If you think of the irresistible charm of cheesecake and the pure joy of a chewy cookie, imagine them coming together in one sweet bite — that’s exactly what these Strawberry Cheesecake Cookies are all about! Each cookie features a creamy cheesecake center wrapped in buttery dough, studded with bits of real freeze-dried strawberries and just the right amount of white chocolate chips. Whether you’re baking for a special event or just want a treat to brighten your week, these cookies deliver decadence and nostalgia in every bite.
Ingredients You’ll Need
These Strawberry Cheesecake Cookies come together easily with familiar, straightforward ingredients. Every element plays a unique role, from providing that signature tang to creating a beautifully chewy, bake-shop quality texture.
- Unsalted butter (1 cup, softened): Delivers rich flavor and a melt-in-your-mouth texture that makes every bite lush.
- Granulated sugar (3/4 cup): Adds classic sweetness and contributes to the cookie’s slightly crisp edges.
- Brown sugar (1/4 cup, packed): Gives a touch of molasses flavor, helping the cookies stay chewy and golden.
- Large egg (1): Binds the dough together, ensuring structure and softness.
- Vanilla extract (1 teaspoon in dough, 1/2 teaspoon in filling): Adds warm notes that enhance both the dough and cheesecake filling.
- All-purpose flour (2 1/4 cups): Forms the sturdy base for thick, bakery-style cookies.
- Baking soda (1 teaspoon): Promotes just the right lift for a soft, pillow-like bite.
- Salt (1/4 teaspoon): Balances the sweetness and lifts every other flavor.
- Freeze-dried strawberries (1/2 cup, crushed): Offer bursts of real fruit flavor and pretty flecks of pink without adding moisture.
- White chocolate chips (1/2 cup): Add creamy pops of sweetness that complement the strawberries perfectly.
- Cream cheese (6 ounces, softened): The star of the filling, lending that classic tart cheesecake tang.
- Powdered sugar (1/4 cup): Sweetens and smooths out the cheesecake filling to dreamy consistency.
How to Make Strawberry Cheesecake Cookies
Step 1: Make the Creamy Cheesecake Filling
Start things off by mixing the softened cream cheese, powdered sugar, and vanilla extract together in a small bowl. Aim for a super smooth and fluffy filling — the perfect surprise center for your cookies. Once blended, use a teaspoon to scoop out small balls, lining them up on a baking sheet. Pop them in the freezer for at least 30 minutes to firm them up completely, which will keep the filling beautifully contained once baked.
Step 2: Prepare the Cookie Dough
While your cheesecake centers are chilling, cream your softened butter, granulated sugar, and brown sugar together in a large bowl. Beat them until the mixture is pale, light, and fluffy; this step creates cookies with just the right tenderness. Add in the egg and vanilla extract, blending until smooth and well combined.
Step 3: Combine Dry Ingredients and Mix In
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt — this step guarantees even distribution, so every bite bakes up evenly. Gradually add your dry mix to the wet ingredients, beating gently until just combined. You’ll notice the dough becoming soft but sturdy, which is perfect for stuffing later on.
Step 4: Fold in Strawberries and White Chocolate
Sprinkle the crushed freeze-dried strawberries and white chocolate chips over the dough. Gently fold them in; try not to overmix so the florals from the strawberries and the creamy chips stay distinct and pretty. These add hits of color and flavor that truly make Strawberry Cheesecake Cookies special.
Step 5: Shape and Fill the Cookies
Scoop out about 2 tablespoons of dough, flattening each portion in your palm. Set a frozen cheesecake ball in the middle, then wrap the dough around it, rolling gently into a ball so the filling is completely enclosed. Repeat for each cookie and place them on a parchment-lined baking sheet. To help them keep their shape and prevent spreading, chill these filled dough balls in the fridge for 20–30 minutes before baking.
Step 6: Bake to Perfection
Preheat your oven to 350°F. Bake the cookies for 12–14 minutes, until the edges are turning a light golden brown but the centers look slightly soft. Allow the cookies to cool for about 5 minutes on the tray, then transfer them to a wire rack. This ensures you get the ideal chewy outside and creamy, dreamy center.
