If you’re after a cookie that turns heads at every gathering and disappears before you know it, Strawberry Cheesecake Cookies are about to become your new obsession. Imagine pillowy cookies wrapped around a lusciously creamy, slightly tangy cheesecake center and studded with bursts of strawberry and creamy white chocolate in every bite. These little gems combine all the joy of a classic cheesecake with the whimsy and ease of a handheld treat. Sweet, a little decadent, and perfect for sharing (or not!), they satisfy both cookie and cheesecake cravings in one swoop.
Ingredients You’ll Need
The ingredient list for Strawberry Cheesecake Cookies is refreshingly approachable, yet every component brings something special to the table. You’ll find a balance of textures and flavors, all working together to create cookies that are as beautiful as they are irresistible.
- Unsalted butter: Provides the rich, tender base that keeps the cookies soft and flavorful.
- Granulated sugar: Gives crisp edges and sweetness without overwhelming the strawberry flavor.
- Brown sugar: Adds moistness and a mellow, caramel-like depth to the cookie.
- Eggs: Bind the dough together and add structure for that perfect chewy-bite.
- Vanilla extract: Enhances all the other flavors and gives classic warmth.
- All-purpose flour: The backbone of your dough, guaranteeing a soft but sturdy cookie.
- Baking soda: Lends chewiness and just enough lift to keep cookies from being cakey.
- Baking powder: Helps create a pleasantly light, tender texture.
- Salt: Balances sweetness and brightens the strawberry and cheesecake notes.
- Freeze-dried strawberries: Bring bold strawberry flavor and a beautiful pop of color without excess moisture.
- White chocolate chips: Offer creamy, sweet pockets that melt right into the dough.
- Cream cheese: The star of the filling, yielding a silky, tangy surprise in every bite.
- Powdered sugar: Sweetens and smooths the cream cheese center.
How to Make Strawberry Cheesecake Cookies
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper so your cookies lift off easily and keep their bottoms perfectly golden. It’s a simple move, but makes all the difference for nonstick, even baking.
Step 2: Cream Butter and Sugars
In a large bowl, using a hand or stand mixer, beat together the softened butter, granulated sugar, and brown sugar until the mixture is pale and fluffy. This step infuses air into the dough, ensuring every Strawberry Cheesecake Cookie bakes up light and tender.
Step 3: Add Eggs and Vanilla
Add your eggs one at a time, mixing well after each addition to fully incorporate. Blend in the vanilla extract, letting its warmth mingle throughout the dough. This sets the scene for that comforting, almost bakery-style flavor.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together your flour, baking soda, baking powder, and salt. This ensures even distribution so no one bites into a surprise of baking soda, and the cookies get just the right texture and rise.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined. Go gently to avoid overmixing—this keeps your cookies soft and tender instead of dense.
Step 6: Fold in Strawberries and White Chocolate
Add the crushed freeze-dried strawberries and white chocolate chips, folding them in with a spatula. The strawberries paint little red flecks throughout the dough, while white chocolate brings creamy richness that pairs perfectly with the strawberry and cheesecake flavors.
Step 7: Prepare Cheesecake Filling
In a small bowl, mix the chilled cream cheese with powdered sugar until smooth. Chilling is crucial—when you scoop teaspoon-sized balls and freeze them for 15 to 20 minutes, you ensure the filling stays nestled inside, instead of oozing out while baking.
Step 8: Fill and Shape the Cookies
Scoop about two tablespoons of cookie dough and gently flatten it in your palm. Place a frozen cream cheese ball in the center, then carefully wrap the dough around the filling, sealing it completely and rolling it into a ball. Each little parcel hides that creamy surprise inside!
Step 9: Bake to Perfection
Arrange the stuffed cookie dough balls about 2 inches apart on your prepared baking sheets. Bake for 12 to 14 minutes, or until the edges are golden and the centers still look slightly underdone—they’ll finish cooking as they cool. Let your Strawberry Cheesecake Cookies rest on the pan for 5 minutes before transferring to a wire rack. This little pause ensures the cookies set up just right.
