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Strawberry Cheesecake Cookies

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These Strawberry Cheesecake Cookies are soft, chewy, and filled with bursts of strawberries and a creamy cheesecake swirl. They’re the perfect mix of fruity sweetness and rich cheesecake flavor—like enjoying a strawberry cheesecake in cookie form! Ideal for Valentine’s Day, summer gatherings, or anytime you’re craving a sweet treat.

Ingredients

  • Cookie Dough:
  • 2 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ½ cup cream cheese, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Mix-ins:
  • 1 cup freeze-dried strawberries (crushed into small pieces)
  • ½ cup white chocolate chips
  • Cheesecake Filling:
  • 4 oz cream cheese, softened
  • 2 tbsp sugar
  • ½ tsp vanilla extract

Instructions

  • Make the filling: In a small bowl, beat together cream cheese, sugar, and vanilla until smooth. Chill for 30 minutes.
  • Prepare dough: In a medium bowl, whisk flour, baking soda, baking powder, and salt. In another large bowl, beat butter, cream cheese, granulated sugar, and brown sugar until fluffy. Mix in egg and vanilla. Gradually add dry ingredients until just combined.
  • Add mix-ins: Fold in freeze-dried strawberries and white chocolate chips.
  • Assemble cookies: Scoop 2 tbsp of dough, flatten slightly, place 1 tsp of cheesecake filling in the center, then cover with more dough, sealing edges. Repeat with remaining dough.
  • Bake: Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–14 minutes, until edges are set but centers look slightly soft.
  • Cool & enjoy: Let cool on the pan for 5 minutes before transferring to a wire rack.

Notes

  • For extra strawberry flavor, drizzle with strawberry glaze after baking.
  • Store cookies in the fridge (because of the cream cheese filling) for up to 5 days.
  • Can be frozen unbaked—just assemble, freeze on a tray, then bake directly from frozen (adding 2–3 minutes).