If there’s a cookie that turns heads, it’s the Strawberry Cheesecake Cookies. Imagine that perfect blend of fresh strawberry flavor, tangy cheesecake filling, and the tender crumb of bakery-style cookies all in one bite. These are joyful, soft-centered treats that taste just like a slice of your favorite strawberry cheesecake but in convenient, perfectly-portioned cookie form. If you’re a fan of fruity desserts or love anything with a hint of indulgence, this is the cookie recipe you’ll want to bake on repeat!

Strawberry Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

Every classic recipe starts with the right mix of ingredients, and Strawberry Cheesecake Cookies are no exception. Each component plays a starring role, creating those signature pockets of creamy filling and strawberry-studded dough. Here’s what you’ll need (and why you’ll love each one!):

Freeze-dried strawberries (1 cup): Gives intense strawberry flavor without watering down the dough, and turns the cookies a beautiful blush-pink.
Unsalted butter, softened (1/2 cup): Ensures rich flavor and that melt-in-your-mouth texture.
Granulated sugar (3/4 cup): Sweetens and helps with that classic cookie crisp edge.
Light brown sugar (1/4 cup): Adds chewiness and a hint of caramel depth to the dough.
Large egg (1): Binds everything together and gives just the right structure.
Vanilla extract (1 teaspoon): Rounds out the flavors and complements both strawberry and cheesecake notes.
All-purpose flour (1 1/2 cups): The base of our dough, adding body and tenderness.
Baking soda (1/2 teaspoon): For a gentle lift and soft crumb.
Salt (1/4 teaspoon): Balances the sweetness and intensifies all the flavors.
White chocolate chips, optional (1/2 cup): Lend creamy, sweet pops throughout the cookies.
Cream cheese, softened (4 oz): The star of our cheesecake filling—tangy and creamy!
Powdered sugar (2 tablespoons): Lightly sweetens the cheesecake center, making it silky smooth.

How to Make Strawberry Cheesecake Cookies

Step 1: Prep the Oven and Baking Sheet

Preheat your oven to 350°F (175°C), which gives the cookies a golden edge and soft center. Line a large baking sheet with parchment paper so nothing sticks, and so cleanup is a breeze when you’re done baking.

Step 2: Pulverize the Strawberries

Pulse the freeze-dried strawberries in a food processor until you get a finely powdered blush-pink dust. This isn’t just for color – it packs all the bright berry flavor directly into the dough. Set the powder aside; you’ll add it to the dry ingredients in a bit.

Step 3: Cream Together Butter and Sugars

Using a large bowl and an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and creamy. This step is key for getting airy, soft Strawberry Cheesecake Cookies every time.

Step 4: Add Egg and Vanilla

Crack in your egg and pour in the vanilla extract. Beat everything together until smooth. This makes sure the dough has a uniform, luscious texture and brings out all those lovely flavors.

Step 5: Mix Dry Ingredients Separately

In a second bowl, whisk together the all-purpose flour, strawberry powder, baking soda, and salt. Mixing dry ingredients first prevents lumps and ensures the strawberry powder gets evenly distributed for that beautifully colored dough.

Step 6: Combine Wet and Dry

Gradually add the dry mixture into the wet ingredients, stirring slowly until a cohesive cookie dough forms. The strawberry aroma will start to fill your kitchen—don’t be surprised if you get excited at this point!

Step 7: Fold in White Chocolate Chips

If you’re including white chocolate chips (and I highly recommend it), gently fold them in now. They’ll melt into mini puddles as the cookies bake, making every bite extra dreamy.

Step 8: Make the Cheesecake Filling

In a small bowl, stir together the softened cream cheese and powdered sugar until smooth and creamy. For the best experience, freeze tiny dollops of this filling beforehand so it’s easy to stuff into each cookie ball.

Step 9: Shape and Fill the Cookies

Scoop out about a tablespoon of cookie dough and flatten it slightly in your palm. Place a 1/2 teaspoon of cheesecake filling right in the center, then top with another piece of flattened dough. Gently pinch the edges to seal, forming a neat little dough ball. Repeat until all your dough is used up.

Step 10: Bake to Perfection

Arrange the stuffed Strawberry Cheesecake Cookies on your prepared baking sheet, spacing them about 2 inches apart. Bake for 11 to 13 minutes until the edges are set and just starting to turn golden. Let the cookies rest on the tray for 5 minutes before transferring to a wire rack—they’ll finish setting as they cool.

