Strawberry Banana Cheesecake Cookies are soft, buttery cookies loaded with fresh strawberries and filled with a creamy, sweet banana cream cheese. It’s a delicious cross between my Soft Batch Strawberry Cookies and Banana Pudding Cheesecake, both of which you will want to make, too! Perfect for a sweet treat or dessert, they’re ideal for a summer family gathering.
Strawberry Banana Cookie Ingredients & Smart Substitutions
- Cream Cheese: You will need 1 1/2 blocks (packages) of cream cheese. Ensure the cream cheese has come to room temperature before creaming with the confectioners’ sugar. This can take 30 minutes to an hour.
How To Soften Cream Cheese Quickly
If you forgot to take out the cream cheese for this recipe, here are a couple of options to get it to room temperature quickly:
Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.
Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.
- Banana: Mash one large banana to use in the cream cheese filling. This gives plenty of banana flavor. In fact, we tested the filling with added banana extract, too, but the banana was enough. Of course, if you want more banana taste, you can add the extract.
- Butter: I like to use unsalted butter to have the most control over the salt in recipes. If using salted butter, you may want to lessen the amount of salt in the cookie dough.
- Sugars: Get out your confectioners’ sugar (for the filling), as well as both granulated and light brown sugar for the cookies.
- Eggs: You will need one whole egg and one egg yolk. Using both will give the cookies a soft and chewy texture.
- Strawberries: Fresh strawberries are best in these cookies. I don’t recommend using frozen strawberries; they have a higher water content, which can affect the texture of the cookies.
Delicious Mix-Ins To Elevate Your Cookies
These cookies really do not need any additions, I love them as-is. But, you can certainly try some mix-ins; here are some options:
- Chocolate chips (semi-sweet, milk, dark, or white chocolate)
- Chopped pecans, walnuts, or almonds
- Rolled oats
- Shredded coconut
- Mini marshmallows
- Graham cracker crumbs
Can I Make The Filling Ahead Of Time?
Sure! Since the banana cream cheese filling does need to freeze for about an hour before assembling the cookies, you can extend this time. The scoops of banana cream cheese can be stored in the freezer for up to a week. If you are keeping them in there that long, I recommend storing them in a freezer-safe bag or container.
How To Store Strawberry Banana Cheesecake Cookies
To store strawberry banana cheesecake cookies, first, let them cool completely. Next, store them in an airtight container in the refrigerator. (They need to be refrigerated because of the cream cheese filling.) The cookies will last up to a week. For longer storage, freeze the cookies.
Freezing Strawberry Banana Cheesecake Cookies
To freeze these cookies, first, place the cooled cookies in a single layer onto a baking sheet and into the freezer. Once solid, transfer the frozen cookies to a freezer-safe airtight container or resealable plastic freezer bags. You can layer them with parchment or wax paper to prevent sticking. They will last up to 2-3 months. When ready to enjoy, let the cookies thaw in the refrigerator overnight. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Strawberry Banana Cheesecake Cookies
Ingredients
Banana Cream Cheese Filling
- 12 ounces (1 ½ packages) cream cheese, room temperature
- ½ cup (62.5 g) confectioners' sugar
- 1 large banana, mashed
Cookies
- 2 ¾ cups (344 g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- ½ cup strawberries, washed, finely diced
Instructions
Banana Cream Cheese Filling
- Line a plate with parchment paper. Set aside.
- In a medium bowl, using a hand mixer, cream together cream cheese, confectioners' sugar, and mashed banana until smooth. This makes about 2 cups of filling.
- Using a 1-tablespoon cookie scoop, drop 20 even portions of the cream cheese mixture onto the lined plate. Place in the freezer and chill for 1 hour, or until solid.
Cookies
- Line baking sheets with parchment paper and set aside.
- In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- In another large bowl, using a hand mixer, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla extract, mixing until fully incorporated.
- Add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Mix in the chopped strawberries.
Assembly
- Using a 1 tablespoon cookie scoop, drop 40 portions of cookie dough onto a lined baking sheet. Flatten each into a disk shape.
- Place one frozen cream cheese ball in the center of one disk. (You may want to keep the cream cheese balls in the freezer as you assemble the cookies so they don't get too soft.)
- Top with another flattened disk of dough and carefully seal the edges, enclosing the cream cheese filling inside the dough. Repeat with the remaining cookies.
- Place the assembled cookies on the prepared baking sheets, about 2 inches apart.
- Preheat the oven to 350°F.
- Bake the cookies for 16-18 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool completely on the baking sheets before serving.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
These cookies were a delightful surprise! The banana cream cheese filling was so creamy and flavorful, and the diced strawberries added a lovely burst of freshness.
Elizabeth
These are the perfect summertime cookies! I love the creamy banana filling with the strawberry cookies.
Bella
The banana cream cheese filling in these cookies was rich and smooth, and the addition of diced strawberries added a nice touch of sweetness.
Annabelle
These cookies were absolutely scrumptious! The banana cream cheese filling was so creamy and decadent, and the diced strawberries added a delightful freshness. I couldn't stop at just one!
Selena
These cookies were so delicious! The banana cream cheese filling was incredibly creamy, and the diced strawberries added a pop of color and flavor.
Looking good good good
How do you store these? Do they need to stay refrigerated?
HI Laura – Here is what it says in the post! 🙂
How To Store Strawberry Banana Cheesecake Cookies
To store strawberry banana cheesecake cookies, first, let them cool completely. Next, store them in an airtight container in the refrigerator. (They need to be refrigerated because of the cream cheese filling.) The cookies will last up to a week. For longer storage, freeze the cookies.
Freezing Strawberry Banana Cheesecake Cookies
To freeze these cookies, first, place the cooled cookies in a single layer onto a baking sheet and into the freezer. Once solid, transfer the frozen cookies to a freezer-safe airtight container or resealable plastic freezer bags. You can layer them with parchment or wax paper to prevent sticking. They will last up to 2-3 months. When ready to enjoy, let the cookies thaw in the refrigerator overnight. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Can you use freeze dried strawberries in these cookies
Can’t wait to try these recipes
Yummy!!!!🤤