These strawberry cheesecake cookies combine the best of two beloved desserts into one irresistible treat. With a tender, cream cheese-enriched cookie base and bursts of fresh strawberry flavor, these cookies capture the essence of creamy cheesecake in a convenient handheld format. Perfect for spring gatherings, holiday cookie exchanges, or whenever you're craving something special, these pretty pink cookies are sure to become a new favorite.
Why You'll Love Strawberry Cheesecake Cookies Recipe
These strawberry cheesecake cookies offer the perfect balance of sweet berry flavor and rich, tangy cream cheese in every bite. The soft, pillowy texture mimics the smoothness of classic cheesecake, while the strawberry pieces add delightful pops of fruity brightness. They're easier to make than a traditional cheesecake but deliver all those beloved flavors in a portable, shareable form.
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Ingredients
the Cookie Base:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup finely diced fresh strawberries
- ¼ cup strawberry preserves
the Cheesecake Crumble:
- ¼ cup graham cracker crumbs
- 2 tablespoons powdered sugar
- 2 tablespoons melted butter
Instructions
Prepare the Dough
- Beat cream cheese and butter in a large bowl using an electric mixer until smooth and creamy, about 2 minutes
- Add sugar and continue beating until light and fluffy, approximately 3 minutes
- Beat in eggs one at a time, then add vanilla extract
- In a separate bowl, whisk together flour, baking powder, and salt
- Gradually mix dry ingredients into wet ingredients until just combined
- Gently fold in diced strawberries and strawberry preserves
Make the Crumble
- Combine graham cracker crumbs, powdered sugar, and melted butter in a small bowl
- Mix until the mixture resembles wet sand
- Set aside for topping cookies
Form and Bake
- Preheat oven to 350°F (175°C)
- Line baking sheets with parchment paper
- Scoop dough using a 2-tablespoon cookie scoop
- Roll each portion into a ball and place on prepared baking sheets
- Press a small indent in the center of each cookie
- Sprinkle with graham cracker crumble
- Bake for 12-14 minutes until edges are lightly golden
- Cool on baking sheets for 5 minutes before transferring to wire racks
Storage Instructions
Store cookies in an airtight container in the refrigerator for up to 5 days. The cream cheese in these cookies means they should be kept cool for food safety. You can also freeze them for up to 3 months – just thaw in the refrigerator overnight before serving.
Recipe Variations
- Chocolate Lover's Version: Add ½ cup mini chocolate chips to the dough for a chocolate-covered-strawberry twist
- Lemon Berry: Add 1 tablespoon lemon zest to brighten the flavors
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend
- Mixed Berry: Replace half the strawberries with raspberries for a mixed berry variation
Equipment For Strawberry Cheesecake Cookies Recipe
- Electric mixer (stand or hand mixer)
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling racks
Top Tip
The secret to achieving the perfect cheesecake-like texture lies in properly softened cream cheese. Leave it out at room temperature for at least 2 hours before baking. This ensures it will blend smoothly with other ingredients and create that signature creamy texture.
FAQ
Yes, but thaw and drain them thoroughly first, then pat dry to prevent excess moisture in the dough.
This usually happens if the butter or cream cheese is too warm. Make sure they're softened but still slightly cool to the touch.
Yes, the dough can be refrigerated for up to 24 hours before baking. Let it sit at room temperature for 15 minutes before scooping.
The edges should be lightly golden, but the centers will still be soft. They'll continue to set as they cool.
These strawberry cheesecake cookies bring together the best of both dessert worlds – chewy cookies and creamy cheesecake – in one irresistible treat. With their pretty pink color and fresh strawberry flavor, they're sure to become a new favorite in your recipe collection.
Give them a try and let us know what you think in the comments below!
"If you loved the sweet and chewy Strawberry Cheesecake Cookies, you’ll enjoy the Easy No-Bake Cherry Cheesecake Recipe for a simple, no-bake dessert!"
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Strawberry Cheesecake Cookies Recipe
Equipment
- Electric mixer (stand or hand mixer)
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling racks
Ingredients
Cookie Base:
- 8 oz cream cheese softened
- ½ cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup finely diced fresh strawberries
- ¼ cup strawberry preserves
Cheesecake Crumble:
- ¼ cup graham cracker crumbs
- 2 tablespoons powdered sugar
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Beat cream cheese and butter until smooth (2 minutes). Add sugar, beat until fluffy (3 minutes).
- Beat in eggs one at a time, then vanilla extract.
- Mix dry ingredients separately. Gradually combine with wet ingredients.
- Fold in strawberries and preserves.
- Mix crumble ingredients in separate bowl.
- Scoop 2-tablespoon portions, roll into balls.
- Press indent in center, sprinkle with crumble.
- Bake 12-14 minutes until edges are lightly golden.
- Cool 5 minutes on sheet, then transfer to wire rack.
Notes
- Ensure cream cheese and butter are properly softened
- Pat strawberries dry to prevent excess moisture
- Don't overbake - centers should still be soft
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