs
Yes! If gluten isn’t an issue for you regular all purpose flour will work in this recipe.
Yes! White chocolate chips would be a great addition to these cookies – just fold them in with the freeze-dried strawberries.
Make sure the filling is fully frozen before baking and seal the dough tightly around it, pinching any openings closed.
More Cookie Recipes
- Perfect Vegan Oatmeal Cookies
- Orange Cookies Recipe with Creamsicle Frosting
- Best Ever S’Mores Cookies Recipe (Gluten Free Option)
- Chewy Lemon Crinkle Cookies (Gluten Free)
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Strawberry Cheesecake Cookies (Gluten-Free)
Video
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1.5 cup gluten free all-purpose flour
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1.5 cup freeze dried strawberries chopped
Filling
- 1/2 cup cream cheese
- 3 tbsp powdered sugar
Instructions
- Line a plate with parchment paper. Add cream cheese and powdered sugar in a small bowl, and use a fork or a hand mixer to mix until combined.1/2 cup cream cheese, 3 tbsp powdered sugar
- Scoop 12 heaping teaspoons and transfer to the prepared plate, and freeze for at least an hour until hardened.
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
- Use a stand mixer or a hand mixer to cream the butter and sugar in a large bowl. Add egg and vanilla extract, and mix until combined.1/2 cup butter, 1/2 cup granulated sugar, 1 egg, 1 tsp vanilla extract
- Add flour, cornstarch, baking soda, and sea salt. Mix on low until a dough forms.1.5 cup gluten free all-purpose flour, 2 tsp cornstarch, 1/2 tsp baking soda, 1/4 tsp sea salt
- Fold in freeze dried strawberries into the dough.1.5 cup freeze dried strawberries
- Scoop 24 heaping tablespoons of dough and roll into balls. I like to roll all the balls in advance to make sure I divide the dough equally so I make exactly 12 cookies.
- Place 12 balls on the prepared baking sheet 2 inches apart (you may need to do this in two batches). Make an indent at the center using the back of a teaspoon.
- Remove the frozen cream cheese from the freezer, then place one into each of the indent. Take the unused dough balls, flatten slightly, then place over the cream cheese. Pinch the sides to seal the dough carefully so you have a tall mound for each cookie.
- Flatten each mound carefully with your hand until it's about 3/4 inch thick, pinching the dough closed if the cream cheese filling peeks out. Bake for 10-12 minutes, or until the edges are just set.
- Cool for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Notes
- Do not use fresh strawberries. Fresh strawberries have too much moisture and will make the cookies soggy.
- Make sure your cream cheese filling is fully frozen. This prevents it from melting too fast while baking.
- Use a kitchen scale for precise measurements to ensure perfectly textured cookies every time.
- Don’t overbake! The cookies will continue to set as they cool, so take them out when the edges are just barely golden.
- Seal the dough completely around the filling. If any cream cheese is peeking out, pinch the dough closed to avoid leaks.
- Use room temperature butter. Softened butter incorporates more evenly into the dough, creating a tender texture.
- Don’t overmix the dough. Overmixing can develop too much gluten (even in gluten-free flours), making cookies tough.
- Use parchment paper or a silicone baking mat. This helps the cookies bake evenly and prevents crispy bottoms.
- For best results, keep these cookies refrigerated because of the cream cheese filling. Store in an airtight container in the fridge for up to 4 days. Baked cookies can also be frozen for up to 3 months.
- If you want to make these cookies ahead of time, freeze the stuffed dough balls (before baking) for up to 1 month. Wrap them in plastic wrap and store in an airtight container. When ready to bake, let them sit at room temp for 10 minutes, then bake as directed.
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This recipe is fantastic! I made it for a “Galentine’’s day party yesterday, and it was a complete hit. Everyone asked how I made them and said they were fantastic. The recipe itself was very easy to follow – I was able to nail them the first try (which is the sign of a good recipe). I added white chocolate chips to the cookie dough, and I think they complimented the cookies very nicely. Thank you for publishing this recipe!
White chocolate is such a wonderful addition! Thank you so much for leaving a review, and I’m so glad you enjoyed it!