Strawberry Cheesecake Macarons Recipe Best Valentine’s Day Treat

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mandy

Posted on December 27, 2025

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Dessert Recipes

December 27, 2025

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Imagine the gentle crackle of a delicate pink macaron shell, the sweet aroma of ripe strawberries mingling with creamy cheesecake as you take that first bite. There’s truly nothing like the scent that fills my kitchen when I bake these Strawberry Cheesecake Macarons—the air practically sparkles with sugar and nostalgia. The first time I made this recipe was on a chilly February afternoon, with my little one tugging at my apron, both of us dusted in powdered sugar. I was instantly hooked by the sheer beauty and taste of these little gems. It’s the kind of moment where you pause, take a deep breath, and just grin, knowing you’ve stumbled onto something magical.

My grandma always made cheesecake for special occasions, and I remember those creamy, tangy slices as a kid (back when I was knee-high to a grasshopper!). I wanted to bring that flavor into something playful, something you could share with friends or gift to someone you adore. That’s how these Strawberry Cheesecake Macarons came to life—equal parts childhood memory and grown-up treat. Honestly, I wish I’d found this combo years ago. My family can never resist sneaking a few off the tray before they’re even filled, and I can’t blame them. These macarons are dangerously easy to love.

They’re perfect for Valentine’s Day—just picture them on a pretty plate, nestled among roses, or packaged in a pastel box for your sweetheart. But truthfully, they’re also a showstopper at birthdays, bridal showers, or any time you need to brighten up your dessert table. I’ve tested this recipe more times than I care to admit (in the name of research, of course), and it’s become a staple for gifting, celebrating, and yes, sneaking one or two with a cup of tea when no one’s looking. If you’re searching for the best Valentine’s Day treat or a way to add a little love to any special day, you’re going to want to bookmark these Strawberry Cheesecake Macarons. They feel like a hug in dessert form, and honestly, isn’t that what we all need sometimes?

Why You’ll Love This Strawberry Cheesecake Macarons Recipe

I’ve baked more batches of macarons than I can count—some spectacular, some hilariously lopsided—and after plenty of trial and error, this recipe is one I trust every single time. Here’s why these Strawberry Cheesecake Macarons are the best for Valentine’s Day (or any day you need a little sweetness):

Quick & Easy: These come together faster than you’d think, with less than an hour of hands-on time—so you can whip up a batch even if you’re short on time or patience (I’m looking at you, last-minute gifters!).
Simple Ingredients: No scavenger hunt at the store required. You probably have everything on hand—almond flour, eggs, sugar, and a few strawberries. And if not, you can find them in any basic grocery store.
Perfect for Special Occasions: These macarons turn any table into a party. Whether you’re celebrating Valentine’s Day, a bridal shower, or just want to spoil your friends, they’re always a hit.
Crowd-Pleaser: From picky kids to sophisticated adults, everyone loves the sweet-tart balance of strawberry and cheesecake. My husband, who claims not to like macarons, always sneaks two when he thinks I’m not looking.
Unbelievably Delicious: The shells are crisp outside, chewy inside, with a swirl of strawberry flavor and a creamy cheesecake filling. It’s like biting into a cloud (if clouds tasted like dessert, you know?).

What sets this recipe apart is the real strawberry powder in the shells—no fake flavors here! I blend freeze-dried strawberries into a fine dust, which gives the macarons a bright, natural taste and that pretty pink hue without food coloring overload. Plus, the cheesecake filling is a breeze: rich cream cheese, a touch of lemon, and just enough sweetness to bring everything together. No runny fillings, no sad, hollow shells—just perfect, bakery-style macarons you can make at home.

This isn’t just another macaron recipe—it’s my best version, with all the little tips and tricks I wish someone had told me years ago. It’s comfort food in a dainty shell, ready to make your loved ones (and your Instagram feed) smile. Whether you’re impressing guests or just making a Tuesday special, these Strawberry Cheesecake Macarons are your new go-to.

