Description
Strawberry Cheesecake Cookies are soft, chewy, and bursting with creamy cheesecake flavor and real strawberry bits. These bakery-style cookies combine buttery dough with a swirl of strawberry jam and a surprise cheesecake center, making them a delightful treat for cookie and cheesecake lovers alike.
Ingredients
Units
Scale
- For the cookie dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, crushed
- For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- Optional swirl or topping:
- 1/4 cup strawberry jam
- Crushed graham crackers or white chocolate chips (optional)
Instructions
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop into small balls and freeze for 30 minutes.
- In a large bowl, cream butter and sugars until light and fluffy.
- Beat in eggs and vanilla extract.
- Mix in flour, baking soda, salt, and crushed freeze-dried strawberries.
- Chill the dough for 20 minutes for easier handling.
- Scoop cookie dough, flatten, and place a frozen cheesecake ball in the center. Wrap dough around it and form into a ball.
- Optional: Swirl a little strawberry jam into the top of each cookie.
- Bake at 350°F (175°C) for 12–15 minutes until edges are set.
- Let cool slightly before serving.
Notes
- For even more strawberry flavor, add a spoonful of jam to the cream cheese mixture before freezing.
- Store cookies in the fridge due to the cream cheese filling.
- Add crushed graham crackers for a crust-like texture or drizzle with white chocolate after baking.
Nutrition
- Calories: 190
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
