Strawberry Cheesecake Cookies are soft, sweet little treats packed with the bright, fruity flavor of strawberries and the creamy richness of cheesecake. These cookies have a tender texture that melts in your mouth, blending the taste of fresh strawberries with a smooth, tangy cream cheese swirl. If you love classic cheesecake but want something bite-sized and easy to share, these cookies are a perfect choice.
I always find myself reaching for another one of these cookies because the strawberry and cream cheese combo feels like a special dessert that’s still simple enough to enjoy anytime. I like to chill them before baking to help keep their shape and make sure each cookie has that creamy cheesecake bite inside. They’re a little bit indulgent but not too heavy, so they’re great for a quick snack or a pretty addition to any dessert platter.
One of my favorite ways to serve these is with a cold glass of milk or a cup of tea. They’re great for afternoon treats, picnics, or whenever you want a fruit-flavored cookie that feels a bit like dessert. My family always asks me to make a batch because they’re soft, sweet, and just a little different from your usual cookie, which makes them a fun new favorite around here.
Key Ingredients & Substitutions
Freeze-Dried Strawberries: These give a bright strawberry punch without extra moisture. If you can’t find them, chopped fresh strawberries work but may make the dough wetter. Pat dry or reduce other liquids to balance.
Cream Cheese: Use full-fat for the creamiest texture. Light cream cheese can work but the filling may be less rich. Make sure it’s soft to mix easily with powdered sugar.
Butter: Unsalted butter lets you control salt levels better. If needed, salted butter is fine—just skip additional salt in the recipe.
White Chocolate Chips (optional): These add a smooth sweetness that pairs wonderfully with strawberries. If you don’t have them, you can leave them out or swap with chopped white chocolate or even milky chocolate chips.
How Can I Keep the Cream Cheese Filling Inside the Cookies?
Sealing the cream cheese inside is the key to a perfect cheesecake cookie. Here’s how I make sure it stays put:
- Scoop the dough and flatten it slightly in your hand.
- Add about a teaspoon of the cream cheese mixture right in the center.
- Cover the filling with another small portion of dough.
- Pinch the edges firmly to seal the cheese inside. You want no gaps or cracks.
- Roll gently into a ball to smooth out the surface before baking.
Chilling the dough balls for 10-15 minutes before baking can help them hold their shape and keep the filling from leaking. Bake just until the edges set but cookies still look soft to keep that creamy center soft and dreamy!
Equipment You’ll Need
- Baking sheet – a flat surface helps the cookies bake evenly without spreading too much.
- Parchment paper or silicone baking mat – keeps cookies from sticking and makes cleanup easy.
- Mixing bowls – you’ll need at least two for the dough and the cream cheese filling.
- Hand mixer or stand mixer – makes beating butter and sugar fluffy quick and easy.
- Spoon or cookie scoop – to portion dough evenly for uniform cookies.
- Measuring cups and spoons – precise measuring helps your cookies turn out just right.
Flavor Variations & Add-Ins
- Swap freeze-dried strawberries for dried raspberries or cherries for a different sweet-tart berry twist.
- Use mini chocolate chips instead of white chocolate for a classic chocolate-strawberry combo.
- Stir in a teaspoon of lemon zest to brighten up the cheesecake flavor.
- Add toasted almond slices for a little crunch that pairs well with the creamy filling.
Strawberry Cheesecake Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients & Mix-Ins:
- ¼ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup freeze-dried strawberries, crushed or chopped
- Optional: ½ cup white chocolate chips
Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
How Much Time Will You Need?
You’ll spend about 15 minutes preparing and assembling the cookies, plus 10-12 minutes baking time. Allow a few more minutes for cooling before serving. Total time: around 30 minutes.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, and salt. Set this aside.
3. Cream Butter and Sugars:
In a large bowl, beat the softened butter with granulated and brown sugar until the mixture is creamy and fluffy. This usually takes about 2-3 minutes.
4. Add Egg and Vanilla:
Beat in the egg and vanilla extract until well combined.
5. Combine Dry and Wet Ingredients:
Gradually mix the dry ingredients into the wet mixture until just blended. Avoid overmixing to keep the cookies soft.
6. Add Strawberries and White Chocolate (if using):
Fold in the crushed freeze-dried strawberries and optional white chocolate chips gently.
7. Make the Cream Cheese Filling:
In a separate bowl, mix together the softened cream cheese and powdered sugar until smooth and creamy.
8. Assemble the Cookies:
Using your hands or a tablespoon scoop, take a portion of cookie dough and flatten it slightly. Place about a teaspoon of the cream cheese mixture in the center, then cover with another small portion of dough. Pinch the edges gently to seal and shape into a ball.
9. Bake:
Place the cookie balls on the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the edges look set and the cookies are lightly golden but still soft in the center.
10. Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Enjoy your soft, fruity cookies with a creamy cheesecake center!
Can I Use Fresh Strawberries Instead of Freeze-Dried?
Yes, but fresh strawberries have more moisture, which can make the dough wet. To avoid soggy cookies, chop them finely and pat dry with paper towels before folding into the dough.
How Do I Store Strawberry Cheesecake Cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, but bring to room temperature before serving for the best texture.
Can I Make These Cookies Ahead of Time?
Definitely! You can assemble the dough and cream cheese filling, then refrigerate the dough balls for up to 24 hours before baking. This actually helps the cookies hold their shape better.
What If I Don’t Have White Chocolate Chips?
No worries! You can skip the white chocolate chips or substitute with regular chocolate chips or chopped nuts for extra texture and flavor.
