Strawberry Cheesecake Cookies

There’s something magical about baking that transforms a simple day into a memory-making experience, and that’s exactly what happens when I whip up a batch of Strawberry Cheesecake Cookies. Just last weekend, my kitchen was filled with the delightful aroma of sweet strawberries and creamy cheesecake, and it instantly transported me back to childhood summers spent at my grandmother’s house. She always had a way of blending flavors that made the simplest treats feel special. I decided to recreate that nostalgia with these cookies, and let me tell you, the flavor combination did not disappoint! The balance of tartness from the strawberries paired with the rich creaminess of the cheesecake filling creates a perfect harmony in every bite.

As I formed the cookies, I couldn’t help but smile at how easy it was to channel those warm memories into something delicious. The moment I pulled them out of the oven, their golden edges and slightly soft centers were a sight to behold. They were the kind of cookies that make you want to gather everyone around the table, share stories, and enjoy the little moments. Whether it’s for a special occasion or just a sweet treat to brighten your day, baking Strawberry Cheesecake Cookies is more than just about eating; it’s about connecting with loved ones. So, let’s dive into this recipe and create your own sweet memories.

Ingredient List for Strawberry Cheesecake Cookies

When it comes to making Strawberry Cheesecake Cookies, the ingredient list is as whimsical as the final product. Each component plays a vital role in creating the delightful flavors and textures you’ll love. From the creamy cream cheese to the sweet strawberries, every ingredient works together to create a treat that’s perfect for any occasion.

• Cream Cheese (8 ounces, chilled) – The star of the filling, providing that rich, creamy texture that’s oh-so irresistible.
• Powdered Sugar (½ cup) – A must for adding sweetness without graininess, ensuring a smooth cheesecake filling.
• Vanilla (¼ teaspoon) – A hint of warm vanilla flavor enhances the creaminess of the filling.
• Unsalted Butter (1 cup, room temperature) – This ingredient lends moisture and richness to the cookie dough.
• Brown Sugar (¾ cup, packed) – Adds a deeper sweetness and a slight chewiness to the cookies.
• Granulated Sugar (1 cup) – Balances the flavors and provides structure to the cookie dough.
• Large Eggs (2) – Helps bind the ingredients together while adding moisture.
• Vanilla (2 teaspoons) – A more generous splash for the cookie dough, rounding out the flavor beautifully.
• Flour (3 ½ cups) – Provides the base for the cookie dough, creating the perfect structure.
• Baking Soda (½ teaspoon) – This leavening agent helps the cookies rise slightly.
• Baking Powder (1 teaspoon) – Works in conjunction with baking soda for a light texture.
• Salt (1 teaspoon) – A pinch of salt enhances the flavors and balances the sweetness.
• White Chocolate Chips (1 cup) – Adds sweetness and a creamy texture to complement the strawberries.
• Freeze Dried Strawberries (1 cup, roughly crushed) – Provides a concentrated strawberry flavor that shines in each cookie.

The Process for Making Strawberry Cheesecake Cookies

Making Strawberry Cheesecake Cookies is a delightful process that fills your kitchen with mouthwatering aromas. It’s a step-by-step adventure where each moment is gratifying. Let’s roll up our sleeves and dive into the joy of baking!

1. Preheat your oven to 350° Fahrenheit and line two baking sheets with parchment paper. This step is crucial as it ensures your cookies bake evenly and don’t stick to the pan.
2. In a medium bowl, combine the cream cheese, powdered sugar, and vanilla on medium speed until smooth. Make sure to scrape down the sides of the bowl to ensure everything is well combined. Once smooth, scoop teaspoon-sized dollops of this mixture onto a parchment-lined baking sheet and place them in the freezer while you prepare the cookie dough. This chilling helps the filling hold its shape during baking.
3. Now, in a large mixing bowl, cream together the butter, brown sugar, and granulated sugar for about 3 to 4 minutes until the mixture is light and fluffy. The texture should be airy, which will help the cookies rise and have that beautiful chewy texture.
4. Add the eggs and vanilla to the buttery mixture, beating until everything is well combined. You want this step to be just enough to incorporate the eggs without overmixing, which can toughen the cookies.
5. Next, gently fold in the flour, baking soda, baking powder, and salt just until combined. It’s important not to overmix; you want a tender, soft dough that’s slightly sticky.
6. Now stir in the white chocolate chips and freeze-dried strawberries by hand. This will ensure that the mix-ins are evenly distributed without overworking the dough.
7. Using a larger cookie scoop (about 3 tablespoons), scoop the cookie dough onto the prepared baking sheets, leaving enough space between each scoop to allow for spreading.
8. Flatten the cookie dough slightly before adding one dollop of the chilled cheesecake filling in the center. Encase the filling by forming the cookie dough up around it, pinching the edges to seal the filling inside. If needed, add a pinch of extra dough to fully seal it, ensuring no filling leaks out during baking.
9. Once they’re formed, place the stuffed cookie balls on the baking sheets, leaving about 2 inches of space between them. Bake in your preheated oven for 12 to 14 minutes. You’ll know they’re done when the edges just start to brown slightly, but the centers should still look underbaked. The cookies will remain light in color and won’t brown significantly.
10. Remove them from the oven and let them cool on the baking sheet for 2 to 3 minutes before transferring them to a cooling rack. This cooling time helps them set and makes them easier to handle without falling apart.