What Ingredients You Will Need

This Strawberry Cheesecake Macarons recipe is all about simple, quality ingredients working together for a showstopping treat. Most are pantry staples, and you can swap or adapt as needed. Here’s what you’ll need for the best Valentine’s Day treat:

For the Macaron Shells:
- Almond flour (finely ground, sifted for smooth shells—Bob’s Red Mill works great)
- Powdered sugar (also called icing sugar, sifted)
- Egg whites (from about 3 large eggs; aged overnight if you want super consistent results)
- Granulated sugar (for stabilizing the meringue)
- Freeze-dried strawberries (about 2 tablespoons, ground into a fine powder; look for brands with no added sugar or oil)
- Pink gel food coloring (optional, for a brighter Valentine’s Day look)
- Cream of tartar (just a pinch, helps stabilize the meringue)
- Pinch of salt (brings out all the flavors)
For the Cheesecake Filling:
- Cream cheese (full-fat, softened; Philadelphia is my go-to for the creamiest result)
- Unsalted butter (softened, for extra silkiness)
- Powdered sugar (sifted, so the filling is smooth—not gritty)
- Lemon juice (a squeeze, brightens the filling and balances the sweetness)
- Vanilla extract (for classic cheesecake flavor—go for pure vanilla if you can)
- Fresh strawberries or strawberry jam (for a pop of real fruit in the center, optional but oh-so-good!)

Ingredient Notes & Substitutions:

Egg whites: If you forget to age them, don’t panic—just bring to room temperature before whipping.
Almond flour: For nut allergies, you can try pumpkin seed flour, but the texture changes slightly.
Freeze-dried strawberries: Can’t find them? Use a few drops of strawberry extract, but the color and flavor won’t be as bright.
Cream cheese: Dairy-free cream cheese works for lactose-free friends (I’ve used Kite Hill with good results).
Powdered sugar: If you run out, blend granulated sugar in a spice grinder until fine in a pinch.

In summer, sub in freeze-dried raspberries or blueberries for a twist. This recipe is forgiving—don’t stress if you need to swap a thing or two. It’s all about that perfect bite of strawberry cheesecake macaron bliss!

Equipment Needed

Food scale: For the most consistent macarons, weighing your ingredients is key. My old $10 digital scale is a lifesaver.
Sifter or fine-mesh sieve: Ensures no lumps in your almond flour or powdered sugar.
Electric mixer: Stand mixer or hand mixer works—just don’t try whipping meringue by hand unless you want a workout!
Mixing bowls: At least two—one for dry and one for meringue.
Silicone spatula: For gentle folding (macaronage) without deflating the batter.
Piping bags: Disposable or reusable, with a medium round tip (Wilton 1A or 2A work nicely).
Baking sheets: Lined with parchment paper or a silicone macaron mat (the mats have handy circles, but parchment works in a pinch).
Oven thermometer: Macarons can be picky about oven temp—a cheap thermometer helps more than you’d think.
Blender or spice grinder: Essential for pulverizing freeze-dried strawberries to a powder.

If you’re just starting out, don’t worry about fancy piping bags—zip-top bags with the corner snipped off work too. I’ve baked great macarons on old cookie sheets, though my best batches come from using double-stacked trays. And don’t forget to wipe everything clean and dry—any grease can ruin your meringue. A little patience (and a towel for sticky fingers) goes a long way!

