These Strawberry Cheesecake Cookies taste just like classic strawberry cheesecake—but in a soft, thick, bakery-style cookie. Made with real cream cheese and freeze-dried strawberries, they’re rich, creamy, and packed with strawberry flavor without the fuss of baking a full cheesecake. Perfect for holidays, gifting, and make-ahead desserts.
Ingredients
- Main Ingredients
- 2 cups all-purpose flour spooned and leveled
- 8 oz full-fat cream cheese softened
- ½ cup unsalted butter softened
- 2 large eggs room temperature
- Flavor Base
- 2 tsp vanilla extract
- ¾ cup freeze-dried strawberries finely powdered
- Pantry Staples
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1½ tsp baking powder
- ½ tsp salt
- ¾ cup white chocolate chips optional
Instructions
- Prep
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Pulse freeze-dried strawberries in a food processor until finely powdered.
- In a bowl, whisk flour, baking powder, salt, and strawberry powder.
- Baking Method
- In a large bowl, beat butter and cream cheese until smooth and creamy.
- Add granulated sugar and brown sugar; beat until light and fluffy.
- Mix in eggs one at a time, then add vanilla extract.
- Gradually add dry ingredients, mixing just until combined.
- Fold in white chocolate chips if using.
- Scoop tablespoon-sized dough balls and place 2 inches apart on baking sheets.
- Bake 11–13 minutes, until edges are set and centers look slightly soft.
- Texture Check
- Cookies should look pale with set edges. They will firm up as they cool—do not overbake.
- Finish
- Cool on baking sheets 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Freeze-dried strawberries add flavor without excess moisture.
- Chill dough 30 minutes if cookies spread too much.