Strawberry cheesecake cookies are a delightful fusion of two beloved desserts. These heavenly treats feature a soft and chewy cookie base infused with the luscious flavors of cream cheese and fresh strawberries, while the addition of freeze-dried strawberries adds a delightful burst of fruity goodness in every bite. Indulge in the perfect combination of tangy cheesecake and sweet strawberries with these delectable cookies.
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Welcome to a scrumptious adventure in baking with our irresistible strawberry cheesecake cookies recipe. Prepare to be captivated by the delightful fusion of two classic desserts, as these soft and chewy cookies embody the heavenly flavors of creamy cheesecake and luscious strawberries.
With the perfect balance of tanginess and sweetness, enhanced by the addition of both fresh and freeze-dried strawberries, these cookies will surely become a favorite among cookie enthusiasts. Get ready to indulge in a taste sensation that combines the best of both worlds in every delectable bite.
Why You’ll Love This Recipe
Indulge your taste buds with the heavenly combination of creamy cheesecake and juicy strawberries in these delectable strawberry cheesecake cookies. I think you’ll love this recipe and here are a few reasons why:
Bursting with Flavor: These cookies are infused with the luscious taste of cream cheese and the natural sweetness of both fresh and freeze-dried strawberries, ensuring each bite is a delightful explosion of flavor.
Soft and Chewy Texture: Sink your teeth into the perfect balance of softness and chewiness, making every cookie a truly satisfying treat.
Easy to Make: With simple ingredients and straightforward instructions, this recipe is accessible for bakers of all skill levels. You'll be enjoying these delightful cookies in no time!
Versatile Delicacy: These cookies are perfect for any occasion, whether you want a delightful snack, a crowd-pleasing dessert, or a homemade gift to impress your loved ones.
Prepare yourself for a delightful baking experience that will leave you craving more of these strawberry cheesecake cookies. Get ready to savor the irresistible combination of flavors, textures, and versatility that make this recipe a true standout.
What You’ll Need To Make Strawberry Cheesecake Cookies
Cream cheese: Full-fat cream cheese adds a creamy and tangy flavor to the cookies, replicating the taste of a classic cheesecake.
Powdered sugar: Adding a little bit of powdered sugar to the cream cheese filling provides that classic cheesecake sweetness.
Vanilla: Vanilla extract enhances the overall flavor profile of the cookies, adding a rich and aromatic sweetness.
Butter: Butter contributes to the richness and tenderness of the cookies, providing a deliciously buttery flavor. I recommend using unsalted butter, but you can also use salted butter - just omit the added salt from the recipe.
Granulated sugar: Granulated sugar adds sweetness to the cookies and helps with spreading and browning during baking.
Brown sugar: Brown sugar adds moisture, richness, and a subtle hint of caramel flavor to the cookies.
Eggs: Eggs act as a binder, providing structure and moisture to the cookies while also contributing to their overall richness.
Salt: Salt enhances the flavors of the other ingredients, balancing the sweetness and adding depth to the overall taste. Omit this if you are using salted butter.
Baking powder: Baking powder helps the cookies rise and provides a slightly lighter texture.
Baking soda: Baking helps the cookies to spread and gives them a slightly chewy texture.
All-purpose flour: All-purpose flour serves as the base ingredient, providing structure and stability to the cookies.
Fresh strawberries: Fresh strawberries add natural sweetness, moisture, and a burst of fruity flavor to the cookies.
Freeze-dried strawberries: Freeze-dried strawberries intensify the strawberry flavor and add a delightful crunchy texture to the cookies.
The steps below will walk you through the process of creating mouthwatering strawberry cheesecake cookies. With the perfect balance of creamy cheesecake and juicy strawberries, these cookies are sure to become a new favorite.
Step 1: Line a small baking tray or plate with parchment paper.
Step 2: In a medium bowl, using an electric hand mixer or a stand mixer, combine the cream cheese, powdered sugar, and vanilla to make the cream cheese filling. Mix until well combined and smooth.
