Sugar Free Cheesecake Cookies with Strawberries

These Sugar Free Cheesecake Cookies are a perfect combination of two favorite desserts- cheesecake and cookies.

Made with chopped strawberries and a cheesecake filling, these cookies are soft and buttery on the outside and cheesecake creamy on the inside.

What makes cheesecake stuffed cookies so good?

Cheesecake stuffed cookies are cookies that are made with a cheesecake filling in the center.

I like that these cookies can be made without adding sugar.

Have you tried my Sugar Free Strawberry Cake Mix Cookies?

Those soft cookies are made with sugar free white chocolate chips. Both this recipe for cheesecake cookies and that recipe for cake mix cookies are tasty no added sugar recipes that feature the flavor of strawberries.

My cookies were made in a uniform size because they were scooped out with a cookie scoop before placing them on the baking sheet. You can find a selection of cookie scoops here.

Why we love this recipe for cheesecake cookies.

This is an easy recipe that feature the great taste of strawberries in every bite.
The cookies are deliciously good to eat!

Here is what else we like about this recipe.

• Adding cheesecake filling to a cookie offers two kinds of dessert in one cookie.
• Fresh strawberries add both flavor and a pop of color to these cookies.
• The ingredients are basic ingredients that you may already have on hand.
• Personalizing these cookies is as easy as swapping out the strawberries for another berry or adding sugar free white chocolate chips to the batter.
• These cookies go great when served with a glass of milk, cup of coffee, or even flavored water.
• About everyone will enjoy these cookies.

Ingredients needed to make cheesecake cookies with strawberries.

• For the filling you will need cream cheese, sugar free powdered sugar, and vanilla extract.
• Butter. Your butter should be softened to room temperature. If you are using unsalted butter you can add a half teaspoon of salt to your flou.
• Brown Sugar Alternative and White Sugar Alternative. For best results, select sugar alternatives that measure like sugar and that can also be baked with.
• Eggs. Use large eggs that are at room temperature for optimal blending.
• Vanilla Extract. Added for flavor balance.
• Flour. All purpose flour was used to make my cookies.
• Baking Powder. The leavening agent used for structure.
• Strawberries. Your strawberries should be diced or chopped into small pieces.

Tips for making the best cookies with cream cheese filling.

When selecting strawberries to use, select firm and fresh strawberries so that they will hold up better when combined with the other ingredients. Frozen strawberries will not work as they have moisture and tend to not be as firm as a result.

More helpful tips for you.

1. For the cream cheese, a full-fat cream cheese offers the best structure as a filling base in this recipe. Lower fat versions of cream cheese do not hold up as well when baked with.
2. The cheesecake filling is chilled before making the cookies. This is to make it easier to work with and to prevent excess spreading while baking.
3. Your strawberry pieces should be small enough to distribute throughout the cookie yet, large enough to see and taste. Raisin sizes should work.
4. The cream cheese filling can be made ahead of time and frozen. You can freeze it and make the cookies the next day if desired.
5. Can you make this recipe with a different berry? As long as the berry can keep its structure, that is not spread apart while baking, it should work. I like blueberries for example.
6. Can you make this recipe low in carbohydrates? Strawberries are relatively low in net carbs, however you will still need to use a low carbohydrate flour to make this recipe lower in carbs.

How to make Sugar Free Cheesecake Cookies with Strawberries

Prep Time: 10 minutes plus chill time .
Bake Time: 12-14 minutes .
Servings: 12 cookies .

1. Filling. Start by making the filling as it will need to set before using it. Line a rimmed baking sheet, that can fit into your freezer, with parchment paper. Beat together the filling ingredients (cream cheese, vanilla extract, and sugar free powdered sugar) until combined. Then use a small spoon to spoon 12 dollops (about ½ tbsp) of the mixture on to your baking sheet. Freeze this until set (20-30 minutes).
2. Sugars and Butter. In a large mixing bowl, beat together the softened butter with the sugar alternatives until smooth and creamy (four to five minutes). Then beat in the eggs and vanilla extract.
3. Dry Ingredients. With your mixer on slow speed, gradually add the flour and baking powder and mix until just combined.
4. Strawberries. Scrape down the sides of your mixing bowl and then use a rubber spatula or similar item to gently fold in the strawberry pieces.
5. Bottoms. Line two baking sheets with parchment paper and take the filling dollops out of the freezer. Then use a medium sized cookie scoop to scoop out 12 cookies and gently use the back of a spoon to press a dent the center of the cookies.
6. Assemble. Place a dollop of filling over the center dents of each of the cookies and then top it with a freshly scooped cookie dough layer using the same cookie scoop used earlier.
7. Freeze. Gently pinch the sides of the cookies together to keep the filling inside of the cookies. Then freeze the cookies for about a half hour to set.
8. Bake. Preheat your oven to 375f and take the assembled cooking out of the freezer. Bake the cookies for 12-14 minutes or until the edges start to turn golden brown and the tops of the cookies are almost set.
9. Cool. Allow the cookies to sit on the baking sheets for five minutes to set before transferring them to a cooling rack to fully cool.

Expert Tip 👉 Once the assembled cookies are set in the freezer, you can transfer them to a zip top freezer bag and actually bake them when you are ready to (even one at a time!). They should keep for up to a couple months when frozen.

How to store cheesecake filled cookies.

Once these cookies have fully cooled they can be stored in an airtight container. When properly stored, these cookies should keep for about two days at room temperature, up to five days refrigerated, or frozen for up to a few months.

You may also be interested in these sugar free cookie recipes too!

• Sugar Free Fudgy Brownie Cookies
• Sugar Free Iced Oatmeal Cookies.
• Sugar Free Cool Whip Cookies.
• Sugar Free Chocolate Chip Skillet Cookie
• Sugar Free Sprinkle Cookies.
• Sugar Free Kitchen Sink Cookies