Strawberry Cheesecake Cookies: Dessert Double Trouble!
Welcome, cookie enthusiasts, to the ultimate dessert mashup you never knew you needed! Imagine if a strawberry cheesecake and a cookie had a delicious love child—yep, that’s exactly what we’re baking today. Our Strawberry Cheesecake Cookies are like tiny edible hugs filled with creamy cheesecake goodness and drizzled with white chocolate. If your sweet tooth had a bucket list, these cookies would be at the top! So, preheat that oven and prepare to fall in love at first bite—your taste buds are about to throw a party!
Why these cookies are amazing:
- The flavor of strawberry cheesecake with the convenience of a cookie.
- Makes a large batch, so they’re perfect for parties, potlucks, holidays, and bake sales.
- Super easy but with the taste and look of an expensive gourmet cookie.
Strawberry Cheesecake Cookies
Yield: 21-24 cookies
Prep Time: 20 minutes / Bake Time: 15 minutes / Chill Time: 30-40 minutes
Ingredients
Strawberry Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup white granulated sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract
- 2 large eggs
- 2 ¾ cup all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup freeze dried strawberries, crushed to powder
- ½ cup freeze dried strawberries, in pieces
Cheesecake Filling
- ¾ cup cream cheese
- ¼ cup powdered sugar
Topping
- ½ cup white chocolate chips/bar, melted
Directions
Prepare a baking sheet with parchment paper and set aside.
In a mixing bowl, add the butter, sugar and brown sugar. Use a hand mixer to blend the ingredients together until creamy.
Then add the vanilla and strawberry extract and eggs. Whip the mixture together until smooth.
Pour in the flour, baking soda, salt and crushed dried strawberries. Use a rubber spatula to fold all the ingredients together and distribute them evenly until a thick batter is formed.
Wrap in plastic wrap and place in the fridge. While the dough chills, make the cheesecake filling.
In a separate smaller bowl, blend the cream cheese until creamy. Then add the powdered sugar, blending again until smooth.
Place a large teaspoonful of the cream cheese filling on a parchment covered plate or small baking sheet. Repeat and fill the parchment paper until all the cream cheese filling is gone.
Place the baking sheet in the freezer and let them harden along with the chilling of the cookie dough for 30 minutes.
Remove both from the freezer and fridge. Preheat the oven to 350 degrees Fahrenheit.
Use a scooper to scoop a 2 inch round ball of strawberry cookie dough. Flatten in your hand and place a cold ball of cream cheese filling in the center.
Wrap the cookie dough around the cream cheese and roll into a ball. Place on the prepared baking sheet from earlier.
Repeat with the rest of the dough balls and keep each about 2 inches apart when placing on the baking sheet.
Bake in the oven for 13-15 minutes or until the center has puffed and the edges of the cookies have slightly browned.
Remove from the oven and let cool for 10 minutes.
While those cool, heat the white chocolate in the microwave at 30 second intervals until melted.
Drizzle the white chocolate diagonally over half of each strawberry cheesecake cookie and place the frozen dried strawberry pieces on top of the cookies.
Let the chocolate set and harden completely for about 30 minutes or enjoy immediately while the white chocolate is still melted.
FAQ
Can I use frozen or fresh strawberries instead of dried ones?
We don’t recommend substituting any other type of strawberries for the dried ones, because it will change the moisture ratio in the cookies.
How should I store these cookies to keep them fresh?
Store the cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months—just thaw before enjoying!
Can I substitute the white chocolate drizzle with something else?
Of course! You can use dark chocolate, milk chocolate, or even a simple powdered sugar glaze if you prefer.
