Strawberry Cheesecake Cookies are soft, chewy treats that bring together the tangy creaminess of cheesecake with the sweet, fresh flavor of strawberries. These cookies have a tender texture with little bursts of strawberry goodness in every bite, making them a delightful twist on the classic cheesecake dessert.
I love making these cookies when I want something a little special but still easy to share with friends or family. The cream cheese in the dough keeps them nice and moist, and those bits of strawberry jam or fresh strawberries add a pop of color and flavor that everyone notices. It’s like having a mini dessert and cookie all in one!
My favorite way to enjoy these cookies is with a glass of cold milk or a cup of tea. They’re perfect for afternoon snacks or a sweet end to any meal. Honestly, once you try these, they might just become your go-to cookie for celebrations or just because you want a little homemade treat. I can’t wait for you to try them and see how good they are!
Key Ingredients & Substitutions
Cream Cheese: This is the star ingredient that gives these cookies their soft texture and that classic cheesecake tang. Make sure it’s softened to blend easily. If you prefer dairy-free, try a vegan cream cheese alternative—just check it’s firm enough to hold its shape when baked.
Freeze-Dried Strawberries: These add concentrated strawberry flavor without extra moisture, which helps keep the dough just right. If you can’t find freeze-dried, you can use fresh diced strawberries but be sure to pat them dry well to avoid soggy cookies.
White Chocolate or Cream Cheese Chunks: These create melty cheesecake pockets inside the cookies. White chocolate chips work well, but if you want an extra tang, chopped cream cheese (frozen and cut into small chunks) makes for delicious gooey bites.
Strawberry Jam: A small dollop inside each cookie keeps the strawberry flavor bright and helps create that marbled look. You can substitute with raspberry or apricot jam for a different twist.
How Do You Get Soft, Chewy Strawberry Cheesecake Cookies with a Marbled Look?
The key is gentle mixing and careful baking:
- Mix Butter and Cream Cheese Thoroughly: Beat until smooth but don’t overmix once flour is added. Overmixing can make cookies tough.
- Fold in Strawberries and Chunks Gently: This keeps the dough soft and prevents breaking up the freeze-dried strawberries.
- Make an Indentation for Jam: Pressing a small well in each dough ball before adding jam helps keep it inside the cookie and creates that pretty marbled effect.
- Watch Baking Time Closely: Bake just until the edges are set but centers still look soft to keep cookies chewy and moist inside.
Chilling the dough briefly before baking can also help prevent spreading, keeping the cookies thick and soft. These little steps make sure every bite is creamy strawberry cheesecake heaven!
Equipment You’ll Need
- Mixing bowls – for combining your wet and dry ingredients easily.
- Electric mixer or hand mixer – helps beat the cream cheese and butter until smooth and fluffy.
- Measuring cups and spoons – to get precise amounts for the best results.
- Baking sheets – sturdy and flat for even baking of your cookies.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup simple.
- Spoon or cookie scoop – to portion out cookie dough evenly and create uniform cookies.
- Wire cooling rack – allows cookies to cool completely without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap strawberry jam with raspberry or blueberry preserves for a different fruity twist.
- Add chopped nuts like pecans or walnuts for a crunchy texture contrast.
- Mix in white chocolate chips along with or instead of cream cheese chunks for extra sweetness.
- Use lemon zest in the dough to brighten the flavor and complement the strawberries.
Strawberry Cheesecake Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1/2 cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, crushed into crumbs (or 1/2 cup fresh diced strawberries, patted dry)
- 4 oz (115g) white chocolate chips or cream cheese chunks (for cheesecake bites)
For The Filling:
- 1/4 cup strawberry jam or preserves
How Much Time Will You Need?
Getting these cookies ready takes about 15 minutes of mixing and assembling, plus 10-12 minutes baking time. Cooling takes another 5 minutes before you can enjoy the full creamy, fruity flavor. Overall, plan for around 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prep the Dough:
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to keep cookies from sticking. In a large bowl, beat together the softened butter and cream cheese until smooth and creamy. Add the sugar and mix until light and fluffy. Then, beat in the egg and vanilla extract until everything is combined nicely.
2. Combine Dry Ingredients and Mix:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix – you want the cookies soft and tender.
3. Add Strawberries and Cheesecake Chunks:
Gently fold in your crushed freeze-dried (or fresh) strawberries and white chocolate chips or cream cheese chunks. This will give your cookies those delicious fruity and creamy bursts.
4. Shape Cookies and Add Jam:
Drop spoonfuls of cookie dough onto the prepared baking sheet. Using your finger or the back of a spoon, make a small indentation in the center of each dough ball. Place about 1/2 teaspoon of strawberry jam into each indentation, then cover lightly with a bit more dough or reshape to keep the jam inside during baking.
5. Bake and Cool:
Bake the cookies for 10-12 minutes, or until the edges look set and the tops are slightly golden but still soft. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
6. Enjoy!
Now you can enjoy your soft, creamy, and flavorful strawberry cheesecake cookies, bursting with strawberry and creamy cheesecake goodness just like in the picture!
Can I Use Frozen Strawberries Instead of Fresh or Freeze-Dried?
Yes, but make sure to thaw and thoroughly pat them dry to remove excess moisture. Too much moisture can make the dough too wet and cause the cookies to spread excessively.
Can I Substitute Cream Cheese with a Dairy-Free Alternative?
Absolutely! Use a firm dairy-free cream cheese substitute to maintain the creamy texture. Just ensure it’s softened before mixing for the best results.
How Should I Store These Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container for up to 2 months. Thaw at room temperature before serving.
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. This also helps enhance the flavor and prevents cookies from spreading too much during baking.
