These Strawberry Cheesecake Cookies are a soft, chewy treat with creamy cheesecake filling and bursts of real strawberries. They’re the perfect blend of dessert favorites—cookies and cheesecake—all in one bite.
Why You’ll Love This Recipe
I love how these cookies combine the tangy flavor of cream cheese with the sweetness of strawberries and vanilla. They’re easy to make, look beautiful, and always impress anyone I serve them to. Whether I’m baking them for a special occasion or just a weekend treat, they never last long.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups freeze-dried strawberries, crushed
1 cup white chocolate chips
For the cheesecake filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Directions
I start by making the cheesecake filling. In a small bowl, I mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth. I then scoop small teaspoon-sized dollops onto a parchment-lined plate and freeze them for at least 30 minutes.
While the filling freezes, I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, I cream together the butter, granulated sugar, and brown sugar until light and fluffy. Then, I add the eggs and vanilla extract, mixing until well combined.
In another bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry ingredients to the wet ingredients, mixing until just combined.
I gently fold in the crushed freeze-dried strawberries and white chocolate chips.
Using a cookie scoop, I portion out balls of dough. I flatten each ball slightly, place a frozen cream cheese filling in the center, and then wrap the dough around it, sealing it completely.
I place the stuffed cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
I bake the cookies for 12–14 minutes, or until the edges are just golden and the centers look set.
After baking, I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 20–24 cookies. Prep time: 20 minutes Chill/freeze time: 30 minutes Cook time: 12–14 minutes Total time: approximately 1 hour 10 minutes
Variations
I sometimes use fresh diced strawberries instead of freeze-dried for a juicier bite (though it slightly changes the cookie texture).
For a chocolate twist, I swap white chocolate chips with milk or dark chocolate.
I like to add a bit of lemon zest to the dough for a citrusy balance to the sweetness.
If I want a shortcut, I skip the filling step and just make strawberry and white chocolate chip cookies.
Storage/Reheating
I store these cookies in an airtight container in the refrigerator for up to 5 days because of the cream cheese filling. To enjoy warm, I reheat them in the microwave for about 10–15 seconds. For longer storage, I freeze them (once cooled) for up to 2 months. I thaw them at room temperature or reheat directly from frozen.
FAQs
What kind of strawberries should I use for these cookies?
I prefer freeze-dried strawberries because they add intense flavor without adding moisture, which can make the cookies soggy.
Can I skip the cheesecake filling?
Yes, but the filling is what makes these cookies unique. If I want a simpler version, I just leave it out and enjoy strawberry chocolate chip cookies.
How do I keep the filling from leaking out?
Freezing the cheesecake filling helps it stay intact during baking. I also make sure to completely seal the dough around the filling.
Can I use frozen strawberries?
I don’t recommend it because they release too much moisture and can make the dough too wet and sticky.
Why are my cookies spreading too much?
If my butter is too soft or the dough is too warm, the cookies may spread more. I chill the dough briefly if that happens, or make sure the filling is well-frozen.
Conclusion
These Strawberry Cheesecake Cookies are a dreamy combination of fruity sweetness and creamy indulgence. I love how each bite delivers a surprise center and the perfect chewy texture. They’re fun to make and even better to eat—definitely a treat I’ll keep baking again and again.
These Strawberry Cheesecake Cookies are soft and chewy with a creamy cheesecake filling and real strawberry flavor. They combine the best parts of cookies and cheesecake into one delicious treat.
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups freeze-dried strawberries, crushed
1 cup white chocolate chips
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract (for filling)
Instructions
In a small bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized dollops onto a parchment-lined plate and freeze for at least 30 minutes.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla extract; mix until combined.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
Gently fold in crushed freeze-dried strawberries and white chocolate chips.
Using a cookie scoop, portion dough and flatten each piece slightly. Place a frozen cream cheese dollop in the center and wrap dough around it, sealing completely.
Place cookie dough balls on baking sheets, spaced 2 inches apart.
Bake for 12–14 minutes, until edges are golden and centers are set.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use freeze-dried strawberries for the best flavor and texture.
Ensure the cheesecake filling is well-frozen to prevent leaks.
Store cookies in the refrigerator due to the cream cheese filling.
Microwave for 10–15 seconds to enjoy warm.
Can be frozen for up to 2 months and reheated as needed.
