If you’re craving the best parts of a strawberry cheesecake and a soft-baked cookie, this recipe for Strawberry Cheesecake Cookies is about to make your dessert dreams come true. Imagine a tender cookie, perfectly golden around the edges and stuffed with a creamy pocket of real cream cheese, bursting with the punchy flavor of strawberries and finished with melty white chocolate chips. Each bite offers the blissful contrast of fruitiness and cheesecake richness, making these cookies totally irresistible for sharing… or keeping all to yourself.

Strawberry Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of these cookies comes from a handful of simple, quality ingredients that play crucial roles in both flavor and texture. Each one is carefully chosen to help you achieve those bakery-worthy, show-stopping Strawberry Cheesecake Cookies every time.

Unsalted butter: Make sure it’s softened so it creams beautifully and gives your cookies a tender, melt-in-your-mouth crumb.
Granulated sugar: This brings the classic sweetness and helps those edges get ever-so-slightly crisp.
Light brown sugar: Packed for extra caramel undertones and a touch of chewiness.
Large eggs: The secret to binding everything together and ensuring richness throughout.
Vanilla extract: For that sweet, aromatic warmth that rounds out all the flavors.
All-purpose flour: Provides the perfect structure for that soft, slightly cakey interior.
Baking soda: Gives your cookies a little lift for tender centers.
Baking powder: Offers extra puffiness and lightness to balance the rich filling.
Salt: A dash for contrast, which makes the sweet and tangy flavors pop.
Freeze-dried strawberries: Crushed into bits, they give a vibrant color and intense berry flavor without watering down the dough.
White chocolate chips: They add melty sweetness and complement the strawberries perfectly.
Cream cheese: Cold and cubed, it melts inside the cookies into a luscious, cheesecake-like center.

How to Make Strawberry Cheesecake Cookies

Step 1: Prep Your Baking Sheets and Ingredients

Start by preheating your oven to 350°F (175°C) to ensure even baking from the get-go. Line two large baking sheets with parchment paper so your cookies won’t stick and will have those beautifully golden edges when you’re done. Make sure your ingredients are measured and ready—especially the butter, which should be at room temperature for smooth creaming, and cream cheese, which should be chilly and cut into cubes.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, blend the softened butter together with the granulated and brown sugars. Beat until the mixture is light, fluffy, and slightly pale—this step sets the foundation for soft Strawberry Cheesecake Cookies full of flavor in every bite.

Step 3: Add the Eggs and Vanilla

Beat in your eggs one at a time, mixing well after each addition to fully incorporate. Stir in the vanilla extract, letting that sweet aroma infuse the dough. This is how you build richness into your cookies, one element at a time.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This step ensures even distribution of leavening agents and salt, giving your cookies a great rise and flavor balance.

Step 5: Mix Dry and Wet Ingredients

Gradually add the dry ingredients into the wet mixture, mixing until just combined. Avoid over-mixing here to keep your cookies soft and plush—this gentle touch is what makes Strawberry Cheesecake Cookies irresistibly tender.

Step 6: Fold in Strawberries and White Chocolate

Gently fold in the crushed freeze-dried strawberries and white chocolate chips. You’ll start to see streaks of pretty pink in your dough and catch delightful wafts of berry sweetness. Every bite will taste like spring!

Step 7: Fill and Shape the Cookies

Scoop about 2 tablespoons of dough per cookie, flatten each one slightly in your palm, then add a cube of cold cream cheese in the center. Carefully wrap the dough around the cream cheese, sealing it in, and roll gently into a ball. This step creates that signature cheesecake core.

Step 8: Bake to Perfection

Arrange the cookie dough balls on your prepared baking sheets, allowing about 2 inches between them for spreading. Bake for 11–13 minutes, just until the edges are golden and the centers look set but soft. This timing is key for that perfect soft texture and luscious filling.

