Strawberry Cheesecake Cookies: A Sweet, Creamy Twist on a Classic

Why You’ll Love This Recipe

Strawberry Cheesecake Cookies are the perfect combination of creamy cheesecake and fresh strawberry flavors, all packed into a soft, chewy cookie. They’re not only delicious but also visually stunning, with the vibrant pink hues of the strawberries adding a beautiful pop of color. The cookie dough is rich and buttery, and the tangy cream cheese gives these cookies a cheesecake-like texture that melts in your mouth. The addition of fresh or freeze-dried strawberries creates bursts of fruity sweetness with every bite. These cookies are perfect for summer parties, baking for loved ones, or whenever you’re craving something sweet and different. I first made these to surprise my family, and they quickly became a favorite, thanks to their perfect balance of creamy, fruity, and buttery goodness.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Butter: Adds richness and helps create a soft and chewy cookie.
• Cream cheese: The key to making these cookies taste like cheesecake, adding tanginess and a soft texture.
• Sugar: Sweetens the cookies, balancing the tangy cream cheese and strawberries.
• Eggs: Provides structure and helps bind the ingredients together.
• Vanilla extract: Enhances the flavor, bringing out the sweetness of the strawberry and cream cheese.
• All-purpose flour: The base of the cookie dough, giving it structure.
• Baking powder: Helps the cookies rise and become soft and chewy.
• Salt: Balances the sweetness and enhances the overall flavors.
• Freeze-dried strawberries or fresh strawberries: For intense strawberry flavor. Freeze-dried strawberries give an extra punch of strawberry flavor, while fresh strawberries provide a softer, juicier bite.
• White chocolate chips: Adds sweetness and creaminess, mimicking the richness of a cheesecake topping.

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Cream the butter and cream cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. This should take about 2-3 minutes with an electric mixer.
3. Add sugar and eggs: Add the granulated sugar and beat until combined. Then, add the eggs one at a time, mixing well after each addition, and add the vanilla extract.
4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Add strawberries and white chocolate chips: Gently fold in the freeze-dried or fresh strawberries and white chocolate chips. If using fresh strawberries, be sure to chop them into small pieces to prevent the dough from becoming too wet.
7. Scoop the dough: Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers should still look soft but set.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
10. Serve: Enjoy the cookies fresh, or store them in an airtight container for up to 5 days.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results

Servings and timing

This recipe makes about 24 cookies.
Preparation time: 15 minutes
Baking time: 10-12 minutes
Total time: 30 minutes

Storage/reheating

Store leftover cookies in an airtight container at room temperature for up to 5 days. They also freeze well—just wrap them individually in plastic wrap and place them in a freezer bag for up to 2 months. To enjoy them, simply thaw at room temperature.

Variations and Customizations

• Other fruits: Try adding blueberries, raspberries, or chopped peaches for a different fruity twist on this recipe.
• Chocolate variations: Swap out the white chocolate chips for milk or dark chocolate chips for a deeper, richer flavor.
• Cream cheese drizzle: For extra cheesecake flavor, drizzle the cookies with a simple cream cheese glaze made by mixing cream cheese with powdered sugar and a bit of milk.
• Coconut: Add some shredded coconut to the dough for an added texture and flavor boost.

Nutrition and Dietary Info

Nutrient	Per Cookie (approx.)
Calories	180
Protein (g)	2
Carbs (g)	22
Fat (g)	10
Saturated Fat (g)	6
Fiber (g)	1
Sugar (g)	13
Sodium (mg)	80

Expert Tips & Customizations

• Don’t overmix the dough: To keep the cookies soft and chewy, mix the dough until just combined. Overmixing can make the cookies tough.
• Fresh strawberries: If you’re using fresh strawberries, make sure to chop them small and blot them with paper towels to remove excess moisture. This prevents the dough from becoming too wet and sticky.
• Chill the dough: If you find the dough too soft or sticky to handle, refrigerate it for about 30 minutes before baking. Chilled dough will help the cookies hold their shape during baking.
• Baking time: Keep an eye on the cookies as they bake, since ovens vary. The cookies should look slightly golden around the edges but soft in the center.

FAQs

Can I use frozen strawberries instead of fresh or freeze-dried?

Frozen strawberries can be used, but they will release more moisture during baking, which can affect the texture of the cookies. If using frozen, make sure to chop them small and pat them dry with paper towels.

Can I use a different type of cheese in place of cream cheese?

Cream cheese is essential for the cheesecake flavor and texture. However, you can try using ricotta cheese for a slightly different texture, though it won’t have quite the same richness.

Can I make these cookies dairy-free?

Yes, you can use dairy-free butter and cream cheese alternatives, as well as dairy-free white chocolate chips to make these cookies dairy-free.

How do I prevent the cookies from spreading too much?

If you find that the cookies are spreading too much, chill the dough before baking. This will help the cookies hold their shape and prevent them from becoming too flat.

Can I make these cookies in advance?

Yes, you can make the dough ahead of time and refrigerate it for up to 2 days before baking. You can also freeze the dough balls for later baking—just place them on a baking sheet to freeze, then transfer to a bag for storage. Bake directly from frozen when you’re ready to enjoy them.

Conclusion

Strawberry Cheesecake Cookies combine two beloved desserts—cheesecake and strawberry shortcake—into one irresistible cookie. With their soft texture, creamy cheesecake flavor, and fruity bursts of strawberry, these cookies are perfect for any occasion. Whether you’re sharing them with friends or enjoying them with a cup of tea, they’re sure to be a hit every time.

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