introduction
This recipe makes soft, sweet Strawberry Cheesecake Cookies. They mix cream cheese and fresh strawberries into a regular cookie dough. If you like cookie-style desserts, try the strawberry crunch cheesecake tacos for a fun change.
why make this recipe
Make these cookies when you want a soft, fruity treat that feels a little like cheesecake but is easy to share. They bake quickly and use common ingredients. If you enjoy rich cookie ideas, you might also like the Boston cream pie cookies for another sweet option.
how to make Strawberry Cheesecake Cookies
Follow the steps below to make the dough and bake the cookies. Work gently with the strawberries so they do not make the dough too wet. For a different dessert form, see how bars work in the caramel apple cheesecake bars recipe.
Ingredients :
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cream cheese, softened
- 1 cup chopped fresh strawberries
- 1/2 cup white chocolate chips
Directions :
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes.
- Add the vanilla extract and the egg. Beat on medium until fully mixed.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mix, mixing slowly at first, then until just combined.
- Add the softened cream cheese to the dough and beat until smooth.
- Gently fold in the chopped fresh strawberries with a spatula so they spread evenly.
- Stir in the white chocolate chips until they are distributed through the dough.
- Scoop rounded tablespoons of dough and place them on the prepared sheet, spacing about 2 inches apart.
- Bake 10 to 12 minutes, or until the edges are golden and centers are set but soft.
- Let the cookies cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
- When cooled, the cookies are ready to enjoy.
how to serve Strawberry Cheesecake Cookies
Serve them at room temperature so the cream cheese flavor shows. Pair them with milk, tea, or coffee. For a holiday spread, mix these cookies with other treats like chewy Christmas cranberry orange cookies for variety.
how to store Strawberry Cheesecake Cookies
Store cooled cookies in an airtight container in the fridge for up to 4 days. Place a sheet of parchment between layers to keep them from sticking. You can freeze the baked cookies in a freezer-safe bag for up to 1 month; thaw in the fridge before serving.
tips to make Strawberry Cheesecake Cookies
- Use firm, ripe strawberries and chop them small to avoid extra moisture.
- Chill the dough 15–20 minutes if it feels too soft before scooping.
- Beat the cream cheese until smooth before adding so it mixes evenly.
- Do not overbake; remove when the centers still look soft.
- For a pairing dessert, try serving with simple chocolate treats like chocolate strawberry cups.
Serving Ideas
- Serve warm with a scoop of vanilla ice cream for a dessert plate.
- Arrange on a cookie tray for parties or bake sales.
- Pack a few in small boxes as a homemade gift.
Final Thoughts
These Strawberry Cheesecake Cookies give you soft texture and a fresh strawberry flavor with creamy white chocolate bites. They are easy to make and share.
FAQs
Q: Can I use frozen strawberries?
A: You can, but thaw and drain them well and pat dry to remove extra liquid before folding in.
Q: Can I skip the cream cheese?
A: You can, but cream cheese adds moisture and the cheesecake taste. Without it, the cookies will be more like regular strawberry cookies.
Q: Can I use strawberry jam instead of fresh strawberries?
A: Jam will change the texture and make the dough wetter. If you use jam, reduce any added liquid and chill the dough before baking.
Q: How big should I make each cookie?
A: Use rounded tablespoons for small to medium cookies. For larger cookies, use a cookie scoop and add a minute or two to bake time.
Q: Can I swap white chocolate for regular chocolate chips?
A: Yes. Dark or milk chocolate chips work well and change the flavor profile.
Conclusion
For more recipe ideas and a similar take on strawberry cheesecake cookies, see this detailed guide at Strawberry Cheesecake Cookies – Cookie Dough Diaries.
If you want another version from a small bakery style, check the recipe at Strawberry Cheesecake Cookies – In Bloom Bakery.
Strawberry Cheesecake Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes.
- Add the vanilla extract and the egg. Beat on medium until fully mixed.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mix, mixing slowly at first, then until just combined.
- Add the softened cream cheese to the dough and beat until smooth.
- Gently fold in the chopped fresh strawberries with a spatula.
- Stir in the white chocolate chips until well distributed.
- Scoop rounded tablespoons of dough and place them on the prepared sheet, spacing about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are golden and centers are set but soft.
- Let the cookies cool on the sheet for 5 minutes, then move to a wire rack to cool completely.