Name: Strawberry Cheesecake Cookies Recipe
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Cuisine: American
Ingredients: 1 cup freeze-dried strawberries, crushed into powder; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/4 cup light brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 6 ounces cream cheese, softened; 1/4 cup powdered sugar; 1/2 cup white chocolate chips

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If you love the classics but crave something a little extra, you’re in for a real treat with these Strawberry Cheesecake Cookies. Imagine everything you adore about creamy cheesecake and fresh strawberry flavor, wrapped up in a soft, bakery-style cookie—pure melt-in-your-mouth bliss. The burst of real strawberry thanks to freeze-dried fruit, paired with a luscious cheesecake center, makes this recipe an irresistible twist on two all-time favorites.

Strawberry Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients are all it takes to build big, delicious flavor. Each part of this recipe has its own role—bringing color, tang, creamy richness, and chewy satisfaction to these Strawberry Cheesecake Cookies.

Freeze-dried strawberries, crushed into powder: Creates that natural, punchy strawberry flavor and a gorgeous hue while keeping the dough from becoming soggy.
Unsalted butter, softened: Gives cookies a tender crumb and a rich, buttery base.
Granulated sugar: Provides classic cookie sweetness and helps with spreading.
Light brown sugar: Adds depth and just a hint of caramel to balance the tart berries.
Large egg: Binds everything together and ensures the dough bakes up just right.
Vanilla extract: Rounds out the flavors with a comforting, aromatic touch.
All-purpose flour: The foundation for structure, creating cookies that are sturdy enough for a creamy center but still soft.
Baking soda: Gives the cookies a bit of lift, making sure they’re deliciously light.
Salt: Balances the sweetness and enhances all the flavors.
Cream cheese, softened: The heart of the cheesecake filling, making every bite creamy and decadent.
Powdered sugar: Sweetens the cheesecake center smoothly, without any grittiness.
White chocolate chips (optional): If you want extra sweetness and a lovely texture, a handful of these will take your cookies over the top!

How to Make Strawberry Cheesecake Cookies

Step 1: Prep the Cheesecake Filling

Start by beating the cream cheese and powdered sugar together in a small bowl until perfectly smooth and creamy. Then, scoop the mixture into 12 small, even dollops onto a plate or tray. Pop them in the freezer for 15 to 20 minutes, just to firm up—they’ll be much easier to wrap in the cookie dough this way.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together the unsalted butter, granulated sugar, and light brown sugar until it’s light, fluffy, and pale in color. This step is crucial: it introduces air for that classic soft-baked texture and ensures your Strawberry Cheesecake Cookies have a tender crumb.

Step 3: Add Wet Ingredients

Beat in the egg and vanilla extract until everything is well combined. The egg helps hold the dough together, while the vanilla brings out the delicious berry and cream flavors.

Step 4: Mix Up the Dry Ingredients

In a separate bowl, whisk the flour, freeze-dried strawberry powder, baking soda, and salt. Combining the dry ingredients before adding ensures the leavening is distributed evenly—and prevents streaks of unmixed strawberry powder in your cookies.

Step 5: Make the Cookie Dough

Gradually add the dry ingredients to the wet mixture, mixing gently until everything just comes together. If you’re a white chocolate lover, fold in the white chocolate chips now for bites of creamy sweetness throughout.

Step 6: Stuff the Cookies

Scoop about two tablespoons of dough at a time and flatten it into a disk right in your hand. Place a frozen cheesecake dollop in the center, then carefully wrap the dough around the filling, making sure it’s sealed well. Roll it gently into a ball and place on your prepared baking sheet.

Step 7: Bake and Cool

Bake the cookies in a preheated 350°F oven for 12 to 14 minutes, just until the edges look set but the tops are still a little soft. Let them cool on the pan for about 5 minutes, then move to a wire rack to cool completely—although no one will judge if you sneak one while it’s still warm and gooey!

How to Serve Strawberry Cheesecake Cookies

Garnishes

Bring a bit of bakery flair to your Strawberry Cheesecake Cookies by dusting them lightly with extra powdered sugar or sprinkling a touch of freeze-dried strawberry crumbs on top. For a pretty finish, drizzle with melted white chocolate—and if you’re feeling especially fancy, a fresh strawberry slice adds eye-catching color!

