If you’re searching for a treat that’s equal parts creamy, fruity, and downright irresistible, look no further than these Strawberry Cheesecake Cookies. Imagine all the flavors you love from a classic cheesecake—lush cream cheese, sweet strawberries, and a buttery richness—wrapped up in a soft, chewy cookie. They’re easy enough to whip up for a weeknight treat, yet impressive enough to steal the show at any gathering. This is a recipe I return to every strawberry season (and honestly, even when it’s not), because each bite is a delightful surprise!
Ingredients You’ll Need
These Strawberry Cheesecake Cookies are built on simple pantry staples and a few standout ingredients that make every bite sing. Each ingredient has a role to play, whether it’s creating that tangy cheesecake flavor, a pop of color, or the perfect cookie texture.
- Unsalted butter (1/2 cup, softened): Essential for that tender, melt-in-your-mouth texture and rich flavor.
- Cream cheese (3 oz, softened): Brings the decadent, tangy cheesecake profile right into the cookie dough.
- Granulated sugar (3/4 cup): Adds sweetness and helps create a light, fluffy crumb.
- Large egg (1): Binds everything together while adding moisture for soft cookies.
- Vanilla extract (1 teaspoon): Enhances the flavors while adding a cozy, aromatic note.
- All-purpose flour (1 1/2 cups): Gives the cookies their structure and ensures a tender bite.
- Baking powder (1/2 teaspoon): Helps the cookies puff up just enough for a pillowy center.
- Salt (1/4 teaspoon): Balances all the sweet and tangy flavors.
- Freeze-dried strawberries (1/2 cup, crushed): Offers intense strawberry flavor and pretty specks of color (use up to 3/4 cup for extra berry punch).
- White chocolate chips (1/2 cup, optional): Add creamy sweetness and a bit of gooey texture—totally optional, but so much fun!
How to Make Strawberry Cheesecake Cookies
Step 1: Prep Your Oven and Baking Sheet
The key to perfect Strawberry Cheesecake Cookies starts with a hot, ready oven and a lined baking sheet. Preheat your oven to 350°F (175°C) to ensure even baking, and line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Cream the Butter and Cream Cheese
Place your softened butter and cream cheese in a large mixing bowl. Using a hand mixer or stand mixer, beat them together until smooth and creamy. This creates the pillowy base that sets these cookies apart from your average batch.
Step 3: Add Sugar, Egg, and Vanilla
Beat in the granulated sugar, whipping until the mixture becomes light and fluffy. Next, add your egg and vanilla extract. Mix until everything’s smooth and fully combined, taking care not to overbeat.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures that your leavening agent and salt are evenly distributed, so every cookie bakes up with the perfect rise and flavor.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mix to your wet mixture, stirring just until combined. Be gentle—overmixing can toughen your cookies! You want a fluffy dough that still feels soft.
Step 6: Fold in Strawberries and White Chocolate
Using a spatula, gently fold in the crushed freeze-dried strawberries and white chocolate chips if you’re using them. The strawberries will dot your dough with a gorgeous pink hue and bursts of berry flavor, while the white chocolate swirls in rich sweetness.
Step 7: Portion and Bake
Scoop out tablespoon-sized portions of dough, spacing them about 2 inches apart on your prepared baking sheet. For perfectly round cookies, use a small ice cream scoop or two spoons. Bake for 10–12 minutes, just until the edges are lightly golden. The centers will look a tad underbaked—trust that they’ll finish setting up as they cool.
Step 8: Cool and Enjoy
Let your cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This patience ensures they hold their shape and stay extra chewy. The result: Strawberry Cheesecake Cookies that are soft, tangy, sweet, and absolutely dreamy!
How to Serve Strawberry Cheesecake Cookies
Garnishes
Add a special flourish to your Strawberry Cheesecake Cookies by sprinkling a little extra crushed freeze-dried strawberry or a dusting of powdered sugar on top just before serving. For a decadent finish, you could drizzle them with white chocolate or even add a tiny dollop of cream cheese frosting.
Side Dishes
These cookies are fantastic on their own, but if you want to create a dessert spread, offer them alongside fresh strawberries, a bowl of vanilla ice cream, or a creamy fruit dip. For afternoon tea vibes, serve a platter of these with iced tea or coffee for a perfectly balanced treat.
Creative Ways to Present
Dress up your Strawberry Cheesecake Cookies on a tiered dessert stand for parties or layer them in a clear glass jar with a ribbon for a thoughtful homemade gift. For a fun summertime twist, sandwich a scoop of strawberry (or cheesecake!) ice cream between two cookies for the ultimate ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Cheesecake Cookies soft and chewy by storing them in an airtight container at room temperature. They’ll stay fresh for up to five days—and honestly, they taste even better on the second day as the flavors meld together.
Freezing
If you want to make a batch ahead of time, these cookies freeze beautifully! Allow them to cool completely, then arrange them in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll keep well for up to two months—just thaw at room temperature before enjoying.
Reheating
To recreate that just-baked freshness, pop a cookie or two in the microwave for 10–15 seconds. They’ll be soft, warm, and the white chocolate (if used) will go deliciously gooey—almost like they’ve come straight from the oven.
FAQs
Can I use fresh strawberries instead of freeze-dried?
For this recipe, you’ll want to stick with freeze-dried strawberries. Fresh berries add too much moisture and can cause the cookies to become soggy or lose their shape. Freeze-dried strawberries give concentrated flavor without affecting texture.
What’s the secret to soft, chewy Strawberry Cheesecake Cookies?
The combination of cream cheese and butter creates that classic chewy texture, and baking just until the edges are set—but the centers are still a little soft—is the trick. Don’t overbake!
Can I make the dough ahead of time?
Absolutely! You can make the dough up to 24 hours in advance. Keep it covered in the fridge until you’re ready to scoop and bake. Chilling can even help the flavors develop further.
Is it okay to leave out the white chocolate chips?
Yes, the white chocolate chips are totally optional. They add a creamy sweetness, but the cookies are just as delicious with only the freeze-dried strawberries.
How can I boost the strawberry flavor even more?
If you want a stronger berry flavor, try adding an extra 1/4 cup of freeze-dried strawberries, as suggested in the notes. You can also add a tiny splash of strawberry extract if you like.
Final Thoughts
If you’re in the mood for a truly special treat, Strawberry Cheesecake Cookies are the answer. They’re fun to make, absolutely gorgeous, and each bite is bursting with flavor. I hope you’ll give these a try—you might just find your new favorite cookie recipe!
Print
Strawberry Cheesecake Cookies Recipe
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of strawberry and cheesecake flavors with these soft and chewy Strawberry Cheesecake Cookies. Perfect for satisfying your sweet cravings!
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 3 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Additional Mix-ins:
- 1/2 cup freeze-dried strawberries (crushed)
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, beat softened butter and cream cheese until smooth. Add sugar, beat until fluffy. Mix in egg and vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients, stirring until combined.
- Add Mix-ins: Fold in crushed freeze-dried strawberries and white chocolate chips if using.
- Bake: Scoop dough onto baking sheet. Bake for 10–12 minutes until lightly golden. Cool on sheet, then transfer to wire rack to cool completely.
Notes
- For a stronger strawberry flavor, increase freeze-dried strawberries to 3/4 cup.
- Store cookies in an airtight container for soft and chewy texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
