Strawberry Cheesecake Cookies

strawberry cheesecake cookie with halves around it and strawberries.

5 from 1 vote

Strawberry Cheesecake Cookies

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!

Prep Time30

Cook Time20

Chill Time2

Total Time2 50

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: cookies

Calories: 288kcal

Author: Olivia Parsons

Ingredients

Cheesecake Filling

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

Instructions

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!).

Notes

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.

Nutrition facts are an estimate.

Nutrition