Filled with rich cream cheese and fresh strawberries, my strawberry cheesecake cookies are soft, chewy, and sweet. The addition of brown sugar takes things to the next level!
I love experimenting with cookie recipes! I’ve already tried my hand at these Hershey Kiss cookies without peanut butter, these snowball cookies without nuts, and these chocolate toffee cookies, and the results were simply delicious. Next, I wanted to create a cookie that combines two of my favorite things: strawberries and cheesecake. I’m thrilled with how they came out!
My strawberry cream cheese cookies feature diced fresh strawberries, creamy cream cheese, and one special element — rich brown sugar. Paired with vanilla extract and the rest of the ingredients, it really does take this recipe up a notch.
Bake these up for your next birthday party, bake sale, or simply to have around the house for a snack! Just be aware: these strawberry cookies are so delicious, they probably won’t last long!
Here’s what I’m going to teach you in this post:
- All of the ingredients you’ll need for my strawberry cream cheese cookies.
- Step-by-step instructions on how to make strawberry cheesecake cookies, plus tips on how to put them all together.
- Answers to the most frequently asked questions about baking strawberry cookies, including whether you should use fresh or freeze-dried strawberries for this recipe.
This unique cookie recipe is a great one to have on hand. Whip these up for the strawberry cheesecake lovers in your life and they’re sure to be impressed!
How to make Strawberry Cheesecake Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: To start, cube half of your cream cheese into small pieces and place them in the freezer for about 30 minutes. Set the rest of the cream cheese aside so that it can soften a bit.
Then, add it to the bowl of a stand mixer, add the butter, and mix with the paddle attachment to combine. Add the brown sugar to the mixture and mix on medium until light and fluffy.
STEP TWO: Mix in your egg and vanilla. Then, add the flour and baking soda and mix until there are no clumps of flour remaining. It’s time to finish off the batter with your diced strawberries and the frozen cream cheese cubes.
Fold everything into the cookie dough, being careful not to mash the strawberries completely.
STEP THREE: Scoop out your cookies and place them on a baking sheet lined with parchment paper. Give the cookies enough space to spread, about 2-inches apart. Place the baking sheet in the freezer to chill for 15 minutes. Preheat your oven to 350 degrees F.
STEP FOUR: Once the cookie dough has chilled, press the cookies down a bit with a spoon so that they form ½-inch discs. Bake for 10 minutes, then remove the pan from the oven. Tap it on the counter a few times to help deflate the cookies.
This ensures they will be soft and chewy! Then, bake for another 5 minutes. You’ll know your cookies are ready when the edges are golden brown!
Should I Use Fresh Strawberries or Frozen Strawberries?
I prefer using fresh strawberries in this recipe as they have a delicious flavor and become soft and caramelized when baked. That said, using fresh strawberries adds additional moisture to the cookies so they are a bit softer than normal cookies.
If you prefer a crispy cookie, I recommend substituting the fresh strawberries for chopped freeze-dried strawberries.
Which Cream Cheese Should I Use For Cheesecake Cookies?
You can use either regular or light cream cheese for my strawberry cheesecake cookies. Be sure to freeze half of your cream cheese, and let the other half reach room temperature before you get started.
These extra steps help to make sure that your cookie dough is the right consistency for soft and chewy results.
Can You Bake Strawberries in Cookies?
Definitely! As mentioned, I prefer using fresh strawberries in this strawberry cookies recipe as it adds extra flavor and moisture to the cookie dough. When they bake up, they take on a sweet and caramelized taste that marries perfectly with the brown sugar and vanilla extract!
You can opt for freeze-dried strawberries instead, and you can even use frozen. Just make sure not to thaw them before you bake, and to chop them up finely.
What Desserts Can I Make With Strawberries?
I love putting strawberries in desserts, as you can tell by this strawberry cream cheese cookies recipe! Some other dessert ideas include my Instant Pot strawberry applesauce, strawberry shortcake crumble, and this Cool Whip fruit dip with strawberries for dipping.
Other Dessert Recipes You’ll Love:
- Chocolate Chip Cookies Without Baking Soda
- Strawberry Banana Cake
- Oreo Cheesecake Cookies
- Strawberry Crunch Cheesecake
- Raspberry Cheesecake Cookies
- Pumpkin Cheesecake Cookies
- Easy Christmas Cookie Ideas
- Strawberry Shortbread Cookies
- Strawberry Jam Cookies
- Hershey Kiss Cookies
- Oreo Balls Without Cream Cheese
Strawberry Cheesecake Cookies
These strawberry cheesecake cookies are soft and chewy with a sweet strawberry flavor and puddles of rich cream cheese.
- 1 brick (8 ounces) cream cheese, divided
- 1 stick (½ cup) butter, softened
- 1 cup light brown sugar, lightly packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 cup finely diced strawberries
- Cube half of the cream cheese (4 ounces) into small pieces– about ¼” squares. Place the cream cheese cubes in the freezer for 30 minutes. Set the remaining 4 ounces of cream cheese aside to come to room temperature.
- When the cream cheese is softened, add it to the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix to combine.
- Next add the brown sugar and mix on medium speed until light and fluffy– about 2 minutes.
- Add the egg and vanilla. Mix to combine and scrape down the sides of the bowl as needed.
- Next add the flour and baking soda and mix just until no large lumps of flour remain.
- Add the diced strawberries and frozen cubed cream cheese. Fold them gently into the cookie dough– you don’t want to mash the berries too much.
- Scoop out 1.5 tablespoon sized portions and place them on a parchment lined baking sheet. Make sure to place the cookies at least 2” apart as they will spread slightly while baking.
- Transfer the cookie dough to the freezer and chill for 15 minutes. While the dough chills, preheat the oven to 350F.
- When the cookie dough is chilled, remove it from the freezer and press the cookies down slightly to form ½” thick discs. Bake the chilled cookies for 10 minutes. Then remove the pan from the oven and tap it on the counter a few times to deflate the cookies*. Return the pan to the oven and cook for an additional 5 minutes, or until the edges of the cookies are golden brown.
- Allow the cookies to cool completely on the pan and then transfer them to an airtight container and store in the fridge for up to three days.
Amount Per Serving: Calories: 93Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 11mgSodium: 79mgCarbohydrates: 19gFiber: 1gSugar: 9gProtein: 2g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.