Name: Strawberry Cheesecake Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 4 oz cream cheese, softened; 3/4 cup granulated sugar; 1/4 cup brown sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup fresh or freeze-dried strawberries, chopped; Optional: 1/2 cup white chocolate chips or strawberry glaze for topping

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Strawberry Cheesecake Cookies are soft, chewy, and decadent little treats that taste just like the classic dessert in cookie form. I love the combination of tangy cream cheese, sweet strawberries, and a buttery cookie base—it’s a flavor that always makes me smile.

Why You’ll Love This Recipe

I love how these cookies capture the essence of strawberry cheesecake in a bite-sized form. They’re soft, slightly tangy, and full of fresh strawberry flavor, with a creamy surprise in every bite. They’re perfect for parties, gift-giving, or an indulgent snack at home. Strawberry Cheesecake Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Cream cheese, softened
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Fresh or freeze-dried strawberries, chopped
Optional: white chocolate chips or strawberry glaze for topping

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I whisk together flour, baking powder, and salt in a bowl.
I beat butter, cream cheese, granulated sugar, and brown sugar together until creamy and smooth.
I add eggs and vanilla, mixing until combined.
I gradually fold in the dry ingredients until a soft dough forms.
I gently fold in chopped strawberries and optional white chocolate chips.
I scoop dough onto the prepared baking sheet, spacing them about 2 inches apart.
I bake for 12–15 minutes, until the edges are lightly golden and the centers are set.
I let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies and takes approximately 35–40 minutes total (15 minutes prep, 12–15 minutes baking, plus cooling).

Variations

I swap fresh strawberries for freeze-dried strawberry pieces for more concentrated flavor.
I drizzle white chocolate or strawberry glaze on top for extra sweetness.
I add a graham cracker crumb topping to mimic a cheesecake crust.
I make mini cookies for bite-sized treats perfect for parties.

Storage/Reheating

I store leftover cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months; I thaw them at room temperature before enjoying. I don’t recommend reheating, as they’re best soft and fresh. Strawberry Cheesecake Cookies

FAQs

Can I use cream cheese from a tub?

Yes, but block-style cream cheese yields better structure in the cookies. I soften it first for easier mixing.

Can I make these cookies vegan?

Yes, I can use vegan butter, vegan cream cheese, and egg replacements.

Do I need to chop fresh strawberries?

Yes, I chop them into small pieces to prevent extra moisture from making the cookies soggy.

Can I make these gluten-free?

Yes, I substitute all-purpose flour with a gluten-free flour blend.

How do I prevent cookies from spreading too much?

I chill the dough for 30 minutes before baking if my kitchen is warm, which helps maintain shape.

Conclusion

Strawberry Cheesecake Cookies are soft, flavorful, and utterly irresistible. The creamy cheesecake element paired with juicy strawberries makes them a favorite in my kitchen. They’re perfect for dessert, gifting, or satisfying a sweet craving with a bite of cheesecake in cookie form.