Imagine all your favorite flavors of a creamy slice of cheesecake wrapped up in a soft, chewy cookie—these Strawberry Cheesecake Cookies are exactly that dream come true! Each bite features the bright zing of strawberries, luscious pockets of white chocolate, and a delightful surprise of real cream cheese tucked in the very heart. Whether you’re baking for a special occasion or just looking to treat yourself, these cookies are a sweet celebration that feels both nostalgic and exciting.

Strawberry Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

Everything you need to make these Strawberry Cheesecake Cookies is probably already in your pantry! Each ingredient plays its own starring role, from flavor to texture to that gorgeous color. Here’s what makes these irresistible bites come together so perfectly:

Unsalted butter (1 cup, softened): Provides a rich, melt-in-your-mouth texture for an ultra-tender cookie.
Granulated sugar (3/4 cup): Adds classic sweetness that balances the tang of the strawberries and cream cheese.
Packed brown sugar (3/4 cup): Gives a caramel note and helps create a chewy center.
Large eggs (2): Bind the dough together and give structure for thick, bakery-style cookies.
Vanilla extract (1 teaspoon): Adds warmth and depth to every bite.
All-purpose flour (3 cups): The base that delivers perfect texture, holding everything together without heaviness.
Baking soda (1 teaspoon): Assists in the gentle rise and a light crumb.
Baking powder (1/2 teaspoon): Works with baking soda for extra lift and softness.
Salt (1/2 teaspoon): Balances out the sweetness and amplifies the flavors.
Freeze-dried strawberries (1 cup, crushed): Bursts of natural berry taste and that pretty pink hue!
White chocolate chips (1 cup): Sweet, creamy pops that mimic cheesecake’s lusciousness.
Cream cheese (4 oz, cut into small cubes and chilled): The surprise filling that makes these cookies taste truly like cheesecake.

How to Make Strawberry Cheesecake Cookies

Step 1: Prepare the Baking Sheets and Preheat

Start by preheating your oven to 350°F—this ensures your cookies bake up evenly every time. Line two baking sheets with parchment paper to prevent sticking and make for easy cleanup later. You’ll thank yourself when it’s time to remove those soft, gooey cookies!

Step 2: Cream Together the Butter and Sugars

In a large mixing bowl, beat the softened butter together with the granulated and brown sugars. Keep whipping until the mixture turns pale and fluffy—it should look a bit like vanilla frosting. This step is key for getting those iconic chewy edges and soft centers.

Step 3: Mix in Eggs and Vanilla

One at a time, add your eggs and then pour in the vanilla extract. Mix until everything is smoothly combined, and take a second to enjoy the sweet aroma that’s already filling your kitchen!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This blend will ensure your cookies rise just the right amount and stay airy throughout.

Step 5: Bring it All Together

Gradually add your dry mixture into the wet ingredients, stirring only until it’s all just combined. Be careful not to overmix; you want the cookies to stay tender! Now, fold in the crushed freeze-dried strawberries and the white chocolate chips—your dough will start looking irresistible right about now.

Step 6: Form the Cookies with Cream Cheese Centers

Scoop about 2 tablespoons of dough for each cookie and flatten it slightly in your palm. Place a chilled cube of cream cheese right in the center, then wrap the dough around to seal it completely. Give it a gentle roll for a smooth finish, then arrange on your parchment-lined sheets with a bit of room to spread.

Step 7: Bake and Cool

Bake for 11 to 13 minutes, just until the edges turn lightly golden but the centers remain soft. Let the cookies set on the sheet for 5 minutes before transferring them to a wire rack. This time lets the hidden cream cheese settle and the cookies reach the perfect consistency.

How to Serve Strawberry Cheesecake Cookies

Garnishes

You can dress up your Strawberry Cheesecake Cookies in style! Try a light dusting of powdered sugar for a snow-kissed look, or sprinkle extra crushed freeze-dried strawberries on top for a pop of color and berry flair. For an extra touch, drizzle a little melted white chocolate—your friends will swoon!

