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Strawberry Cheesecake Cookies

Erica Hopper
These Strawberry Cheesecake Cookies are filled with Cheesecake and amazing strawberry flavor, made from only real strawberries. They're ultra soft, chewy, and the perfect addition to your summer table. All you need is 9 ingredients and 20 minutes to make!
Prep Time 20 minutes
Cook Time 8 minutes
1 hour
Total Time 1 hour 27 minutes
Course Dessert
Cuisine American
Servings 36 cookies
Calories 88 kcal

Ingredients
  

COOKIE INGREDIENTS

  • 1 stick unsalted butter room temperature (4 ounces)
  • ½ cup granulated sugar divided
  • ¾ cup strawberries
  • 1 each eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups gluten free all-purpose flour 1:1 ratio
  • ½ teaspoon coarse Kosher salt
  • ¼ teaspoon baking soda

CREAM CHEESE CENTER INGREDIENTS

  • 8 ounces cream cheese room temperature
  • cup granulated sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon coarse Kosher salt

Instructions
 

  • Place strawberries and 2 tablespoons of granulated sugar in a small saucepan over medium heat. Cook, stirring often, until blackberries are falling apart - about 10 minutes. Remove from heat and let cool.
  • Place butter and remaining granulated sugar in the bowl of a stand mixer fitted with a paddle attachment, and beat on medium-high speed until smooth and well creamed, scraping down the bowl of the mixer as needed. Add strawberry mixture, and fold until combined.
  • Next, add egg and vanilla, mixing until combined. Meanwhile, in a medium bowl, combine gluten-free all purpose flour, salt, and baking soda. Add the flour mixture to the butter mixture, and mix on low until just combined, scraping the bowl as needed.
  • Line a baking sheet with parchment paper, and scoop cookies onto parchment paper, using a 1 tablespoon-sized ice cream scoop. Place the cookies in the refrigerator to chill for at least 1 hour. While the dough chills, make the cheesecake mixture by whisking together the cream cheese, granulated sugar, vanilla extract, and salt in a medium bowl until well combined. Set aside, keeping at room temperature.
  • Preheat the oven to 375°F. Remove the cookie dough balls from the refrigerator and place on a parchment lined baking sheet, about 2 inches apart. Gently press your thumb into the center of each cookie dough ball, pressing outward, until a 1 - inch crater is formed.
  • Once each cookie has a crater formed in the center, dollop about 2 teaspoons of cheesecake mixture into the center of each cookie. You can do this by using a small teaspoon, a small scoop or a piping bag.
  • Place the cookies in the oven and bake for 6-8 minutes, rotating halfway through baking. Once the cookies are baked, let cool on the baking sheet for 5 minutes before moving to a wire cooling rack to cool completely.
  • Store in an airtight container for up to 3 days.

Notes

  • The cookie batter can be made and scooped ahead of time. Simply freeze the dough balls instead of chilling. Wrap tightly, and store frozen for up to 2 weeks. Before baking, remove from the freezer, and let thaw completely, at room temperature for 1 hour. 
  • This recipe can be made using regular all-purpose flour. I recommend a cake flour

Nutrition

Serving: 1cookieCalories: 88kcalCarbohydrates: 12gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 33mgSodium: 127mgPotassium: 34mgFiber: 1gSugar: 9gVitamin A: 119IUVitamin C: 2mgCalcium: 31mgIron: 0.3mg
Keyword easy gluten free dessert, easy gluten free dessert ideas, gluten free baking, gluten free cookies
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