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Creamy Strawberry Cheesecake Cookies

Creamy Strawberry Cheesecake Cookies That Will Wow Your Taste Buds

Delicious Creamy Strawberry Cheesecake Cookies that merge classic flavors with a chewy cookie texture.
Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 42 minutes
Course Dessert
Cuisine American
Servings 12 cookies
Calories 150 kcal

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Whisk
  • - Spoon

Ingredients
  

For the Cheesecake Filling

  • 8 ounces Full Fat Cream Cheese Substitution: Vegan cream cheese can be used for a dairy-free version.
  • 1 cup Powdered Sugar No substitutions recommended.
  • 1 teaspoon Vanilla Extract Substitution: Almond extract can be used for a different profile.

For the Cookie Dough

  • 2 cups All-Purpose Flour Note: Spoon and level to prevent excess flour.
  • 1 teaspoon Baking Soda No substitutions recommended.
  • ½ teaspoon Salt No substitutions recommended.
  • ½ cup Unsalted Butter Substitution: Coconut oil for a dairy-free option.
  • ¾ cup Light Brown Sugar Substitution: Use dark brown sugar for a richer taste.
  • ½ cup Granulated Sugar No substitutions recommended.
  • 1 large Egg Substitution: 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for a vegan alternative.
  • 1 large Egg Yolk No substitutions recommended.
  • ½ cup White Chocolate Chips Substitution: Dark chocolate chips or omit for less sweetness.
  • 1 teaspoon Strawberry Extract Substitution: Use additional vanilla extract if unavailable.
  • ¼ cup Freeze Dried Strawberries Substitution: Fresh strawberries can be used, but they may add moisture.
  • Pink Food Coloring optional, can omit if desired.

Instructions
 

Directions

  • Make Cheesecake Filling: In a mixing bowl, beat 8 ounces of full-fat cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth. Freeze dollops on a parchment-lined tray for a firm cheesecake center.
  • Prepare Cookie Dough: In a bowl, mix 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. In another bowl, cream together ½ cup of unsalted butter, ¾ cup of light brown sugar, and ½ cup of granulated sugar until fluffy. Add one large egg and one egg yolk, then gradually blend in the flour mixture, followed by ½ cup of white chocolate chips and ¼ cup of freeze-dried strawberries.
  • Assemble Cookies: Scoop about 2 tablespoons of cookie dough, flatten it, place a frozen cream cheese dollop in the center, and mold the dough around it to completely seal the filling.
  • Chill: Refrigerate the assembled cookies for 1 hour (or freeze for 30 minutes) to prevent spreading while baking.
  • Bake: Preheat your oven to 375°F (190°C). Bake for 10-12 minutes until the edges are golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Optional: Dust with powdered sugar for a pretty finish. Store in an airtight container at room temperature for up to 4 days.
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