Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies is a classic duo and one that is very dear to me as it reminds me of delicious summer days spent baking with my mom.

This is one of the reasons why this strawberry cookie recipe is on the more personal side for me.

There is sweet and slightly sour sharpness for the rich cream cheese strawberry cookies. Imagine summer wrapped all in just a cookie!

Apart from those sweet fruity cakes, they are simple to prepare and perfect for those who enjoy cheesecakes in any form.

Believe me, one small piece will take you to unusual bliss where instead of a big slice of cheesecake you get dessert in the shape of a tiny scoop-able cookie with strawberry cheesecakes.

Why You’ll Love These Strawberry Cheesecake Cookies

What’s not to love about these strawberry cheesecake cookies? They combine the creaminess of a cheesecake-inspired treat with the fruity sweetness of fresh strawberries, creating the perfect balance of flavors.

Each bite is indulgent yet light, making them a perfect summer treat or a cozy winter indulgence.

These cookies are incredibly easy to make, even if you’re not an experienced baker. The addition of cream cheese keeps them soft and chewy, with just the right amount of richness.

Plus, they’re versatile—you can serve them for any occasion, from casual family gatherings to something a little more special.

And here’s my favorite part: the aroma that fills your kitchen as they bake. It’s like the scent of a berry delight swirling through the air, making it impossible to wait for them to cool before grabbing one off the tray!

Loved these easy Strawberry Cheesecake Cookies? You won’t want to miss our scrumptious Chocolate Chip Cookies and the irresistible Fudgy Chocolate Brownie Cookies!

Ingredients for Strawberry Cheesecake Cookies

Here’s everything you need to whip up a batch of these delightful strawberry cheesecake cookies.

The key is using quality ingredients to get that rich, creamy texture and fresh strawberry flavor.

• 1/2 cup unsalted butter, softened: Soft butter will help your cookies stay nice and chewy. You can substitute with margarine, but nothing beats real butter for that rich flavor!
• 1/4 cup cream cheese, softened: This is what gives the cookies their signature cheesecake-inspired taste. Full-fat works best, but you can use low-fat cream cheese if you prefer.
• 1/2 cup granulated sugar: Adds sweetness without overpowering the creamy cheesecake flavor.
• 1/4 cup light brown sugar, packed: A touch of brown sugar keeps the cookies soft and gives a hint of caramel-like sweetness.
• 1 large egg: Room-temperature eggs mix better with the other ingredients and help create a smoother dough.
• 1 tsp vanilla extract: Use pure vanilla extract if you can. It makes such a difference in the flavor!
• 1 1/4 cups all-purpose flour: Regular flour works great, but you can try gluten-free flour if you need a substitute.
• 1/2 tsp baking powder: This helps the cookies rise and stay fluffy.
• Pinch of salt: Balances the sweetness and enhances the overall flavor.
• 1/2 cup fresh strawberries, diced: Fresh strawberries are best for that burst of fruity flavor. If fresh strawberries aren’t in season, you can use freeze-dried or even strawberry jam, but be careful not to add too much moisture!

These simple ingredients come together to create such a lovely combination of creamy, sweet, and tangy in every bite!

How to Make Strawberry Cheesecake Cookies

This recipe for strawberry cheesecake cookies is super simple and totally worth the effort. The result? Soft, chewy cookies with the perfect balance of creamy and fruity flavors.

Here’s how you can make them at home:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps the cookies bake evenly without sticking to the pan.
2. In a large bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until smooth and fluffy. I like to use a hand mixer for this, but you can mix by hand if you prefer—just make sure everything is well combined.
3. Beat in the egg and vanilla extract until fully incorporated. Don’t worry if the mixture looks a bit runny; that’s normal and will firm up once you add the dry ingredients.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as you want your cookies to stay nice and tender.
5. Gently fold in the diced fresh strawberries. Try not to mash them too much so you keep that lovely strawberry texture throughout the cookies.
6. Using a cookie scoop or spoon, drop the dough onto your prepared baking sheet, leaving about 2 inches between each cookie. The dough may be a little sticky, but that’s a good sign that they’ll be soft and chewy!
7. Bake for 12-15 minutes, or until the edges are just starting to turn golden. The centers should still look a little soft—that’s what gives them that perfect texture once cooled.

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

Tips for Making the Best Results

For the best strawberry cheesecake cookies, make sure your butter and cream cheese are fully softened before mixing. This helps create a smooth dough and ensures even baking.

Loved this recipe? You can grab the full printable version right below to keep handy for your next baking adventure!

If your strawberries are extra juicy, pat them dry with a paper towel to avoid adding too much moisture to the dough. This keeps your cookies from becoming soggy.

Don’t overbake! The cookies should be slightly soft in the center when you take them out, this will give you that deliciously chewy texture once they cool.

Can I use frozen strawberries in these Strawberry Cheesecake Cookies?

Yes, you can use frozen strawberries, but fresh strawberries really give the best flavor and texture.

If you’re using frozen, make sure to thaw them first and pat them dry really well to avoid adding too much moisture to the dough.

This helps keep your strawberry cheesecake cookies from becoming too soft or soggy.

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How do I store Strawberry Cheesecake Cookies?

Store your strawberry cheesecake cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for about a week.

They also freeze well for up to 3 months, just thaw at room temperature before enjoying them!

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Serving Suggestions

These strawberry cheesecake cookies are delightful on their own, but pairing them with a scoop of vanilla ice cream takes them to a whole new level. Imagine enjoying them warm, with the ice cream melting slightly over the top, it’s pure bliss!

For a cozy afternoon treat, serve them alongside a cup of herbal tea or fresh lemonade.

This combination reminds me of sunny family gatherings, where the sweet scents of baking mingle with laughter and love.

And don’t forget, they make a fantastic addition to any dessert platter at parties. Just watch how quickly they disappear!