Preparation Method

Prep the Dry Ingredients:
- Sift 100g (about 1 cup) almond flour, 100g (about 1 cup) powdered sugar, and 2 tablespoons freeze-dried strawberry powder together into a bowl. Discard any lumps or large bits, and repeat the sifting for extra smooth shells. (Trust me, it’s worth the effort!)
Make the Meringue:
- In a clean, dry bowl, add 3 large egg whites (about 100g), and a pinch of cream of tartar and salt. Begin whipping on medium speed. When the mixture gets foamy, gradually add 100g (½ cup) granulated sugar. Increase speed to high and whip until stiff, glossy peaks form (about 5-7 minutes). The meringue should hold a peak when you lift the whisk.
- If using, add a drop or two of pink gel food coloring now for extra color.
Macaronage (Folding):
- Pour half the dry ingredients into the meringue. Fold gently using a silicone spatula, scraping around the bowl and through the center. Add the remaining dry ingredients. Continue folding until the batter flows like lava—thick but able to make ribbons that slowly disappear. Don’t overmix! The batter should mound, not run.
- Troubleshooting Tip: If the batter is too stiff, give it a few more folds. If it’s runny, you may have overmixed—try piping and baking a test shell.
Piping:
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch (4cm) rounds onto your lined baking sheets, spacing about 1 inch apart. Hold the bag perpendicular for even circles.
- Tap the tray firmly on the counter to release air bubbles. Pop any stubborn bubbles with a toothpick for smooth tops.
Rest the Shells:
- Let the piped shells sit at room temperature for 30-45 minutes, or until dry to the touch. They shouldn’t stick to your finger. This step helps develop the classic “feet” (that little ruffled edge).
Bake:
- Preheat your oven to 300°F (150°C), using an oven thermometer for accuracy. Bake one tray at a time for 15-18 minutes. Shells are done when they lift cleanly from the mat and don’t jiggle in the center.
- Warning: Watch closely—overbaking leads to dry, hollow shells. Underbaking leaves them stuck to the parchment.
Cool & Pair:
- Let shells cool completely on the tray before removing. Pair up similar-sized shells for sandwiching.
Make the Cheesecake Filling:
- Beat 100g (3.5 oz) cream cheese and 50g (3.5 tbsp) unsalted butter until smooth and fluffy. Gradually add 100g (1 cup) powdered sugar, a splash of vanilla, and a teaspoon of lemon juice. Beat until creamy. If desired, spoon a little strawberry jam or a slice of fresh strawberry in the center for extra flavor.
Fill & Assemble:
- Pipe a ring of cheesecake filling onto half the shells. Add a dab of strawberry jam in the center (optional), then top with the remaining shells, pressing gently.
Mature the Macarons:
- For best flavor and texture, refrigerate the assembled macarons in an airtight container for 24 hours. This helps the filling meld with the shells for that perfect bite.

And there you have it—perfect Strawberry Cheesecake Macarons, ready to wow!

Cooking Tips & Techniques

Weigh Everything: I learned the hard way that a kitchen scale makes or breaks macarons. Eyeballing flour? That’s a one-way ticket to cracked shells.
Dry Ingredients Twice: Sift, sift, and sift again. Lumpy almond flour leads to bumpy shells (been there, regretted that).
Egg Whites at Room Temp: Cold egg whites don’t whip as well. I set mine out the night before, but even 30 minutes helps.
Watch the Macaronage: Folding too much turns your batter into soup, too little and your shells will be tall and cracked. I always test a spoonful on a plate—if it settles into a smooth disk in 10 seconds, you’re golden.
Rest Time Matters: Don’t skip the drying step. If you try to rush, your shells won’t get feet. Humid day? Sometimes I rest them for a full hour.
Oven Hot Spots: Rotate your tray halfway through if your oven cooks unevenly (my old oven loved to burn the back row!).
Don’t Panic Over Imperfections: If your first batch isn’t perfect, that’s normal. I’ve had cracked, lopsided, and hollow shells, and they all still taste amazing.
Mature for Magic: Macarons taste best the next day. The filling softens the shells and melds the flavors—patience pays off!

Macarons can be finicky, but honestly, following these tips takes out most of the guesswork. If you mess up, just call them “rustic” and enjoy every bite. Practice really does make perfect, and these Strawberry Cheesecake Macarons are worth every try.

Variations & Adaptations

Gluten-Free: This recipe is naturally gluten-free, but always check labels on your almond flour and baking powder to be sure (some brands sneak in additives).
Dairy-Free: Swap in dairy-free cream cheese and vegan butter for the filling. I’ve used Miyoko’s and Kite Hill with great success—the flavor is still dreamy!
Flavor Swaps: Try freeze-dried raspberries or blueberries in the shells for a colorful twist. Lemon or orange zest in the filling creates a citrusy spin.
Jam Filling: For a burst of flavor, pipe a dollop of strawberry, raspberry, or even cherry jam in the center of the cheesecake filling before sandwiching.
Chocolate-Dipped: Dip half of each assembled macaron in melted white chocolate and sprinkle with crushed freeze-dried strawberries for a Pinterest-worthy finish.
Allergy Adaptations: For nut-free shells, use pumpkin seed flour, keeping in mind the texture will be a bit different (still delicious, just not quite as classic).
My Favorite Twist: For birthdays, I tint the shells pale yellow and fill with lemon cheesecake—so fresh and springy!

