Strawberry cheesecake cookies are the perfect combination of soft, cakey cookies and delicious cheesecake. These tender thumbprint cookies are ideal for both strawberry and cheesecake lovers.
Plus, these strawberry cheesecake cookies are the perfect recipe to add some red to your Valentine’s Day baking. They are also great for the spring and summer as well. Basically, you are guaranteed to love these strawberry cheesecake cookies all year round! Click here to jump to the strawberry cheesecake cookie recipe.
Are Strawberry Cheesecake Cookies Healthy?
These strawberry cheesecake cookies are a healthy-ish treat. What makes this recipe healthier than the average cookie? To start, I used honey to sweeten the cookie dough versus refined sugar.
Additionally, these cookies are made using whole wheat flour, which has more fiber than processed flour. Fiber has been linked to possible health benefits, including healthy digestion and lower cholesterol levels.
Currently, fiber intake recommendations are 25 to 30 grams per day for adults, which many of us fail to get. Dietary fiber intake among adults in the United States is about 15 grams per day, on average, or around half of the recommended amount. So why not sneak some extra fiber into a dessert?
Now, don’t get me wrong. I am not saying these strawberry cheesecake cookies are a health food, but they are certainly healthier than your average cookie. As a registered dietitian and dessert lover, I am always walking that fine line between eating nutritious foods and not compromising on taste. And I think that these cookies are the perfect middle ground. They are soft and tender while still being higher in fiber and lower in refined sugar than other cookies.
What You Need to Make Strawberry Cheesecake Cookies
To make these strawberry cheesecake cookies, you will need the following ingredients:
- ¾ cup chopped strawberries
- 1 tablespoon lemon juice
- 1/2 tablespoon granulated sugar
- For the cream cheese filling:
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- For the cookie dough:
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/3 cup honey
- ¼ cup butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
How to Make These Cookies
Begin by preheating the oven to 325 degrees F. These cookies are sweetened with honey, which can burn easily, so they need to bake at a slightly lower temperature than other cookies. Then, line two large baking sheets with parchment paper.
In a small bowl, combine the chopped strawberries, lemon juice, and 1/2 tablespoon granulated sugar. Let the strawberries sit for at least 10 minutes, then drain. Check out the tips section below to learn more about why we drain the strawberries.
To make the cream cheese filling, use a hand mixer to combine the cream cheese, ¼ cup granulated sugar, and ½ teaspoon of vanilla extract until smooth and set aside. You then have the option of spooning the cream cheese mixer into a piping bag with a large piping tip. Check out the tips section below for more information about this step.
Once the cream cheese mixture has been set aside, mix the whole wheat flour, all-purpose flour, baking soda, and salt in a large bowl until well combined.
In a separate medium bowl, mix the honey, melted butter, egg, and vanilla extract.
Next, slowly add the wet ingredients to the dry ingredients and mix until combined. Using a wooden spoon, gently fold in the drained strawberries taking care not to crush them.
Use a tablespoon scoop to roll cookies into a ball. Place the cookie dough onto the prepared baking sheets. Then, using your thumb or the back of a spoon, press the middle of the cookie to create a thumbprint. Repeat.
Using a spoon or a piping bag, fill the thumbprint centers with the cream cheese mixture.
Bake the cookies in a preheated oven for 15 to 18 minutes or until done. The strawberry cheesecake cookies are considered done when the cream cheese centers are set, and the cookies are just golden around the edges.
Tips for Making Strawberry Cheesecake Cookies
Prep the Strawberries: This recipe calls for juicy fresh strawberries. The strawberries should be finely chopped so that they can fit into the tablespoon-sized cookies. Additionally, don’t forget to drain the strawberries for at least 10 minutes before folding them into the cookie dough. Not draining the fresh fruit could lead to a runny batter.
Very gently fold in the strawberries: When adding the strawberries to the dough, be careful to gently combine them so as not to crush the delicate fruit.
Bust out your piping materials: You can simply use a spoon and your fingers to add the cream cheese filling to the center of the thumbprint cookies. However, I found it easier and less messy to fill the center of the cookies using a piping bag.
Start by adding a large piping tip to your piping bag and then spoon the cream cheese mixture into the bag. When you are ready, pipe the cream cheese mixture into the thumbprint of your cookies.
Refrigerate batter as needed: I found it relatively easy to shape the dough right out of the bowl. If you find that the dough is too crumbly to handle, place it in the refrigerator for 30 minutes before shaping the cookies.
Line the baking sheet with parchment paper: Use parchment paper to line your baking sheet. This way, you won’t add additional fat to the cookies from a cooking spray.
Storage: Store these strawberry cheesecake cookies in an airtight container for up to 4 days.