Here’s a delicious and easy Strawberry Cheesecake Cookies recipe — soft, creamy, and bursting with strawberry flavor:
🍓 Strawberry Cheesecake Cookies
Ingredients
For the Cookie Dough:
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1 cup (2 sticks) unsalted butter, softened
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¾ cup granulated sugar
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¾ cup brown sugar, packed
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2 large eggs
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1 tsp vanilla extract
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2¾ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 cup freeze-dried strawberries, crushed
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1 cup white chocolate chips (optional, but highly recommended)
For the Cheesecake Filling:
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8 oz cream cheese, softened
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¼ cup powdered sugar
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½ tsp vanilla extract
🧑🍳 Instructions
1. Make the Cheesecake Filling:
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In a small bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
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Scoop into small 1-teaspoon-sized dollops onto a parchment-lined tray and freeze for at least 30 minutes, until firm.
2. Make the Cookie Dough:
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, cream the butter and sugars until light and fluffy (2-3 minutes).
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Add eggs and vanilla, mixing until combined.
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually add the dry ingredients to the wet, mixing just until combined.
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Fold in crushed freeze-dried strawberries and white chocolate chips.
3. Assemble the Cookies:
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Scoop about 2 tablespoons of cookie dough and flatten it slightly.
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Place a frozen cheesecake dollop in the center, then top with another tablespoon of dough. Seal the edges around the filling.
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Repeat with remaining dough and filling.
4. Bake:
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Place the cookies on the prepared sheet about 2 inches apart.
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Bake for 12–14 minutes, until edges are lightly golden.
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Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
🍪 Tips:
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Freeze-dried strawberries work best for flavor and texture—avoid fresh strawberries, which add too much moisture.
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Store in an airtight container in the fridge for a cheesecake-like texture, or enjoy room temp for a softer bite.