If you haven’t yet discovered the joy of Strawberry Cheesecake Cookies, let me introduce you to your new obsession. These irresistible treats are the perfect marriage of tangy cheesecake and fruity strawberry flavors, all wrapped up in a soft, pillowy cookie studded with pockets of creamy white chocolate. Every bite is a little celebration: buttery, rich, and bursting with berry goodness. Whether you’re looking to impress at a party or simply want a sweet treat for a quiet afternoon, these cookies promise to disappear fast!
Ingredients You’ll Need
You won’t need anything fancy to whip up a batch of these Strawberry Cheesecake Cookies—just a handful of everyday pantry staples that come together for something special. Every ingredient plays a crucial role, bringing flavor, texture, and color to the party.
- Unsalted butter (1/2 cup, softened): Gives these cookies their rich, tender base and a buttery flavor that’s irresistible.
- Cream cheese (4 oz, softened): Adds the signature tang and luscious creaminess of cheesecake in every bite.
- Granulated sugar (1 cup): Sweetens things up and helps the cookies bake up soft and chewy.
- Large egg (1): Acts as the binder, keeping everything tender and holding the cookies together.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with warm, sweet undertones.
- Almond extract (1/2 teaspoon, optional): Just a hint turns these cookies into something extra-special and nutty.
- Baking powder (1/2 teaspoon): Ensures each cookie rises just the right amount for a perfectly fluffy texture.
- Salt (1/4 teaspoon): Balances the sweetness and brightens every flavor.
- All-purpose flour (1 3/4 cups): The backbone that gives these cookies their structure and bite.
- Freeze-dried strawberries (3/4 cup, crushed): Pack a punch of real strawberry flavor without adding moisture.
- White chocolate chips (1/2 cup): Bring creamy sweetness and little gooey bits throughout the cookies.
How to Make Strawberry Cheesecake Cookies
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C) so it’s hot and ready for baking. Line two baking sheets with parchment paper—this not only keeps your Strawberry Cheesecake Cookies from sticking, but also helps them bake evenly and makes clean-up a breeze.
Step 2: Cream the Butter, Cream Cheese, and Sugar
In a large mixing bowl, combine your softened butter, cream cheese, and granulated sugar. Use a hand mixer or stand mixer and beat until the mixture is light, pale, and fluffy—this step ensures your cookies have a soft, tender texture that’s totally bakery-worthy.
Step 3: Add the Egg and Extracts
Mix in the egg, vanilla extract, and (if you want that little extra something) almond extract. Beat everything together until you have a smooth, creamy mixture with no visible streaks of egg or cream cheese.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening and salt evenly, so every Strawberry Cheesecake Cookie bakes up light and flavorful.
Step 5: Mix Wet and Dry Ingredients
Gradually add the flour mixture to your butter-cream cheese base, mixing only until just combined. Be careful not to overmix—this is the secret to that dreamy, soft crumb we all love.
Step 6: Fold in Strawberries and White Chocolate
Gently fold in the crushed freeze-dried strawberries and white chocolate chips. The strawberries give bursts of fruity flavor, while the white chocolate melts into creamy pockets, creating the true essence of Strawberry Cheesecake Cookies.
Step 7: Shape and Bake
Scoop heaping tablespoon-sized balls of dough and set them about 2 inches apart on your prepared baking sheets. Slide them into the oven and bake for 11 to 13 minutes, just until the edges are set and the centers look slightly soft. This ensures bakery-style cookies with perfectly chewy centers.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheets for 5 minutes—this helps them set and makes them easy to transfer. Move them to a wire rack to finish cooling completely before you dig in (or try one warm, I won’t tell!).
How to Serve Strawberry Cheesecake Cookies
Garnishes
For a pretty, bakery-inspired touch, sprinkle a few extra crushed freeze-dried strawberries on top while the cookies are still slightly warm. If you love a little extra sweetness, drizzle with a quick strawberry glaze or melt some additional white chocolate and zigzag it over the top.
Side Dishes
Pair your Strawberry Cheesecake Cookies with a chilly glass of milk, a hot cup of coffee, or a scoop of vanilla ice cream for a truly indulgent treat. You can also serve these cookies on a dessert platter for brunches or as a sweet ending to a family dinner.
Creative Ways to Present
Stack a few cookies and tie them with a bit of baker’s twine for a delightful edible gift. Arrange cookies in a patterned circle on a platter and fill the center with fresh strawberries or mini bowls of strawberry jam for dipping. They’re also a hit as party favors wrapped in clear cellophane bags.
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Cheesecake Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft, moist, and flavorful for up to four days—perfect for late-night snacking or packing in lunch boxes.
Freezing
These cookies freeze beautifully. Cool them completely, then place them in a freezer-safe bag or container with parchment paper between layers. They’ll keep for up to two months—just thaw at room temperature for a few hours before enjoying.
Reheating
If you love cookies warm and melty, pop a Strawberry Cheesecake Cookie in the microwave for 8–10 seconds. This revives that just-baked taste and softens the white chocolate—perfect when a craving strikes.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries contain a lot of moisture, which can make the cookie dough too wet and affect the texture. Freeze-dried strawberries bring concentrated flavor without extra liquid, so they’re the best choice for this recipe.
What’s the best way to crush freeze-dried strawberries?
A quick blitz in a food processor works perfectly, but if you don’t have one, simply seal the strawberries in a plastic bag and crush them with a rolling pin. You want small pieces and some strawberry powder for the best flavor distribution.
Can I omit the almond extract?
Absolutely—almond extract is completely optional. It gives a slight nutty note that complements the strawberries, but these cookies are delicious with just vanilla extract if you prefer.
Can I make the dough ahead of time?
Yes! You can make the dough, scoop it into balls, and store them covered in the refrigerator for up to 24 hours before baking. You can also freeze the unbaked dough balls and bake from frozen, adding an extra minute or two to the bake time.
How do I know when the cookies are perfectly baked?
Look for set, lightly golden edges and slightly soft centers—that’s the magic point. They’ll firm up as they cool, resulting in the perfect soft, cheesecake-inspired bite.
Final Thoughts
If you’re looking for a dessert that feels both nostalgic and a little bit special, these Strawberry Cheesecake Cookies are truly everything you could want. Give them a try—they might just become your new signature treat!
Print
Strawberry Cheesecake Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delightful Strawberry Cheesecake Cookies that offer a perfect blend of creamy cheesecake and fruity strawberry flavors in a chewy cookie form.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
Additional Mix-Ins:
- 3/4 cup freeze-dried strawberries (crushed)
- 1/2 cup white chocolate chips
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Wet Ingredients: Cream butter, cream cheese, and sugar until fluffy. Add egg, vanilla, and almond extracts.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture.
- Add Mix-Ins: Fold in crushed strawberries and white chocolate chips.
- Bake: Scoop dough onto baking sheets and bake for 11–13 minutes until set.
- Cool and Serve: Cool on sheet, then transfer to wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days.
- For extra strawberry flavor, drizzle with a simple strawberry glaze or add strawberry extract.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
