If you’re like me and love both cheesecake and cookies, then you’re going to love what I’m about to share. I came up with this recipe on a lazy weekend when I had some leftover cream cheese and fresh strawberries.
I didn’t want to make a full cheesecake, so I thought, “Why not turn it into cookies?” And let me tell you… these Strawberry Cheesecake Cookies turned out so good that now I can’t stop making them.
I’m sure once you try them, you’ll feel the same way!
Why You’ll Love These Cookies
These cookies are not your regular cookies. They’re soft, chewy, creamy, and have little bursts of fresh strawberry flavor in every bite.
The cream cheese makes them rich, while the strawberries keep them fresh and fruity. It feels like eating a cheesecake but in cookie form.
Perfect for anyone who loves desserts but doesn’t want to spend hours in the kitchen.
Ingredients You’ll Need
The best part? You don’t need fancy ingredients. Here’s what you need to grab before baking:
- 1/2 cup butter (softened)
- 4 oz cream cheese (softened)
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped fresh strawberries
- Optional: white chocolate chips for extra sweetness
Step-by-Step Recipe Instructions
Step 1: Cream the Butter and Cream Cheese
In a large bowl, beat together the softened butter, cream cheese, and sugar until the mix looks smooth and fluffy. This step is what gives the cookies that creamy cheesecake-like texture.
Step 2: Add Egg and Vanilla
Crack in the egg and mix it well. Add vanilla extract for that warm, sweet flavor.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Slowly add this to the wet mixture. Mix until combined, but don’t overmix.
Step 4: Add Strawberries
Fold in the chopped strawberries gently. If you want extra sweetness, add a handful of white chocolate chips here too.
Step 5: Chill the Dough
This is important! Put the dough in the fridge for about 30 minutes. It helps the cookies hold their shape when baking.
Step 6: Bake
Preheat the oven to 350°F (175°C). Scoop out the dough onto a baking tray lined with parchment paper. Bake for 12–15 minutes or until the edges look slightly golden. Don’t overbake; you want them soft in the middle.
Step 7: Cool and Enjoy
Let them cool on the tray for a few minutes before moving them to a rack. Then, enjoy your soft, creamy, strawberry-filled cookies!
Tips for the Best Cookies
- Use fresh strawberries, not frozen, so the cookies don’t get too watery.
- Chill the dough—it really makes a difference.
- If you love extra sweetness, go for white chocolate chips.
- Store them in the fridge because of the cream cheese. They taste even better chilled!
How to Store These Cookies
Since these cookies have cream cheese, it’s best to store them in an airtight container in the fridge. They stay good for about 4–5 days. You can also freeze them for up to 2 months—just thaw before eating.
FAQs
1. Can I use frozen strawberries?
I don’t recommend it because they release too much water and make the cookies soggy. Fresh works best.
2. Do I have to chill the dough?
Yes! If you skip this step, the cookies will spread too much and lose their shape.
3. Can I make them ahead of time?
Yes, you can make the dough, wrap it up, and keep it in the fridge for up to 24 hours before baking.
4. What can I use instead of cream cheese?
Cream cheese is what makes these taste like cheesecake, but if you don’t have it, you could try mascarpone or even Greek yogurt (though the texture will change).
5. Can I add other fruits?
Yes! Blueberries, raspberries, or even diced peaches would taste amazing too.