Strawberry Cheesecake Cookies are soft, chewy treats bursting with the sweet and tangy flavors of fresh strawberries and creamy cheesecake. These cookies combine the best parts of a classic cheesecake with the fun, handheld charm of a cookie.
I love making these when I want something a little special but not too complicated. The cream cheese in the dough makes the cookies tender and rich, while the strawberry pieces add just the right amount of fruity brightness. These cookies always bring a smile because they taste like a little piece of dessert heaven in every bite.
My favorite way to enjoy them is with a cold glass of milk or a warm cup of tea. They’re perfect for sharing with friends or packing in a lunchbox surprise. Honestly, once you try these, they might just become your go-to when you want a sweet treat that’s both comforting and refreshing.
Key Ingredients & Substitutions
Cream Cheese: This makes the cookies soft and gives that signature cheesecake flavor. Use full-fat cream cheese for best results. If needed, you can try a dairy-free cream cheese for a lactose-free option, but texture may vary.
Strawberries: Fresh strawberries bring bright fruity flavor and sweetness. If fresh aren’t available, frozen strawberries can work—just thaw and drain excess juice before mixing.
White Chocolate: Adds richness and a sweet contrast to the strawberry. White chocolate chips or chunks both work well. If you prefer, try white chocolate candy melts or even cream cheese chips for a fun twist.
Butter: Use unsalted and softened butter for even mixing and flavor control. If you only have salted butter, reduce added salt slightly in the dough.
How Can I Keep the Strawberries Intact Without Making the Dough Too Wet?
Strawberries have a lot of moisture, so incorporating them without turning your dough soggy can be tricky. Here’s how I handle it:
- Chop strawberries finely but not into a puree—small pieces hold better.
- Drain any excess juice from the strawberries on paper towels before folding them into the dough.
- Fold gently and just enough to evenly distribute the strawberry pieces, avoiding overmixing.
- If you use frozen strawberries, thaw completely and drain well to remove extra moisture.
These steps help keep the dough set while still letting the strawberry flavor shine through with nice bits in each cookie.
Equipment You’ll Need
- Baking sheets – sturdy and rimmed to hold your cookies without crowding them.
- Parchment paper or silicone baking mats – stop cookies from sticking and make clean-up easy.
- Mixing bowls – use one large for wet ingredients and one medium for dry ingredients.
- Electric mixer or hand whisk – helps cream butter and cream cheese smoothly for tender cookies.
- Measuring cups and spoons – for accurate ingredient amounts to get the texture just right.
- Spoon or cookie scoop – evenly size cookies so they bake consistently.
- Wire cooling rack – lets cookies cool evenly and keep their shape.
Flavor Variations & Add-Ins
- Swap fresh strawberries with raspberries or blueberries for a different fruity twist that still pairs well with cream cheese.
- Try white chocolate chunks or milk chocolate chips if you want a creamier or sweeter chocolate flavor.
- Add a teaspoon of lemon zest to the dough for a bright, citrusy note that enhances the strawberry taste.
- Mix in chopped toasted almonds or pecans for extra crunch and a nutty contrast to the soft cookie.
How to Make Strawberry Cheesecake Cookies
Ingredients You’ll Need:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 8 oz (1 package) cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, finely chopped
- 4 oz white chocolate, roughly chopped or white chocolate chips
- ½ cup powdered sugar (for drizzle)
- 1-2 tablespoons milk or cream (for drizzle)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 12-15 minutes to bake, plus some cooling time. Overall, plan for around 35-40 minutes from start to finish, including the drizzle topping.
Step-by-Step Instructions:
1. Get Ready
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to keep your cookies from sticking.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This helps spread them evenly in the dough.
3. Cream Butter and Cream Cheese
In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. This makes your cookies nice and tender.
4. Add Sugar, Egg, and Vanilla
Beat in the granulated sugar until the mix is fluffy. Then add the egg and vanilla, mixing well to combine everything.
5. Combine Wet and Dry Ingredients
Add the flour mixture a little at a time, mixing just until the dough comes together. Don’t overmix, or the cookies might get tough.
6. Fold in Strawberries and White Chocolate
Gently fold in the chopped strawberries and white chocolate pieces. Be careful not to overmix—this keeps the strawberry pieces nice and chunky.
7. Scoop and Bake
Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, until the edges turn light golden but centers stay soft.
8. Cool the Cookies
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
9. Add the Drizzle
Mix powdered sugar with milk or cream until smooth and slightly runny. Drizzle this glaze over the cooled cookies using a spoon or piping bag. Let the drizzle set before serving.
Enjoy your soft, creamy strawberry cheesecake cookies—they’re a perfect sweet treat anytime!
Can I Use Frozen Strawberries Instead of Fresh?
Yes! Just thaw the frozen strawberries completely and drain any excess liquid before folding them into the dough. This helps prevent the cookies from becoming too watery.
How Should I Store Strawberry Cheesecake Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week, or freeze for up to 3 months. Thaw frozen cookies at room temperature before enjoying.
Can I Skip the White Chocolate or Substitute It?
Absolutely! You can skip the white chocolate or swap it for milk or dark chocolate chips. Each will bring a slightly different flavor, but all are delicious options.
Is It Okay to Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. Let the dough come to room temperature slightly before scooping and baking for best results.
