Strawberry Cheesecake Cookies

Fresh strawberry cookie sandwiches with lemon cheesecake filling

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

Creamy lemon cheesecake filling in between two soft strawberry cookies. These cookies are fruity, buttery and tangy, perfect for summer!


Units Scale

Strawberry Cookies

  • 120g Unsalted butter, room temperature (1/2 cup)
  • 100g White sugar (1/2 cup)
  • 45g Brown sugar (1/4 cup)
  • 1 Egg
  • 1 tsp Vanilla extract
  • 180g Plain flour (1 1/2 cup)
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • Pinch of salt
  • 1/2 cup Strawberries, roughly chopped

Cream Cheese Filling

  • 200g Cream cheese (7.05 oz)
  • 60g Unsalted butter, room temperature (1/4 cup)
  • 50g White sugar (1/4 cup)
  • Zest of one lemon
  • 1 tbsp lemon juice


Strawberry Cookies

  1. Preheat the oven to 180C / 355F
  2. Combine butter, white sugar, and brown sugar in the bowl of a stand mixer, beat on high speed until light and fluffy
  3. Add egg and vanilla, beat until combined
  4. Add flour, baking powder and baking soda, mix until just combined
  5. Gently fold in chopped strawberries
  6. Cover bowl with cling wrap and chill for at least 1 hour
  7. Remove and shape into 12 balls, flatten slightly
  8. Place on a baking tray lined with baking paper (make sure to leave enough space between each ball for the cookie to spread)
  9. Bake for 12-13 minutes until golden brown
  10. Cool completely

Cream Cheese Filling

  1. Combine the cream cheese, butter, sugar, lemon juice and zest in the bowl of a stand mixer
  2. Beat on medium speed for 3-4 minutes until smooth and creamy
  3. Transfer to a piping bag fitted with a large round tip
  4. Pipe a large dollop on the bottom of a cookie and top with a matching sized cookie
  5. Place in an airtight container and store in the fridge until it's time to eat!
Shopping cart0
There are no products in the cart!
Continue shopping