Step 3: Using a ½ tablespoon, place 10-12 dollops of the cream cheese mixture on the prepared tray or plate. Freeze until firm.
Step 4: Line two cookie sheets with parchment paper and set aside.
Step 5: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 6: Add the vanilla and beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Step 7: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda.
Step 8: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
Step 9: Add the freeze-dried strawberries and mix until just combined.
Step 10: Gently fold in the fresh strawberries.
Step 11: Using a cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheet, spacing them apart to allow for spreading. Each ball of dough should be large enough to fit a ball of cream cheese inside - I recommend around 3-4 ounces of dough per cookie.
Step 12: Using the back of a measuring spoon, make an indent in each ball of cookie dough. Place a ball of frozen cream cheese in the indent and then form the dough around the cream cheese, ensuring that it is fully sealed.
Step 13: Freeze the filled cookie dough balls until solid (at least 2 hours).
Step 14: Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius).
Step 15: Bake the cookies in the preheated oven for 17-20 minutes, or until they turn golden brown around the edges.
Step 16: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, these delectable strawberry cheesecake cookies are ready to be enjoyed. Serve them as a delightful snack or dessert, and watch them disappear in no time!
Tips & Tricks For Making The Best Strawberry Cheesecake Cookies
These delectable treats combine the luscious flavors of creamy cheesecake and juicy strawberries, and with a little extra know-how, you can take them to the next level. Here are some helpful tips to ensure your cookies turn out absolutely scrumptious:
Soften the Cream Cheese: To ensure a smooth and creamy texture, make sure the cream cheese is softened at room temperature before mixing it with the other ingredients.
Use Fresh and Ripe Strawberries: Choose fresh strawberries that are ripe and flavorful. The natural sweetness and juicy texture of ripe strawberries will infuse the cookies with the best flavor.
Freeze the Dough: After preparing the cookie dough, consider freezing it for at least 2 hours before baking. Frozen dough helps cookies hold their shape better while baking.
Properly Measure the Flour: For accurate results, measure the all-purpose flour correctly. Use a spoon to scoop the flour into the measuring cup and level it off with a straight edge. Avoid packing the flour, as this can lead to dense cookies.
Don't Overmix the Dough: Once the dry ingredients are added to the wet mixture, mix until just combined. Overmixing can lead to tough cookies. It's okay if there are a few streaks of flour remaining; they will incorporate during baking.
Allow for Spreading: When portioning the cookie dough onto the baking sheet, leave enough space between each cookie to allow for spreading. This ensures that the cookies bake evenly and don't merge into one another.
Cool Completely Before Storing: After baking, let the cookies cool completely on a wire rack before storing them. This helps them set and maintain their texture.
By following these tips and tricks, you'll be well on your way to creating the most delightful and irresistible strawberry cheesecake cookies.
Elevate the enjoyment of your strawberry cheesecake cookies with these serving suggestions that will enhance their flavors and make them even more delightful:
Pair with a Glass of Milk: Serve these cookies alongside a cold glass of milk for a classic and comforting combination. The creamy cheesecake flavors beautifully complement the refreshing milk, creating a perfect balance.
Top with Whipped Cream: For an extra touch of indulgence, add a dollop of homemade whipped cream on top of each cookie. The light and fluffy texture of the whipped cream adds a delightful contrast to the soft and chewy cookies.
Create Ice Cream Sandwiches: Take your cookies to the next level by turning them into scrumptious ice cream sandwiches. Simply sandwich a scoop of your favorite ice cream between two cookies and enjoy the heavenly combination of creamy cheesecake, strawberries, and cold, creamy ice cream.
Serve with Fresh Berries: Enhance the fruity flavors of the cookies by serving them with a side of fresh berries, such as sliced strawberries, raspberries, or blueberries. The vibrant and juicy berries will add a burst of freshness and complement the strawberry cheesecake flavors.
How To Store Leftovers
To ensure the freshness and maintain the deliciousness of your strawberry cheesecake cookies, here's how to properly store any leftover cookies:
- Cool Completely: Allow the cookies to cool completely on a wire rack before storing them. This helps them set and maintain their texture.
