Strawberry Cheesecake Cookies Recipe

looking at a platter of strawberry cheesecake cookies with one split in half

Prep Time:

30 mins

Cook Time:

12 mins

Chill Time:

30 mins

Freeze Time:

15 mins

Cool Time:

25 mins

Total Time:

1 hr 52 mins

Servings:

Yield:

16 cookies

Jump to Nutrition Facts

Cookies are pretty fantastic. Cheesecake cookies are too. If you think like us, maybe add some strawberries to the mix. This dessert recipe is great for long and sunny days, when you want to unwind—or wine and dine.

This treat is a copycat of the decadent Crumbl strawberry cheesecake cookie. They are moist and buttery but not too heavy. They are a little sweet and tart thanks to the freeze-dried strawberries mixed in with the cookie dough, along with the ingredients of a standard cookie batter.

This cookie comes into its own when dough balls are arranged on a pan and filled with cheesecake. This recipe yields about 16 cookies, so form 16 cream cheese balls when you start and store them in the freezer while the cookie dough comes together. Cheesecake balls can be made ahead of time and stored in the freezer, in a ziploc bag, for up to 1 month.

“There are a lot of factors that go into making a moist cookie,” says recipe developer Amanda Holstein. “However, my favorite ‘secret’ is to slightly underbake them, and let them rest on the cookie sheet until fully cooked—the carryover baking from the hot sheet tray will continue to cook them without having them dry out in the oven.”

The result will be a gooey, berry delight, like a sugar cookie met a strawberry cheesecake. Any leftover cookies can be stored in an airtight container in the refrigerator for up to 1 week.

Editorial Contributions by Keaton Larson

Ingredients

3 ounces cream cheese, softened
1/4 cup powdered sugar
1 cup unsalted butter, melted and cooled slightly
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup freeze-dried strawberries

Directions

Gather all ingredients. Line a small rimmed baking sheet with
parchment paper; set aside.

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Beat cream cheese and powdered sugar with an electric hand mixer on medium speed until smooth and creamy, about 1 minute. Scoop cream cheese mixture into 16 portions (about 1 teaspoon each), and place onto prepared baking sheet. Freeze, uncovered, for 15 minutes.

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Preheat oven to 400 degrees F (200 degrees C) with racks in top third and lower third positions. Line 1 large rimmed baking sheet with parchment paper; set aside.
Whisk together melted butter, granulated sugar, and brown sugar until mostly combined (mixture will look broken). Add egg and vanilla, and whisk until mixture looks homogenous.

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Add flour, baking powder, baking soda, and salt to butter mixture; whisk until almost fully incorporated and a few dry streaks remain, about 1 minute. Fold freeze-dried strawberries into flour mixture until fully combined and strawberries are broken up into smaller bits.

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Scoop dough into 16 portions (about 3 tablespoons each). Working with 1 dough portion at a time, use your hands to flatten dough into a 1/2-inch thick disk. Place a frozen cream cheese ball in center of dough disk, and carefully wrap dough around cream cheese ball to enclose. Transfer cookie to prepared baking sheet. Repeat procedure with remaining dough and cream cheese balls. Chill cookies, uncovered, 30 minutes.

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Line a second large rimmed baking sheet with parchment paper. Transfer 8 of the cookies to the second sheet, spacing all cookies about 1 inch apart. Bake in preheated oven until edges are golden and the tops are set, about 12 minutes, rotating baking sheets between top and bottom racks halfway through bake time. Let cookies cool on the baking sheets for 5 minutes. Transfer cookies to a wire rack and cool to room temperature, about 20 minutes.

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Cook’s Note

Cookies keep in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts (per serving)

256	Calories
14g	Fat
30g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 256
% Daily Value *
Total Fat 14g	18%
Saturated Fat 8g	42%
Cholesterol 47mg	16%
Sodium 98mg	4%
Total Carbohydrate 30g	11%
Dietary Fiber 1g	2%
Total Sugars 14g
Protein 3g	6%
Vitamin C 1mg	1%
Calcium 25mg	2%
Iron 1mg	6%
Potassium 44mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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