Soft and Creamy Strawberry Cheesecake Cookies Recipe

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If you’re looking for the perfect dessert to satisfy your sweet tooth, these strawberry cheesecake cookies are just what you need! Combining the tangy richness of cheesecake with the sweetness of strawberries, these cookies are a unique twist on classic flavors. They’re soft, creamy, and bursting with bits of real strawberry in every bite.

Ideal for gatherings, gifting, or just indulging yourself, these cookies bring together the best of two worlds: the comfort of a cookie and the decadence of cheesecake. With a simple recipe that doesn’t require fancy equipment or ingredients, these strawberry cheesecake cookies are perfect for bakers of all skill levels.

Get ready to wow your friends and family with these delightful treats! Whether served as an after-dinner dessert or a midday snack, these cookies are guaranteed to be a hit.

Why You Will Love Making This Recipe 

  • Easy to Make: No complicated steps or tools are needed—perfect for beginners.
  • Cheesecake Flavor: Brings the classic cheesecake taste to a handheld treat.
  • Fresh Strawberries: Adds a pop of fruity sweetness.
  • Versatile: Perfect for parties, holidays, or everyday enjoyment.
  • Freezer-Friendly: Make a batch ahead of time and freeze for future cravings.

These cookies are not only visually stunning but also a treat for the taste buds. The creamy texture combined with bursts of strawberry creates a flavor profile that’s both refreshing and indulgent. Plus, they’re customizable—use freeze-dried strawberries for a more concentrated flavor or swap in other fruits for a creative twist.

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Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 8 oz cream cheese, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup freeze-dried strawberries, crushed

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Equipment Used

  • Electric mixer or stand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone baking mats

Directions & Instructions 

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
  2. Mix Butter and Sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
  3. Add Cream Cheese: Beat in the cream cheese until smooth and well incorporated.
  4. Incorporate Egg and Vanilla: Mix in the egg and vanilla extract, ensuring everything is combined.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Fold in Strawberries: Gently fold in the crushed freeze-dried strawberries.
  8. Scoop Dough: Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake: Bake for 10-12 minutes or until the edges are lightly golden.
  10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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Nutritional Information 

  • Calories: 160 per cookie
  • Protein: 2g
  • Carbohydrates: 20g
  • Fat: 8g
  • Fiber: 1g
  • Sugar: 12g
  • Sodium: 80mg

Prep Time and Cook Time

  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 30 minutes

Variations

  • Chocolate Drizzle: Add a drizzle of melted chocolate for an extra indulgent touch.
  • Other Fruits: Substitute freeze-dried strawberries with raspberries or blueberries for a different flavor.
  • Gluten-Free Option: Use a 1:1 gluten-free flour blend.
  • Zesty Kick: Add a teaspoon of lemon or lime zest to the dough for a citrusy twist.

Frequently Asked Questions 

1. Can I use fresh strawberries instead of freeze-dried?
Yes, but fresh strawberries may add extra moisture, which could affect the texture. If using fresh, dice them finely and pat them dry before folding them into the dough.

2. How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

3. Can I freeze these cookies?
Absolutely! Freeze the baked cookies in a single layer on a baking sheet before transferring them to a freezer bag. They’ll last for up to 3 months.

4. Do I need to chill the dough?
Chilling is optional, but it helps the cookies hold their shape better during baking. Chill for 30 minutes if desired.

Pro Tips By Elisa

  • Use high-quality freeze-dried strawberries for the best flavor and color.
  • Don’t overmix the dough; it can make the cookies dense.
  • For extra softness, slightly underbake the cookies and let them cool on the baking sheet.

Serving Suggestions

These strawberry cheesecake cookies are delightful on their own, but you can elevate them with a scoop of vanilla ice cream or a dollop of whipped cream. Serve them with a hot cup of tea, coffee, or a refreshing glass of lemonade for the perfect pairing. Whether it’s a family dessert or a party treat, these cookies shine on any table!

Strawberry Cheesecake Cookies

Elisa
If you’re looking for the perfect dessert to satisfy your sweet tooth, these strawberry cheesecake cookies are just what you need!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Calories 160 kcal

Equipment

  • Electric mixer or stand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone baking mats

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 8 oz cream cheese softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup freeze-dried strawberries crushed

Instructions
 

  • Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
  • Mix Butter and Sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
  • Add Cream Cheese: Beat in the cream cheese until smooth and well incorporated.
  • Incorporate Egg and Vanilla: Mix in the egg and vanilla extract, ensuring everything is combined.
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Fold in Strawberries: Gently fold in the crushed freeze-dried strawberries.
  • Scoop Dough: Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake: Bake for 10-12 minutes or until the edges are lightly golden.
  • Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use high-quality freeze-dried strawberries for the best flavor and color.
Don’t overmix the dough; it can make the cookies dense.
Keyword Recipe Ideas Dessert