Do Cheesecake Cookies Need to Be Refrigerated?

Yes, due to the cream cheese filling, it’s best to refrigerate strawberry cheesecake cookies . The filling is perishable, and refrigeration helps maintain freshness and safety. If serving the cookies at a party, they can remain at room temperature for a few hours, but any leftovers should be returned to the fridge promptly.

Why Do People Like Strawberry Cheesecake?

The combination of strawberries and cheesecake is a match made in dessert heaven! The creamy tang of the cheesecake pairs beautifully with the natural sweetness of strawberries, creating a flavor profile that’s rich yet refreshing. This pairing works especially well in cookies, offering a portable and satisfying twist on the traditional cheesecake.

What Does Cooling Cookies Before Baking Do?

Cooling cookie dough before baking can make a big difference in the final result. Chilling helps firm up the butter in the dough, which prevents the cookies from spreading too much during baking. This results in cookies that are thick, chewy, and evenly baked—perfect for holding the cream cheese filling in place.

Should Cheesecake Be Baked?

While traditional cheesecake is often baked, there are also no-bake versions. For cookies like these, baking is essential to achieve a chewy texture and set the cream cheese filling properly. The baking process enhances the flavors and gives the cookies that delightful golden-brown finish.

Strawberry Cheesecake Cookies Recipe You’ll Love To Bake

Description

Soft, chewy strawberry cheesecake cookies filled with tangy cream cheese and sweet strawberry flavor—your favorite dessert in cookie form!

Ingredients

Scale

For the Cookie Dough:

1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
1/2 cup (100g) light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups (310g) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (50g) graham cracker crumbs
1/2 cup (50g) freeze-dried strawberries, crushed

For the Cream Cheese Filling:

8 oz (225g) cream cheese, softened
1/3 cup (40g) powdered sugar
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cream Cheese Filling:
In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Scoop teaspoon-sized portions onto a lined baking sheet and freeze for at least 30 minutes.
Make the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the crushed freeze-dried strawberries.
Assemble the Cookies:
Scoop a tablespoon of cookie dough and flatten it in your palm. Place a frozen cream cheese portion in the center, then fold the dough around it, sealing the edges. Repeat for all cookies.
Bake:
Preheat your oven to 350°F (175°C). Arrange the cookies on a parchment-lined baking sheet, leaving space for spreading. Bake for 10-12 minutes or until the edges are lightly golden. Cool completely before serving.

Notes

Use fresh or freeze-dried strawberries for flavor. If using fresh strawberries, pat them dry to prevent excess moisture in the dough.
Chilling the dough for 30 minutes before baking can help maintain the cookie shape.
Store cookies in an airtight container in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 10-12 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Calories: 370 kcal
Sugar: 28 g
Sodium: 220 mg
Fat: 19 g
Saturated Fat: 11 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 5 g