Variations to Try

If you’re anything like me, you love experimenting in the kitchen! Here are some fun variations to consider when making Strawberry Cheesecake Cookies:

• Change up the fruit: Try using freeze-dried blueberries or raspberries instead of strawberries for a different flavor profile.
• Add nuts: Incorporate chopped pecans or walnuts into the cookie dough for added crunch and flavor contrast.
• Chocolate drizzle: Drizzle melted chocolate over the cooled cookies for an elegant touch.
• Use different chips: Consider using dark chocolate chips or even caramel chips for a unique twist.
• Spice it up: Add a pinch of cinnamon to the cookie dough for a warm, comforting flavor.
• Make them smaller: Opt for mini cookies by using a smaller scoop. Adjust the baking time accordingly.

How to Serve Strawberry Cheesecake Cookies

Serving Strawberry Cheesecake Cookies can be just as fun as making them. Here are some ideas that can elevate your cookie experience:

• With a glass of milk: These cookies are perfect when paired with cold milk, enhancing the flavors and adding a nostalgic touch.
• Dessert platters: Create a beautiful dessert platter with these cookies alongside fresh fruit, whipped cream, or even a scoop of ice cream.
• Coffee time: Serve them during a coffee break for a sweet treat that complements a rich cup of coffee or tea.
• Seasonal gatherings: These cookies make a great addition to holiday gatherings, picnics, or birthday parties, bringing a cheerful vibe to any occasion.
• Storage tips: Store leftover cookies in an airtight container at room temperature for up to five days, or freeze for later enjoyment.
• Pair with cream cheese frosting: For an extra indulgent treat, serve with a side of cream cheese frosting for dipping!

FAQ

Conclusion

Strawberry Cheesecake Cookies are not just a treat; they’re a delightful experience that brings joy and nostalgia into every bite. Whether you’re sharing them with friends or enjoying them on your own, they’re sure to impress and satisfy any sweet tooth. I encourage you to try making these cookies; you’ll love the flavorful result and the smiles they bring!

Strawberry Cheesecake Cookies

The ultimate comfort food, Strawberry Cheesecake Cookies combine the sweetness of strawberries with a creamy cheesecake filling. These easy cookies are a perfect treat for any occasion, making them an irresistible choice for your next dessert craving!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 14 minutes mins

Total Time 54 minutes mins

Course Desserts

Cuisine American

Servings 24 cookies

Calories 180 kcal

Equipment

• Wooden Spoon
• Oven
• Baking Sheet

Ingredients

  

• 8 ounces Cream Cheese chilled
• ½ cup Powdered Sugar
• ¼ teaspoon Vanilla
• 1 cup Unsalted Butter room temperature
• ¾ cup Brown Sugar packed
• 1 cup Granulated Sugar
• 2 large Eggs
• 2 teaspoons Vanilla
• 3.5 cup Flour
• ½ teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 cup White Chocolate Chips
• 1 cup Freeze Dried Strawberries roughly crushed

Instructions

 

• Preheat your oven to 350° Fahrenheit and line two baking sheets with parchment paper. This step is crucial as it ensures your cookies bake evenly and don’t stick to the pan.
• In a medium bowl, combine the cream cheese, powdered sugar, and vanilla on medium speed until smooth. Make sure to scrape down the sides of the bowl to ensure everything is well combined. Once smooth, scoop teaspoon-sized dollops of this mixture onto a parchment-lined baking sheet and place them in the freezer while you prepare the cookie dough. This chilling helps the filling hold its shape during baking.
• Now, in a large mixing bowl, cream together the butter, brown sugar, and granulated sugar for about 3 to 4 minutes until the mixture is light and fluffy. The texture should be airy, which will help the cookies rise and have that beautiful chewy texture.
• Add the eggs and vanilla to the buttery mixture, beating until everything is well combined. You want this step to be just enough to incorporate the eggs without overmixing, which can toughen the cookies.
• Next, gently fold in the flour, baking soda, baking powder, and salt just until combined. It’s important not to overmix; you want a tender, soft dough that’s slightly sticky.
• Now stir in the white chocolate chips and freeze-dried strawberries by hand. This will ensure that the mix-ins are evenly distributed without overworking the dough.
• Using a larger cookie scoop (about 3 tablespoons), scoop the cookie dough onto the prepared baking sheets, leaving enough space between each scoop to allow for spreading.
• Flatten the cookie dough slightly before adding one dollop of the chilled cheesecake filling in the center. Encase the filling by forming the cookie dough up around it, pinching the edges to seal the filling inside. If needed, add a pinch of extra dough to fully seal it, ensuring no filling leaks out during baking.
• Once they’re formed, place the stuffed cookie balls on the baking sheets, leaving about 2 inches of space between them. Bake in your preheated oven for 12 to 14 minutes. You’ll know they’re done when the edges just start to brown slightly, but the centers should still look underbaked. The cookies will remain light in color and won’t brown significantly.
• Remove them from the oven and let them cool on the baking sheet for 2 to 3 minutes before transferring them to a cooling rack. This cooling time helps them set and makes them easier to handle without falling apart.

Notes

• Storage: Store leftover cookies in an airtight container at room temperature for up to five days, or freeze for later enjoyment.
• Freezing: You can freeze the formed but unbaked cookie dough. Just scoop them onto a baking sheet, freeze until firm, and then transfer to a freezer-safe bag. Bake directly from frozen, adding a minute or two to the baking time.
• Pairing: Serve these cookies with a side of whipped cream or fresh strawberries for an extra special treat.
• Variations: Consider adding a drizzle of chocolate on top for a decadent touch.
• Occasion: These cookies are perfect for gatherings, parties, or simply as a delightful snack!

Keyword Baking with Strawberries, cheesecake cookies, easy cookie recipes, strawberry dessert recipes

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.