Easy Strawberry Cheesecake Macarons Recipe for Beginner Bakers

These strawberry cheesecake macarons are a little bite of happiness. Light, soft macaron shells filled with a creamy strawberry cheesecake filling make this dessert hard to resist. Every bite is sweet, smooth, and full of flavor.

They’re perfect for holidays, special moments, or anytime you want to bake something impressive. If you love desserts with layers of flavor, check out our Strawberry Dessert Lasagna for a creamy, fruity treat, the Pink Velvet Raspberry Cheesecake for a colorful and indulgent option, or our Lemon Blueberry Mini Cheesecakes for a zesty, bite-sized delight.

Even if macarons feel intimidating, don’t worry this recipe breaks everything down into simple steps so you can enjoy the process and feel confident along the way. Let’s get started and make something truly delicious together.

Why You’ll Love This Strawberry Cheesecake Macarons Recipe

• Beautiful to Look At: These macarons are just as pretty as they are delicious. Their soft pink shells and creamy filling make them perfect for special moments and celebrations.
• Delicious Flavor: Strawberry and cheesecake are a perfect pair. The fresh, fruity strawberry flavor blends beautifully with the rich, creamy cheesecake filling.
• Beginner-Friendly: Macarons may seem hard to make, but this recipe makes the process simple and clear. With a little patience, you’ll feel more confident with every step.
• Easy to Customize: You can change the colors or fillings to match holidays, parties, or your own taste. These macarons are easy to adapt and fun to make your own.

Ingredients for Strawberry Cheesecake Macarons

Quality ingredients make all the difference in baking. Here’s what you’ll need for these delightful treats:

• For the Macaron Shells:
  • 1 3/4 cups (175g) almond flour
  • 2 cups (200g) powdered sugar
  • 3 large egg whites (room temperature)
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • Pink gel food coloring (optional, for aesthetic appeal)
• For the Strawberry Cheesecake Filling:
  • 1/2 cup (120g) cream cheese (softened)
  • 1/4 cup (60g) unsalted butter (softened)
  • 1 1/2 cups (150g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (60g) strawberry preserves

Choose high-quality almond flour and fresh ingredients for the best results.

How to Make Strawberry Cheesecake Macarons

1. Start by getting your baking trays ready. Line them with parchment paper or silicone mats and set them aside you’ll need them soon.

1. In a large bowl, sift the almond flour and powdered sugar together. This small step makes a big difference and helps give your macarons that smooth, delicate finish. Any larger bits can be discarded.
2. In another clean bowl, whisk the egg whites until they turn light and bubbly. Add the cream of tartar, then keep beating until the mixture forms soft, gentle peaks.
3. Begin adding the granulated sugar little by little. Keep mixing until the egg whites become thick, shiny, and hold their shape when you lift the whisk.

1. Now comes the most important part. Gently fold the dry ingredients into the egg whites. If you’re using pink food coloring, add it here. Keep folding slowly until the batter flows smoothly and settles back into itself think slow-moving lava.
2. Spoon the batter into a piping bag fitted with a round tip. Pipe small circles onto your prepared trays, giving each one a little space to breathe.
3. Let the macarons rest at room temperature. After 30 to 60 minutes, the tops should feel dry when lightly touched this step helps them bake properly.
4. Preheat your oven to 300°F (150°C). Bake the macarons for 15 to 18 minutes, turning the trays halfway through. They’re ready when the shells feel set and lift easily from the paper.
5. Allow the shells to cool for a few minutes on the tray, then move them to a wire rack. Let them cool completely before filling.
6. To make the filling, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla, then gently mix in the strawberry preserves until fully combined.
7. Match the shells by size. Add a small amount of filling to the flat side of one shell, then gently press another shell on top to create a sandwich.

Expert Tips for Perfect Strawberry Cheesecake Macarons

• Room temperature matters: Before you start, take a moment to bring all your ingredients to room temperature, especially the egg whites. This helps them whip better and gives your macarons a lighter texture.
• Be patient with resting: It’s tempting to rush, but don’t skip the resting time. Letting the shells dry properly is what helps those little macaron “feet” form in the oven.
• No almond flour? No problem: If almond flour isn’t available, you can make your own by finely grinding blanched almonds. Just make sure they’re very fine and well sifted to keep the shells smooth.
• Know when to stop mixing: When folding the batter, stop as soon as it flows smoothly and slowly settles back into itself. Mixing too much is one of the quickest ways to end up with flat macarons.
  
  

Creative Variations and Substitutions

• Chocolate Strawberry Cheesecake Macarons: For a richer version, add a little cocoa powder to the dry ingredients for the shells and swap the cream cheese filling for a smooth chocolate ganache. It’s deep, chocolatey, and perfect when you’re craving something extra indulgent.
• Lemon Strawberry Cheesecake Macarons: Stir some fresh lemon zest into the filling to add a bright, fresh note. The lemon cuts through the sweetness and makes these macarons especially nice for spring and summer gatherings.
• Vegan Strawberry Cheesecake Macarons: For a plant-based option, replace the egg whites with aquafaba and use vegan cream cheese for the filling. The result is still light, creamy, and full of strawberry flavor.
  

How to Store and Freeze Strawberry Cheesecake Macarons

Storing at Room Temperature: If your macaron shells are not filled yet, you can keep them in a sealed container on the counter for a few days. They’ll stay dry and crisp, ready to be filled whenever you need them.

Keeping Them Cold: Once the macarons are filled, place them in an airtight container and store them in the refrigerator. In fact, they taste even better after sitting overnight, as the filling softens the shells just enough. They can be enjoyed for several days this way.

Freezing for Later: Macarons freeze surprisingly well. Arrange them in a single layer first so they don’t stick together, then store them in a freezer-safe container. They can be kept frozen for weeks without losing their texture or flavor.

Before Serving: Take the macarons out of the freezer and let them rest at room temperature for a short while. This helps bring back their delicate bite and full flavor.

More Delicious Recipes You’ll Love

If you loved this recipe, you’ll also enjoy our Red Velvet Blossom Cookies and Beetroot Powder Red Velvet Cake .

Can I use regular food coloring instead of gel?

Gel coloring is the best choice because it won’t add extra liquid to your batter. Too much liquid can make the shells too soft and affect the way they bake.

Why didn’t my macarons get their “feet”?

The little ruffled edges, or “feet,” appear when the shells are rested properly before baking. If your batter is over-mixed or you didn’t let the piped shells dry long enough, they might not form. Take your time and trust the process.

How do I stop macarons from cracking?

Cracks usually mean the oven is too hot or the shells weren’t rested long enough. Using an oven thermometer helps a lot. Make sure the shells feel dry to the touch before baking—it makes all the difference.

Can I make macarons ahead of time?

Yes! Filled macarons can be stored in the fridge for several days and even frozen for up to a month. Often, letting them sit overnight improves the flavor and texture—patience really pays off here.

Any tips for dietary changes?

Definitely, for gluten-free macarons, use certified gluten-free ingredients. For a vegan version, replace the egg whites with aquafaba and use vegan cream cheese in the filling. The taste will still be amazing!