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Freshly baked strawberry cheesecake cookies with whipped cream topping

Strawberry Cheesecake Cookies

Soft sugar-cookie bases topped with a sweet, tangy cream-cheese dollop and fresh strawberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup Sugar cookie dough (store-bought or homemade) Makes about 12–18 small cookies.
For the cream cheese mixture
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar, divided Use 1/4 to 1/2 cup for the filling as preferred.
For the topping
  • 1 cup fresh strawberries, hulled and chopped Use small, firm strawberries.

Method
 

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

Notes

For a tangier filling, swap half the sugar for powdered sugar. Use frozen berries in the off-season; thaw, drain, and pat dry.