Strawberry Cheesecake Cookies are a sweet treat that brings together the fruity freshness of strawberries with the creamy goodness of cheesecake, all wrapped in a soft, chewy cookie. These cookies have a lovely balance of tangy cream cheese flavor and the natural sweetness of strawberries, making each bite delightful and satisfying.
I love how these cookies feel like a little dessert and snack all in one. The cream cheese keeps them soft and moist, while bits of strawberry add a juicy pop in every bite. Whenever I’m baking these, I always make sure to use fresh, ripe strawberries for the best flavor, but frozen works fine too if you’re in a pinch.
These cookies are perfect for sharing with friends at a picnic or bringing to a casual get-together. I like to serve them with a glass of cold milk or a cup of tea for a simple yet special treat. They’re the kind of cookies that everyone asks for seconds of, and I’m always happy to bake a fresh batch because they disappear fast!
Key Ingredients & Substitutions
Cream Cheese: This is the heart of the cheesecake flavor and keeps the cookies soft. If you don’t have cream cheese, mascarpone can work but expect a slightly different texture.
Freeze-Dried Strawberries: These give concentrated strawberry flavor without adding moisture. You can crush freeze-dried raspberries or blueberries for a twist. Avoid fresh strawberries as they add too much moisture.
White Chocolate Chips: These add sweetness and creaminess. If you prefer, swap with milk or dark chocolate chips. For a dairy-free version, use vegan white chocolate chips.
Butter: Unsalted softened butter helps control salt and moisture. You can use salted butter but skip adding extra salt in the recipe.
How to Keep Cookies Soft and Cheesy?
The key to soft, tender cookies here is the cream cheese and butter mix. Here’s how to do it well:
- Beat the cream cheese and butter together until smooth and creamy before adding sugars. This helps create a light texture.
- Don’t over-mix after adding flour; mix until just combined to keep cookies tender.
- Bake until edges turn light golden but centers seem slightly soft—cookies will firm up while cooling.
- Let cookies rest on the pan for a few minutes after baking to avoid breaking.
Equipment You’ll Need
- Electric mixer – makes beating the cream cheese and butter smooth and easy.
- Mixing bowls – you’ll need at least two for wet and dry ingredients.
- Measuring cups and spoons – for accurate ingredient amounts and baking success.
- Baking sheets – flat and sturdy ones help cookies bake evenly.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup simple.
- Cookie scoop or spoon – helps make uniform cookie sizes for even baking.
- Wire cooling rack – lets cookies cool faster and keeps bottoms crisp.
Flavor Variations & Add-Ins
- Swap freeze-dried strawberries for freeze-dried raspberries for a tangy berry twist.
- Add mini white chocolate chunks or swap for milk chocolate chips for a sweeter touch.
- Stir in chopped nuts like pecans or almonds for crunch and extra flavor.
- Mix in lemon zest with vanilla for a fresh citrus note that pairs well with the cheesecake flavor.
Strawberry Cheesecake Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (230g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups freeze-dried strawberries, crushed into small pieces
- 1 cup white chocolate chips
Optional Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/2 tsp vanilla extract
Time Needed
This recipe takes about 15 minutes to prepare and around 12-14 minutes to bake each batch. Allow an additional 5 minutes for cooling on the baking sheet, plus some extra time if you choose to add the glaze. Overall, you can expect to spend roughly 30-40 minutes from start to finish, depending on your glaze timing.
Step-by-Step Instructions:
1. Prepping and Mixing the Dough:
Start by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper or silicone baking mats. In a large bowl, use an electric mixer to beat the softened butter and cream cheese together until smooth and creamy. Next, add the granulated sugar and brown sugar, and beat until the mixture is light and fluffy.
2. Adding Eggs and Dry Ingredients:
Mix in the eggs one at a time, making sure each is fully incorporated. Then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients, stirring gently until just combined—avoid overmixing to keep cookies soft.
3. Folding in Flavor and Baking:
Finally, fold in the crushed freeze-dried strawberries and white chocolate chips gently. Drop rounded spoonfuls or scoop-shaped balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden but the centers still seem soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
4. Optional Glazing:
To add a sweet finish, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle this glaze over the cooled cookies and allow it to set before serving.
Enjoy these soft, chewy Strawberry Cheesecake Cookies filled with fruity bits and creamy white chocolate bites—they’re a perfect treat for any occasion!
Can I Use Fresh Strawberries Instead of Freeze-Dried?
Using fresh strawberries isn’t recommended because their moisture can make the dough too wet and affect the texture. If you only have fresh strawberries, pat them dry well and chop finely, but freeze-dried is best for that concentrated flavor without extra moisture.
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days to keep them soft. For longer storage, freeze them in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature for about 15 minutes before scooping and baking for best results.
How Do I Prevent the Cookies from Spreading Too Much?
Make sure your butter and cream cheese are softened but not melted. Also, chilling the dough briefly before baking can help maintain the shape and prevent excessive spreading.
