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Strawberry Cheesecake Cookies Recipe

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Strawberry Cheesecake Cookies Recipe

Indulge your sweet tooth with a delightful twist on a classic dessert with this Strawberry Cheesecake Cookies recipe. Imagine the creamy goodness of cheesecake combined with the irresistible appeal of cookies, all infused with the luscious flavor of ripe strawberries. These cookies are a perfect blend of rich and fruity, making them an excellent treat for any occasion. Let’s dive into how to whip up these delectable cookies that are sure to become a favorite in no time.

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Table of Contents

  1. Introduction
  2. Ingredients You’ll Need
  3. Creating the Cookie Dough
  4. Making the Cheesecake Filling
  5. Assembling the Strawberry Cheesecake Cookies
  6. Baking Time
  7. Why Choose Strawberry Cheesecake Cookies?
  8. Healthier Options and Substitutions
  9. Making It Kid-Friendly
  10. Customizing the Flavors
  11. Storing and Serving
  12. Tips for Perfect Cookies
  13. Cooking for Special Occasions
  14. Frequently Asked Questions
  15. Conclusion


The Strawberry Cheesecake Cookies bring the best of two beloved desserts together in one delightful bite. With a buttery cookie base, a creamy cheesecake filling, and bursts of juicy strawberries, these cookies are a culinary masterpiece that will leave you craving more.

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Ingredients You’ll Need

Gather these ingredients before you embark on your baking adventure:

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For the Cookie Dough:

  • Unsalted butter (softened)
  • Granulated sugar
  • Brown sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Salt
  • Fresh strawberries (diced)

For the Cheesecake Filling:

  • Cream cheese (softened)
  • Granulated sugar
  • Egg yolk
  • Vanilla extract

Creating the Cookie Dough

  1. Creaming the Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
  2. Adding the Wet Ingredients: Beat in the egg and vanilla extract until well combined.

Making the Cheesecake Filling

  1. Mixing the Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth. Add the granulated sugar, egg yolk, and vanilla extract, and mix until the filling is creamy and well incorporated.

Assembling the Strawberry Cheesecake Cookies

  1. Combining Dough and Filling: Gently fold the diced strawberries into the cookie dough.
  2. Forming Cookie Balls: Take a scoop of cookie dough and flatten it slightly in your hand. Place a small spoonful of cheesecake filling in the center and wrap the dough around it to form a ball. Repeat for the remaining dough and filling.

Baking Time

  1. Preheating the Oven: Preheat your oven to the specified temperature.
  2. Baking the Cookies: Arrange the cookie balls on a baking sheet lined with parchment paper. Make sure to leave some space between them for spreading.
  3. Baking Time: Bake the cookies for the recommended time, until they’re golden brown around the edges.

Why Choose Strawberry Cheesecake Cookies?

These cookies offer a delightful combination of flavors and textures, bringing the essence of a classic cheesecake into the portable and convenient form of a cookie. They’re a perfect choice for those who love the indulgence of cheesecake but want a more snackable option.

Healthier Options and Substitutions

For a healthier twist, you can experiment with using whole wheat flour or alternative sweeteners. Greek yogurt can be substituted for some of the cream cheese in the filling.

Making It Kid-Friendly

Involve your kids in the kitchen by letting them help assemble the cookies. The process of rolling and filling the dough can be a fun activity for them.

Customizing the Flavors

You can switch up the fruit to customize the cookies according to your preferences. Blueberries, raspberries, or even diced peaches can be excellent alternatives to strawberries.

Storing and Serving

Store the cookies in an airtight container to keep them fresh. They’re a delightful addition to tea time, dessert platters, or as a sweet treat anytime.

Tips for Perfect Cookies

  • Ensure your cream cheese and butter are softened to room temperature for a smooth texture.
  • Use fresh strawberries for the best flavor and texture.
  • Don’t overstuff the cookies with the cheesecake filling to prevent leaking while baking.

Cooking for Special Occasions

These cookies are not only a treat for everyday snacking but also a unique addition to special occasions like parties and celebrations.

Frequently Asked Questions

Can I use frozen strawberries?

Fresh strawberries are recommended for the best results, but you can use frozen ones that have been thawed and drained well.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough balls with the cheesecake filling for later baking. Just extend the baking time slightly when baking from frozen.

How do I prevent the cookies from spreading too much?

Chilling the cookie dough in the refrigerator for about 30 minutes before baking can help prevent excessive spreading.

Can I use flavored cream cheese for the filling?

While plain cream cheese is recommended, you can experiment with flavored cream cheese for a unique twist.

Can I skip the cheesecake filling and make plain strawberry cookies?

Absolutely, you can omit the cheesecake filling and enjoy delicious strawberry-filled cookies.


With the Strawberry Cheesecake Cookies recipe, you get the best of both worlds—sumptuous cheesecake and delightful cookies. These treats are bound to become a cherished favorite, making your baking endeavors all the more satisfying.

Source: thecookiedoughdiaries.com

Yield: 6

Lemon Basil Chicken Kebabs

Lemon Basil Chicken Kebabs

Lemon Basil Chicken Kebabs are a flavorful and refreshing dish perfect for grilling season. These kebabs feature juicy chicken marinated in a zesty lemon and fresh basil mixture, then grilled to perfection. But what makes these kebabs a favorite at gatherings and cookouts?

Prep Time 15 minutes
Cook Time 10 minutes


  • 1 c plain, full fat yogurt
  • 2 tsp black pepper
  • 2 tsp kosher salt
  • 2 Tbsp honey
  • 4 cloves garlic, crushed
  • 1 Tbsp lemon juice and zest of 2 lemons
  • ½ c basil leaves
  • 2 Tbsp olive oil
  • 2 lb chicken breast cut into 1’’ cubes
  • Rice or crunchy bread to serve


  • In a food processor, combine the yogurt, black pepper, salt, honey, garlic, lemon juice and zest, and basil. Puree until smooth (there will be some large pieces of basil, that is fine) then add the olive oil and mix just until combined. Taste for additional seasoning and set aside.

  • In a large bowl with a lid or a Ziploc bag, combine the yogurt and the chicken and let marinate for 24 hours.

  • Before cooking, heat the grill to medium-high. Transfer the chicken to the skewers (about 5-6 metal skewers), making sure to not pack the meat together too tightly on the skewer (this will cause uneven cooking). Grease the grates of the grill well with an oiled rag, then grill the kebabs until fully cooked and lightly charred—4-5 minutes per side.

  • Alternative ways to cook meat if you don’t have a grill: use a cast iron skillet to cook the meat. Heat the pan on the stovetop to medium-high. Once hot (and likely smoking a little, add some neutral oil, then place the skewers on top and cook, about 4-5 minutes per side, until fork tender with an internal temperature of at least 165 degrees F.

  • You can also place the skewers across a walled cast iron skillet so that the meat is not touching the bottom (the skewers will be suspended over the pan rather than touching the bottom). Rotate the skewers as needed until fully cooked.

  • A third option is broiling the meat on a wire rack directly under the broiler until lightly charred and cooked through—the meat can be on skewers or not.

  • Serve with basmati rice and garnish with a generous amount of mint.


Letting the chicken marinate overnight is key to getting the best texture and flavor from this recipe—however, be careful not to let it sit too long (up to two days) because the acid in the marinade will begin to cook the chicken and change the texture.

Chicken thighs can also be used instead of chicken breasts. Thighs, because they have more fat, won’t dry out as easily as chicken breasts, making them a great alternative if you’re concerned about undercooking the meat.

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