Soft Strawberry Cheesecake Cookies
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These easy strawberry cheesecake cookies combine the flavors of two of my favorite desserts for a delicious mashup. The inside of the cookie is soft and filled with fresh strawberry chunks, white chocolate and buttery macadamia nuts.
There’s nothing that I love more than a chewy cookie, but when it has a cheesecake flavor like these raspberry cheesecake bars, that’s even better! Not to mention this strawberry cream cheese cookies recipe is so much easier to make than a traditional cheesecake.
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We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
One batch of dough yields about 30 delicious strawberry cookies making them a great choice for holidays, special occasions and bake sales. And you won’t need any fancy ingredients to make this easy cookie recipe.
If you have extra strawberries leftover, don’t toss them! Instead use them to make strawberry shortcakes, homemade strawberry vinaigrette, or strawberry fluff.
Ingredients Needed
- unsalted butter – make sure it’s softened to room temperature before using.
- cream cheese – set the cheese out about 30 minutes before mixing. Mixing the batter will be easier, and it’s creamier.
- granulated sugar
- vanilla extract
- eggs – room temperature works best.
- all-purpose flour
- baking powder – check the date to make sure it’s fresh.
- salt
- fresh strawberries – chopped.
- white chocolate chips
- macadamia nuts
Get the complete ingredients & directions in the recipe card below.
How to Make Strawberry Cheesecake Cookies
Preheat the oven to 350 degrees F and line 2 cookie sheets with parchment paper or a silicone mat.
Place the softened butter and regular cream cheese in a large bowl. Use a stand mixer or electric hand mixer to beat together until the mixture is creamy. Mix in the sugar and vanilla.
Add the eggs, and mix just until combined.
Sift the flour, baking powder, and salt into the cream cheese mixture. Mix just until the dry ingredients are incorporated.
Fold in the chopped strawberries, nuts, and white chocolate chips.
Cover the bowl and chill the cookie dough for 10 minutes.
Make cookie dough balls that are about 2 tablespoons of dough each, using a regular spoon or a cookie scoop.
Drop the balls of dough onto the prepared baking sheet leaving an inch between each one.
Place the baking tray into the preheated oven and bake cookies just until the edges are golden brown.
Remove and let them cool on the pan for 2 minutes, then transfer to a cooling rack.
Can I Use Frozen Strawberries?
Sure can! They need to thaw completely before chopping. And make sure to drain off as much liquid as possible before folding them into the cookie batter. If there’s too much extra moisture left it can make the cookies runny and they won’t set up.
For best results, just go with fresh berries.
Tips for Making
- We use regular full-fat cream cheese for this cookie recipe and haven’t tried it with light cream cheese.
- It’s important to use fresh baking powder because it makes the cookies fluff up a bit. If it’s expired, they’ll be flat.
- Don’t skip chilling the cookie dough! This helps to keep them from spreading too much during the baking process. The reason? The fats cool down to where they don’t have time to “melt” while baking. Plus the batter is easier to scoop out when it’s not as sticky.
- I use a cookie scoop to portion out the dough so the cookies are sized the same.
- You can also use this same recipe and swap the berries to make other flavors.
How to Store Strawberry Cream Cheese Cookies
Once the cookies have cooled, keep them in an airtight container in the refrigerator for up to 5 days.
They will also keep in the freezer for up to 1 month in a freezer bag. Simply thaw the cookies overnight in the fridge.
These delicious Strawberry Cheesecake Cookies are the perfect way to end a meal or to serve as sweet treats. The combination of sweet strawberry flavor and tangy cream cheese nestled in a soft, chewy cookie is sure to become a staple in your dessert rotation.
**Save Strawberry Cheesecake Cookies Recipe for Later**
Strawberry Cheesecake Cookies
Equipment
Ingredients
- ¼ cup unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups fresh strawberries, chopped
- ¼ cup white chocolate chips
- ½ cup macadamia nuts, chopped
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare 2 baking sheets by lining with a baking mat, or spray with non-stick spray and top with a piece of parchment paper. Set aside.
- Beat the butter and cream cheese together using a stand mixer or hand mixer, until smooth and creamy.
- Mix in the sugar and vanilla.
- Add the eggs, mixing until fully combined.
- Using a sifter, sift the flour, baking powder and salt into the cream cheese mixture.
- Mix just until the flour is well incorporated.
- Gently fold in the strawberries, white chocolate chips and nuts.
- Cover the mixing bowl and place in the refrigerator for 10 minutes.
- Once the dough has chilled, use a cookie or ice cream scoop to portion out approximately 2 tablespoons of dough per cookie. Place the dough balls 1-inch apart on the prepared baking sheets.
- Bake for 13-15 minutes or until the bottom edges of the cookies are golden brown.
- Remove pans from oven and allow to cool for 2 minutes before removing cookies to a wire rack to finish cooling.
Notes
- Full fat cream cheese works best in this recipe.
- If using frozen strawberries, thaw first, then chop and drain off the liquid.
- For best results, make sure the butter, cream cheese and eggs are at room temperature before starting.
- Store cooled cookies in an airtight container in the refrigerator for up to 5 days.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