Step 9: Cool and Enjoy

Let the cookies sit on the baking sheet for about 5 minutes after baking—they’ll finish setting up without drying out. Then, transfer to a wire rack to cool completely. Enjoy warm for gooey centers or at room temperature for that cheesecake bite!

How to Serve Strawberry Cheesecake Cookies

Garnishes

A light dusting of powdered sugar is a classic touch, echoing that bakery window look. You can also drizzle with a little melted white chocolate for extra pizzazz, or scatter a few more freeze-dried strawberry bits on top for a fun pop of color and crunch.

Side Dishes

These cookies pair beautifully with a tall glass of cold milk or a cozy mug of tea. For a special dessert tray, serve alongside fresh strawberries or a bowl of whipped cream—the simple sides let the strawberry cheesecake flavor shine.

Creative Ways to Present

Try stacking them high on a cake stand for a party, or nestle a few cookies into a pretty gift box with parchment between layers for sharing with friends. For a summer picnic, wrap them individually or layer in a jar for a sweet surprise at the end of your meal.

Make Ahead and Storage

Storing Leftovers

Keep your Strawberry Cheesecake Cookies in an airtight container in the refrigerator for up to 4 days. The cream cheese filling stays soft and tangy, while the cookies remain wonderfully tender—just let them sit at room temperature for a few minutes before serving for the best texture.

Freezing

If you’d like to make them ahead, freeze the shaped, unbaked cookie dough balls (with cream cheese inside) on a tray until firm, then transfer to a zip-top bag and freeze for up to 2 months. You can bake straight from the freezer—just add an extra 1–2 minutes to the bake time for fresh-from-the-oven Strawberry Cheesecake Cookies anytime.

Reheating

To rewarm leftovers, pop a cookie in the microwave for about 10–15 seconds. This brings back that just-baked softness and gently melts the cream cheese core for an extra dreamy treat.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have too much moisture for this recipe, which can make your cookies soggy. Freeze-dried strawberries bring all the flavor and bright color without affecting the dough’s texture—definitely worth tracking down!

Is it okay to skip the white chocolate chips?

Absolutely! If you’d rather stick to a purer strawberry cheesecake experience, feel free to omit the white chocolate chips. The cookies will still be deliciously tangy and fruity.

How do I prevent the cream cheese from leaking out?

Make sure your cream cheese is cold, and fully seal the cookie dough around each cube, pinching any seams closed. It helps prevent the filling from bubbling out during baking and keeps the centers delightfully creamy.

Can I make these gluten free?

Yes, you can substitute a good quality 1:1 gluten free all-purpose flour blend for the regular flour with excellent results. Just ensure your other ingredients are certified gluten free if you’re baking for those with allergies.

Will these Strawberry Cheesecake Cookies stay soft?

Definitely! The combination of brown sugar, butter, and that lightly baked timing ensures they stay soft for days, especially when stored in an airtight container in the fridge. A quick warm-up brings them right back to that fresh-baked feeling.

Final Thoughts

There’s something special about cookies that surprise you from the inside out, and these Strawberry Cheesecake Cookies deliver every single time. Share them with someone you love, bring them to a party, or simply treat yourself—either way, they’re bound to become a new favorite. Happy baking!

Strawberry Cheesecake Cookies Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of strawberry cheesecake and cookies with these scrumptious Strawberry Cheesecake Cookies. A perfect treat for any occasion!

Ingredients

Scale

Cookies:

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup freeze-dried strawberries, crushed
1 cup white chocolate chips

Cheesecake Filling:

8 ounces cream cheese, cold and cut into small cubes

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add mix-ins: Fold in the crushed freeze-dried strawberries and white chocolate chips.
Assemble cookies: Scoop about 2 tablespoons of dough, flatten slightly, and place a small cube of cream cheese in the center. Wrap the dough around the cream cheese to seal and roll into a ball.
Bake: Place on the prepared baking sheet about 2 inches apart. Bake for 11–13 minutes until the edges are lightly golden.
Cool and serve: Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.