Name: Easy Strawberry Cheesecake Cookies
Prep time: 15 min
Cook time: PT-487525H17S
Total time: 1 h
Cuisine: American
Ingredients: 4 oz (113g) cream cheese, softened; 2 tbsp powdered sugar; 1/2 tsp vanilla extract; 1/2 cup unsalted butter, softened; 1/2 cup sugar; 1/4 cup brown sugar; 1 large egg; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup freeze-dried strawberries (crushed slightly); Optional: 1/2 cup white chocolate chips

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I love making these easy strawberry cheesecake cookies because they combine the creamy richness of cheesecake with the fresh flavor of strawberries baked right into a soft cookie. They have a luscious cheesecake center that melts in your mouth, wrapped in a tender, fruity cookie dough that’s lightly sweetened and perfectly textured.

Easy Strawberry Cheesecake Cookies

Ingredients

Cheesecake Filling:

4 oz (113g) cream cheese, softened

2 tablespoon powdered sugar

½ teaspoon vanilla extract

Cookie Dough:

½ cup unsalted butter, softened

½ cup sugar

¼ cup brown sugar

1 large egg

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

¾ cup freeze-dried strawberries (crushed slightly)

Optional: ½ cup white chocolate chips

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make cheesecake filling: In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop into small ½ teaspoon-sized balls and freeze them for about 30 minutes until firm.

Make cookie dough: In a separate bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. Mix in the flour, baking soda, and salt until just combined. Gently fold in the crushed freeze-dried strawberries and white chocolate chips if using. Chill the dough in the fridge for 20 to 30 minutes for easier handling.

Assemble cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop about 1.5 tablespoons of cookie dough, flatten it slightly, place a frozen cheesecake ball in the center, then wrap the dough around to seal it completely.

Bake: Place the cookies about 2 inches apart on the baking sheet and bake for 12 to 14 minutes, until the edges are lightly golden. The centers may look soft but will firm up as the cookies cool.

Cool & enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 20 cookies. Total time including prep, chilling, and baking is about 1 hour (15 minutes prep, 30 minutes chilling, 12–14 minutes baking, plus cooling time).

Variations

I sometimes add a teaspoon of lemon zest to the cheesecake filling for a bright citrus twist.

Using white chocolate chips is optional but adds a lovely creamy sweetness that complements the strawberries.

For a more intense strawberry flavor, I’ve swapped freeze-dried strawberries with finely chopped fresh strawberries, though the dough needs a little extra chilling to avoid spreading.

You can experiment with other freeze-dried berries like raspberries or blueberries for different flavor combinations.

To make it vegan, try a vegan cream cheese and substitute the egg with a flax egg.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days, but they’re best enjoyed fresh. For longer storage, I freeze the baked cookies for up to 2 months and thaw at room temperature before eating. The cheesecake centers freeze well too, so I sometimes freeze extra balls for future baking. To reheat, warm cookies in a low oven (300°F/150°C) for 5 minutes to soften the cheesecake center again.

FAQs

Can I use fresh strawberries instead of freeze-dried?

I prefer freeze-dried strawberries because they don’t add moisture to the dough, which keeps the cookies from spreading too much. If I use fresh strawberries, I finely chop them and chill the dough longer to help maintain structure, but freeze-dried is the easiest and most reliable choice.

How do I know when the cookies are done baking?

I look for lightly golden edges while the centers might still seem soft. The cheesecake filling inside means the middle won’t look completely set, but they firm up as the cookies cool.

Can I prepare the cheesecake filling ahead of time?

Absolutely! I freeze the cheesecake balls ahead and keep them in the freezer until I’m ready to bake. It saves time and makes assembling the cookies easier.

What if I don’t have freeze-dried strawberries?

You could substitute with chopped freeze-dried raspberries or blueberries for a similar texture and flavor, or omit them altogether for a plain cheesecake cookie.

Can these cookies be made gluten-free?

Yes, I swap the all-purpose flour with a 1:1 gluten-free flour blend. I recommend one that includes xanthan gum for the best texture.

Conclusion

I really enjoy making these strawberry cheesecake cookies whenever I want something special but quick. They’re perfect for sharing with friends or just indulging myself. The creamy cheesecake center combined with the strawberry-studded dough makes every bite a delightful surprise. I hope trying this recipe adds a bit of sweetness and joy to your baking routine!

Recipe:

Easy Strawberry Cheesecake Cookies

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Author: Cheryl
Total Time: 1 hour (including chilling and cooling)
Yield: About 20 cookies
Diet: Vegetarian

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Description

Soft and tender strawberry cheesecake cookies with a creamy cheesecake center and vibrant freeze-dried strawberries baked into a lightly sweetened cookie dough, optionally enhanced with white chocolate chips.

Instructions

Make cheesecake filling: Mix softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into ½ teaspoon balls and freeze for 30 minutes.
Make cookie dough: Cream butter, sugar, and brown sugar until light and fluffy. Beat in egg and vanilla. Mix in flour, baking soda, and salt. Fold in crushed freeze-dried strawberries and optional white chocolate chips. Chill dough for 20-30 minutes.
Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
Assemble cookies: Scoop 1.5 tablespoons dough, flatten slightly, place a frozen cheesecake ball in center, wrap dough to seal completely.
Place cookies 2 inches apart on baking sheet and bake 12-14 minutes until edges are lightly golden.
Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.