introduction
This Strawberry Cheesecake Cookies recipe makes soft, sweet cookies with real strawberry bits and creamy cheese flavor. The dough is easy to mix and bakes fast. If you like cookie-cheesecake treats, try this Irresistible churro cheesecake cookies recipe for another simple twist on cheesecake cookies.
why make this recipe
You get a mix of fresh strawberry taste and creamy cheesecake in one bite. These cookies are quick to make, use common ingredients, and please kids and adults. They work for snacks, parties, or a sweet weekday treat.
how to make Strawberry Cheesecake Cookies
Work in simple steps. First, soften the cream cheese and butter so they mix smooth. Beat them with sugar, then add the egg and vanilla. Mix the dry flour, baking powder, and salt, and add them little by little. Fold in the chopped strawberries and white chocolate chips. Drop spoonfuls of dough on a baking sheet and bake until the edges turn light gold. Let the cookies cool on a rack so they firm up before you eat them.
Ingredients :
- 1 cup cream cheese, softened
- 1/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped strawberries
- 1/2 cup white chocolate chips
Directions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, beat together the cream cheese, butter, and sugar until smooth.
- Mix in the egg and vanilla until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients.
- Fold in the chopped strawberries and white chocolate chips.
- Drop spoonfuls of dough onto prepared baking sheets.
- Bake for 12-15 minutes or until edges are lightly golden.
- Let cool on a wire rack before serving.
how to serve Strawberry Cheesecake Cookies
Serve them at room temperature. They pair well with a cold glass of milk, tea, or coffee. You can add a small dusting of powdered sugar or a drizzle of melted white chocolate for a nicer look.
how to store Strawberry Cheesecake Cookies
Keep cookies in an airtight container. Store at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. You can also freeze the baked cookies in a sealed bag for up to 2 months.
tips to make Strawberry Cheesecake Cookies
- Use fresh strawberries and chop them small so they mix evenly.
- Drain excess juice from very ripe strawberries on a paper towel before folding in.
- Soften cream cheese and butter to room temperature for smooth mixing.
- Space dough drops well apart; cookies spread a bit while baking.
- For chewier cookies, do not overbake; take them out when the edges are light gold.
For more baked cheesecake ideas, read this Apple crisp cheesecake guide.
variation (if any)
- Use frozen strawberries (thawed and well drained) if fresh are not available.
- Swap white chocolate chips for dark chocolate or chopped nuts.
- Add a teaspoon of lemon zest for a brighter flavor.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry so the dough does not get too wet.
Q: Can I make the dough ahead?
A: Yes. Chill the dough in the fridge for up to 24 hours. Let it sit a few minutes at room temp before baking.
Q: Do I need to adjust bake time for larger cookies?
A: Yes. Larger cookies need a few extra minutes. Watch the edges and remove when they turn light golden.
Q: Can I skip the white chocolate chips?
A: Yes. The cookies still taste great without them. You can add more strawberries or chopped nuts instead.
Conclusion
These Strawberry Cheesecake Cookies are simple, soft, and full of flavor. For another version and ideas from a bakery, see Strawberry Cheesecake Cookies – In Bloom Bakery. For a different take and tips from a cookie blog, check Strawberry Cheesecake Cookies on The Cookie Dough Diaries.
Print
Strawberry Cheesecake Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These cookies combine fresh strawberry taste and creamy cheesecake flavor in a soft, sweet treat perfect for snacks or parties.
Ingredients
- 1 cup cream cheese, softened
- 1/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped strawberries
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, beat together the cream cheese, butter, and sugar until smooth.
- Mix in the egg and vanilla until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients.
- Fold in the chopped strawberries and white chocolate chips.
- Drop spoonfuls of dough onto prepared baking sheets.
- Bake for 12-15 minutes or until edges are lightly golden.
- Let cool on a wire rack before serving.
Notes
For best results, use fresh strawberries and ensure proper mixing of cream cheese and butter. You can refrigerate the dough for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, cheesecake, strawberry, dessert, baking