Gluten Free Strawberry Cheesecake Cookies – Soft, Gooey & Easy To Make

Strawberry cheesecake cookies are the kind of dreamy dessert that feels like a warm hug from your oven. These soft, rich cookies combine the best parts of a classic cheesecake—creamy, tangy filling—with juicy strawberries and buttery cookie dough. Whether you’re baking for a summer picnic or a cozy night in, this recipe delivers that perfect balance of fruity sweetness and indulgent comfort. In this article, we’ll show you exactly how to make strawberry cheesecake cookies step-by-step, with smart baking tips, easy variations, and storage tricks to help you master every delicious layer of this crowd-pleasing treat.

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strawberry cheesecake cookies ready to serve

Strawberry Cheesecake Cookies


  • Author: Lana
  • Total Time: 44 minutes
  • Yield: 12 cookies 1x

Description

These gluten free strawberry cheesecake cookies are soft, chewy, and bursting with real strawberry flavor, all while staying perfectly safe for gluten-sensitive eaters.


Ingredients

Scale

1/2 cup unsalted butter (softened)

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg

1 tsp vanilla extract

1 ½ cups gluten-free all-purpose flour (with xanthan gum)

1/2 tsp baking powder

1/4 tsp salt

1/2 cup chopped fresh or freeze-dried strawberries

4 oz cream cheese (softened)

3 tbsp powdered sugar

1/2 tsp vanilla extract (for filling)


Instructions

1. In a bowl, cream butter and both sugars until fluffy.

2. Add egg and vanilla; beat until smooth.

3. In a separate bowl, whisk gluten-free flour, baking powder, and salt.

4. Add dry ingredients to wet mixture and mix until combined.

5. Fold in chopped strawberries. Chill dough for 30 minutes.

6. In a separate bowl, blend cream cheese, powdered sugar, and vanilla until smooth. Chill 30 minutes.

7. Scoop cookie dough, flatten, add cream cheese filling, and seal into balls.

8. Place on parchment-lined tray. Bake at 350°F (175°C) for 12–14 minutes.

9. Let cool on tray before moving to rack.

Notes

Use a high-quality gluten-free 1:1 baking flour with xanthan gum for best results.

Chilling the dough helps prevent spreading, especially with fresh strawberries.

Store in the fridge due to the cream cheese filling. Best enjoyed within 5 days.

  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 185
  • Sugar: 13g
  • Sodium: 80mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 0.7g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: gluten free strawberry cheesecake cookies, gluten-free dessert, gluten-free baking

The Story Behind These Strawberry Cheesecake Cookies

My Sweetest Summer Memory with Strawberry Cheesecake Cookies

When I was a little girl, summers at my grandmother’s meant two things: rows of ripe strawberries from her backyard patch and a fridge full of cream cheese waiting to be turned into something magical. One afternoon, she surprised me by tucking little dollops of cheesecake filling into cookie dough and folding in chunks of fresh berries. “These are our strawberry cheesecake cookies,” she said, winking. I remember biting into one—still warm—and being completely hooked. The sweet tang of cream cheese, that burst of strawberry, the soft, golden edges…it felt like sunshine in cookie form.

Now, in my own kitchen just outside Asheville, I bake these strawberry cheesecake cookies every June, when the berries are perfect and the days stretch long. There’s nothing quite like the scent of vanilla, butter, and baked strawberries floating through the air. These cookies bring back those happy moments and let me share that nostalgic love with my family—and with you.

strawberry cheesecake cookies fresh from oven
Gooey strawberry cheesecake cookies fresh from the oven

Why Strawberry Cheesecake Cookies Are a Must-Bake

Strawberry cheesecake cookies aren’t just a twist on two favorites—they’re a dessert revelation. You get the soft chewiness of a cookie, the creamy surprise of cheesecake filling, and the fresh pop of real strawberries all in one bite. They’re perfect for potlucks, birthdays, or whenever you want a treat that feels a little special. With their rich, indulgent texture and bakery-style flavor, these cookies look and taste impressive—yet they’re surprisingly simple to make at home. Plus, you can easily customize them with ingredients like graham crackers or strawberry jam to suit your craving.

