Why You’ll Love This Recipe

Strawberry Cheesecake Cookies combine the soft, chewy texture of cookies with the creamy richness of cheesecake and the sweet, fruity burst of strawberries. These indulgent treats are perfect for spring, summer, or whenever you’re craving a bakery-style dessert with a fun and flavorful twist.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookie dough:
all-purpose flourbaking powdersaltunsalted buttersugarbrown sugareggvanilla extractfreeze-dried strawberries (crushed)white chocolate chips (optional)

For the cheesecake filling:
cream cheeseconfectioners’ sugarvanilla extract

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, beat softened cream cheese with confectioners’ sugar and vanilla extract until smooth.

Scoop small dollops (about ½ teaspoon) of cheesecake filling onto a tray lined with parchment. Freeze for 20–30 minutes.

In another bowl, whisk together flour, baking powder, and salt.

In a separate bowl, cream the butter, sugar, and brown sugar until fluffy. Beat in the egg and vanilla.

Fold in crushed freeze-dried strawberries and white chocolate chips if using.

Scoop cookie dough and flatten each portion in your hand. Place a frozen cheesecake center in the middle, then wrap the dough around it and seal.

Place cookie dough balls on the prepared baking sheet, spaced apart.

Bake for 10–13 minutes, or until edges are set and centers are slightly soft.

Cool on the pan for 5 minutes, then transfer to a wire rack.

Servings and timing

This recipe yields approximately 18 cookies.Preparation time: 25 minutesFreezing time: 20–30 minutesBaking time: 10–13 minutesTotal time: 1 hour

Variations

Use fresh diced strawberries instead of freeze-dried (reduce moisture in dough as needed).

Add lemon zest to the dough or filling for a citrusy kick.

Swap white chocolate for dark or milk chocolate chips.

Roll in graham cracker crumbs before baking for a crust-like effect.

Use strawberry jam in the filling for added flavor.

storage/reheating

Store Strawberry Cheesecake Cookies in an airtight container in the refrigerator for up to 5 days.Bring to room temperature before serving, or warm for 10 seconds in the microwave.Freeze baked cookies for up to 2 months; thaw before serving.

FAQs

Can I skip the filling?

Yes, but the cheesecake center adds a rich, creamy texture.

Can I use fresh strawberries?

Yes, but be sure to dice them small and blot excess moisture.

Do I have to freeze the filling?

Yes, freezing makes it easier to stuff and prevents it from leaking.

Can I use store-bought strawberry jam?

Yes, swirl a bit into the cream cheese or use it in place of freeze-dried berries.

Do these need to be refrigerated?

Yes, due to the cream cheese filling.

Why did my cookies spread too much?

Chill the dough slightly and ensure filling is fully frozen before baking.

Can I make the dough ahead?

Yes, refrigerate for up to 2 days or freeze for longer storage.

Do I need to use a mixer?

A hand mixer or stand mixer is best for the dough and filling.

What if I don’t have freeze-dried strawberries?

Use strawberry extract or jam for flavor, but the texture will change.

Are these cookies very sweet?

They’re balanced, with the cream cheese adding tang to offset the sweetness.

Conclusion

Strawberry Cheesecake Cookies are the ultimate dessert mash-up—chewy, creamy, and bursting with strawberry flavor. Whether for parties, gifts, or a personal indulgence, these cookies are guaranteed to delight with their hidden cheesecake center and fruity twist.