You need these strawberry cheesecake cookies in your life! They bring a delightful twist to your regular cookie routine.
The sweetness of strawberries, white chocolate chips, and a lovely cream cheese filling makes them to die for.
Each bite is a burst of strawberry cheesecake bliss. Chocolate chip cookies are fantastic, but it’s time to switch things up.
Strawberry cheesecake cookies, here we come!
Strawberry Cheesecake Cookies
I love strawberries, and my recipe collection proves it! I have everything from strawberry cake to granola parfaits.
But today, we’re going for something different. These strawberry cheesecake cookies are a real treat!
They have strawberries and graham crackers infused in the dough, plus a surprise cheesecake filling. They’re anything but ordinary.
Now, this recipe has some waiting time, like freezing the cream cheese and potentially chilling the dough.
But the result is worth it. Ready to give it a go? Let’s bake!
Ingredients
Here’s what you need for the best strawberry cheesecake cookies:
For the Cream Cheese Filling
- Cream Cheese – This should be at room temperature so it mixes smoothly with the other filling ingredients.
- Powdered Sugar – It adds a touch of sweetness to the cream cheese filling.
- Vanilla – A splash of vanilla gives the filling a deeper flavor.
For the Strawberry Cookies
- Freeze-dried Strawberries – Crush these finely to infuse your cookies with intense strawberry flavor.
- Graham Cracker Crumbs – These add a bit of crunch and mimic the crust of a classic cheesecake.
- Flour – This is the main building block of your cookies. It provides structure and helps to hold everything together.
- Butter – Be sure it’s softened for easy mixing. You can use regular or dairy-free butter.
- White & Brown Sugars – Using both gives a nice balance of sweetness and a hint of molasses flavor from the brown sugar.
- Baking Powder – This is your leavening agent. It creates bubbles of gas that help the cookies rise and become light and fluffy.
- Eggs – They should be at room temperature to ensure they blend seamlessly into your cookie batter.
- Vanilla – Just like in the filling, it adds an extra layer of flavor to your cookies.
- Salt – Salt enhances your cookies’ other flavors and balances out the sweetness.
How to Make Strawberry Cheesecake Cookies
Make the most incredible strawberry cheesecake cookies you’ve ever had! Let’s get down to business.
1. Prep the cream cheese filling. Beat the cream cheese, powdered sugar, and vanilla until it’s smooth and creamy. Drop small dollops onto a parchment-lined tray. Pop it in the freezer for an hour.
This step ensures your cream cheese filling is solid enough to handle later.
2. Make the cookie dough. Pulse the freeze-dried strawberries in a food processor.
In a separate bowl, cream the butter, sugars, eggs, and vanilla. Blend in the dry ingredients, graham crumbs, and strawberries.
If your dough feels sticky, chill it in the fridge for 20-30 minutes so it’s easier to work with.
3. Assemble the components. Preheat your oven to 350 degrees.
Take spoonfuls of dough and flatten it. Add a dollop of your frozen cream cheese in the center, and seal it up.
Place each filled dough ball on a parchment-lined baking sheet, leaving some space between them.
4. Bake. Bake them for 11-13 minutes until the edges are crispy. Let them cool on the baking sheet before moving to a wire rack.
5. Serve and enjoy! And there you have it, homemade strawberry cheesecake cookies ready to be devoured! Enjoy!
Tips for the Best Cookies
With these tips, you’re on your way to making your cookies unforgettable.
- Fresh is best. I use freeze-dried strawberries when they’re not in season. But if you have fresh berries on hand, by all means, use them!
- Don’t use frozen strawberries. They carry too much water, messing up your dough’s texture.
- Go for full-fat. Full-fat cream cheese makes softer cookies and adds moisture.
- Zap your cream cheese. If you forget to remove it from the fridge, zap it in the microwave for 20 seconds.
- Freeze the cream cheese filling. It’s a crucial step that makes wrapping the dough around the filling possible.
- Keep a cloth handy. The dough may get sticky as you fold it over the cream cheese. Have a cloth nearby to wipe your fingers on between cookies.
- Aim for big, heaping tablespoons of dough. These cookies are meant to be big, using 3-4 tablespoons of dough per cookie.