You’ll soon discover that strawberry cheesecake cookies don’t just satisfy your sweet tooth—they create little moments of joy, one gooey, berry-filled bite at a time. If you love cookies with personality and flair, try our Glitter Royal Icing Cookies for a playful, decorated treat that also makes a stunning gift.

Mastering the Ingredients for Perfect Strawberry Cheesecake Cookies

Strawberries That Deliver Bold Flavor and Texture

Fresh or freeze-dried? That’s the first choice to make when baking strawberry cheesecake cookies. Fresh strawberries bring juicy bursts of flavor and moisture, which give these cookies that soft, almost cake-like texture. The trick? Chop them small and blot away excess juice before mixing them into the dough to avoid sogginess.

On the other hand, freeze-dried strawberries are a fantastic alternative if you want vibrant color and concentrated flavor without the mess. You can crush them into a powder or fold them in whole for a slightly chewy texture. Either way, using real strawberries (not just extract) is what gives these cookies their bright, summery character.

For the best results, avoid frozen berries—they tend to leak too much liquid into the dough. Stick with fresh or freeze-dried for a balanced bake. And if you love layering flavors, swirl in a bit of strawberry jam or add a spoonful on top after baking for an extra fruity kick.

ingredients for strawberry cheesecake cookies
Simple ingredients for cheesecake cookies

Creating the Creamiest Cheesecake Center

Now, let’s talk about the heart of strawberry cheesecake cookies: that luscious, tangy cream cheese filling. It’s what sets this cookie apart from anything else on the plate. To prepare it, simply mix rich full-fat cream cheese with a bit of powdered sugar and a touch of vanilla extract. This gives the center a smooth texture and rich flavor that complements the sweet dough and berries.

Make sure your cream cheese is softened—cold cream cheese will clump instead of blending smoothly. After combining the ingredients, refrigerate the filling for a minimum of 30 minutes. This step is key; a firm center is easier to stuff and won’t melt into the cookie during baking.

When you’re ready to assemble, scoop about 1/2 teaspoon of filling into each cookie, sealing it tightly so it stays hidden until you take that first gooey bite.

How to Bake Strawberry Cheesecake Cookies Like a Pro

To get that soft, bakery-style bite with lightly crisp edges, start with a classic cookie dough base—just slightly modified to hold in the cheesecake filling. For strawberry cheesecake cookies, you’ll want to cream together unsalted butter and a mix of brown and white sugar until light and fluffy. This step creates air pockets that keep the cookies soft and chewy.

Next, add one egg and a splash of vanilla extract for richness. Once mixed, slowly fold in gluten-free all-purpose flour, baking powder, and a pinch of salt. Don’t overmix—the dough should hold together but still feel soft. Finally, gently fold in your chopped strawberries or crushed freeze-dried pieces.

stuffing cheesecake filling into cookie dough
Stuffing each cookie dough ball with creamy cheesecake filling

If the dough feels too sticky—particularly when using fresh strawberries—chill it in the refrigerator for about 30 minutes. Cooling the dough firms it up, making it easier to handle and helping prevent it from spreading too much while baking.

Filling, Stuffing, and Baking Without the Fuss

how to wrap cookie dough around cheesecake filling
Seal the cheesecake center completely with soft cookie dough

Now comes the fun part—creating those signature gooey centers. Scoop out a ball of cookie dough (about 2 tablespoons), flatten it slightly in your palm, then place a chilled dollop of cheesecake filling in the center. Cover the filling with the dough and firmly close the edges to secure it inside. Gently roll it into a ball and place it seam-side down on a parchment-lined baking sheet.

Space them a few inches apart and bake at 350°F (175°C) for 12–14 minutes. The edges should look set, but the centers will still be slightly soft—that’s perfect. Allow the cookies to rest on the baking sheet for 10 minutes before moving them to a cooling rack. This keeps them from breaking apart while the filling sets.

Fruit-forward fans might also enjoy our delicate and elegant Blueberry Almond Clafoutis, especially for brunch or light desserts.

