Strawberry Cheesecake Cookies

Cheesecake has got to be one of the best desserts—it’s rich and sweet and makes any occasion feel special. And for times when you want those cheesecake vibes but in an easier-to-make treat, strawberry cheesecake cookies are the answer.

A tender cookie base made with vanilla, white chocolate chips and strawberries hides a tantalizing filling of strawberry bits and sweetened cream cheese. This is strawberry cheesecake in cookie form—no fork required! Want even better news? The cookies can be prepared in advance and baked just before you need them. This strawberry cheesecake cookies recipe makes an excellent addition to a springtime brunch buffet or summer potluck.

Ingredients for Strawberry Cheesecake Cookies

• Cream cheese: To achieve that cheesecake flavor, fold cream cheese into the dough and the filling. You can soften cream cheese quickly in the microwave.
• Confectioners’ sugar: Confectioners’ sugar melts beautifully into the cream cheese filling. It also provides a bit of structure.
• Freeze-dried strawberries: Because all the moisture has been removed, freeze-dried fruit gives the filling an intense flavor without affecting the texture.
• Eggs: Use large eggs for the filling and the cookie dough. For the most consistent results, start with room-temperature eggs in all baking recipes.
• Butter: If you forget to soften your butter ahead of time, a tool like a rolling pin or box grater can help.
• Granulated sugar: Granulated sugar sweetens the dough and makes the cookies tender.
• Fresh strawberries: That’s right, this strawberry cheesecake cookie recipe has a double dose of berry flavor. The cookie dough gets a hefty dose of sliced fresh strawberries. Here’s how to quickly hull strawberries before slicing them.
• Vanilla extract: Using the best vanilla extract brand will always produce the optimal flavor in your baked goods.
• Flour: Use all-purpose flour in this cookie recipe. Sift flour and other dry ingredients to prevent lumps in the baked cookies.
• White chocolate chips: A 1/2 cup white chocolate chips gives the cookies a little sweetness and texture.
• Baking powder: This leavening agent gives the cookies a tender bite and light texture.
• Cornstarch: A little cornstarch also contributes to a tender cookie texture and helps prevent cookies from spreading too much in the oven.

Directions

Step 1: Prepare the filling

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In a large bowl, beat the cream cheese until smooth. Add the confectioners’ sugar and egg until blended, then fold in the freeze-dried strawberries.

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Scoop the filling by tablespoonfuls onto a piece of waxed paper. Place in the freezer for about one hour until frozen and firm.

Editor’s Tip: It’s essential to freeze the filling because the dollops need to be firm so you can shape the dough around them.

Step 2: Prepare the cookie dough

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In a large bowl, cream together the butter, cream cheese and granulated sugar until light and fluffy, five to seven minutes. Beat in an egg and the vanilla extract. In a separate bowl, whisk together the flour, baking powder and cornstarch. Slowly beat the dry ingredients into the butter and cream cheese mixture. Fold in the sliced strawberries and white chocolate chips.

Step 3: Scoop and chill the dough

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Measure the dough by quarter cupfuls onto a parchment paper-lined baking sheet. Place the dough portions into the fridge to chill for about one hour until the dough is firm enough to handle.

Editor’s Tip: Like the cheesecake filling, the dough must be firm enough to wrap around the filling easily. It will be sticky and hard to handle if it is too warm and soft.

Step 4: Assemble and chill again

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Flatten the dough portions with the bottom of a measuring cup.

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Working quickly, place a ball of the frozen cream cheese filling into the center of each dough circle. Fold the dough up and around the filling, forming each into a ball. Place them back into the fridge to chill for 30 minutes.

Editor’s Tip: If the dough portions are sticking to the measuring cup, flatten them with slightly dampened fingers instead.

Step 5: Bake the cookies

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Preheat the oven to 375°F. Place three to four dough balls on a parchment paper-lined baking sheet, spaced 4 inches apart. Bake the cookies for 17 to 20 minutes, until the tops appear dry and the edges brown. Let the cookies cool on the baking sheet for five minutes, then transfer them to a wire rack to cool completely.

Editor’s Tip: Continue baking the rest of the cookies, keeping the next batch in the fridge until it’s time to put them in the oven.

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Strawberry Cheesecake Cookie Variations

• Replace the white chocolate chips: Try a strawberry cheesecake cookie recipe with milk chocolate or semisweet chocolate chips instead.
• Make a mixed-berry version: Use a blend of freeze-dried berries and strawberries in the filling. Substitute fresh, sliced raspberries and blackberries for some of the fresh strawberries. Keep the total amount of freeze-dried fruit to 1/2 cup and fresh fruit to 1 cup to ensure the cookies bake up correctly.

How to Store Strawberry Cheesecake Cookies

If there are leftover strawberry cheesecake cookies (is that really possible??) or if you’re making them in advance, they should be stored in a covered container in the refrigerator. Because the cookies contain fruit and cream cheese, the cold will protect their quality.

How long do strawberry cheesecake cookies last?

Strawberry cheesecake cookies will last four to five days in the fridge. They may become soggy after that.

Can you freeze strawberry cheesecake cookies?

Yes, the cookies can be frozen for up to three months. Place them in a single layer on a baking sheet and freeze them. Once the cookies are solid, transfer them to tightly covered freezer containers. To thaw the cookies, place them in the fridge overnight.

Can you make strawberry cheesecake cookies ahead of time?

Yes, there are two ways to make the strawberry cheesecake cookies recipe in advance. One is to make the filling and dough up to two days ahead. Keep the filling portions in the freezer and the dough portions in the fridge, then assemble and bake the cookies according to the recipe.

Or, once the cookie dough portions have been wrapped around the fillings and shaped into balls, you can freeze them unbaked for up to three months in an airtight container or bag. Let the dough portions thaw briefly on the counter before baking them.

Strawberry Cheesecake Cookie Tips

Can you use frozen strawberries for strawberry cheesecake cookies?

You can use frozen strawberries to make these cookies if you prepare the frozen fruit first. Let the berries thaw entirely, chop them and then place them in a strainer to let the excess juices drain away. This will ensure that the berries don’t release too much moisture while the cookies are baking.

How do you keep the filling from seeping out of the cookies?

If the cheesecake filling seeps out of the cookies, it may have thawed too quickly. Work as fast as you can when sealing the frozen filling inside the dough so that it stays frozen. If the first batch of baked cookies loses the filling, give the next batch an extra 30 minutes in the fridge or freezer before they go in the oven so that the dough is as firm as possible. This will help the dough and filling stay together in the oven.

What can you serve with strawberry cheesecake cookies?

Almost all cookies benefit from being served with a glass of cold milk, and strawberry cheesecake cookies are no exception. You can also serve them with a bowl of homemade vanilla ice cream or strawberry ice cream. For a fun presentation at a party, set the cookies out on a platter with whole fresh strawberries or other fruity treats like strawberry popcorn or stuffed strawberries.