How to Serve Strawberry Cheesecake Cookies

Garnishes

Try a light dusting of powdered sugar for a snowy look, or top each cookie with a few extra crumbles of freeze-dried strawberries for a punch of color and flavor. If you’re feeling fancy, a drizzle of melted white chocolate adds an elegant touch that pairs beautifully with the tangy filling.

Side Dishes

Pair your cookies with a cup of Earl Grey or fruity herbal tea for a cozy afternoon treat. If you’re serving them for a party, a plate of fresh strawberries or some vanilla ice cream makes a showstopper dessert platter.

Creative Ways to Present

Arrange the Strawberry Cheesecake Cookies on a tiered dessert stand with pink napkins for a stunning tea party centerpiece, or box them up in parchment for adorable edible gifts. They also make a whimsical addition to a cookie exchange, since that creamy surprise inside is always a hit.

Make Ahead and Storage

Storing Leftovers

To keep your cookies at their softest, store them in an airtight container in the fridge for up to 5 days. Their flavor intensifies as they sit, and the cheesecake filling stays lusciously creamy. Let cookies come to room temp for the best texture before serving.

Freezing

You can freeze baked Strawberry Cheesecake Cookies for up to 2 months. Simply cool them completely and layer with parchment paper in a freezer-safe bag or box. When ready to eat, thaw in the fridge or at room temperature for a few hours—easy peasy!

Reheating

To revive that just-baked warmth, pop a cookie in the microwave for 10–15 seconds or heat in a low oven (about 300°F) for a few minutes. This wakes up the white chocolate chips and brings back the fresh-out-of-the-oven feel.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have too much moisture, which can make the cookie dough too wet and dense. Stick with freeze-dried for intense flavor and the perfect texture!

Can I make these Strawberry Cheesecake Cookies gluten free?

Yes! Opt for your favorite 1:1 gluten-free baking flour (like Bob’s Red Mill or King Arthur), and you’ll still get fabulous results. Just be sure to check that your other ingredients are gluten-free as well.

What if I don’t have a food processor?

No worries—just place the freeze-dried strawberries in a zip-top bag and crush them with a rolling pin or heavy bottle. It may not be quite as fine, but it’ll still work beautifully in the dough.

How do I prevent the filling from leaking out?

That’s where freezing the cheesecake dollops helps! If the filling is nice and firm, it’s much easier to seal inside the dough. Be sure to pinch the edges well so there’s no escape route for that delicious filling.

Can I make the dough ahead of time?

Absolutely! You can prep and chill the dough up to 24 hours in advance—just keep it tightly wrapped in the fridge. Chilled dough also makes stuffing and shaping the cookies much easier.

Final Thoughts

There’s truly something magical about Strawberry Cheesecake Cookies—each batch is packed with berry flavor, creamy filling, and pure nostalgia. They’re fun to make and guaranteed to impress, so grab your ingredients and join the cookie celebration. I can’t wait for you to try baking (and sharing!) these dreamy treats.

Strawberry Cheesecake Cookies Recipe

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4.9 from 9 reviews

Author: admin
Total Time: 37 minutes
Yield: 16 cookies 1x
Diet: Vegetarian

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Description

These Strawberry Cheesecake Cookies are a delightful combination of fruity strawberry flavor, creamy cheesecake filling, and sweet white chocolate chips, all wrapped up in a chewy cookie. Perfect for any dessert lover!

Ingredients

Scale

Cookie Dough:

1 cup freeze-dried strawberries
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 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white chocolate chips (optional)

Cheesecake Filling:

4 oz cream cheese (softened)
2 tablespoons powdered sugar

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Pulse strawberries: In a food processor, pulse the freeze-dried strawberries into a fine powder and set aside.
Prepare cookie dough: Beat butter, sugars, egg, and vanilla until creamy. In another bowl, mix flour, strawberry powder, baking soda, and salt. Combine wet and dry ingredients, then fold in white chocolate chips.
Make filling: Mix cream cheese and powdered sugar until smooth.
Assemble: Scoop dough, add filling, top with more dough, and seal edges. Repeat.
Bake: Place dough balls on baking sheet and bake for 11–13 minutes. Cool before serving.

Notes

For best results, freeze the cheesecake filling in small dollops before stuffing.
Cookies can be stored in an airtight container in the fridge for up to 5 days.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American