5.0 from 3 votes
Strawberry Cheesecake Cookies Recipe
Raise your hand if you love cheesecake?! Who doesn’t love a soft and decadent cheesecake? These Strawberry Cheesecake Cookies will blow any cheesecake recipe you’ve ever tasted out of the water.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 38 cookies
Calories: 137 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ½ cup salted butter slightly melted (1 stick)
- 4 ounces cream cheese room temperature (½ brick)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch optional, for thicker cookies
- 1¼ cups white chocolate chips divided
- 1¼ cups finely chopped dried strawberries divided
Instructions
- Preheat oven to 350°F. Line 3-4 baking sheets (depending on the size of your baking sheets) with parchment paper. Set aside.
- In a large bowl, using a hand mixer, beat the butter and cream cheese together until smooth, about 3 to 5 minutes.
- Add the brown sugar and granulated sugar into the butter mixture and beat until smooth, about 2 minutes.
- Add in the eggs and vanilla extract. Beat until well combined.
- In a separate bowl, whisk together flour, baking soda, and cornstarch (if using).
- Add dry ingredients to wet ingredients and beat just until mixed. Do not overmix.
- Stir in 1 cup of the white chocolate chips and 1 cup of the dried strawberries.
- Using a 2-tablespoon-sized cookie scoop, scoop cookie dough onto prepared baking sheets. Cookies should be spaced at least 2 inches apart.
- Use your hands to form the cookies into smooth balls. Press the remaining ¼ cup white chocolate chips and ¼ cup dried strawberries into the tops of the cookies.
- Bake the cookies (one tray at a time) for 10 minutes, or until the bottoms have slightly browned. The bottoms can burn quickly so keep an eye on them.
- Let cookies cool completely before transferring to a container for storage.
Cup of Yum
Notes
- Storage: Store strawberry cheesecake cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
- Use a full-fat block of cream cheese, not the soft, spreadable cream cheese found in the small round containers.
- Only bake one tray of cookies in the oven at a time to ensure even baking times.
- Frozen strawberries are not suggested for this recipe as they will thaw and the extra liquid will throw off the recipe.
Nutrition Information
Serving
1cookie
Calories
137kcal
(7%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
19mg
(6%)
Sodium
79mg
(3%)
Potassium
41mg
(1%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
129IU
(3%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 38cookies
Amount Per Serving
Calories 137
% Daily Value*
| Serving | 1cookie | |
| Calories | 137kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 79mg | 3% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.