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A stack of Strawberry Cheesecake Cookies with fresh strawberry slices and creamy cheesecake filling oozing out. The golden-brown cookies are broken in half, revealing their rich and gooey texture. A drizzle of sweet sauce cascades down the stack, making these homemade dessert cookies look irresistibly indulgent. Perfect for a fruity and creamy sweet treat!

Strawberry Cheesecake Cookies

These soft, chewy Strawberry Cheesecake Cookies combine the tangy creaminess of cheesecake with the comfort of homemade cookies. Packed with fresh strawberries and featuring a cream cheese base, they're the perfect sweet treat for any occasion!
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Course: Dessert, Snack
Cuisine: American, Fusion
Keyword: Cheesecake Cookies, Cream Cheese Cookies, Fresh Strawberry Dessert, Strawberry Cheesecake Cookies, Strawberry Cookies
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Servings: 24
Calories: 175kcal
Cost: $12

Equipment

  • 2 Baking sheets (Line with parchment paper)
  • 1 Stand mixer or hand mixer (For creaming ingredients)
  • 1 Medium cookie scoop (About 1.5 tablespoons)
  • 1 Cooling rack (For cooling cookies)
  • 1 Mixing bowls (For wet and dry ingredients)
  • 1 Spatula (For folding in strawberries)
  • 1 Paper towels (For patting strawberries dry)

Ingredients

  • 8 oz cream cheese - softened to room temperature
  • ½ cup 1 stick unsalted butter, at room temperature - 1 stick, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract - optional, enhances strawberry flavor
  • 2 ¼ cups all-purpose flour - can substitute 1:1 gluten-free flour blend
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup graham cracker crumbs - for authentic cheesecake flavor
  • 1 ½ cups fresh strawberries - diced small (about ¼-inch cubes)
  • ⅓ cup white chocolate chips - optional

Instructions

  • Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • Dice strawberries into small pieces and pat dry with paper towels to remove excess moisture.
    Dice strawberries into small pieces and pat dry with paper towels to remove excess moisture.
  • In a large bowl, beat cream cheese and butter until smooth and creamy (about 2 minutes).
  • Add sugar and continue beating until light and fluffy (about 3 minutes).
  • Beat in egg, vanilla extract, and almond extract (if using) until well combined.
    Beat in egg, vanilla extract, and almond extract (if using) until well combined.
  • In a separate bowl, whisk together flour, baking powder, salt, and graham cracker crumbs.
  • Gradually add dry ingredients to wet ingredients, mixing just until combined.
  • Gently fold in diced strawberries and white chocolate chips (if using).
  • If dough is too sticky, refrigerate for 30 minutes.
  • Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
  • Bake for 12-14 minutes, until edges are just set and barely golden. Centers will still look soft.
  • Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

  • Store in an airtight container in the refrigerator for up to 5 days.
  • For best results, use room temperature butter and cream cheese.

Nutrition

Serving: 40g | Calories: 175kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 32mg | Sodium: 95mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 275IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 0.6mg