Strawberry Cheesecake Cookies Recipe

Introduction

Strawberry Cheesecake Cookies combine the creamy tang of cheesecake with the sweetness of fresh strawberries, all wrapped in a tender, buttery cookie. These delightful treats are perfect for a special dessert or an indulgent snack that’s sure to impress.

Ingredients

• 6 oz (170 g) cream cheese, softened (regular or vegan)
• 1/4 cup (30 g) powdered sugar
• ¾ cup (170 g) butter, softened (regular or dairy-free)
• ½ cup (100 g) light brown sugar
• ⅓ cup (67 g) granulated sugar
• 1 egg
• 1 tbsp real vanilla extract
• 2 ¼ cup (205 g) oat flour
• 1 tsp (5 g) cornstarch
• ¼ tsp salt
• ½ tsp baking soda
• ½ cup strawberries, diced finely

Instructions

1. Step 1: Beat together the softened cream cheese and powdered sugar until smooth and creamy.
2. Step 2: Carefully spoon out dollops of the filling onto a parchment-lined tray, aiming for about a dozen portions. Place the tray in the freezer for at least one hour, until the filling is completely frozen.
3. Step 3: In a mixing bowl, combine the softened butter with both sugars for about 1 minute until well blended. Add the egg and vanilla extract, then whisk until fully combined.
4. Step 4: Gradually add the oat flour, cornstarch, baking soda, and salt. Gently mix the dough with a spatula until just combined.
5. Step 5: Fold in the diced strawberries carefully to avoid mashing them. Mix evenly. Cover the bowl and refrigerate for 30 minutes.
6. Step 6: Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
7. Step 7: Divide the dough into two halves. Set one half aside. Use a cookie scoop to portion the other half into 12 cookies on the prepared sheets (6 per sheet). Press a thumb into the center of each to create a well.
8. Step 8: Remove the frozen cheesecake filling from the freezer and place one ball in each cookie well.
9. Step 9: Cover the cheesecake filling with the remaining cookie dough, sealing completely.
10. Step 10: Space 6 cookies evenly on each sheet, leaving at least 3 inches between them. Place one sheet on the bottom and one on the top third of the oven racks. Bake for 8 minutes, then swap the sheets’ position and rotate front to back. Continue baking 7 to 9 minutes more until edges are set and lightly browned.
11. Step 11: Let cookies cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely, as they will be delicate at first.

Tips & Variations

• For a richer flavor, use full-fat cream cheese and unsalted butter.
• Swap oat flour for all-purpose flour if preferred, but keep the amount the same.
• Try adding a handful of white chocolate chips to the dough for extra sweetness.
• Use frozen diced strawberries if fresh are out of season, but thaw and drain them before mixing.
• Chill the dough longer if the cookies spread too much during baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. Thaw at room temperature before serving. Reheat gently in a microwave for about 10 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies vegan?

Yes, by using vegan cream cheese, dairy-free butter, and a suitable egg substitute like flaxseed meal or commercial egg replacer, you can make these cookies vegan-friendly.

Why do I need to freeze the cheesecake filling?

Freezing the cheesecake filling helps it hold its shape during baking so it stays creamy inside the cookie, rather than melting and spreading.

Strawberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.8 from 115 reviews

These Strawberry Cheesecake Cookies combine a creamy cheesecake filling with a soft, buttery oat flour cookie dough studded with diced strawberries. The luscious cream cheese center is frozen before being encased in the cookie dough and baked to perfection, resulting in a delightful treat with a surprise cheesecake core inside each cookie. Perfect for berry lovers and cheesecake fans alike, these cookies offer a unique texture and flavor combination.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 17 minutes
• Total Time: 1 hour 37 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 6 oz (170 g) cream cheese, softened (regular or vegan)
• 1/4 cup (30 g) powdered sugar

Cookie Dough

• ¾ cup (170 g) butter, softened (regular or dairy-free)
• ½ cup (100 g) light brown sugar
• ⅓ cup (67 g) granulated sugar
• 1 egg
• 1 tbsp real vanilla extract
• 2 ¼ cup (205 g) oat flour
• 1 tsp (5 g) cornstarch
• ¼ tsp salt
• ½ tsp baking soda
• ½ cup strawberries, diced finely

Instructions

1. Prepare Cheesecake Filling: Beat together the softened cream cheese and powdered sugar until smooth and creamy, creating a rich cheesecake filling.
2. Freeze Filling Portions: Spoon dollops of the cheesecake filling onto a parchment-lined tray in about a dozen portions. Freeze for at least one hour or until fully frozen into solid balls.
3. Mix Butter and Sugars: In a mixing bowl, combine the softened butter with light brown sugar and granulated sugar, mixing for about 1 minute until fully incorporated.
4. Add Egg and Vanilla: Whisk the egg and vanilla extract into the butter and sugar mixture until well combined to create a smooth base dough.
5. Add Dry Ingredients: Gradually fold in the oat flour, cornstarch, baking soda, and salt using a spatula to form the cookie dough.
6. Fold in Strawberries: Gently fold the finely diced strawberries into the dough evenly, being careful to avoid mashing them. Cover and refrigerate for 30 minutes to firm up the dough.
7. Preheat Oven: Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper in preparation for baking.
8. Portion Cookie Dough: Divide the dough into two halves. Use a cookie scoop to portion 12 cookies from one half onto the prepared baking sheets (6 per sheet). Press your thumb into the center of each cookie dough ball to make a well for the filling.
9. Assemble Cookies: Remove the frozen cheesecake filling balls from the freezer and place one into each cookie dough well.
10. Seal Filling: Cover each filling ball with the remaining cookie dough half, carefully sealing the edges to completely encase the cheesecake center.
11. Arrange for Baking: Space the sealed cookies evenly on the baking sheets, leaving about 3 inches between each to allow for spreading. Position oven racks in the bottom and top third of the oven.
12. Bake Cookies: Bake both trays at once for 8 minutes, then rotate trays from top to bottom and front to back. Continue baking for an additional 7 to 9 minutes until edges are set and lightly browned.
13. Cool Cookies: Allow the cookies to cool on the baking sheets for 10 minutes to firm up, then carefully transfer them to wire racks to cool completely before serving to avoid breakage.

Notes

• Using oat flour keeps these cookies gluten-free and adds a subtle sweetness.
• Freezing the cheesecake filling before assembling helps maintain a creamy center without melting during baking.
• Be gentle when folding in the strawberries to keep pieces intact for texture and appearance.
• Let cookies cool completely on a wire rack to firm up their structure.
• You can substitute regular cream cheese with vegan cream cheese for a dairy-free version.
• If oat flour is unavailable, you can make your own by finely grinding rolled oats in a food processor.

Keywords: Strawberry cheesecake cookies, cream cheese cookies, oat flour cookies, baked cheesecake cookies, gluten-free dessert