Try these delicious strawberry cheesecake cookies with this super easy recipe! Crisp on the edges and soft in the center, these cookies capture all the flavors of a classic strawberry cheesecake. Perfectly sweet and indulgent, they're sure to become a favorite treat!
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Give this delicious recipe for strawberry cheesecake cookies a try! These cookies blend the classic texture and taste of chocolate chip cookies with the irresistible flavor of strawberry cheesecake.
Made like traditional cookies with simple ingredients but without eggs, these treats feature cream cheese (like Philadelphia) instead, giving them that classic cheesecake flavor paired with the fruity taste of fresh strawberries.
I aimed to recreate the flavor of Oreo cheesecake cookies, but the addition of fresh fruit introduced too much moisture. However, by following a few key steps, you can still achieve chewy cookies that are delightfully crispy on the edges and soft and chewy in the center.
Why you'll love this recipe
Ingredients you need
You need these ingredients to make the fresh strawberry cream cheese cookies:
- Butter: Room temperature Unsalted butter, softened but not melted.
- Cream Cheese: Use a block of full-fat cream cheese if possible, but spreadable softened cream cheese also works.
- Sugar: Light brown sugar or granulated white sugar, no powdered sugar.
- Vanilla and Salt: Use pure vanilla extract and fine table salt or sea salt.
- Flour: Use all-purpose flour, and measure the quantities accurately with a scale rather than using cup measurements to achieve the right texture.
- Strawberries: Preferably use fresh chopped strawberries for their flavor; avoid frozen strawberries or refer to the recipe notes. You can also substitute with freeze-dried strawberries cut in pieces.
How to make Fresh Strawberry Cheesecake Cookies
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: In a large mixing bowl, whip together the softened butter, cream cheese, brown sugar, and vanilla using an electric mixer or a hand whisk until you have a smooth cream cheese mixture.
Step 2: Add the dry ingredients, flour, and salt into the cream cheese filling then mix them in using a spatula until fully incorporated.
Step 3: Gently fold in the chopped strawberry pieces that have been coated in flour, mixing them into the cookie dough.
Step 4: Use an ice cream scoop or two tablespoons to form cookie dough balls and place them on a cookie sheet lined with parchment paper.
Step 5: Bake the cookies in a preheated oven at 350°F (180°C) for about 15 to 17 minutes, until they are golden brown around the edges but still soft to the touch.
Enjoy! Let the cookies cool completely on a cooling rack; they will firm up as they cool.
Tips for best results
Storage instructions
Fridge/Freeze: Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.
Variations & Substitutions
Recipe Questions
Can I use frozen strawberries?
It's best to use fresh strawberries to avoid excess moisture, but if using frozen, thaw and drain them well.
Can I freeze the dough?
Yes, freeze the cookie dough balls until solid, then store them in a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
What if the dough is too sticky?
Chill the dough in the refrigerator for a few minutes to firm it up, making it easier to handle and less sticky.
How can I enhance the strawberry flavor?
Add strawberry extract, strawberry jam or use freeze-dried strawberries for a more intense strawberry flavor.
How should I store these cookies?
Store in an airtight container or under a plastic wrap in the fridge for up to four days. You can also freeze them and thaw before eating.
How can I make these cookies vegan?
replace the cream cheese with a dairy-free alternative, like vegan cream cheese. Use a plant-based butter substitute instead of regular butter.
More Cookie Recipes
I hope you love these cream cheese cookies with fresh strawberries. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Strawberry Cheesecake Cookies
- Total Time: 27 minutes
- Yield: 12 cookies
Description
Delicious strawberry cheesecake cookies with a soft center and crispy edges (makes 12 cookies).
Ingredients
- 120 g (½ cup) butter - unsalted and softened
- 120 g (½ cup) full-fat cream cheese
- 120 g (½ cup) light brown sugar
- 200 g (1 ½ cups) all-purpose flour
- 100 g (¾ cup) fresh strawberries - chopped
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Cut the strawberries into pieces and place them on a paper towel to absorb excess juice. Then, toss them in a small bowl with a tablespoon of flour or cornstarch.
- In a large bowl, beat the softened butter, cream cheese, brown sugar, and vanilla until smooth and creamy.
- Add the flour and salt, and gently fold them in with a spatula.
- Finally, add the strawberry mixture and fold until the strawberries are fully coated in the dough.
- Using an ice cream scoop, form dough balls and place them on the prepared baking sheet, spacing them 2 inches (5 cm) apart to prevent the cookies from sticking together during baking.
- Bake the cookies for about 17 minutes, until the edges are golden.
- Let them cool at room temperature without moving them; they will still be soft to the touch but will firm up as they cool.
Notes
Storage: Keep in an airtight container or wrapped in plastic wrap in the fridge for up to 4 days, or freeze for up to 3 months.
Tips and Tricks
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Use Fresh Strawberries: Fresh strawberries provide the best flavor. Make sure to pat them dry with a paper towel to remove excess moisture.
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Avoid Overmixing: Mix the dough just until the ingredients are combined to prevent the cookies from becoming dense.
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Even Scooping: Use an ice cream scoop to form evenly-sized dough balls for consistent baking.
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Proper Spacing: Leave enough space (about 2 inches) between cookies on the baking sheet to prevent them from merging together.
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Cool Completely: Let the cookies cool on the baking sheet before transferring them. They will firm up as they cool.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: cookies
- Cuisine: American
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