Irresistible Strawberry Cheesecake Cookies Recipe

If you have a sweet tooth and a love for all things strawberry and creamy, this Irresistible Strawberry Cheesecake Cookies Recipe is about to become your new favorite treat. These cookies bring together the perfect balance of tangy cream cheese, juicy freeze-dried strawberries, and sweet white chocolate in a soft, tender cookie that melts in your mouth. Each bite explodes with fresh berry flavor and that luscious cheesecake center, making them truly unforgettable. Whether you’re baking for a special occasion or just a cozy afternoon treat, these cookies deliver delight in every bite.

Ingredients You’ll Need

Gathering simple ingredients is the key to making this recipe shine. Each component plays a crucial role—from the freeze-dried strawberries that provide vibrant flavor and color, to the cream cheese that keeps the cookies wonderfully moist and creamy. Let’s take a look at what you need to create this delicious masterpiece.

• 1 cup freeze-dried strawberries finely crushed: Gives these cookies their signature bright, natural strawberry flavor and lovely pink flecks.
• 2 1/4 cups all-purpose flour: The sturdy base that holds all the juicy ingredients together.
• 1 teaspoon baking powder: Helps the cookies rise and become perfectly tender.
• 1/2 teaspoon baking soda: Works with the baking powder to create a soft texture.
• 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
• 1 cup unsalted butter softened: Adds richness and tenderness to every bite.
• 3/4 cup granulated sugar: Sweetens the dough for just the right amount of sugary goodness.
• 1/2 cup packed light brown sugar: Introduces a hint of caramel flavor and moisture.
• 1 large egg: Binds everything together with a touch of natural richness.
• 1 teaspoon vanilla extract: Brings warmth and depth to the cookie dough.
• 4 ounces cream cheese chilled and cut into 12 small cubes: The star of the cheesecake-filled center that creates a luscious surprise inside each cookie.
• 1 cup white chocolate chips (optional): Adds creamy bursts of sweetness complementing the strawberry and cheesecake flavors.

How to Make Irresistible Strawberry Cheesecake Cookies Recipe

Step 1: Prep Your Oven and Dry Ingredients

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper, ensuring your cookies bake evenly and don’t stick. In a medium bowl, whisk together the finely crushed freeze-dried strawberries, all-purpose flour, baking powder, baking soda, and salt. This mix combines the dry goodness and that natural fruit flavor right into the dough.

Step 2: Cream Butter and Sugars

Next, use a hand mixer to beat the softened butter with both the granulated and light brown sugars until the mixture becomes light and fluffy. This step is crucial because it sets the texture of the cookies, making them tender and perfectly sweet.

Step 3: Add Egg and Vanilla

Beat in the egg and vanilla extract until everything is just combined. These add moisture and richness, rounding out the flavor profile beautifully.

Step 4: Combine Wet and Dry Ingredients

Gradually mix the dry ingredient bowl into the wet ingredients until a dough forms. Be careful not to overmix — you want the dough just coming together for soft, tender cookies.

Step 5: Fold in White Chocolate Chips

If you’re using white chocolate chips, fold them gently into your dough now. Their creamy sweetness pairs perfectly with the strawberry and cheesecake flavors.

Step 6: Stuff and Shape the Cookies

Take about 2 tablespoons of dough and flatten it slightly in your palm. Place a chilled cube of cream cheese in the center, then wrap the dough all around it, rolling into a smooth ball to seal in that decadent filling. This step takes patience but creates a cookie with a lush, creamy core that’s truly irresistible.

Step 7: Bake to Perfection

Place the stuffed dough balls on your prepared baking sheets, spacing them out by about 2 inches. Bake for 10 to 12 minutes, just until the edges are set and the cookies have puffed slightly. This timing ensures the outside is tenderly baked while the inside remains soft and creamy.

Step 8: Cool Before Enjoying

Let your cookies rest on the baking sheet for 10 minutes to firm up gently, then transfer to a wire rack to cool completely. This cooling time helps the cream cheese center set up deliciously each time.

How to Serve Irresistible Strawberry Cheesecake Cookies Recipe

Garnishes

For a pretty finishing touch, sprinkle a few crushed freeze-dried strawberry pieces on top of each cookie after baking, or dust lightly with powdered sugar for extra charm. A fresh strawberry or a drizzle of white chocolate on the plate pairs delightfully, too.

Side Dishes

Serve these cookies alongside a cup of lightly brewed tea or a cold glass of milk to balance their rich, sweet flavor. For brunch, they also make a fantastic pairing with a scoop of vanilla ice cream or fresh berries to echo the strawberry notes beautifully.

