Strawberry Cheesecake Cookies

Strawberry cheesecake cookies are the perfect fusion of two classic desserts I absolutely adore. These soft, rich cookies combine the tangy sweetness of cream cheese with bright strawberry flavor in every bite. Whether I want something to impress guests or just a cozy treat for myself, these cookies always hit the sweet spot.

Why You’ll Love This Recipe

I love how these cookies deliver the flavor of a slice of strawberry cheesecake—creamy, fruity, and indulgent—in a portable, easy-to-make form. They’re soft in the center with a slight chew on the edges, and I can taste the real strawberries and cream cheese in every bite. They’re beautiful, delicious, and surprisingly simple to make at home.

Ingredients

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

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1 1/4 cups granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup freeze-dried strawberries or chopped fresh strawberries (patted dry)
• Optional: crushed graham crackers for rolling or topping
• Optional: white chocolate chips or chopped white chocolate

Directions

1. I start by creaming together the butter, cream cheese, granulated sugar, and brown sugar until the mixture is light and fluffy.
2. I add the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt.
4. I gradually add the dry ingredients to the wet mixture, mixing just until combined.
5. I gently fold in the strawberries and optional white chocolate chips.
6. I chill the dough for at least 30–60 minutes to help the cookies hold their shape while baking.
7. Once chilled, I scoop the dough into balls and roll them in crushed graham crackers if I want that cheesecake crust vibe.
8. I place the cookies on a lined baking sheet and bake at 350°F (175°C) for 10–12 minutes, or until the edges are set but the centers still look slightly soft.
9. I let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. Prep takes around 15 minutes, plus chilling time. Baking takes 10–12 minutes per batch.

Variations

Sometimes I use strawberry jam swirled into the dough for a richer, jammy flavor. If I want extra texture, I add chopped nuts or sandwich a little extra cream cheese in the center for a surprise filling. I’ve also tried making mini cookie sandwiches with a cream cheese frosting in between—next-level delicious.

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 1 week. For longer storage, I freeze the cookie dough balls or baked cookies and thaw them as needed. To enjoy them warm, I reheat them in the microwave for about 10 seconds.

FAQs

Can I use fresh strawberries?

Yes, I’ve used fresh strawberries, but I make sure to pat them very dry to avoid too much moisture in the dough.

Why do I need to chill the dough?

Chilling helps the cookies keep their shape and prevents them from spreading too much in the oven.

Can I freeze the cookie dough?

Absolutely. I scoop the dough into balls and freeze them. When ready to bake, I add an extra minute or two to the bake time—no need to thaw.

What if I don’t have graham crackers?

I skip that step or roll the cookies in sugar instead. It still gives a great texture and appearance.

Can I make these gluten-free?

Yes, I substitute the flour with a 1:1 gluten-free baking blend. I’ve done it and they still turn out soft and delicious.

Conclusion

Strawberry cheesecake cookies are one of those delightful treats that feel special but are easy enough to whip up anytime. They’re soft, flavorful, and bring all the charm of cheesecake into a little cookie package. Whether I’m baking for a party, a gift, or just for fun, these cookies always bring joy.

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