How to Serve Strawberry Cheesecake Cookies
Garnishes
Add a playful, bakery-style touch by dusting the tops with a little extra powdered sugar, or sprinkle a few more crushed freeze-dried strawberries for a pretty pop of color. A drizzle of white chocolate or a single small strawberry slice on top looks stunning if you’re feeling fancy for a party platter.
Side Dishes
Pair your Strawberry Cheesecake Cookies with a cold glass of milk or hot tea for the classic experience, or go a step further and serve alongside a scoop of vanilla bean ice cream for an indulgent dessert plate. For brunch gatherings, nestle them next to a fruit salad or creamy yogurt for a sweet, unexpected treat.
Creative Ways to Present
Stack a few cookies and tie them with colorful ribbon as cute edible gifts, or plate them on a lovely tiered stand for teatime. For special occasions, set up a DIY cookie platter with different dips — think melted chocolate or lightly sweetened whipped cream — and let guests customize their cookie bliss.
Make Ahead and Storage
Storing Leftovers
To keep that luscious cheesecake center at its best, store your Strawberry Cheesecake Cookies in an airtight container in the fridge. They’ll stay delightfully fresh and soft for up to five days; just let them come to room temperature for the creamiest bite.
Freezing
These cookies freeze beautifully! After baking and cooling, arrange them in a zip-top freezer bag with parchment between layers to prevent sticking. They’ll keep their flavor and texture for up to two months, making them perfect for prepping ahead or gifting during the holidays.
Reheating
If you enjoy a slightly warm, gooey center, zap individual cookies in the microwave for 10–15 seconds directly from the fridge or freezer. The filling softens up and tastes just like freshly baked. For larger batches, a few minutes in a low oven will do the trick, too.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries add moisture, which can make the dough too wet and impact the cookie’s texture. Freeze-dried strawberries are ideal because they deliver concentrated flavor and vibrant color without altering the structure of the cookies.
Is it necessary to chill the dough before baking?
Yes, chilling the filled dough balls is key for preventing spread and ensuring the cheesecake centers stay neatly inside. It’s a small step that makes a huge difference for both texture and appearance.
Can I prepare the dough in advance?
Absolutely! You can prepare the dough (or even stuff and roll the cookies) up to 24 hours ahead. Just cover well and refrigerate until you’re ready to bake — the flavors actually meld even more as they chill.
How do I know if the cookies are done?
Watch for lightly golden edges and slightly soft centers. The cookies will continue to set as they cool, so don’t worry if they look a little underbaked fresh from the oven; this is exactly what gives them that luscious texture.
Can I substitute the white chocolate chips?
Certainly! While white chocolate adds a creamy sweetness that pairs beautifully with strawberry and cheesecake, feel free to use chopped dark chocolate, milk chocolate chips, or even nuts if you want to experiment.
Final Thoughts
If you’re searching for a dessert that feels both homey and a bit decadent, you can’t go wrong with Strawberry Cheesecake Cookies. There’s pure joy in every layer — from the creamy surprise inside to the chewy, fruity cookie outside. Gather your ingredients, give these a try, and share them with someone who deserves a sweet moment!
Print
Strawberry Cheesecake Cookies Recipe
- Total Time: 1 hour 15 minutes
- Yield: 16 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of strawberry cheesecake and cookies with these irresistible Strawberry Cheesecake Cookies. A soft, chewy cookie filled with a creamy cheesecake center, bursting with the flavors of freeze-dried strawberries and white chocolate chips.
Ingredients
Cookies:
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries (crushed)
- 1/2 cup white chocolate chips
Cheesecake Filling:
- 6 ounces cream cheese (softened)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Cheesecake Filling: In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized amounts of the cheesecake mixture onto a parchment-lined baking sheet and freeze for 30 minutes.
- Cookies: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients. Fold in crushed freeze-dried strawberries and white chocolate chips.
- Scoop about 2 tablespoons of cookie dough, flatten it in your palm, and place a frozen cheesecake filling ball in the center. Wrap the dough around the filling and roll into a ball. Place on a parchment-lined baking sheet and repeat with remaining dough. Chill the filled cookie dough balls for 20–30 minutes.
- Preheat oven to 350°F. Bake the cookies for 12–14 minutes or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure the cheesecake filling is well frozen before stuffing the cookies to avoid leakage.
- Store cookies in the fridge for a soft and creamy center.
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 2.5 g
- Cholesterol: 40 mg
