Name: Strawberry Cheesecake Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup Sugar cookie dough (store-bought or homemade) (Makes about 12–18 small cookies.); 8 oz cream cheese, softened; 1/2 cup granulated sugar, divided (Use 1/4 to 1/2 cup for the filling as preferred.); 1 cup fresh strawberries, hulled and chopped (Use small, firm strawberries.)

I make these Strawberry Cheesecake Cookies whenever I want a dessert that feels special but comes together fast. They’re soft sugar-cookie bases topped with a sweet, tangy cream-cheese dollop and fresh strawberries—great for brunch spreads, bake sales, or a simple weeknight treat. If you enjoy light, fruity desserts, you might also like this apple strawberry cheesecake fruit salad for a no-bake companion.

Why you’ll love this dish

These cookies hit a satisfying balance: buttery sugar-cookie comfort, silky cream-cheese filling, and the bright pop of fresh strawberries. They’re quick (you can use store-bought dough), kid-approved, and portable, which makes them ideal for potlucks and picnic baskets. Compared with a full cheesecake, they’re lower-lift but still deliver the same flavor profile—no springform pan required.

“The cream-cheese topping makes these feel indulgent, but the fresh berries keep them light—my go-to for summer gatherings.”

How this recipe comes together

Before you bake, here’s a quick overview so you know what to expect:

Soften cream cheese and mix it with sugar to make a smooth, spoonable filling.
Roll sugar cookie dough into small balls and flatten into disks.
Spoon a teaspoon of cream-cheese mixture into each disk and top with chopped strawberries and a dusting of sugar.
Bake a short time until the cookie edges are just golden, then cool briefly.

What you’ll need

8 oz cream cheese, softened
1/2 cup granulated sugar (divided; use 1/4 to 1/2 cup for the filling as preferred)
1 cup fresh strawberries, hulled and chopped
Sugar cookie dough (store-bought or homemade, makes about 12–18 small cookies)

Notes: For a slightly tangier filling, swap half the granulated sugar in the cream cheese for 1–2 tablespoons of powdered sugar. If strawberries are out of season, use frozen berries thawed and drained, but expect extra moisture—pat them dry first. If you want a creamier, richer filling, check this homemade strawberry banana cheesecake salad for inspiration.

How to prepare it

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Roll the sugar cookie dough into 1–1½ tablespoon-sized balls. Place them on the prepared sheet, spaced about 1½ inches apart. Press each ball into a small disk with your fingers or the bottom of a measuring spoon.
In a small bowl, beat the softened cream cheese with 1/4 to 1/2 cup granulated sugar until smooth and spreadable. Taste and adjust sugar to your preference.
Spoon about 1 teaspoon of the cream-cheese mixture onto the center of each cookie disk. Use the back of the spoon to gently spread it slightly, leaving a small border.
Top each filled cookie with a sprinkle of chopped strawberries and a light dusting of sugar.
Bake 12–15 minutes, or until cookie edges turn golden but the filling still looks set.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve slightly warm or at room temperature.

What to serve it with

These cookies pair well with light beverages and simple plates. Try them with:

A cup of good black tea or a citrusy iced tea to cut the richness.
Fresh fruit or a small fruit salad for a brunch spread—pair nicely with a strawberry banana cheesecake salad.
For a coffee shop vibe, plate 3 cookies with a dollop of whipped cream and a mint sprig.

The best way to save extras

Room temperature: Store cookies in an airtight container at room temperature for up to 24 hours. Because of the cream cheese topping, longer storage at room temp isn’t recommended.
Refrigeration: Place cookies in a single layer or separated by parchment in an airtight container. Refrigerate up to 3 days. Bring to room temperature 20–30 minutes before serving for best texture.
Freezing: Freeze baked cookies on a tray until firm, then transfer to a freezer-safe container with parchment layers. Freeze up to 1 month. Thaw in the refrigerator overnight and bring to room temperature before serving.
Food safety: Because these use cream cheese, keep them refrigerated if not eaten within a couple hours to prevent spoilage.

Pro chef tips

Don’t over-fill: A teaspoon of filling keeps a good cookie-to-filling ratio. Too much filling makes the cookie soggy.
Chill dough briefly if it becomes sticky while working; chilled dough is easier to shape.
Use small, firm strawberries so the filling doesn’t weep; pat chopped berries dry if they’re very juicy.
If you want shinier, jammy-looking berries, toss the chopped strawberries briefly in 1 teaspoon of jam before topping.
For even baking, rotate the baking sheet halfway through the bake time.

Creative twists

Lemon zest: Add 1 teaspoon grated lemon zest to the cream-cheese filling for a bright lift.
Chocolate drizzle: Finish cooled cookies with a thin drizzle of melted white or dark chocolate.
Mini crumble: Top with a few crushed graham cracker crumbs for a cheesecake-cup impression.
Dietary swaps: Use dairy-free cream cheese and vegan sugar-cookie dough to make them vegan-friendly. For a lower-sugar option, use a sugar substitute suitable for baking.
Salad-style take: If you love the cheesecake-and-fruit combo in other forms, check this strawberry cheesecake salad for a no-bake variation.

Your questions answered

Q: How long does this take from start to finish?
A: About 30–40 minutes total: 10–15 minutes prep and 12–15 minutes baking, plus a short cooling time.

Q: Can I use frozen strawberries?
A: Yes, but thaw and drain them well, then pat dry to avoid extra moisture. Fresh strawberries give the best texture.

Q: Can I make the cream-cheese filling ahead?
A: Yes — prepare and refrigerate up to 24 hours. Let it come to room temperature or give it a quick stir before spooning onto the cookie disks.

Q: Will these spread too much in the oven?
A: If using a store-bought dough that’s very soft, chill the shaped disks 10–15 minutes before baking to reduce spreading.

Q: Are these safe for kids to pack in lunchboxes?
A: Only if kept cool. Because of the cream cheese, place in a chilled lunchbox or pack served alongside an ice pack and consume within a few hours.

Conclusion

If you want a dessert that’s easy to make yet looks and tastes special, these Strawberry Cheesecake Cookies are a winner. For another take on the same flavor theme, you can compare this cookie-style treat with the version at Strawberry Cheesecake Cookies – In Bloom Bakery, and see a different method at Strawberry Cheesecake Cookies – Cookie Dough Diaries.