- Airtight Container: Place the cookies in an airtight container or a sealable plastic bag. This will help prevent them from absorbing odors and maintain their freshness.
- Layering and Separation: If you need to stack multiple layers of cookies in the container, consider placing a sheet of parchment paper or wax paper between each layer to prevent them from sticking together.
- Refrigerate: Store the container of cookies in the refrigerator. The cooler temperature will help maintain the quality of the cream cheese and fresh strawberries. The cookies can be stored in the refrigerator for up to 3 to 5 days.
By storing your strawberry cheesecake cookies in the refrigerator, you can ensure their freshness and safety while preserving the creamy texture of the cream cheese and the fruity goodness of the fresh strawberries. Enjoy them chilled and savor the delightful combination of flavors!
Frequently Asked Questions
I don’t recommend using frozen strawberries as a substitute for fresh ones in this recipe. Frozen strawberries have a higher water content, and their texture may become mushy when thawed and incorporated into the dough. Fresh strawberries provide the best flavor and texture for the cookies.
Absolutely! You can adjust the size of the cookies based on your preference. For smaller cookies, use a smaller cookie scoop or drop smaller portions of dough onto the baking sheet. Reduce the baking time slightly, keeping a close eye on them to prevent overbaking. For larger cookies, use a larger cookie scoop or increase the portion size accordingly. You may need to extend the baking time slightly to ensure they are fully cooked. Remember to adjust the baking time based on the size and thickness of the cookies to achieve the desired texture.
Yes, you can omit the freeze-dried strawberries if you don't have them or prefer not to use them. The recipe will still yield delicious strawberry cheesecake cookies using only fresh strawberries. However, keep in mind that freeze-dried strawberries add an intensified strawberry flavor and a pleasant crunch to the cookies. Without them, the cookies may have a slightly milder strawberry taste and a different texture. Adjust the quantity of fresh strawberries to maintain the desired level of strawberry flavor.
Tools And Equipment For This Recipe
Cuisinart 17-Inch Chef’s Classic Nonstick Bakeware Cookie Sheet: This cookie sheet is the perfect size for baking cookies. The best thing about this cookie sheet is that it doesn’t have any edges, so the air can circulate around the cookies to help ensure you get a nice even bake.
Fayomir Cookie Scoop Set: A cookie scoop is a great way to get uniform-sized cookies. This set comes with 3 different sizes so you can choose the perfect size for your cookies.
KitchenAid Artisan Tilt-Head Stand Mixer: This mixer is perfect for making cookie dough. I like to use an electric mixer for mixing cookie dough as it helps achieve a nice smooth dough.
Strawberry Cheesecake Cookies
Cream Cheese Filling
- 6 ounces full-fat cream cheese softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Strawberry Cookie Dough
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3¼ cups all-purpose flour
- ¾ cup fresh strawberries diced
- ½ cup freeze-dried strawberries
- Line a small baking tray or plate with parchment paper.
- In a medium bowl, using an electric hand mixer or a stand mixer, combine the cream cheese, powdered sugar, and vanilla to make the cream cheese filling. Mix until well combined and smooth.
- Using a ½ tablespoon, place 10-12 dollops of the cream cheese mixture on the prepared tray or plate. Freeze until firm.
- Line two cookie sheets with parchment paper and set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the vanilla and beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Add the freeze-dried strawberries and mix until just combined.
- Gently fold in the fresh strawberries.
- Using a cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheet, spacing them apart to allow for spreading. Each ball of dough should be large enough to fit a ball of cream cheese inside - I recommend around 3-4 ounces of dough per cookie.
- Using the back of a measuring spoon, make an indent in each ball of cookie dough. Place a ball of frozen cream cheese in the indent and then form the dough around the cream cheese, ensuring that it is fully sealed.
- Freeze the filled cookie dough balls until solid (at least 2 hours).
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius).
- Bake the cookies in the preheated oven for 17-20 minutes, or until they turn golden brown around the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.