Raise your hand if you love cheesecake?! Who doesn’t love a soft and decadent cheesecake? These Strawberry Cheesecake Cookies will blow any cheesecake recipe you’ve ever tasted out of the water.
What’s in Strawberry Cream Cheese Cookies?
With each bite of these cookies, you are also going to get that sweet cheesecake flavor. The cookies are perfectly crispy on the outside and soft and creamy on the inside.
- Unsalted Butter: Adds moisture, fat, and flavor to these cookies. If using salted butter, omit the salt.
- Cream Cheese: Gives these cookies their signature cheesecake flavor.
- Sugar: A combination of brown sugar and granulated sugar add sweetness and a subtle molasses flavor to these cookies.
- Eggs: Bind the cookie dough.
- Vanilla Extract: Adds a subtle vanilla flavor to the dough.
- All-Purpose Flour: Gives these cookies structure.
- Baking Soda: Gives these cookies lift so they are not too dense.
- Cornstarch: Thickens the batter so the cookies don’t spread in the oven and makes them extra tender.
- Salt: Enhances the cheesecake flavor.
- White Chocolate Chips: Add a pop of sweetness and texture.
- Dried Strawberries: Add concentrated strawberry flavor without making the cookies wet.
Pro Tip: Frozen strawberries are not suggested for this recipe as they will thaw and the extra liquid will throw off the recipe.
Variations on Cream Cheese Strawberry Cookies
You can use this recipe to make many different cheesecake cookies. Try adding different flavors of chocolate chips, like milk, semisweet, dark, or caramel.
Omit the strawberries for a plain cheesecake cookie, or swap them out for another dried fruit, like apricots, cherries, dates, blueberries, bananas, blackberries, or raspberries.
Almost any kind of dried fruit would work in this recipe: dried blueberries, dried apricots, dried pineapple.
No. The water content in fresh strawberries is too high and the cookies wouldn’t turn out properly.
Dried strawberries are a unique ingredient that can be found on specialty food websites, such as Nuts.com.
There are a few different reasons why cookies spread during baking. For these cookies, either the butter was too melted or there wasn’t enough flour. Try adding a little more flour (2-3 tablespoons) or freeze the cookie dough balls for 10 minutes before baking. If freezing the dough, add 2 extra minutes to the bake time.
Yes! To freeze baked cookies, put them in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.
To freeze raw cookie dough balls, first, freeze them in a flat layer (so they don’t stick together) then combine them in an airtight container for up to 2 months. When baking from frozen, add 2 extra minutes to the bake time.
How to Store
Store leftover strawberry cheesecake cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Enjoy at room temperature.
How to Freeze
You can easily freeze these cookies too. Make sure they are double-wrapped in plastic or placed in an airtight container and then place them in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying.
Make yourself a nice cup of coffee, sit on your porch, and munch on these sweet cookies. With each bite, you’ll get the wonderful strawberry and cheesecake flavor!
When you need to bring something to add to a tray of cookies, these Strawberry Cheesecake Cookies are a great go-to recipe. They are super sweet and tasty and they have just the right cheesecake texture. Serve them up alongside sugar cookies, butter cookies, or brownie cookies.
Strawberry Cheesecake Cookies Recipe
- ½ cup unsalted butter 113 grams, slightly melted (1 stick)
- 4 ounces cream cheese 114 grams, room temperature (½ brick)
- ¾ cup brown sugar 160 grams
- ¼ cup granulated sugar 50 grams
- 2 large eggs 100 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- 2¾ cups all-purpose flour 330 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon cornstarch 3 grams
- ½ teaspoon kosher salt
- 1¼ cups white chocolate chips 213 grams, divided
- 1¼ cups finely chopped dried strawberries 180 grams, divided
- Kitchen Scale (optional)
- Preheat oven to 350°F. Line 3-4 baking sheets (depending on the size of your baking sheets) with parchment paper. Set aside.
- In a large bowl, using a hand mixer, beat the butter and cream cheese together until smooth, about 3 to 5 minutes.½ cup unsalted butter, 4 ounces cream cheese
- Add the brown sugar and granulated sugar into the butter mixture and beat until smooth, about 2 minutes.¾ cup brown sugar, ¼ cup granulated sugar
- Add in the eggs and vanilla extract. Beat until well combined.2 large eggs, 2 teaspoons pure vanilla extract
- In a separate bowl, whisk together flour, baking soda, cornstarch, and salt.2¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, ½ teaspoon kosher salt
- Add dry ingredients to wet ingredients and beat just until mixed. Do not overmix.
- Stir in 1 cup of the white chocolate chips and 1 cup of the dried strawberries.1¼ cups white chocolate chips, 1¼ cups finely chopped dried strawberries
- Using a 2-tablespoon-sized cookie scoop, scoop cookie dough onto prepared baking sheets. Cookies should be spaced at least 2 inches apart.
- Use your hands to form the cookies into smooth balls. Press the remaining ¼ cup white chocolate chips and ¼ cup dried strawberries into the tops of the cookies.
- Bake the cookies (one tray at a time) for 10 minutes, or until the bottoms have slightly browned. The bottoms can burn quickly so keep an eye on them.
- Let cookies cool completely before transferring to a container for storage.
- Use a full-fat block of cream cheese, not the soft, spreadable cream cheese found in the small round containers.
- Only bake one tray of cookies in the oven at a time to ensure even baking times.
- Frozen strawberries are not suggested for this recipe as they will thaw and the extra liquid will throw off the recipe.
Leave a Review