These strawberry cheesecake cookies contain real strawberry chunks and are filled with a thick layer of tangy cream cheese! The buttery cookie dough contains graham cracker crumbs so it really tastes like a handheld cheesecake. This recipe is easily gluten-free and dairy-free too!
These delicious Strawberry Cheesecake Cookies are the ultimate summer treat! A buttery graham cracker cookie dough is studded with fresh strawberries and stuffed with a thick & tangy cream cheese filling. Talk about delicious!
It's like the perfect handheld cheesecake, plus they are simpler to make than cheesecake. These cookies are easy to make ahead of time, they freeze great, and I even think they taste best cold from the fridge!
Switch out the strawberries for blackberries, raspberries, or blueberries if you like. These are a delicious summer cookie that the whole family is sure to love!
Why You'll Love This Recipe
- Tastes like summer!
- Handheld cheesecake flavour.
- Uses fresh summer fruit.
- Freezes great.
- Easily allergy-friendly. These cookies are gluten-free, nut-free, and easily dairy-free.
Here is everything you'll need to make strawberry cheesecake cookies:
- Cream cheese
- Powdered sugar: This gets mixed into the cheesecake filling for a perfectly smooth mixture.
- Salted butter: I like to use salted in my baking, if using unsalted, add an extra pinch of salt.
- White & brown sugar: Use both for the perfect soft centre with crispy edges. In a pinch you can use all of one type if that's what you have.
- Milk: Just a few tablespoons gives moisture to the cookie dough without needing another egg.
- Vanilla extract
- Gluten-free all-purpose flour with xanthan gum: My favourite is the Bob's Red Mill 1:1 Baking Flour (blue bag). Any should work!
- Gluten-free graham cracker crumbs
- Baking soda
- Diced strawberries: Use fresh, as frozen berries will release way too much water.
There are many ways to change up these cookies based on what you have on hand. Here are some substitution suggestions:
- Flour. If making these gluten-free, ensure that you use a gluten-free all-purpose blend that contains xanthan gum. Other than that, most brands should work the same. I typically use Bob's Red Mill 1:1 Baking Flour (blue bag) or Robinhood gluten-free flour blend. Regular all purpose flour would work as well!
- Graham cracker crumbs. If you can't find these, crush up some graham cracker cookies by hand or in a food processor. If you don't have access, substitute about ¼ cup more flour.
- Dairy-free? Use plant based butter, vegan cream cheese, and plant based milk. Ensure your graham cracker crumbs don't contain butter.
- Strawberries. Do not substitute frozen berries here. They will make the texture of the cookies soggy and unpleasant. You could also use fresh blackberries, raspberries, or blueberries. Just make sure larger berries are cut small.
Be sure to read the recipe card below for the full recipe of how to make strawberry cheesecake cookies.
(1) In a small bowl, stir together the cheesecake filling ingredients. It may be helpful to use a hand mixer or electric mixer with the paddle attachment, or place the bowl in the microwave for 15 seconds.
(2) Use a teaspoon or a small cookie scoop to divide the cream cheese mixture into 10 dollops on a parchment lined plate or small baking sheet. Place in the freezer while you make the cookie dough.
(3) In a large bowl, beat together the softened butter and both sugars until light and airy. Beat in the egg, milk, and vanilla extract.
(4) Mix in the dry ingredients: flour, graham crumbs, baking soda, and salt. Mix just until everything is combined.
(5) Gently fold in the chopped strawberries.
(6) Use a 3 tablespoon cookie scoop or an ice cream scoop to scoop the dough. Use your thumb to press the center and almost flatten the dough into a circle. Place one of the frozen cream cheese balls inside and close the cookie dough around it.
(7) Continue until you have 10 large balls of dough. Place them on a prepared baking sheet or plate and refrigerate for 2 hours until solid.
For a shorter chill time and thinner cookies, you could chill the cookie dough balls for just 30 minutes to an hour, and they will spread more in the oven.
(8) Preheat the oven to 350ºF and line a large cookie sheet with parchment paper. Place the chilled cookie dough balls with space between them. Gently press to flatten them slightly if desired. Bake for 18-22 minutes. They may not spread much but will appear golden brown.
(9) Remove the cookies to a cooling rack to cool completely. Enjoy at room temperature or transfer to an airtight container and place in the fridge to enjoy cold (my preference!).
Storage & Freezing
Storage: Store cookies in a closed container in the fridge for up to 4 days.
Freezing: Cookie dough balls can be wrapped and frozen for up to 2 months. Bake directly from frozen. Baked cookies can be frozen and thawed in the fridge overnight.
Here are some of my top tips and tricks for successful cookies:
- Use softened cream cheese for easy mixing. Or, pop it in the microwave for 30 seconds (out of the foil packet!)
- Cookie dough may be sticky while stuffing with the cheesecake filling. If you find it sticking to your hands too much, try wetting them instead of adding more flour to the mix.