Don’t be afraid to get creative. These macarons are a canvas for your favorite flavors and colors. Just remember to keep the ratios the same for best results, and always taste as you go!

Serving & Storage Suggestions

These Strawberry Cheesecake Macarons are best served chilled or at cool room temperature, where the shells are tender and the filling is creamy but not runny. Arrange them on a pretty cake stand, sprinkle with a little powdered sugar, or tuck a few into cupcake liners for gifting. If you want to go all out, pair with a glass of bubbly or a mug of hot tea—pure Valentine’s Day bliss!

For parties, I like to display them with fresh strawberries, edible flowers, or even a scattering of pink sprinkles. They’re right at home on a dessert board, nestled alongside other pastries or chocolates.

Storage: Store assembled macarons in an airtight container in the fridge for up to 5 days. The flavor actually improves after a day or two as the filling seeps into the shells. For longer storage, freeze in a single layer and thaw in the fridge overnight. For best texture, avoid leaving them out more than 2 hours in warm weather.

Reheating: No need to reheat, but if your macarons feel too firm from the fridge, just let them sit at room temp for 20 minutes before serving. Flavors deepen and meld with time—if you can wait that long!

Nutritional Information & Benefits

Each Strawberry Cheesecake Macaron contains approximately 90-110 calories, with about 3g fat, 15g carbs, and 2g protein per piece. They’re naturally gluten-free thanks to almond flour, and you can make them dairy-free with the right swaps. Be mindful of nuts (almond flour) and dairy (cream cheese) if you’re serving a crowd with allergies.

Strawberries offer a little vitamin C and antioxidants, and the portion size makes these macarons a sweet treat you can enjoy without overdoing it. I find one or two is all you need to satisfy those Valentine’s Day cravings—portion control built right in!

As always, listen to your body and enjoy these in balance with your favorite healthy meals. To me, a treat like this is worth every bite for the memories and smiles they bring.

Conclusion

These Strawberry Cheesecake Macarons truly are the best Valentine’s Day treat—pretty, delicious, and filled with nostalgic flair. Their creamy filling and crisp, chewy shells make every bite feel like a special occasion, whether you’re sharing with loved ones or savoring solo in your kitchen.

Don’t be afraid to get creative with colors, fillings, or flavors. This recipe is a great base for all your macaron dreams (and a handy way to show off at parties!). I love these macarons for how they bring my family together, and I know you’ll find your own memories baked right in.

If you try these, let me know in the comments—share your favorite twists, swap ideas, or even your macaron mishaps (we’ve all been there!). Pin this to your Valentine’s Day board, send to a friend, or bookmark for your next baking day. Wishing you love, laughter, and just the right amount of sweetness, always!

Frequently Asked Questions

What’s the secret to smooth macaron shells?

Sifting your almond flour and powdered sugar thoroughly is key! Weighing ingredients and not overmixing the batter also helps. And don’t forget to rest the shells before baking—they should be dry to the touch for that signature smooth finish.

Can I make these Strawberry Cheesecake Macarons ahead of time?

Absolutely! In fact, they taste best after 24 hours in the fridge. Store them in an airtight container and enjoy within 5 days, or freeze for up to 1 month.

What if I don’t have freeze-dried strawberries?

You can use a few drops of strawberry extract for flavor, but the color and intensity won’t be quite the same. For a different twist, try freeze-dried raspberries or blueberries if you can find them.

How do I fix cracked or hollow macaron shells?

Cracks usually mean the shells didn’t rest long enough or your oven was too hot. Hollow shells often come from under-whipping the meringue or overmixing the batter. Don’t worry—they still taste wonderful, even if they’re not picture-perfect!

Are these macarons gluten-free?

Yes! This recipe uses almond flour, so it’s naturally gluten-free. Just check your labels to make sure there’s no cross-contamination if you’re baking for someone with celiac disease.

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