Do Strawberry Cheesecake Cookies Need to Be Refrigerated?

Yes! Due to the cream cheese filling , these cookies should be stored in the refrigerator.

How Long Do Strawberry Cheesecake Cookies Last in the Fridge?

When stored in an airtight container, they last up to 1 week .

What Are the Best Cookies to Pair with Cheesecake?

Graham crackers: Classic pairing with cheesecake. Gingersnaps: Adds a spicy crunch. Chocolate chip cookies: Pairs well with creamy textures.

How Should Cookies with Cream Cheese Filling Be Stored?

Always keep them in the refrigerator in an airtight container. If stacking, separate layers with parchment paper.

Can You Leave Cheesecake Cookies Out Overnight?

No, cream cheese can spoil if left out for too long. Always refrigerate after cooling .

Do Strawberry Cheesecake Cookies Need to Be Baked Immediately?

For best results, bake soon after assembling to prevent the strawberries from releasing excess moisture . However, you can refrigerate or freeze the dough in advance.

Strawberry Cheesecake Cookies

Description

These strawberry cheesecake cookies are soft, chewy, and filled with a creamy cheesecake center. Perfect for summer gatherings or as a sweet treat any time of the year!

Ingredients

Scale

6 ounces (170g) cream cheese, softened
1/4 cup (30g) powdered sugar
1/2 cup (113g) unsalted butter, melted and cooled
2 ounces (57g) cream cheese, softened
3/4 cup (150g) granulated sugar
1/3 cup (71g) light brown sugar
1 large egg
2 1/2 cups (300g) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (130g) finely chopped fresh strawberries

Instructions

In a small bowl, mix cream cheese and powdered sugar until smooth.
Line a baking sheet with parchment paper and scoop 12 small mounds of filling onto the sheet.
Freeze for at least 1 hour, or until solid.
In a large bowl, whisk together melted butter, softened cream cheese, granulated sugar, and brown sugar until fully combined.
Add the egg and whisk again.
Stir in flour, baking soda, and salt until just incorporated.
Gently fold in chopped strawberries.
Optional: Refrigerate dough for 30 minutes for easier handling.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Use a cookie scoop to place 12 balls of dough on the sheet.
Make an indentation in each dough ball and add a frozen cheesecake filling mound.
Scoop another piece of dough on top, then seal the edges completely.
Arrange cookies 3 inches apart on the baking sheets.
Bake for 8 minutes, rotate pans, and bake for 7-9 more minutes until edges are set.
Let cool for 10 minutes on the pan before transferring to a wire rack.

Notes

For best results, use fresh strawberries, freeze the cheesecake filling before baking, and store cookies in the refrigerator due to the cream cheese filling.

Prep Time: 1 hour 30 minutes
Cook Time: 17 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 14g
Sodium: 90mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: strawberry, cheesecake, cookies, dessert, summer treat