There’s something magical about a cookie that tastes like a slice of cheesecake — soft, chewy, and bursting with sweet strawberry flavor. The Strawberry Cheesecake Cookies from In Bloom Bakery bring this bakery experience right into your home. Each bite delivers a tender cookie base swirled with creamy cheesecake filling and dotted with luscious strawberry pieces.

Perfect for dessert trays, afternoon treats, or gifting to friends, these cookies are easy to make yet impressively decadent. The combination of cream cheese, strawberries, and a soft cookie base creates the perfect balance of tangy, sweet, and buttery flavors.

Why These Cookies Are Special

Bakery-Style Softness: Chewy, tender, and melt-in-your-mouth texture.
Cream Cheese Swirls: Adds a subtle tanginess to balance the sweet strawberries.
Perfectly Portionable: Easy to bake in batches for gatherings or gifts.
Customizable: Swap strawberries for raspberries, blueberries, or other berries.
Eye-Catching: Beautiful swirls make them as pretty as they taste.

Ingredients

Cookie Base:

1 ½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 tsp vanilla extract

Cheesecake Filling:

4 oz cream cheese, softened
2 tbsp granulated sugar
½ tsp vanilla extract

Strawberry Mix-In:

½ cup fresh or frozen strawberries, chopped small

Instructions

Prep oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Make cheesecake filling: Beat cream cheese, sugar, and vanilla until smooth. Set aside.
Prepare cookie dough: In a medium bowl, whisk flour, baking soda, and salt. In another bowl, cream butter, granulated sugar, and brown sugar until fluffy. Mix in egg and vanilla. Gradually add dry ingredients until a soft dough forms.
Add strawberries: Fold chopped strawberries gently into the dough.
Assemble cookies: Scoop dough into balls. Press a small indentation in each and fill with a dollop of cheesecake mixture. Pinch dough around filling slightly.
Bake: Bake 12–15 minutes or until edges are lightly golden. Cool 5 minutes on baking sheet before transferring to a wire rack.
Serve: Enjoy warm or at room temperature. Store in an airtight container for up to 3 days.

Tips for Success

Freeze berries: Prevent excess moisture by freezing strawberries briefly and patting dry before folding into dough.
Cheesecake filling: Soft cream cheese is key; ensure no lumps.
Cookie size: Make uniform-sized cookies for even baking.
Extra flavor: Add a hint of lemon zest to the cheesecake filling for brightness.
Decorative touch: Dust with powdered sugar before serving for bakery-style presentation.

Serving Suggestions

Serve with a cold glass of milk or coffee.
Perfect for dessert trays, gift boxes, or picnics.
Pair with fresh berries for a fruit-forward dessert.