Why You’ll Love This Recipe

Strawberry Cheesecake Cookies combine the rich, creamy flavor of cheesecake with the fruity sweetness of strawberries, all wrapped in a soft, chewy cookie. Each bite delivers a delicious contrast between the tangy cream cheese center and the buttery cookie base. Perfect for spring and summer gatherings, these cookies bring a dessert classic into handheld form.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cream cheeseunsalted buttergranulated sugarsour creamvanilla extracteggall-purpose flourbaking powdersaltfreeze-dried strawberrieswhite chocolate chips

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a small bowl, mix softened cream cheese with a bit of sugar and sour cream until smooth. Scoop into small dollops and freeze until firm.

In a large mixing bowl, cream butter and sugar until light and fluffy.

Add the egg and vanilla extract, mixing until well combined.

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

Gradually mix the dry ingredients into the wet mixture.

Fold in crushed freeze-dried strawberries and white chocolate chips.

Scoop out a portion of dough and flatten it. Place a frozen cheesecake dollop in the center and fold the dough around it to seal.

Arrange cookies on the prepared baking sheet and bake for 12-14 minutes, or until the edges are golden.

Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 16 cookies.Preparation time: 20 minutesChill time: 30 minutesBaking time: 12-14 minutesTotal time: 1 hour 10 minutes

Variations

Use dark chocolate chips for a richer flavor contrast.

Swap freeze-dried strawberries for fresh chopped ones, but reduce moisture in the dough.

Add lemon zest to the dough for a citrusy twist.

Drizzle melted white chocolate over cooled cookies for extra sweetness.

storage/reheating

Store Strawberry Cheesecake Cookies in an airtight container in the refrigerator for up to 5 days.They can be frozen for up to 2 months—thaw in the fridge before serving.To reheat, microwave for 10-15 seconds for a warm center.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Yes, but they may release more moisture—pat dry and chop finely before adding.

Do I have to freeze the cream cheese filling?

Yes, freezing helps it hold shape during baking and prevents it from leaking out.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking.

Are these cookies overly sweet?

No, they have a balanced flavor between the tangy cheesecake and the sweet strawberry and cookie base.

Can I use low-fat cream cheese?

Full-fat cream cheese is best for texture and flavor, but low-fat can be used in a pinch.

Do I need to chill the dough?

Chilling is optional, but helps the cookies hold their shape better during baking.

Can I skip the white chocolate chips?

Yes, but they add a lovely sweetness that complements the strawberries.

Conclusion

Strawberry Cheesecake Cookies offer the perfect marriage of fruity, creamy, and chewy in a delightful cookie form. Ideal for gifting, sharing, or satisfying a cheesecake craving, these cookies are sure to impress and become a go-to recipe in your kitchen.