- Let the cookies chill before baking. This ensures the cheesecake will not ooze out of the cookies. 2 hours of chilling yields tall, round cookies. About half that time, and the cookies should spread a little more if that is your preference.
- If in doubt, underbake. So they stay nice and chewy! These cookies bake for slightly longer than normal due to them being chilled and the strawberries adding moisture.
- Enjoy cold from the fridge. For that classic cheesecake flavour (and for food safety with the cream cheese), store these cookies in the fridge. They taste just like a handheld slice of strawberry cheesecake!
Frequently Asked Questions
My favourite flour for all of my cookie recipes is the Bob's Red Mill 1:1 Baking Flour (in the blue bag). It is an all-purpose baking blend and contains xanthan gum. Feel free to use any gluten-free flour blend that also contains xanthan gum. Regular flour should work too.
In general, almond flour and oat flour cannot be substituted 1:1 for gluten-free all-purpose flour. Almond flour does not absorb as much liquid and is much softer, which may change the texture of this cookie dough. Oat flour on the other hand, is pretty absorbent. I do not recommend them for this recipe.
Sure! Still chill the cookie dough for 30-60 minutes before baking. Watch around 12-15 minutes for doneness. You will have delicious strawberry cookies.
Sure! Try blueberries, raspberries, or blackberries instead of the strawberries. Ensure they are fresh not frozen, and that larger berries are cut into small chunks.
What to Serve with Strawberry Cheesecake Cookies
These strawberry cheesecake cookies are the ultimate summer treat! Enjoy at birthdays, BBQ's, holidays, or just for a sweet treat. Here are some delicious summer dishes to add to your spread:
- Mango Pico de Gallo
- Melon & Prosciutto Skewers
- Gluten-Free Salsa Pinwheels
- Gluten-Free Dairy-Free Broccoli Salad
- Gluten-Free Hamburgers
- Healthy Burger Bowls
- Gluten-Free Pasta Salad
- Gluten-Free Blackberry Muffins
- Blackberry Strawberry Banana Smoothie
- No Bake Blueberry Cheesecake
These strawberry cheesecake cookies have all the flavours of a classic cheesecake. A soft graham cracker cookie dough is dotted with fresh strawberries and filled with a thick layer of creamy cheesecake. The perfect easy cookie recipe for a hot summer day!
More Gluten-Free Cookies
- Gluten-free brown butter chocolate chip cookies
- Gluten-free lemon cookies
- Mini cookie skillet
- White chocolate cranberry cookies
- Vegan millionaire shortbread bars
- Vegan Oreo truffles
- Gluten-free coffee cookies
- Gluten-free peanut butter cup cookies
More Summer Recipes
Have you made these strawberry cheesecake cookies? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Strawberry Cheesecake Cookies
- 4 oz cream cheese, softened
- ¼ cup icing sugar
- 1 teaspoon vanilla extract
Strawberry Cookie Dough
- ½ cup softened salted butter
- ¼ cup white sugar
- ⅓ cup brown sugar
- 1 egg
- 2 tablespoon milk
- 1 teaspoon vanilla extract
- 2 ¼ cups gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 Baking Flour (blue bag)
- ½ cup gluten-free graham cracker crumbs
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup diced strawberries
- In a small bowl, stir together the cheesecake filling ingredients. It may be helpful to use an electric hand mixer, or place the bowl in the microwave for 15 seconds.
- Use a teaspoon to divide the filling into 10 dollops on a parchment lined plate or small baking sheet. Place in the freezer while you make the cookie dough.
- In a large mixing bowl, beat together the softened butter and both sugars until light and airy. Beat in the egg, milk, and vanilla extract. Mix in the flour, graham crumbs, baking soda, and salt. Mix just until everything is combined. Gently fold in the small strawberry chunks.
- Use a 3 tablespoon cookie scoop to scoop the dough. Use your thumb to press the center and almost flatten the dough into a circle. Place a frozen piece of cheesecake filling inside and close the cookie dough around it. Continue until you have 10 large dough balls. Place them on a parchment lined baking sheet or plate and refrigerate for 2 hours until solid.
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. Place the chilled cookie dough balls with space between them. Gently press to flatten them slightly if desired. Bake for 18-22 minutes. They may not spread much but will appear golden brown.
- Remove the cookies to a wire rack to cool completely. Enjoy at room temperature or transfer to an airtight container and place in the fridge to enjoy cold (my preference!).
- Dairy-free: Use dairy-free cream cheese, butter, and ensure your graham crackers are dairy-free.
- Shorter chill time: You could chill the cookie dough balls for just 30 minutes to an hour, and they will spread more in the oven.
- Storage: Store cookies in a closed container in the fridge for up to 4 days.
- Freezing: Cookie dough balls can be wrapped and frozen for up to 2 months. Bake directly from frozen. Baked cookies can be frozen and thawed in the fridge overnight.