Side Dishes

Pair these cookies with a cold glass of milk, a frothy latte, or even a strawberry milkshake for the full dessert café experience. If you’re feeling extra decadent, serve them alongside a scoop of vanilla or strawberry ice cream and fresh berries for a summery twist.

Creative Ways to Present

For parties, stack the cookies into a beautiful tower or arrange them on a platter lined with strawberry leaves. You can even thread cooled cookies onto wooden skewers and serve “cookie pops” at kids’ gatherings—the surprise filling always gets a cheer! They also make a stunning gift wrapped in parchment and tied with a pink ribbon.

Make Ahead and Storage

Storing Leftovers

Keep your Strawberry Cheesecake Cookies fresh by storing them in an airtight container at room temperature for up to two days. Thanks to the creamy centers, they stay soft and moist—but if your kitchen tends to be warm, refrigerate to be safe.

Freezing

To prolong the joy, you can freeze these cookies too! Once baked and completely cooled, layer them between sheets of parchment in a freezer-safe container. They’ll keep their lovely chew and cream cheese surprise for up to two months—just thaw at room temperature when ready to enjoy.

Reheating

For that just-baked magic, pop a cookie in the microwave for 10 to 15 seconds. This will gently warm the cream cheese and release a fresh-from-the-oven aroma, making every bite taste like you just pulled it from the baking sheet.

FAQs

Can I use fresh strawberries instead of freeze-dried?

For this recipe, freeze-dried strawberries work best since they pack a powerful flavor punch without adding extra moisture, helping your Strawberry Cheesecake Cookies keep their ideal texture. Fresh strawberries would make the dough too wet.

How do I stop the cream cheese from melting out?

Keep your cream cheese cubes as cold as possible before stuffing, and make sure you thoroughly encase them in dough. A good seal is key for that perfect cookie core!

Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with your favorite gluten-free blend—just make sure it contains xanthan gum for structure. The cookies will still be soft and tasty, although texture may vary slightly.

Do the cookies need to be refrigerated because of the cream cheese?

If they’re eaten within a day or two and your home isn’t too warm, they’re fine at room temperature. For longer storage—or in hot climates—store in the fridge to be safe.

What’s the best way to crush the freeze-dried strawberries?

A quick, no-mess method is to seal the strawberries in a zip-top bag and crush them with a rolling pin. They’ll break into flavorful pieces perfect for mixing into your Strawberry Cheesecake Cookies dough.

Final Thoughts

There’s just something special about baking a batch of Strawberry Cheesecake Cookies—whether you share them with friends or sneak a midnight treat for yourself, joy is guaranteed with every berry-studded, creamy bite. Give them a try, and don’t be surprised if they become your new favorite cookie of all time!

Strawberry Cheesecake Cookies Recipe

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4.6 from 13 reviews

Author: admin
Total Time: 32 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of strawberries, cream cheese, and white chocolate with these decadent Strawberry Cheesecake Cookies. A soft and chewy cookie dough envelops a surprise cream cheese center, making each bite a delicious treat.

Ingredients

Scale

Cookies:

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup freeze-dried strawberries, crushed
1 cup white chocolate chips

Filling:

4 oz cream cheese, cut into small cubes and chilled

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Instructions

Preheat oven: Preheat oven to 350°F and line two baking sheets with parchment paper.
Prepare dough: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Mix in eggs and vanilla until combined.
Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually add dry ingredients to wet mixture until just combined.
Fold in mix-ins: Fold in crushed freeze-dried strawberries and white chocolate chips.
Form cookies: Scoop 2 tablespoons of dough, flatten slightly, and place a cube of cream cheese in the center. Wrap dough around the cream cheese, sealing completely, and roll into a ball.
Bake: Place on prepared baking sheets about 2 inches apart. Bake for 11 to 13 minutes, or until edges are lightly golden.
Cool and enjoy: Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Keep cream cheese very cold for easier handling and to prevent melting out during baking.
Cookies are best enjoyed within 2 days for the softest centers.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American