Strawberry Cheesecake Cookies

Introduction

What happens when your favorite dessert meets your favorite cookie? You get Strawberry Cheesecake Cookies — a soft, creamy, fruit-filled treat that tastes like a bite-sized cheesecake. These cookies are the perfect balance of tart strawberries, rich cream cheese, and buttery vanilla cookie dough. They’re ideal for spring gatherings, Valentine’s Day, or anytime you want to wow your taste buds.

If you love cheesecake but want something more portable (and faster), this is the dessert you’ve been looking for.

Ingredients List

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 8 oz cream cheese, softened
• 1 large egg
• 2 tsp vanilla extract
• 2 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup freeze-dried strawberries, crushed
• Optional: 1/2 cup white chocolate chips or chunks

Substitutions:

• Use gluten-free flour blend for a gluten-free version.
• Swap freeze-dried strawberries for raspberry or blueberry.
• Use dairy-free cream cheese for a vegan twist.

Timing

• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Bake Time: 12 minutes
• Total Time: ~1 hour

These cookies bake in less time than it takes to make an actual cheesecake!

Step-by-Step Instructions

Step 1: Cream Butter, Sugar, and Cream Cheese

In a large bowl, beat butter, granulated sugar, brown sugar, and cream cheese until light and fluffy.

Step 2: Add Wet Ingredients

Mix in the egg and vanilla extract until fully incorporated.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture.

Step 4: Fold in Strawberries

Gently fold in crushed freeze-dried strawberries and optional white chocolate chips.

Step 5: Chill the Dough

Refrigerate dough for at least 30 minutes to help the cookies hold their shape.

Step 6: Scoop and Bake

Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheet. Bake for 11-13 minutes until edges are just golden.

Step 7: Cool and Enjoy

Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.

Nutritional Information (Per Cookie)

• Calories: 190 kcal
• Fat: 10g
• Carbs: 22g
• Sugars: 12g
• Protein: 2g

Healthier Alternatives for the Recipe

• Low Sugar: Use monk fruit sweetener or coconut sugar.
• Vegan: Replace egg with flax egg and use vegan butter and cream cheese.
• Whole Wheat: Use whole wheat pastry flour for added fiber.

Serving Suggestions

• Serve with fresh strawberries and a dusting of powdered sugar.
• Pair with strawberry milk, coffee, or a vanilla latte.
• Great addition to dessert boards or holiday cookie boxes.

Common Mistakes to Avoid

• Skipping chill time: Dough spreads too much if not chilled.
• Using fresh strawberries: Adds too much moisture and makes cookies soggy.
• Overbaking: Cookies should be soft in the center when removed from oven.

Storing Tips for the Recipe

• Room Temp: Store in airtight container for up to 3 days.
• Fridge: Lasts up to 7 days chilled.
• Freezer: Freeze cookie dough balls for up to 2 months. Bake from frozen by adding 2-3 minutes.

Conclusion

These Strawberry Cheesecake Cookies are everything you love about cheesecake in cookie form. Soft, fruity, and full of creamy goodness, they’re perfect for any dessert lover.

Try them out and tag us with your creations! Subscribe for more fun, bakery-style recipes you can make at home.

FAQs

Q1: Can I use fresh strawberries?
Not recommended—they release too much moisture and will affect the texture.

Q2: Can I make the dough ahead?
Yes! Chill for up to 48 hours or freeze for longer storage.

Q3: What kind of cream cheese is best?
Full-fat block cream cheese (not spreadable) gives the best texture.