How to Store, Serve & Share Strawberry Cheesecake Cookies

Keep Your Strawberry Cheesecake Cookies Fresh Longer

You’ve gone through the effort of baking these beautiful strawberry cheesecake cookies—now let’s keep them tasting bakery-fresh. Because of the cream cheese filling and moisture from the strawberries, these cookies are best stored in the refrigerator. Place them in a single layer inside an airtight container, separated with parchment paper if stacking. They’ll stay soft and delicious for up to five days chilled.

Want to enjoy them warm again? Pop it in the microwave for 10 seconds to bring back that warm, gooey cheesecake center.

For long-term storage, freeze the unbaked, filled dough balls on a sheet pan. Once firm, transfer them to a freezer bag. Bake straight from frozen—just add 1–2 minutes to the bake time and enjoy fresh strawberry cheesecake cookies anytime.

Serve with Style or Gift with Love

Strawberry cheesecake cookies aren’t just tasty—they’re showstoppers. Serve them slightly warm on a dessert board with fresh strawberries, whipped cream, and graham cracker crumbs for an elevated touch. Thinking of dressing them up? Just layer two together with whipped cream or strawberry jam in between, and you’ve got yourself a fancy dessert in no time.

As gifts, these cookies make the perfect homemade treat. Wrap them in wax paper and tie with baker’s twine, or place a few in a kraft box with a handwritten tag for birthdays, thank-yous, or housewarming gifts. Their eye-catching appearance and rich flavor make them feel gourmet, even if they’re made in your cozy kitchen.

You could also pair them on a dessert board with Chocolate Pistachio Cheesecake Bars for a contrasting texture and a nutty twist.

FAQs About Strawberry Cheesecake Cookies

What are the best cookies for cheesecake?

When it comes to making strawberry cheesecake cookies, the best cookie base combines the structure of a classic sugar cookie with the softness of a drop cookie. A buttery dough made with both brown and white sugar creates a soft, chewy texture that pairs beautifully with a tangy cheesecake filling. For crust-inspired flavor, adding crushed graham crackers to the dough gives a nostalgic nod to traditional cheesecake bases.

What goes with strawberry cheesecake?

Strawberry cheesecake—and by extension, strawberry cheesecake cookies—pairs wonderfully with whipped cream, fresh berries, or a drizzle of dark chocolate. For beverages, try serving these cookies with cold milk, black tea, or a crisp glass of rosé. If you’re building a dessert board, complement them with shortbread, lemon bars, or mini tarts to balance the sweet and tart flavors.

Can I use fresh strawberries instead of freeze-dried cookies?

Yes, you can absolutely use fresh strawberries in strawberry cheesecake cookies. Just chop them small and blot them dry with paper towels before adding to the dough. Fresh berries add juicy bursts of flavor but also introduce extra moisture, so chilling the dough before baking is important to prevent spreading. Freeze-dried strawberries, on the other hand, give more intense flavor and a chewy texture without the added liquid.

Should you refrigerate cheesecake cookies?

Yes, because of the cream cheese filling, strawberry cheesecake cookies should be refrigerated. Keep them fresh by storing in an airtight container in the refrigerator for up to five days. For longer storage, feel free to freeze either the cookie dough or the fully baked cookies. For best results, let them come to room temperature before serving or warm slightly in the microwave to bring back their soft, gooey center.

Conclusion:

Strawberry cheesecake cookies are more than just a recipe—they’re a little slice of joy in every bite. Whether you’re baking them for a family get-together, a sweet gift, or simply to treat yourself, these cookies deliver a perfect blend of rich creaminess, fresh strawberries, and homemade comfort. From my kitchen in North Carolina to yours, I hope this recipe brings you the same warmth and happy memories I feel every time I make them.

So grab your berries, soften that cream cheese, and let the scent of baking strawberry cheesecake cookies fill your kitchen. Because life’s just a little sweeter when love is baked. Discover delightful dessert inspiration every day on HomemadeCake’s Pinterest, and stay updated with our latest creations by following us on Medium.