Strawberry Cheesecake Cookies
Strawberry Cheesecake Cookies are soft, chewy treats that combine the sweet tang of strawberries with the rich creaminess of cheesecake. These cookies are packed with fresh strawberry pieces and a…
Tip: save now, cook later.Strawberry Cheesecake Cookies are soft, chewy treats that combine the sweet tang of strawberries with the rich creaminess of cheesecake. These cookies are packed with fresh strawberry pieces and a smooth cream cheese swirl that makes every bite a little celebration. They’re like having your favorite dessert in cookie form!
I love making these cookies when I want something special but still easy to share. The cream cheese adds a lovely creaminess that keeps the cookies moist and soft, while the strawberries give bursts of freshness that brighten up each bite. Whenever I bake a batch, they disappear fast because everyone says they taste just like a mini cheesecake in cookie shape.
My favorite way to enjoy these cookies is with a simple cup of tea or coffee in the afternoon. They make a perfect snack to lift your spirits or a sweet ending after a meal. Plus, they’re great for sharing at parties or gifting to friends, because who wouldn’t smile receiving a box of cookies that taste this good?
Key Ingredients & Substitutions
Butter & Cream Cheese: These give the cookies their soft, creamy texture. Make sure both are softened to room temperature for smooth mixing. If you need a dairy-free option, try plant-based butter and vegan cream cheese.
Fresh Strawberries: Fresh fruit brings bright flavor and moisture. If strawberries aren’t in season, frozen ones work too—just thaw and drain well to avoid soggy dough.
White Chocolate Chips: These add a sweet, creamy bite that pairs perfectly with cream cheese. You can swap for white chocolate chunks or even white chocolate melting wafers for a smoother melt.
Flour & Leavening Agents: All-purpose flour gives structure, while baking powder and baking soda help cookies rise just enough for softness. Adding a tablespoon of cornstarch can boost tenderness if you want extra soft cookies.
How Can I Keep Strawberries from Making the Dough Too Wet?
Strawberries are juicy, so the key is to prevent excess moisture from turning your dough soggy. Here’s how I manage it:
- Use firm, ripe strawberries and dice them into small pieces so they mix evenly without overwhelming the dough.
- Pat the diced strawberries gently with paper towels to soak up some juice before adding them in.
- Fold the strawberries into the dough last and gently to avoid crushing them.
- If dough feels too wet, adding a tablespoon of cornstarch can help absorb moisture and keep cookies soft but stable.
These steps help keep your cookies soft and hold their shape while bursting with fresh strawberry flavor!
Equipment You’ll Need
- Large mixing bowl – big enough to mix all ingredients without spills.
- Electric mixer or hand mixer – makes blending butter and cream cheese smooth and easy.
- Measuring cups and spoons – for accurate baking measurements.
- Cookie scoop or spoon – helps shape even cookie dough balls for consistent baking.
- Baking sheets lined with parchment paper – prevent sticking and make cleanup quick.
- Wire cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap fresh strawberries for raspberries – for a tart twist that pairs well with cream cheese.
- Use white chocolate chunks or chips with dried cranberries for a chewy texture and sweet-tart balance.
- Add a touch of almond extract instead of vanilla for a nutty flavor that complements the strawberries.
- Stir in chopped macadamia nuts for a crunchy contrast and buttery richness.
How to Make Strawberry Cheesecake Cookies?
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups fresh strawberries, diced
- 1 cup white chocolate chips or chunks
- Optional: 1 tbsp cornstarch (to help with dough moisture if needed)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 12-14 minutes of baking time. Plus, you’ll want to let the cookies cool for about 5 minutes before moving them to a rack. So all in all, you’ll spend about 30 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready to Bake:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to keep the cookies from sticking and make cleanup easy.
2. Mix Up the Creamy Base:
In a large bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy. Add the granulated sugar and brown sugar, then beat everything until it looks fluffy and light, about 2–3 minutes.
3. Add Eggs and Vanilla:
Crack in the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix everything together until it’s well combined.
4. Combine Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and if you like, the cornstarch. This helps the cookies stay soft.
5. Blend It All:
Slowly add the dry ingredients into your wet mixture. Mix on low speed until the dough just comes together. Be careful not to overmix.
6. Fold in Strawberries and White Chocolate:
Gently fold in the diced strawberries and white chocolate chips. Do this carefully so you don’t mash the strawberries too much and turn the dough watery.
7. Shape and Bake:
Using a cookie scoop or spoon, drop dough balls onto the lined baking sheets about 2 inches apart. Pop them into the oven and bake for 12–14 minutes, until the edges are just starting to turn golden but the centers still look soft.
8. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Then, dig in and enjoy the soft, creamy strawberry cheesecake goodness!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can! Just make sure to thaw and drain them well so the dough doesn’t get too wet. Pat them dry with paper towels before folding into the dough.
How Should I Store Leftover Cookies?
Store leftover 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.
Can I Make The Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a few minutes before scooping and baking.
What Can I Substitute for Cream Cheese?
If you don’t have cream cheese, mascarpone or a cream cheese-style vegan spread can work well. Just keep the texture similar to keep that creamy, tangy flavor.
