Imagine if New York cheesecake and your favorite soft-baked cookie had a baby, and that baby grew up to be absolutely perfect. These Strawberry Cheesecake Cookies are basically handheld slices of heaven — soft, pillowy cookies with actual cream cheese baked right in, studded with sweet strawberry pieces, and topped with a dreamy strawberry glaze that makes them look like they came from the fanciest bakery in town. They’ve got that tangy cheesecake flavor, the sweetness of fresh strawberries, and the perfect chewy-soft cookie texture that makes you want to hide the batch from everyone else. Fair warning: these are the kind of cookies that disappear faster than you can make them, and people will absolutely beg you for the recipe.
Why You’ll Love This Recipe
- All the flavors of cheesecake but in convenient cookie form
- The cream cheese makes them incredibly soft and tender
- Fresh strawberries add natural sweetness and gorgeous color
- That strawberry glaze takes them from homemade to bakery-level fancy
- Perfect for spring and summer when strawberries are at their best
- They stay soft for days (if they last that long)
- Great for parties, bake sales, or when you want to be everyone’s favorite person
- Way easier than making actual cheesecake but just as impressive
The Good Stuff You’ll Need
For the Cookie Base:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 8 oz cream cheese, softened (the secret weapon)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional but amazing)
For the Strawberry Situation:
- 1 1/2 cups fresh strawberries, diced small and patted dry
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
For the Strawberry Glaze:
- 1/2 cup fresh strawberries, mashed
- 2 cups powdered sugar
- 2-3 tbsp milk or cream
- 1/2 tsp vanilla extract
- Pinch of salt
- Pink food coloring (optional but pretty)
Optional Extras:
- White chocolate chips for extra indulgence
- Graham cracker crumbs for that authentic cheesecake vibe
- Freeze-dried strawberries for intense flavor
Let’s Do This
Step 1: Prep Those Beautiful Berries
Dice your strawberries into small pieces (about 1/4 inch) and pat them completely dry with paper towels.
Toss diced strawberries with 2 tbsp sugar and cornstarch. This helps prevent them from making the cookies soggy.
Set aside while you make the cookie dough.
Step 2: Make the Cookie Dough Magic
Preheat oven to 350°F and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, cream together softened butter and cream cheese until light and fluffy (about 3-4 minutes with an electric mixer).
Add granulated sugar and brown sugar, beating until well combined.
Beat in egg, vanilla, and almond extract until smooth.
Step 3: Bring It All Together
Gradually mix in the flour mixture until just combined — don’t overmix or you’ll get tough cookies.
Gently fold in the prepared strawberries, distributing them evenly throughout the dough.
The dough will be soft and a little sticky — this is perfect.
Step 4: Shape and Bake
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets.
Leave about 2 inches between cookies — they’ll spread a bit.
Bake for 12-15 minutes until edges are just set but centers still look slightly underbaked.
Don’t overbake — they’ll continue cooking on the hot pan.
Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Step 5: Make That Gorgeous Glaze
While cookies cool, mash 1/2 cup fresh strawberries until smooth (a few small chunks are fine).
In a bowl, whisk together mashed strawberries, powdered sugar, 2 tbsp milk, vanilla, and salt.
Add more milk if too thick, more powdered sugar if too thin. You want it to drizzle but not run off completely.
Add a drop of pink food coloring if you want it extra pretty.
Step 6: Glaze Like a Pro
Once cookies are completely cool, drizzle or spread glaze over each cookie.
Let glaze set for about 15 minutes before serving or storing.
If you’re feeling fancy, garnish with a small piece of fresh strawberry on top.
Serving Suggestions
Perfect with a tall glass of cold milk or a cup of coffee.
Beautiful on a dessert platter for parties or special occasions.
Pack them in pretty boxes for the ultimate homemade gift.
Serve alongside fresh berries and whipped cream for an elegant dessert spread.
Switch It Up
Other Berry Flavors: Try this with raspberries, blueberries, or blackberries.
Chocolate Drizzle: Add a drizzle of melted white chocolate over the strawberry glaze.
Lemon Twist: Add some lemon zest to the dough for a strawberry-lemon cheesecake vibe.
Graham Cracker Crust: Mix some crushed graham crackers into the dough for authentic cheesecake flavor.
Mini Version: Make them smaller for bite-sized treats perfect for parties.
Frozen Berry Option: Use freeze-dried strawberries for more intense flavor and less moisture.
