Strawberry Cheesecake Cookies Recipe

These strawberry cheesecake cookies are soft, creamy, and packed with the irresistible flavor of strawberries and tangy cream cheese. Each bite tastes like a mini strawberry cheesecake in cookie form, making them a perfect treat for any occasion—from spring brunches to holiday cookie trays.

Why You’ll Love This Recipe

I love how these cookies bring together two of my favorite desserts: cheesecake and cookies. They’re incredibly soft, slightly chewy, and bursting with sweet strawberry flavor. The cream cheese adds a rich, smooth texture that takes them to the next level. Plus, they look as good as they taste, especially with bits of strawberry swirled throughout.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup unsalted butter, softened

• 4 oz cream cheese, softened

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• ¾ cup freeze-dried strawberries, crushed

• Optional: white chocolate chips or strawberry jam for extra flavor

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, I beat together the softened butter and cream cheese until smooth and creamy.

3. I add the sugar and continue mixing until light and fluffy.

4. I beat in the egg and vanilla extract until well combined.

5. In a separate bowl, I whisk together the flour, baking powder, and salt.

6. I gradually add the dry ingredients to the wet mixture, mixing just until combined.

7. I fold in the crushed freeze-dried strawberries. If I’m adding white chocolate chips or a swirl of strawberry jam, I do it here.

8. I scoop out dough balls (about 1½ tablespoons each) and place them on the prepared baking sheet, a few inches apart.

9. I bake for 10–12 minutes, or until the edges are set and the centers still look slightly soft.

10. I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 18–20 cookies. It takes around 15 minutes to prep and 10–12 minutes to bake, so I can have a fresh batch ready in under 30 minutes.

Variations

• I sometimes add white chocolate chips or chopped strawberries for more texture.

• I swirl in a spoonful of strawberry jam for extra berry flavor.

• I use lemon zest in the dough for a bright, citrusy twist.

• I press a small chunk of cream cheese into the center before baking for a gooey cheesecake middle.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To reheat, I microwave one for about 8–10 seconds if I want it warm and soft. These cookies also freeze well for up to 2 months.

FAQs

Can I use fresh strawberries instead of freeze-dried?

I prefer freeze-dried because they don’t add moisture to the dough. Fresh strawberries can make the cookies too soft or soggy.

Can I make the dough ahead of time?

Yes, I chill the dough in the fridge for up to 24 hours before baking. I let it sit at room temperature for 10 minutes before scooping.

Do I need to refrigerate the cookies after baking?

Only if I want them to last longer. I usually keep them at room temperature for a couple of days, but refrigerating helps preserve the texture and flavor.

Can I use flavored cream cheese?

I like to use plain cream cheese for the best balance, but strawberry or vanilla-flavored cream cheese also works well in this recipe.

Can I freeze the dough?

Yes, I freeze scooped dough balls on a tray, then store them in a freezer bag. I bake them straight from frozen, adding 1–2 extra minutes to the baking time.

Conclusion

These strawberry cheesecake cookies are the perfect mix of fruity, creamy, and soft-baked goodness. I love making them for gatherings or just to satisfy a midweek dessert craving. With a quick prep and delicious payoff, they always become a crowd favorite.