- Parchment paper beats Silpat. Parchment paper ensures the bottoms of your cookies brown and set properly.
Variations
Here are some other variations to spice things up:
- Berry bliss. Not into strawberries? Try using freeze-dried cherries, blueberries, or raspberries instead.
- Chocolate cheesecake twist. Fold some chocolate chips into the cookie dough for a decadent twist. White chocolate works, too!
- Fruity filling. Mix some strawberry jam into the filling for an extra burst of fruitiness.
- Nutty addition. Add some chopped nuts to the dough for some crunch.
- Fun with sprinkles. Throw in some sprinkles for a pop of color and fun.
- Lemon zing. A bit of lemon juice or zest adds a fresh kick to the cookies.
How to Make Ahead, Store, and Freeze
Make these cookies in advance and store them with ease.
To Make Ahead: Prepare the dough and cream cheese filling in advance and store them for up to 2 days to 3 months. Here’s how:
1. Drop dollops of cream cheese filling onto a baking sheet. Freeze it for an hour or until solid. The filling can stay in the freezer for up to 2 days.
2. Refrigerate the cookie dough for up to 2 days. You can also wrap the frozen cream cheese with the dough, then freeze the pre-assembled cookies for up to 3 months.
3. Thaw the pre-assembled cookies for 30 minutes at room temperature. Bake as instructed.
To Store: Since the cookies have a cream cheese filling, you must refrigerate them. Place leftover cookies in an air-tight container and store them in the fridge. They’ll keep for 3-4 days.
For the best taste, let the cookies return to room temperature before enjoying them again.
To Freeze: These strawberry cheesecake cookies can be frozen for up to 3 months! Let them cool completely, then freeze them on a baking sheet for 1-2 hours. Then, transfer them to a Ziplock freezer bag.
This prevents them from sticking together and helps protect against freezer burn. To enjoy, thaw the cookies in the fridge and let them come to room temperature.
More Cookie Recipes
Chewy Brown Sugar Cookies
Fudgy Brownie Cookies
Cowboy Cookies
Monster Cookies
Marry Me Cookies
Best Strawberry Cheesecake Cookies
12
servings20
minutes16
minutes391
kcalThese strawberry cheesecake cookies are impossible to resist! Between the cream cheese filling, berries, and white chocolate chips, there’s so much to love.
Ingredients
- Filling
6 ounces cream cheese, room temperature
1/4 cup powdered sugar
1 teaspoon vanilla
- Cookies
1 1/2 cups freeze-dried strawberries
1 cup butter, softened
3/4 cup white sugar
1/2 cup brown sugar
2 eggs, room temperature
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
Pinch salt
1/2 cup graham cracker crumbs
Instructions
- Place the ingredients for the filling in a large bowl. Using a hand mixer or stand mixer, beat until smooth and creamy.
- Line a baking sheet with parchment paper. Add dollops of about 1 1/2 teaspoons onto the baking sheet. Repeat this process until you use all the cream cheese. This should make 12-13 dollops. Freeze them for 1 hour or until solid.
- While the cream cheese filling is cooling, prepare the dough. Place the freeze-dried strawberries in a food processor or blender and pulse until broken into fine pieces. Set them aside.
- Using a stand mixer or hand blender, cream the butter and both sugars until light and fluffy. Add in the eggs and vanilla and blend until smooth. Add the flour, baking powder, and a pinch of salt. Blend until smooth.
- Add in the graham cracker crumbs and freeze-dried strawberries and blend just until combined. If the dough feels sticky, chill it for about 20-30 minutes.
- Once you are ready to assemble your cookies, preheat the oven to 350F. Line a baking sheet with parchment paper.
- Scoop out about 3 tablespoons of dough and flatten it in your palm. Add the frozen cream cheese into the middle of the dough. Wrap the dough around the cream cheese so it’s completely covered. Repeat this process for each cookie.
- Place the cookies on the prepared baking sheet at least 2 inches apart. Bake them for 11-13 minutes or until the edges are crispy and the center is set. Cool them on the baking sheet for 7-8 minutes before transferring them to a wire rack to finish cooling.
- Serve them and enjoy!
