Strawberry Cheesecake Cookies are a delightful treat that perfectly captures the creamy, tangy essence of cheesecake in a portable, chewy cookie form, offering a crowd-pleasing dessert that’s surprisingly easy to master. This recipe is a fantastic way to bring a touch of decadence to your baking without the fuss of a traditional cheesecake, making it a must-try for any cookie lover seeking a flavorful upgrade.
Key Ingredients for Strawberry Cheesecake Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup freeze-dried strawberries, finely crushed (or 1/4 cup strawberry jam)
- 1/4 cup fresh strawberries, finely diced (optional, for added texture and flavor)
- For the Optional Cheesecake Glaze:
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1-2 tablespoons milk (or cream)
- 1/2 teaspoon vanilla extract
How to Make Strawberry Cheesecake Cookies
Whipping up these Strawberry Cheesecake Cookies is a dream! In under an hour, you’ll have perfectly chewy cookies bursting with strawberry goodness and a subtle cheesecake tang, all thanks to a simple creaming method and the magic of freeze-dried strawberries for concentrated flavor.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Cream Cheese: In a large bowl, beat together the softened unsalted butter and softened cream cheese with an electric mixer until smooth and well combined. This is the foundation of our creamy cheesecake flavor!
- Add Sugar and Wet Ingredients: Gradually add the granulated sugar to the butter and cream cheese mixture, beating until light and fluffy. Then, beat in the large egg and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
- Incorporate Strawberry Flavor: Gently fold in the finely crushed freeze-dried strawberries (or strawberry jam) and the finely diced fresh strawberries (if using). The freeze-dried strawberries will infuse a vibrant color and intense strawberry flavor, while the fresh diced strawberries add little bursts of juicy sweetness.
- Scoop the Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can use a cookie scoop for uniform sizes. If you used diced fresh strawberries, you might want to gently press a few more into the tops of the dough balls for visual appeal.
- Bake to Perfection: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. They will continue to set as they cool.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial for achieving that perfect chewy texture.
- Prepare the Optional Cheesecake Glaze: While the cookies are cooling, prepare the glaze if desired. In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and beat until well combined. Stir in the milk (starting with 1 tablespoon and adding more if needed for desired consistency) and vanilla extract until you have a smooth, pourable glaze.
- Drizzle or Dip: Once the cookies are completely cool, you can drizzle the cheesecake glaze over them using a spoon or a piping bag. Alternatively, you can dip the tops of the cookies into the glaze. Let the glaze set before serving or storing.
Why You’ll Love This Strawberry Cheesecake Cookies
These Strawberry Cheesecake Cookies are an absolute revelation, bringing the indulgent taste of cheesecake right into a delightful, handheld cookie. Their star feature is the incredible balance of creamy, tangy cream cheese and sweet, vibrant strawberry flavor, all wrapped up in a perfectly chewy cookie texture that melts in your mouth. You get all the satisfaction of a classic cheesecake without the hours of baking and chilling, making them an incredibly cost-effective and time-saving dessert option for any occasion.
The pops of sweet strawberry, whether from the concentrated freeze-dried fruit or the fresh diced pieces, add a refreshing burst that cuts through the richness beautifully. The optional cheesecake glaze takes these already amazing cookies to another level, mimicking the decadent topping of a true cheesecake. If you adore classic cheesecake but crave something more casual and portable, these cookies are your answer – and believe us, once you try them, you’ll be hooked!
Storing and Reheating Tips
Proper storage is key to enjoying these delightful Strawberry Cheesecake Cookies for days to come.
- Storing Unfrosted Cookies: Once completely cooled, store unfrosted cookies in an airtight container at room temperature for up to 3-4 days. You can also layer them between parchment paper to prevent sticking.
- Storing Frosted Cookies: If your cookies have the cheesecake glaze, they are best stored in the refrigerator in an airtight container. The glaze will firm up in the fridge. They can be kept refrigerated for up to 3 days.
- Freezing Cookie Dough: For future enjoyment, you can freeze the cookie dough. Scoop the dough balls onto a baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When ready to bake, simply place the frozen dough balls directly onto a lined baking sheet (they may need an extra minute or two in the oven) or let them thaw slightly at room temperature before baking.
- Freezing Baked Cookies: Baked and cooled cookies (frosted or unfrosted) can also be frozen. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or airtight container. They will keep for up to 2-3 months.
- Reheating: To revive slightly stale cookies or to enjoy them warm, you can gently reheat them in a 300°F (150°C) oven for 3-5 minutes, or in a toaster oven. Frosted cookies should be reheated cautiously to avoid melting the glaze excessively. Alternatively, a few seconds in the microwave can also warm them up.
Final Thoughts
These Strawberry Cheesecake Cookies offer a perfect marriage of creamy, tangy, and sweet, delivering the beloved flavors of cheesecake in a wonderfully simple cookie format. Gather your ingredients and give this recipe a try; your taste buds will undoubtedly thank you for this delightful treat!
Strawberry Cheesecake Cookies
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat together the softened unsalted butter and softened cream cheese with an electric mixer until smooth and well combined. This is the foundation of our creamy cheesecake flavor!1 cup unsalted butter, softened, 8 ounces cream cheese, softened
- Gradually add the granulated sugar to the butter and cream cheese mixture, beating until light and fluffy. Then, beat in the large egg and vanilla extract until fully incorporated.1 1/2 cups granulated sugar, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
- Gently fold in the finely crushed freeze-dried strawberries (or strawberry jam) and the finely diced fresh strawberries (if using). The freeze-dried strawberries will infuse a vibrant color and intense strawberry flavor, while the fresh diced strawberries add little bursts of juicy sweetness.1/2 cup freeze-dried strawberries, finely crushed, 1/4 cup fresh strawberries, finely diced
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can use a cookie scoop for uniform sizes. If you used diced fresh strawberries, you might want to gently press a few more into the tops of the dough balls for visual appeal.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. They will continue to set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial for achieving that perfect chewy texture.
- While the cookies are cooling, prepare the glaze if desired. In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and beat until well combined. Stir in the milk (starting with 1 tablespoon and adding more if needed for desired consistency) and vanilla extract until you have a smooth, pourable glaze.4 ounces cream cheese, softened, 1/2 cup powdered sugar, 1-2 tablespoons milk (or cream), 1/2 teaspoon vanilla extract
- Once the cookies are completely cool, you can drizzle the cheesecake glaze over them using a spoon or a piping bag. Alternatively, you can dip the tops of the cookies into the glaze. Let the glaze set before serving or storing.