These delicious Strawberry Cheesecake Cookies have all the iconic flavors of strawberry cheesecake, but in cookie form! Made with sweet chopped strawberries and a creamy cheesecake filling, this easy cookie recipe is the perfect combination of moist, creamy, and sweet.
I’m always looking for ways to make desserts that achieve that luscious cheesecake flavor without actually having to make cheesecake or drag my husband to The Cheesecake Factory.
So yeah, your girl LOVES cheesecake, and if any of this resonates with you, welcome to the holy land.
This strawberry cheesecake cookies recipe will bring all of your dessert dreams to life. With simple ingredients and minimal prep, you’ll have delicious strawberry cookies with a cream cheese filling that’ll have your tastebuds singing the hallelujah chorus.
What’s In Strawberry Cheesecake Cookies
The first key ingredient you’ll need to make these strawberry cream cheese cookies is, of course, cream cheese! Make sure you give the cream cheese at least 30 minutes to soften at room temperature before using.
You’ll also need some white chocolate chips to give these cookies an extra layer of sweetness and flavor. We’ve opted to use freeze-dried strawberries in this recipe because they add a more intense strawberry flavor and don’t make the cookies soggy.
How to soften cream cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to soften cream cheese to the perfect amount for baking and cooking.
Equipment Needed
These cheesecake cookies don’t require anything too fancy. For this recipe, you’ll need a hand mixer to blend the cream cheese filling so that it is nice and smooth.
You’ll also need a stand mixer fitted with the paddle attachment to make the dough. This way, everything will be well combined and evenly distributed.
Delicious Swaps + Add-ins
White chocolate chips: If you’re not a fan of white chocolate, feel free to substitute it with regular or dark chocolate chips. Both will still give the cookies that extra layer of sweetness and texture. It’ll just have a different look and flavor profile.
Freeze-dried strawberries: Swap the freeze-dried strawberries with fresh strawberries or strawberry jam if you prefer. Use your best judgment on how much to add, but be aware that it may increase the moisture content of the dough and may increase the baking time.
Add-ins: You can also add in other ingredients like chopped nuts, dried cranberries, or even crushed graham crackers to give these cookies a little extra crunch or flavor. Get creative and make it your own!
How to Store
Because of the cream cheese filling, it’s best to store these cookies in an airtight container in the fridge for up to 3 days.
You can also freeze these cookies for up to 3 months for longer storage, but make sure to thaw them completely before enjoying them.
Strawberry Cheesecake Cookies
Ingredients
Filling
- 4 oz. cream cheese softened
- ⅓ cup powdered sugar
Dry
- 2.5 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup white chocolate chips
- 1 oz. freeze-dried strawberries
Wet
- 1 cup unsalted butter softened (~2 sticks)
- ½ cup granulated sugar
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉.
- To prepare the filling, add the cream cheese and powdered sugar to a bowl. Using a hand mixer, beat until combined. Refrigerate until ready to use.
- Place the flour, salt, baking powder, and baking soda into a bowl and stir. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, granulated sugar, and brown sugar. On low speed, cream together until light and fluffy.
- Add the egg and vanilla and mix until combined.
- With the mixer on low, slowly add the flour mixture to the wet ingredients. Once it just comes together, add the white chocolate chips and the dried strawberries. Mix until the chocolate chips and strawberries have been incorporated.
- To assemble the cookies, use a 1 tablespoon scoop and scoop a ball of dough. Place it on the cookie sheet and use your thumb to press an indentation into the middle of the dough. Continue scooping cookies until you have 8 ready on a cookie sheet.
- Using a teaspoon, scoop 1 teaspoon of cream cheese and place it into the center of each cookie dough. Then scoop 1 tablespoon of cookie dough and place on top of the cream cheese. Lightly push the top onto the bottom. (It isn’t necessary to seal the cookie, but just gently push the two doughs together).
- Bake for 11-13 minutes. Allow to cool for 5 minutes and then transfer to a cooling rack.
Tips & Notes
- We put the freeze-dried strawberries in without chopping them up. They broke up during the mixing process.