How to Serve Strawberry Cheesecake Cookies
Garnishes
A little flourish goes a long way with these treats! Try sifting a dusting of powdered sugar over the tops for a bakery finish, or press a few extra white chocolate chips or freeze-dried strawberry bits into the tops right after baking. If you’re feeling indulgent, a drizzle of melted white chocolate is guaranteed to impress.
Side Dishes
Serve Strawberry Cheesecake Cookies alongside a scoop of vanilla ice cream, fresh strawberries, or a big glass of cold milk for the ultimate dessert plate. If you’re brunching with friends, they’re amazing with a cup of coffee or sweet tea—ideal for a midday treat!
Creative Ways to Present
For parties and holidays, stack these cookies high on a tiered cake stand, or tuck them into pretty gift boxes lined with wax paper for an irresistible homemade gift. You can even sandwich two cookies around a swirl of whipped cream or extra cream cheese filling for next-level decadence.
Make Ahead and Storage
Storing Leftovers
To keep your Strawberry Cheesecake Cookies fresh, store any leftovers in an airtight container in the refrigerator for up to five days. The cream cheese center stays smooth and luscious, and the strawberry flavors intensify over time—if you can wait that long!
Freezing
These cookies freeze beautifully. Pop them into a freezer-safe bag or container, separating layers with parchment, and freeze for up to two months. Just thaw at room temperature when you’re ready to enjoy. If you prefer, you can freeze the unbaked, filled cookie dough balls and bake straight from frozen—just add a minute or two to the bake time.
Reheating
Want that fresh-baked flavor? Warm a Strawberry Cheesecake Cookie in the microwave for 10–15 seconds, or in a low oven for a few minutes. The cream cheese center softens, the white chocolate melts just enough, and each bite is like enjoying them fresh from the oven.
FAQs
Can I use fresh strawberries instead of freeze-dried?
For this recipe, freeze-dried strawberries are best since they add intense flavor without excess moisture, which could make the cookies soggy. If you only have fresh, chop them very finely and pat dry, though the cookies may turn out softer than planned.
Do I really need to chill the cream cheese filling?
Definitely! Chilling and even lightly freezing the cream cheese filling helps it hold its shape when the cookies bake, so you get that delightful surprise in the center, not a puddle on your pan.
Can I make these cookies gluten-free?
Yes, simply substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. Keep an eye on texture: gluten-free doughs can be a bit stickier, so you might need to chill the formed cookie balls before baking.
What type Dessert
Stick with full-fat, block-style cream cheese for the richest, smoothest center. Whipped or reduced fat varieties can be too loose and might not hold up as well when baked.
How do I know when the cookies are done?
Look for golden edges and set, but still slightly soft, centers. Remember, they’ll continue to firm up after you pull them from the oven. Overbaking can dry out the cookies and the cheesecake center, so aim for just-right doneness.
Final Thoughts
If you love cookies that are out-of-the-ordinary and crowd-pleasing, Strawberry Cheesecake Cookies are calling your name. They bring together the nostalgia of strawberries and cream with the fun of home baking and the surprise of a cheesecake filling. Give them a try—you’ll be hooked from the very first bite!
Print
Strawberry Cheesecake Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of strawberries, cream cheese, and white chocolate with these scrumptious Strawberry Cheesecake Cookies. These soft, chewy cookies are filled with a creamy center, making them a perfect treat for any occasion.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup freeze-dried strawberries, crushed
- 1 cup white chocolate chips
Cream Cheese Filling:
- 8 ounces cream cheese, chilled and cubed
- 1/4 cup powdered sugar (for cream cheese filling)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Prepare the cookie dough: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until fully combined. Fold in the crushed freeze-dried strawberries and white chocolate chips.
- Prepare the cream cheese filling: In a small bowl, mix the chilled cream cheese with powdered sugar until smooth. Place small teaspoon-sized scoops of the mixture on a plate and freeze for 15–20 minutes.
- Assemble the cookies: Scoop about 2 tablespoons of cookie dough, flatten slightly, and place a cream cheese ball in the center. Wrap the dough around the filling and roll into a ball. Place on the baking sheet, spaced about 2 inches apart.
- Bake: Bake for 12–14 minutes or until edges are golden and centers are just set. Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Make sure the cream cheese filling is well chilled to prevent leaking during baking.
- Cookies can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
