Strawberry Cheesecake Cookies are a delightful treat that combines the best of two worlds: the creamy, tangy flavor of cheesecake and the sweet, juicy burst of fresh strawberries, all wrapped up in a soft, chewy cookie. These cookies feel like a little slice of summertime fun, perfect for when you want something sweet but not too heavy.
I love making these cookies because they’re surprisingly easy but always impress everyone who tries them. The cream cheese in the dough gives the cookies a tender texture that just melts in your mouth, and the bits of strawberry add a fresh pop that keeps every bite interesting. I sometimes sneak a few extra strawberries on top before baking for a pretty, fruity touch.
My favorite way to enjoy these cookies is with a glass of cold milk or even a cup of tea on a relaxing afternoon. They’re great for sharing with friends or bringing to a potluck because they look charming and taste inviting. Honestly, they often disappear fast in my house because they strike that perfect balance between fruity and creamy that everyone seems to love.
Key Ingredients & Substitutions
Cream cheese: This is the heart of the cheesecake flavor and keeps the cookies soft. Use full-fat cream cheese for best results. For a lighter option, you can try Neufchatel cheese, which has less fat but similar texture.
Freeze-dried strawberries: They add bright strawberry flavor without extra moisture. If you don’t have these, finely chop fresh strawberries and gently pat dry before folding in. Just remember fresh fruit may affect cookie texture slightly.
White chocolate or cream cheese chunks: These provide that creamy, melty center. White chocolate chips are easy to find and work great. If you prefer, use cream cheese cubes — freezing them slightly helps hold shape during baking.
Vanilla extract: A simple but important ingredient that boosts all other flavors. If you want to try something new, almond extract pairs nicely with strawberry and cream cheese.
How Do You Keep the Cookies Soft and Creamy Inside?
The trick is to balance your baking time and dough handling so the cookies stay tender with a moist center.
- Don’t overmix: Mix until ingredients are just combined to avoid tough cookies.
- Chill dough if needed: If dough feels too soft, placing it in the fridge for 30 minutes helps hold its shape.
- Watch baking time: Bake 12–15 minutes and look for edges that are set but centers still soft. They will firm up while cooling.
- Wrap filling well: Seal around the white chocolate or cream cheese chunks tightly so the filling stays gooey inside, not leaking out.
These little steps help you get soft, creamy cookies every time — perfect for that melt-in-your-mouth feel.
Equipment You’ll Need
- Mixing bowls – a couple of sizes help separate wet and dry ingredients easily.
- Hand mixer or stand mixer – makes creaming cream cheese, butter, and sugar super smooth and quick.
- Measuring cups and spoons – for accurate ingredient amounts to get perfect cookie texture.
- Baking sheets – you’ll want sturdy pans that heat evenly for consistent baking.
- Parchment paper or silicone baking mats – to keep cookies from sticking and make cleanup easier.
- Spoon or cookie scoop – helps portion the dough evenly so cookies bake uniformly.
- Wire cooling rack – lets cookies cool down evenly and prevents soggy bottoms.
Flavor Variations & Add-Ins
- Swap freeze-dried strawberries for freeze-dried raspberries for a tangier berry flavor with similar texture.
- Add lemon zest to the dough for a fresh citrus twist that brightens the strawberry and cheesecake taste.
- Use mini white chocolate chips instead of chunks for smaller pockets of melty sweetness throughout.
- Mix in chopped toasted almonds or pecans to add a nice crunch alongside the soft cookie.
How to Make Strawberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 8 oz (225 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (1 stick or 113 g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup freeze-dried strawberries, crushed into small pieces
For the Filling and Glaze:
- 4 oz (115 g) white chocolate or cream cheese chunks (for filling)
- 1 cup powdered sugar (for glaze)
- 1-2 tablespoons milk or strawberry juice (for glaze)
- Optional: a few drops of pink or red food coloring for glaze
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 12-15 minutes to bake, plus about 10 minutes cooling time and a few minutes more to drizzle and set the glaze. All in all, around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Workspace and Oven
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to keep the cookies from sticking.
2. Mix the Cream Cheese and Butter
In a large bowl, beat the softened cream cheese, butter, and granulated sugar together using a hand or stand mixer until the mixture is smooth and creamy.
3. Add Egg and Vanilla
Beat in the egg and vanilla extract until fully combined for a smooth batter.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Mix Dry Ingredients into Wet
Gradually stir the dry ingredients into the cream cheese mixture, mixing only until just combined to keep the dough tender.
6. Add Strawberries
Gently fold in the crushed freeze-dried strawberries. You’ll see lovely little red specks throughout the dough.
7. Form Cookie Balls with Filling
Take about 1.5 tablespoons of dough and flatten it slightly in your hand. Place a chunk of white chocolate or cream cheese in the center and wrap the dough around it, rolling into a ball. Repeat with the remaining dough and filling.
8. Bake the Cookies
Place the cookie balls on the prepared baking sheet, spacing them around 2 inches apart. Bake for 12-15 minutes until the edges are set but the centers stay soft.
9. Cool the Cookies
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
10. Prepare and Drizzle the Glaze
Mix powdered sugar with milk or strawberry juice a little at a time until the glaze is smooth and slightly runny. Add a few drops of pink or red food coloring if you’d like a pretty tint. Drizzle the glaze over the cooled cookies and let it set before serving.
Enjoy your soft, creamy strawberry cheesecake cookies with their yummy cream cheese center and fresh strawberry flavor!
Can I Use Fresh Strawberries Instead of Freeze-Dried?
Yes, but fresh strawberries add moisture, which can change the cookie texture. If using fresh, finely chop them and pat dry with paper towels before folding in to reduce extra moisture.
How Should I Store These Cookies?
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 1 month and thaw at room temperature before serving.
Can I Make the Dough Ahead of Time?
Absolutely! Prepare the dough and shape the cookie balls, then refrigerate for up to 24 hours before baking. Just bake the cookies as directed, adding an extra minute or two if needed.
What Can I Use Instead of White Chocolate Chunks?
If you don’t have white chocolate chunks, cream cheese cubes work great as a filling. Freezing them slightly before wrapping in dough helps them keep their shape during baking.