Creative Ways to Present

If you’re looking to impress, arrange these cookies in a pretty tin or on a vintage plate, layered with wax paper. Try stacking them high on a dessert tower at parties or gifting them beautifully wrapped with a ribbon tied around the box for a thoughtful homemade present.

Make Ahead and Storage

Storing Leftovers

Leftovers from the Irresistible Strawberry Cheesecake Cookies Recipe keep best when stored in an airtight container in the refrigerator for up to 4 days. This keeps the cream cheese fresh and the cookies tender but firm.

Freezing

If you want to save these delightful treats for longer, freeze the dough balls before baking for up to 3 months. Simply thaw them in the fridge overnight and bake as directed. You can also freeze baked cookies, layering them with parchment paper in a sealed container.

Reheating

Warm your cookies gently in a microwave for about 10 seconds or in a low oven for 5 minutes to bring back that gooey cheesecake center warmth without overheating or drying them out.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have too much moisture for this recipe and may make the dough too soggy. Freeze-dried strawberries provide concentrated flavor without adding extra liquid.

Why does the recipe call for chilled cream cheese?

Chilled cream cheese is easier to cube and wrap inside the dough without melting, which helps the cookies keep that creamy center throughout baking.

Can I omit the white chocolate chips?

Absolutely! The cookies are fantastic without them, but the white chocolate chips add a wonderful creamy sweetness that complements the strawberry and cheesecake flavors.

How do I prevent the cream cheese from leaking out?

Make sure the cream cheese cubes are well wrapped by the dough, sealing all edges completely. Using cold cream cheese also helps in keeping it intact during baking.

Can I make these cookies gluten-free?

With a gluten-free all-purpose flour blend, you can substitute the flour for a gluten-free version. Just ensure that the blend contains xanthan gum or a similar binder to maintain the cookie texture.

Final Thoughts

There’s something truly magical about the Irresistible Strawberry Cheesecake Cookies Recipe. The marriage of sweet strawberries, creamy cheesecake filling, and tender cookie dough makes each bite a celebration of flavor and texture. I can’t wait for you to try this recipe and watch it become a beloved staple in your sweet treat lineup. Once you do, these cookies won’t just be a dessert but a heartwarming experience to share with friends and family.

Irresistible Strawberry Cheesecake Cookies Recipe

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4.1 from 32 reviews

• Author: admin
• Total Time: 32 minutes
• Yield: 12 cookies 1x
• Diet: Vegetarian

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Description

These Irresistible Strawberry Cheesecake Cookies combine the fruity flavor of freeze-dried strawberries with creamy, melty cream cheese centers for a delightful treat. Soft and slightly puffy on the outside with a sweet, tangy surprise inside, these cookies are perfect for dessert or snacking and feature a hint of white chocolate for extra indulgence.

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Ingredients

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Dry Ingredients

• 1 cup freeze-dried strawberries, finely crushed
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Additional Ingredients

• 4 ounces cream cheese, chilled and cut into 12 small cubes
• 1 cup white chocolate chips (optional)

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Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ease cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the finely crushed freeze-dried strawberries, all-purpose flour, baking powder, baking soda, and salt until well combined.
3. Cream Butter and Sugars: Using a hand mixer, beat the softened unsalted butter with granulated sugar and packed light brown sugar in a large bowl until the mixture becomes light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated for a smooth batter.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until a dough forms to avoid overworking, which can toughen the cookies.
6. Fold in White Chocolate Chips: If using, gently fold in the white chocolate chips evenly throughout the dough with a spatula.
7. Prepare Dough Balls with Cream Cheese: Scoop about 2 tablespoons of dough and slightly flatten it in your palm. Place one chilled cube of cream cheese in the center, then wrap the dough completely around the cheese and roll it into a smooth ball.
8. Arrange on Baking Sheets: Place the dough balls on the prepared baking sheets, spacing them approximately 2 inches apart to allow room for spreading.
9. Bake the Cookies: Bake for 10 to 12 minutes or until the cookie edges are set and the tops appear slightly puffy but not browned.
10. Cool the Cookies: Allow the cookies to cool on the baking sheets for 10 minutes so they can firm up slightly, then transfer them to a wire rack to cool completely.

Notes

• For an extra punch of strawberry flavor, add an additional tablespoon of crushed freeze-dried strawberries to the dough.
• Keep the cream cheese very cold before stuffing to make handling and wrapping easier.
• Store baked cookies in the refrigerator for up to 4 days to maintain freshness and keep the cream cheese centers safe.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American