These Strawberry Cheesecake Cookies are a variation on one of my favourite cookie recipes of all time. Just picture: a tender, soft cookie baked to enclose a delicious strawberry cheesecake filling. It’s a winning combination!
I just realised that I’ve been making different versions of these ‘stuffed’ cookies for more than 10 years. I keep thinking up new flavour combinations and they are amazing every time. Trust me, there will be many more stuffed cookies in the future. From the cookies and cream cheesecake stuffed to a candy cane version for Christmas, they’ve all been winners. This version is no exception!
Instead of making a chocolate cookie, I just replaced the cocoa powder with an equal amount of flour. The rest of the recipe stayed exactly the same and had the same soft texture. For the cheesecake filling, you want to get maximum flavour without adding a lot of moisture into the mix. This time instead of using fresh strawberries, I used freeze-dried and they worked perfectly! I used the brand Frisp (which is available in supermarkets here) but I have also seen them at Costco or Amazon.
I blitzed the strawberries in my Nutribullet to get a fine powder that mixes in to the cream cheese perfectly. The concentrated flavour imparts a lovely taste and pretty pink colour. This is my first time baking with freeze dried fruit but it worked out so well I can imagine a lot of ways to use this versatile ingredient!
When I tell you they’re a crowd pleaser, believe me. They are one of my most popular recipes both on the blog and amongst my friends, family and friends-of-friends. I’ve made them so many times that I have basically memorised the recipe. These cookies are easy to make and require no mixer, rolling pin or cookie cutters!
Tips and Hints for making Strawberry Cheesecake Cookies
- Make your cheesecake filling first. In past versions of this recipe the filling could be shaped into little ‘patties’ by rolling out teaspoonfuls of the cheesecake. This version was a lot softer so I just put small spoonfuls of the filling directly onto the base of the cookie.
- Add the flour in batches to the cookie dough – maybe 1/2-3/4 cup at a time. You want to mix it until no floury patches remain. Be prepared – it’s quite an arm workout!
- Refrigerate your cookie dough to make it easier to shape. If you’re in a hot climate or your hands are too warm, pop your dough back into the fridge for a few minutes.
- Bake 6 cookies per tray x 2 trays as they do spread slightly. Don’t try to squeeze too many onto one tray.
- Don’t forget the sprinkling of fleur de sel or flaky salt! It really helps to bring out the flavour in the cookie. For this version I also sprinkled a little extra freeze dried strawberry before baking.
- Don’t over-bake these! I find that based on my oven, I switch the trays at the 8 minute mark and they are ready at ~13 minutes when the top is very slightly cracked.
- Store the cookies in an air-tight container and they stay fresh for about a week, if they last that long!
- I’ve also made a video for this recipe to show the step by step process. If you make these, please tag me on Instagram or TikTok!
These Strawberry Cheesecake Cookies would be delightful in spring or summer, but because they use the freeze-dried strawberries, they can be enjoyed any time of year. I also think that they would make a lovely homemade Mother’s Day or Easter gift.
Strawberry Cheesecake Cookies
Strawberry Cheesecake Cookies – a tender, soft cookie baked to enclose a delicious strawberry cheesecake filling. It’s a winning combination!
Ingredients
Strawberry Cheesecake Filling
- 125 g cream cheese, at room temperature
- 1 tablespoon caster sugar
- 1 teaspoon vanilla extract
- 30 g freeze dried strawberries
Cookies
- 110 g butter
- 1 1/2 cups light brown sugar
- 2 eggs
- 1/4 tsp salt
- 3/4 tsp baking powder
- 2 1/2 cups all-purpose flour
- Fleur de sel (flaky salt) to sprinkle
Instructions
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To make the cheesecake filling, pulse the freeze-dried strawberries in a Nutribullet or food processor to form a powder. Reserve 1 teaspoon of powder to sprinkle on top of cookies. In a medium bowl, mix the cream cheese, caster sugar, vanilla and remaining strawberry powder together until well combined. Place in the fridge for at least 30 minutes.
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Line two baking trays with non-stick baking paper. Preheat your oven to 180°C (350°F).
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In a medium saucepan or microwave, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the salt and baking powder and stir until well combined. Add the flour in batches, and stir until no floury patches are left. Place the mixture into the fridge for 30 minutes to firm slightly and make shaping the cookies easier.
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Take 1 heaped tablespoon of dough and flatten into a circle on the baking tray (6 per tray). Place 1 teaspoon of cheesecake filling on top. Take another tablespoon of dough and flatten it with your fingers to form a disc wide enough to cover the cheesecake. Place on top and seal the edges. Repeat until you have twelve cookies.
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Sprinkle the tops with fleur de sel (flaky salt) and strawberry powder and bake for 8-13 minutes. Allow to cool on trays and when completely cool, store in an airtight container.