Strawberry Cheesecake Cookies Pretty, Chewy & Delicious!

Strawberry Cheesecake Cookies

If you’re looking for a dessert that checks all the boxes—cute, delicious, and impressive—then these Strawberry Cheesecake Cookies are for you. They’re soft and chewy on the outside with a surprise creamy cheesecake filling inside, making them the kind of treat that disappears fast at any gathering. 

Honestly, who could resist strawberries and cheesecake wrapped up in one bite-sized cookie? What I love most about this recipe is how it combines two classics into one. You get the fruity, refreshing flavor of strawberries paired with the rich, velvety texture of cheesecake, all in a handheld cookie. 

Plus, the pop of pink color from the strawberry compote makes them look so pretty and festive—perfect for sharing with friends, gifting, or even just treating yourself. And here’s the best part: they may look like bakery-level cookies, but they’re actually pretty easy to make at home. With a little prep work (like freezing the cheesecake filling), you’ll have cookies that not only taste amazing but also look picture-perfect. They’re basically the kind of dessert that’ll get you compliments every time.

Strawberry Cheesecake Cookies (Pretty & Delicious!)

Ingredients

Cheesecake Filling:

• 85 g cream cheese
• 15 g sugar
• 1/2 tsp vanilla extract

Strawberry Compote:

• 50 g fresh strawberries, diced
• 15 g sugar
• 1 tsp lemon juice

Cookie Dough:

• 115 g butter (softened)
• 90 g sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 130 g all-purpose flour
• 1/4 tsp baking powder
• Strawberry compote (from above)

Instructions

1. Make the cheesecake filling:
   • Beat cream cheese, sugar, and vanilla until smooth.
   • Scoop into small portions, place on a tray, and freeze until firm (about 1–2 hours).
2. Make the strawberry compote:
   • Add strawberries, sugar, and lemon juice to a small pot.
   • Cook over medium heat until thickened and jammy. Let it cool.
3. Make the cookie dough:
   • Preheat oven to 175°C (350°F) and line a baking tray.
   • In a bowl, mix butter and sugar until fluffy. Add egg yolk and vanilla.
   • Stir in flour and baking powder.
   • Fold in the cooled strawberry compote until evenly combined.
4. Assemble the cookies:
   • Take a scoop of cookie dough, flatten it, and place a frozen cheesecake filling inside.
   • Wrap the dough around the filling, sealing it well.
   • Place on the tray and bake for 11–12 minutes, until edges are set.
5. Cool & enjoy:
   • Let the cookies cool slightly (the cheesecake center will set as they rest).
   • Bite in and fall in love with that soft strawberry cookie + creamy cheesecake combo!

Why You’ll Love These

1. Soft, chewy, and creamy in every bite.
2. Fresh strawberry flavor meets rich cheesecake filling.
3. A dessert that’s just as beautiful as it is delicious.

🍓 Strawberry Cheesecake Cookies Q&A

Soft cookies + creamy cheesecake filling = dessert heaven! Here are some helpful Q&As to guide you. 💕

Q1: Why does the cheesecake filling need to be frozen first?

Freezing makes it firm enough to wrap inside the cookie dough without leaking out while baking.

Q2: Can I use store-bought strawberry jam instead of making compote?

Yes! Store-bought jam works fine, but homemade compote gives a fresher, tangier flavor.

Q3: My cookies spread too much—what went wrong?

This can happen if the butter was too soft or if the filling wasn’t frozen enough. Try chilling the dough balls before baking.

Q4: How do I store these cookies?

Keep them in an airtight container in the fridge for up to 3 days. They taste best chilled so the cheesecake center stays creamy!

Q5: Can I freeze unbaked cookie dough with filling?

Absolutely! Freeze the filled dough balls on a tray, then transfer to a freezer bag. Bake straight from frozen (just add 1–2 minutes to bake time).

💖 These strawberry cheesecake cookies are perfect for Valentine’s, birthdays, or just a cozy tea-time treat!