Side Dishes

Pairing your cookies with something cold and creamy is always a hit. Try them with a scoop of vanilla ice cream, a dollop of whipped cream, or even a frothy strawberry milkshake for the ultimate nostalgic treat. They also shine on a dessert platter next to tart lemon bars or classic chocolate chip cookies.

Creative Ways to Present

Serve Strawberry Cheesecake Cookies stacked on a tiered stand for a dessert table, or tuck each cookie into a cupcake liner for easy (and portable) party treats. Create a festive cookie exchange box by wrapping them in parchment and tying with kitchen twine—everyone will rave about the surprise cheesecake center!

Make Ahead and Storage

Storing Leftovers

To keep the filling luscious and the cookies perfectly soft, store Strawberry Cheesecake Cookies in an airtight container in the refrigerator. They’ll stay fresh for up to five days, and you can enjoy them either chilled or after a quick rest at room temperature.

Freezing

These cookies freeze wonderfully! Arrange them in a single layer on a baking sheet to freeze solid, then transfer to a zip-top bag or airtight container. They’ll keep well for up to two months. When that cookie craving hits, let them thaw in the fridge or at room temperature.

Reheating

If you love a warm, gooey center, pop a cookie in the microwave for about 10–15 seconds. The cheesecake gets perfectly soft again, and the fragrance of strawberries fills the room—it’s the next best thing to fresh from the oven!

FAQs

Can I use fresh or frozen strawberries instead of freeze-dried?

For this cookie recipe, freeze-dried strawberries are a must. They give you intense flavor and color without adding moisture—fresh or frozen berries would make the dough too wet and the cookies won’t bake up the same.

Can I prepare the cookie dough in advance?

Absolutely! The dough (and the cheesecake filling) can be prepared a day ahead and kept in the refrigerator, tightly covered. Just assemble and bake whenever you’re ready for fresh Strawberry Cheesecake Cookies.

What’s the best way to crush freeze-dried strawberries?

You can pulse them in a food processor for a fine powder, or place them in a zip-top bag and roll over with a rolling pin. The finer the powder, the smoother the strawberry flavor will blend into your cookie dough.

My cookies aren’t closing around the cheesecake filling—any tips?

Make sure your cheesecake dollops are very firm from the freezer so they don’t stick to your hands or ooze out. Also, work quickly, and pinch the dough together well as you seal the filling for a perfect pocket of cheesecake in every bite.

Can I double the recipe for a crowd?

Yes! Just double all ingredients and bake in batches if needed. The Strawberry Cheesecake Cookies are always a hit at gatherings, so be prepared for happy requests for seconds—and the recipe!

Final Thoughts

If you’re searching for a show-stopping yet approachable homemade treat, Strawberry Cheesecake Cookies truly deliver on every level. They’re fun to make, impressive to serve, and even more delightful to eat. I hope they become a new favorite in your baking rotation—let me know how fast they disappear from your cookie jar!

Strawberry Cheesecake Cookies Recipe

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4.9 from 11 reviews

Author: admin
Total Time: 39 minutes
Yield: 12 cookies 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of strawberry and cheesecake with these scrumptious strawberry cheesecake cookies. A buttery cookie dough wrapped around a creamy cheesecake filling, these cookies are a perfect treat for any occasion.

Ingredients

Scale

Cookie Dough:

1 cup freeze-dried strawberries, crushed into powder
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Cheesecake Filling:

6 ounces cream cheese, softened
1/4 cup powdered sugar

Optional Mix-ins:

1/2 cup white chocolate chips

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Instructions

Prepare Cheesecake Filling: Beat cream cheese and powdered sugar until smooth. Freeze in dollops.
Make Cookie Dough: Cream butter, sugars, egg, and vanilla. Mix in dry ingredients. Fold in white chocolate chips.
Assemble Cookies: Flatten dough, add frozen cheesecake dollop, encase, and roll into balls.
Bake: Bake at 350°F for 12–14 minutes until set. Cool before serving.