These Strawberry Cheesecake Cookies combine the flavors of strawberry cheesecake into a handheld treat! They have a strawberry cookie base with a no-bake cheesecake frosting and strawberry topping!
I loooove strawberry! Check out these Strawberry White Chocolate Muffins and these Strawberry Crinkle Cookies for some of my fav recipes bursting with the fruity flavor!
If you're into cheesecake, check out this Golden Oreo Cheesecake and these Chocolate Cheesecake Bars.
Why You'll LOVE This Recipe
Irresistible Flavor: Strawberry cheesecake cookies combine the dreamy flavors of creamy cheesecake and sweet, tangy strawberries in a delightful cookie form.
Gorgeous Look: These cookies are topped with a swirled cheesecake frosting and strawberry topping, which not only add flavor but also create an eye-catching treat!
Easy to Make: While they may sound fancy, strawberry cheesecake cookies are relatively easy to make at home with simple ingredients you likely already have on hand in under an hour.
Perfect for Any Occasion: These cookies can be served as a dessert for a special occasion, a sweet treat at a party, a fun addition to a cookie exchange, or simply enjoyed as a snack with a cup of tea or coffee!
Cookie Ingredients
- Unsalted Butter: You’ll melt your butter for flavor and moisture in every bite! Using melted butter also makes this a no-mixer recipe!
- Granulated Sugar: Granulated sugar adds to flavor, moisture, and structure.
- Egg: An egg at room temperature adds structure and chewiness.
- Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
- All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
- Baking Powder & Baking Soda: Together, both of these leavening agents give these cookies their rise and create gorgeous, thick domes!
- Salt: Salt enhances the flavor and brings out sweetness.
Step by Step Cookie Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.
STEP 2: In a large bowl, use a whisk to mix melted unsalted butter, light brown sugar, granulated sugar, room temperature egg, and vanilla extract together.
STEP 3: Add all purpose flour, baking soda, and salt to the dough. Use a rubber spatula to fold the ingredients into the dough until smooth.
STEP 4: Roll each dough ball into 2-tablespoon dough balls (40g of batter) and transfer them to your prepared pan.
STEP 5: Bake the cookies for 6-9 minutes or until the edges are golden in color, the tops are light pale, and the center is just slightly soft.
No-Bake Cheesecake Frosting
STEP 1: In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat room temperature butter and room temperature cream cheese together on medium speed until smooth.
STEP 2: Add the powdered sugar on low speed in small additions to avoid it spilling. Mix until smooth and creamy.
Strawberry Topping
STEP 1: After pureeing your strawberries in a blender, pour the mixture into a medium saucepan. Then, add sugar and cornstarch to the saucepan.
STEP 2: Heat and stir the mixture on medium heat for about 15-20 minutes. The mixture should reach a rolling boil, and you should continue heating past the boil until thickened. A rubber spatula will come out with some jelly on it without all of it falling back into the saucepan.
STEP 3: Remove the mixture from the stove, fold additional strawberries into the mixture, and allow it to cool for at least 45 minutes until it reaches room temperature.
Frequently Asked Questions
I recommend using fresh strawberries for the best flavor and texture in the sauce. Half of the strawberries with be pureed and the other half are chopped and folded in for extra texture.
Make sure to measure flour properly using a kitchen scale or by spooning and leveling the flour in your measuring cups because undermeasuring flour can lead cookies to spread. Do not place the cookie dough on warm pans, and make sure to bake the cookies until they are just slightly soft in the middle and light golden brown around the edges.
Yes, you can experiment with other types of fresh fruit as a substitute for strawberries. Raspberries, blueberries, or even mixed berries can work, but keep in mind that different fruits may require more or less time on the stove, so you may need to adjust the recipe accordingly!
Expert Tips
- Keep a close eye on the cookies as they bake and avoid overbaking. Bake the cookies just until the edges are lightly golden and the centers are set but still slightly soft.
- Cool completely before frosting to ensure the cheesecake topping doesn't melt.
- Use softened cream cheese in the frosting ensure that it incorporates smoothly into the icing and results in a creamy, velvety texture!
Storing
You can make the dough ahead of time and store it in the fridge for up to a few days before baking. Let the dough come to room temperature before shaping and baking.
You can store baked cookies in an airtight container or resealable bag in the fridge for up to 5 days.
To freeze baked cookies, let them cool completely before placing them on a baking sheet or plate lined with parchment paper. Freeze the cookies for 30 minutes to firm up the frosting and topping before transferring them to a resealable freezer bag or airtight container for up to 4 months. Thaw in the fridge overnight before serving.
Related Recipes
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Strawberry Cheesecake Cookies
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 14 cookies 1x
- Category: Cookies, Cheesecake, Strawberry
- Method: Bake
- Cuisine: American
Description
These Strawberry Cheesecake Cookies combine the flavors of strawberry cheesecake into a handheld treat! They have a strawberry cookie base with a no-bake cheesecake frosting and strawberry topping!
Ingredients
For the Strawberry Topping
- ½ pound (8oz) strawberries, pureed
- ½ cup (105g) granulated sugar
- ½ tablespoon cornstarch
- ½ cup (70g) chopped strawberries
For the Cookies
- ½ cup (110g) unsalted butter, melted
- ¾ cup (156g) granulated sugar
- 1 large egg (50g), room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups (245g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Cheesecake Frosting
- 4 oz (113g) cream cheese, room temperature
- ½ cup (110g) unsalted butter, room temperature
- 2 cups (240g) powdered sugar
Instructions
For the Strawberry Topping
- After pureeing your strawberries in a blender, pour the mixture into a medium saucepan. Then, add sugar and cornstarch to the saucepan.
- Heat and stir the mixture on medium heat for about 15-20 minutes. The mixture should reach a rolling boil, and you should continue heating past the boil until thickened. A rubber spatula will come out with some jelly on it without all of it falling back into the saucepan.
- Remove the mixture from the stove and allow it to cool for at least 45 minutes until it reaches room temperature.
For the Cookies
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
- In a large bowl, use a whisk to stir slightly cooled melted butter, granulated sugar, room temperature egg, and vanilla extract together until smooth and fully combined.
- Pour all purpose flour, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
- Roll the dough into about 2-tablespoon (50g) sized balls.
- Bake the cookies for 6-8 minutes or until the edges look light golden brown, the tops look pale, and the tops are beginning to crack.
- Allow the cookies to fully cool before decorating.
For the Cheesecake Frosting
- In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat room temperature butter and room temperature cream cheese together on medium speed until smooth.
- Add the powdered sugar on low speed in small additions to avoid it spilling. Mix until smooth and creamy.
- Transfer the cheesecake topping into a piping bag or zippable plastic bag with the corner snipped off for greater control.
- Top each cheesecake filling with your piping bag, zippable “makeshift” piping bag, or a spoon and knife. Then, drizzle a spoonful of the strawberry topping on top of each cookie. Garnish with a strawberry if desired.
- Store the cookies in an airtight container, tightly covered, or individually wrapped in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
Storing: Store baked cookies in an airtight container or resealable bag in the fridge for up to 5 days. To freeze, let them cool before placing them on a baking sheet or plate. Freeze the cookies for 30 minutes before transferring them to a resealable freezer bag or airtight container for up to 4 months. Thaw in the fridge overnight before serving
Keywords: Strawberry Cheesecake Cookies, Cheesecake Cookies
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