Make-Ahead Tips
Cookie dough can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
Baked cookies (without glaze) keep for up to a week in an airtight container.
The glaze is best made fresh, but you can prep the mashed strawberries ahead.
These actually improve in flavor after sitting overnight — the strawberry flavor develops.
Questions People Actually Ask
Q: Can I use frozen strawberries? A: Fresh is best, but if using frozen, thaw completely and pat very dry to remove excess moisture.
Q: Why do my cookies spread too much? A: Make sure your butter and cream cheese aren’t too warm, and chill the dough for 30 minutes before baking.
Q: Can I skip the glaze? A: Sure! They’re delicious plain, or you can just dust with powdered sugar.
Q: How do I store these? A: In an airtight container at room temperature for up to a week, or freeze for up to 3 months.
Q: Can I use strawberry jam instead of fresh berries? A: You can swirl in a bit of jam, but fresh berries give better texture and flavor.
Q: What if I don’t have almond extract? A: Just use an extra 1/2 tsp vanilla — the cookies will still be amazing.
Print
Strawberry Cheesecake Cookies
- Total Time: 51 minute
- Yield: About 36 cookies 1x
Description
Imagine if New York cheesecake and your favorite soft-baked cookie had a baby, and that baby grew up to be absolutely perfect. These Strawberry Cheesecake Cookies are basically handheld slices of heaven — soft, pillowy cookies with actual cream cheese baked right in, studded with sweet strawberry pieces, and topped with a dreamy strawberry glaze that makes them look like they came from the fanciest bakery in town. They’ve got that tangy cheesecake flavor, the sweetness of fresh strawberries, and the perfect chewy-soft cookie texture that makes you want to hide the batch from everyone else. Fair warning: these are the kind of cookies that disappear faster than you can make them, and people will absolutely beg you for the recipe.
Ingredients
For the Cookie Base:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 8 oz cream cheese, softened (the secret weapon)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional but amazing)
For the Strawberry Situation:
- 1 1/2 cups fresh strawberries, diced small and patted dry
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
For the Strawberry Glaze:
- 1/2 cup fresh strawberries, mashed
- 2 cups powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
- Pinch of salt
- Pink food coloring (optional but pretty)
Optional Extras:
- White chocolate chips for extra indulgence
- Graham cracker crumbs for that authentic cheesecake vibe
- Freeze-dried strawberries for intense flavor
Instructions
Dice your strawberries into small pieces (about 1/4 inch) and pat them completely dry with paper towels.
Toss diced strawberries with 2 tbsp sugar and cornstarch. This helps prevent them from making the cookies soggy.
Set aside while you make the cookie dough.
Preheat oven to 350°F and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, cream together softened butter and cream cheese until light and fluffy (about 3-4 minutes with an electric mixer).
Add granulated sugar and brown sugar, beating until well combined.
Beat in egg, vanilla, and almond extract until smooth.
Gradually mix in the flour mixture until just combined — don’t overmix or you’ll get tough cookies.
Gently fold in the prepared strawberries, distributing them evenly throughout the dough.
The dough will be soft and a little sticky — this is perfect.
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets.
Leave about 2 inches between cookies — they’ll spread a bit.
Bake for 12-15 minutes until edges are just set but centers still look slightly underbaked.
Don’t overbake — they’ll continue cooking on the hot pan.
Let cool on baking sheet for 5 minutes before transferring to a wire rack.
While cookies cool, mash 1/2 cup fresh strawberries until smooth (a few small chunks are fine).
In a bowl, whisk together mashed strawberries, powdered sugar, 2 tbsp milk, vanilla, and salt.
Add more milk if too thick, more powdered sugar if too thin. You want it to drizzle but not run off completely.
Add a drop of pink food coloring if you want it extra pretty.
Once cookies are completely cool, drizzle or spread glaze over each cookie.
Let glaze set for about 15 minutes before serving or storing.
If you’re feeling fancy, garnish with a small piece of fresh strawberry on top.
Notes
Perfect with a tall glass of cold milk or a cup of coffee.
Beautiful on a dessert platter for parties or special occasions.
Pack them in pretty boxes for the ultimate homemade gift.
Serve alongside fresh berries and whipped cream for an elegant dessert spread.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes per batch
Nutrition
- Calories: ~145 kcal
- Carbohydrates: ~23g
- Protein: ~2g