Strawberry Cheesecake Cookies are a delightful treat combining the soft, chewy texture of a cookie with the rich creaminess of cheesecake and the fresh sweetness of strawberries. These cookies are bursting with bits of real strawberries and a smooth cream cheese swirl that makes every bite feel like a little celebration.
I love making these cookies when I want something a bit special but still easy to enjoy with friends or family. The cream cheese keeps them wonderfully moist, and the strawberry pieces give a lovely fruity pop. I find that chilling the dough a little before baking helps the flavors meld together perfectly, making each cookie even tastier.
My favorite way to enjoy them is fresh out of the oven, with a glass of milk or a warm cup of tea. They’re perfect for sharing at gatherings or just sneaking a few while no one’s looking. Every time I bake them, they bring smiles and happy memories—it’s like a little slice of summertime in cookie form!
Key Ingredients & Substitutions
Butter & Cream Cheese: Using both butter and cream cheese gives these cookies a tender, rich texture. Softened cream cheese keeps them moist. If dairy is an issue, try vegan butter and dairy-free cream cheese for a similar effect.
Freeze-Dried Strawberries: They add intense strawberry flavor without making the dough wet. If you don’t have freeze-dried, chopped fresh strawberries can work but reduce the quantity and pat them dry to prevent soggy dough.
White Chocolate Chips: These add sweetness and mimic the cheesecake’s creamy swirl. If you want less sweetness, swap white chocolate with chunks of mild cream cheese or even milk chocolate chips for a different twist.
Flour & Baking Soda: All-purpose flour and baking soda help the cookies rise and keep structure. For a gluten-free option, use a 1:1 gluten-free blend but the texture may be slightly different.
How Do You Get That Perfect Soft, Chewy Texture?
The secret to soft and chewy is partly in the butter and cream cheese combo and partly in how you handle the dough.
- Beat butter and cream cheese until creamy but don’t overmix; overmixing adds air and can dry the dough.
- Use both granulated and powdered sugar — powdered sugar helps keep the cookies soft.
- Don’t overbake. Pull them out when edges look set but centers are still soft for that perfect chew.
- Let cookies cool on the baking sheet first; it helps them set without drying out.
- Chill the dough for at least 30 minutes before baking when you have time. This helps control spreading and keeps flavors melded.
Equipment You’ll Need
- Electric mixer – makes beating butter and cream cheese smooth and easy.
- Mixing bowls – use separate ones for wet and dry ingredients to keep things neat.
- Baking sheets – sturdy sheets help cookies bake evenly without burning.
- Parchment paper or silicone mats – prevents cookies from sticking and helps with cleanup.
- Spoon or cookie scoop – for evenly sized cookies that bake uniformly.
- Cooling rack – lets cookies cool evenly and stay crisp on the edges.
Flavor Variations & Add-Ins
- Swap freeze-dried strawberries for freeze-dried raspberries for a tangier fruit flavor.
- Add lemon zest to the dough for a bright citrus kick that pairs well with cream cheese.
- Mix in chopped macadamia nuts for extra crunch and a buttery note.
- Try white chocolate chunks instead of chips for larger creamy bites throughout the cookie.
How to Make Strawberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup powdered sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 to 1 ½ cups freeze-dried strawberries, crushed into small pieces
- 1 cup white chocolate chips
Time Needed:
This recipe takes about 15 minutes to prepare, 10-12 minutes to bake, plus a few minutes for cooling. So, plan for about 30-35 minutes total from start to finish.
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. This helps the cookies bake evenly and prevents sticking.
2. Make the Cookie Dough:
In a large bowl, beat together the softened butter and cream cheese using an electric mixer until smooth and creamy. Add the granulated sugar and powdered sugar, then beat on medium speed for 2-3 minutes until the mixture is nice and fluffy.
Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to add extra flavor.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to your wet mixture and stir just until combined—don’t overmix!
3. Add Strawberries and Chocolate:
Gently fold in the crushed freeze-dried strawberries and white chocolate chips, making sure they’re evenly spread throughout the dough. Try not to overmix to keep a lovely marbled look in your cookies.
4. Bake the Cookies:
Scoop rounded tablespoonfuls of cookie dough onto your prepared baking sheets, leaving about 2 inches between each cookie for spreading. Bake for 10-12 minutes. You’ll know they’re ready when the edges are set and lightly golden, but the centers still look soft.
5. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes—this helps them finish setting without becoming too firm. Then, transfer them to a wire rack to cool completely. Serve fresh or store in an airtight container for up to 3 days.
Enjoy your soft, chewy Strawberry Cheesecake Cookies, filled with bursts of fruity strawberry flavor and creamy white chocolate swirls!
Can I Use Fresh Strawberries Instead of Freeze-Dried?
You can, but fresh strawberries have more moisture, which may make the dough soggy. If using fresh, finely chop and pat them dry with paper towels before folding into the dough. You might also want to reduce the amount slightly to keep the right texture.
Can I Freeze the Cookie Dough?
Yes! Scoop the dough into balls and freeze them on a tray until solid, then transfer to a freezer-safe bag. Bake frozen dough balls directly from the freezer, adding a couple of extra minutes to the baking time.
How Should I Store Leftover Cookies?
Keep leftover cookies in an airtight container at room temperature for up to 3 days. To maintain their softness, you can add a slice of bread to the container—it helps keep moisture in.
Can I Substitute White Chocolate Chips?
Absolutely! You can swap white chocolate chips with milk or semi-sweet chocolate chips, or even chunks of cream cheese for a different flavor and texture profile.
