Name: Strawberry Cheesecake Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 oz cream cheese, softened; 2 tbsp powdered sugar; 1/4 tsp vanilla extract (for filling); 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract (for dough); 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup freeze-dried strawberries, crushed; 1/3 cup white chocolate chips (optional)

Soft, chewy, and packed with real strawberry flavor, these Strawberry Cheesecake Cookies are the ultimate dessert hybrid. I take classic cookie dough, load it with crushed freeze-dried strawberries and optional white chocolate chips, then stuff each one with a creamy cheesecake center. It’s a beautiful combination of two beloved treats in one handheld bite.

Ingredients

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

For the Cheesecake Filling:

4 oz cream cheese, softened

2 tbsp powdered sugar

1/4 tsp vanilla extract

For the Cookie Dough:

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup freeze-dried strawberries, crushed

1/3 cup white chocolate chips (optional but recommended)

Directions

I start by mixing the cream cheese, powdered sugar, and vanilla extract in a small bowl until smooth.

I scoop out teaspoon-sized portions of the filling onto a parchment-lined tray and freeze them for at least 30 minutes.

In a large bowl, I cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy.

I add the egg and vanilla, beating until fully incorporated.

In another bowl, I whisk the flour, baking soda, and salt.

I gradually mix the dry ingredients into the wet ingredients until just combined.

I fold in the crushed freeze-dried strawberries and white chocolate chips.

Then, I chill the dough for 20 to 30 minutes to make it easier to handle.

While the dough chills, I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

To assemble, I scoop 2 tablespoons of dough, flatten it slightly, place a frozen cheesecake center in the middle, and wrap the dough around it, rolling it into a ball.

I repeat with the rest of the dough and place the balls about 2 inches apart on the baking sheet.

I bake for 11–13 minutes, until the edges are lightly golden.

Finally, I let the cookies cool on the tray for 10 minutes before moving them to a wire rack.

Servings and timing

This recipe makes 12 cookies.

Prep Time: 20 minutes (plus chilling)

Cook Time: 12 minutes

Total Time: About 1 hour 15 minutes

Calories: 215 kcal per cookie

Variations

I sometimes swap the freeze-dried strawberries for raspberries or blueberries to switch up the flavor. For an extra indulgent touch, I like using dark chocolate chips instead of white chocolate, or even mixing in chopped nuts for crunch. If I’m short on time, I flatten the dough and make sandwich-style cookies with the cheesecake mixture in between—less fuss, same delicious flavor.

Storage/Reheating

I store these cookies in an airtight container in the fridge for up to 5 days to keep the filling fresh. If I want to enjoy them warm, I pop one in the microwave for 10–15 seconds. I also freeze them (after baking and cooling) in a zip-top bag for up to 2 months. Thawing at room temperature works well, or I reheat straight from frozen in the oven at 300°F for about 8 minutes.

FAQs

What are freeze-dried strawberries, and can I use fresh ones instead?

I use freeze-dried strawberries because they add intense flavor without adding moisture to the dough. Fresh strawberries would make the dough too wet and could affect the texture and baking time.

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and keep it in the fridge. I just let it sit at room temperature for 10–15 minutes before scooping and baking.

Can I use a different kind of cheese in the filling?

I stick with cream cheese because it gives that true cheesecake flavor and texture. Other soft cheeses might work but could change the taste and consistency.

How do I stop the filling from leaking out?

Freezing the cheesecake filling beforehand really helps. I also make sure the dough completely covers the filling, sealing all edges well before baking.

Can I make these cookies smaller?

Yes, but I reduce the cheesecake filling portion and baking time. Smaller cookies might bake in about 9–10 minutes. I just keep an eye on the edges turning golden.

Conclusion

Strawberry Cheesecake Cookies are one of my favorite baking treats when I want something both fun and indulgent. They’re perfect for spring and summer gatherings, dessert tables, or just satisfying a serious cookie craving. With a soft cookie, real fruit flavor, and a creamy surprise inside, these cookies are always a hit.

Recipe: