Name: Strawberry Cheesecake Cookie
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup cream cheese, softened; 1/2 cup freeze-dried strawberries, crushed into powder (or 1/3 cup finely chopped fresh strawberries); 1/2 cup white chocolate chips (optional)

Strawberry Cheesecake Cookie a soft, chewy cookies bursting with sweet strawberry flavor and creamy cheesecake swirls, perfect for a delightful treat any time of day.

Ingredients

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1/2 cup cream cheese, softened

1/2 cup freeze-dried strawberries, crushed into powder (or 1/3 cup finely chopped fresh strawberries)

1/2 cup white chocolate chips (optional)

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

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and fluffy.

Add the egg and vanilla extract, mixing well until combined.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Gently fold in the crushed freeze-dried strawberries and white chocolate chips, if using.

In a separate small bowl, soften the cream cheese until smooth. Dollop small spoonfuls of cream cheese onto the cookie dough and gently swirl it in with a knife or toothpick for a marbled effect.

Scoop dough onto the prepared baking sheet using a tablespoon or cookie scoop, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields about 12 cookies. It takes me roughly 15 minutes to prepare the dough and about 12 minutes to bake, totaling around 27 minutes from start to finish — perfect for a quick yet indulgent treat.

Variations

I like experimenting with this recipe by swapping out white chocolate chips for dark chocolate or adding chopped nuts for extra crunch. If I’m feeling adventurous, I sometimes substitute the freeze-dried strawberries with freeze-dried raspberries or blueberries for a different berry twist. For a vegan version, I use dairy-free cream cheese and plant-based butter.

Storage/Reheating

I store these cookies in an airtight container at room temperature, where they stay soft and fresh for up to 3 days. To keep them longer, I freeze them for up to 2 months and simply thaw at room temperature before eating. If I want to reheat, I pop them in the microwave for about 10-15 seconds to bring back that soft, melty texture.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Yes, you can use finely chopped fresh strawberries, but they may add more moisture, which could slightly affect the cookie texture. Freeze-dried strawberries are better for intense flavor without extra moisture.

What if I don’t have cream cheese?

The cream cheese adds the signature cheesecake swirl and creaminess. If you don’t have any, you can skip it, but the cookies won’t have the same texture or flavor profile.

Can I make the dough ahead of time?

Definitely! I often prepare the dough a day in advance and store it in the fridge. Just let it come to room temperature before baking.

Are these cookies gluten-free?

Not as written, since they use all-purpose flour. For gluten-free, I substitute with a gluten-free baking flour blend.

Can I omit the white chocolate chips?

Absolutely. The white chocolate chips are optional but add a nice sweetness that complements the strawberries and cream cheese.

Conclusion

This strawberry cheesecake cookie recipe has become one of my favorites for when I want something that feels both fresh and indulgent. The balance of strawberry flavor with the creamy cheesecake swirls is irresistible, and the soft, chewy texture keeps me coming back for more. Whether I bake them for a special occasion or just because, they always deliver a delightful treat.