Strawberry Cheesecake Cookies

ndulge in these soft, bakery-style Strawberry Cheesecake Cookies! This easy recipe features a creamy cheesecake swirl and bursts of real strawberry flavor for the perfect sweet treat.

Prep Time: 25 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 37 minutes
Course: Dessert, Snack
Cuisine: American
Yield: 16-18 cookies
Intensity: Intermediate

A Cookie Lover’s Dream

Imagine the rich, tangy creaminess of New York cheesecake and the sweet, juicy burst of fresh strawberries, all wrapped up in a soft, buttery cookie. That’s exactly what you get with these Strawberry Cheesecake Cookies. They are irresistibly delicious, strikingly beautiful, and easier to make than an actual cheesecake. The secret is a simple cream cheese swirl that bakes into a marbled masterpiece, creating a cookie that is sure to become a new family favorite.

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Ingredients

For the Cheesecake Filling:

• 4 oz (113 g) full-fat block cream cheese, softened to room temperature

• 2 tablespoons granulated sugar

• 1/2 teaspoon pure vanilla extract

For the Strawberry Cookie Dough:

• 1/2 cup (1 stick or 113 g) unsalted butter, softened to room temperature

• 3/4 cup (150 g) granulated sugar

• 1 large egg, at room temperature

• 1 teaspoon pure vanilla extract

• 2 cups (250 g) all-purpose flour, spooned and leveled

• 2 teaspoons cornstarch

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 2/3 cup (85 g) freeze-dried strawberries, finely crushed into a powder*

For Rolling & Topping:

• 1/4 cup (50 g) granulated sugar

• 1/4 cup of reserved strawberry powder from the 2/3 cup

*Chef’s Note: Using freeze-dried strawberries is crucial. They provide an intense, natural strawberry flavor without adding any extra moisture, which would make the cookies cakey or gummy. You can find them in the snack or dried fruit aisle of most grocery stores.

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Instructions

Step 1: Prepare the Cheesecake Filling

In a small bowl, use a hand mixer or a whisk to beat the softened cream cheese, 2 tablespoons of sugar, and vanilla extract until completely smooth and creamy. This should take about 1-2 minutes. Scrape the mixture onto a small piece of parchment paper and shape it into a rough log. Wrap it up and place it in the freezer for at least 45-60 minutes, or until very firm.

Step 2: Make the Strawberry Cookie Dough

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

2. Crush Strawberries: Place the freeze-dried strawberries in a blender or food processor and pulse until they become a fine powder. Alternatively, you can place them in a sealed plastic bag and crush them with a rolling pin. Set aside 1/4 cup of this powder for the rolling sugar.

3. Cream Wet Ingredients: In a large bowl, using a hand mixer or a stand mixer with the paddle attachment, cream the softened butter and 3/4 cup of sugar together on medium-high speed until light, pale, and fluffy (about 2 minutes).

4. Add Egg & Vanilla: Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl as needed.

5. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

6. Add Strawberry Powder: Add the remaining strawberry powder (not the reserved 1/4 cup) to the dough and mix on low until it is evenly distributed and the dough is a uniform pink color.

7. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes. This prevents the cookies from spreading too much.

Step 3: Assemble the Cookies

1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

2. Prepare the Sugar Coating: In a small, shallow bowl, mix the 1/4 cup of granulated sugar with the reserved 1/4 cup of strawberry powder.

3. Portion the Dough: Once the dough is chilled and the cheesecake filling is firm, remove both from the refrigerator/freezer. Scoop out about 1.5 tablespoons of cookie dough per cookie. Roll each portion into a ball.

4. Create the Cheesecake Center: Break the firm cheesecake log into small, marble-sized pieces (about 1/2 teaspoon each). Flatten a cookie dough ball in your palm, place a piece of cheesecake filling in the center, and wrap the dough around it, sealing it completely. Roll it back into a smooth ball.

5. Coat in Strawberry Sugar: Roll each filled dough ball in the strawberry-sugar mixture until generously coated. Place the balls on the prepared baking sheets, spacing them about 3 inches apart as they will spread.

Step 4: Bake and Cool

1. Bake: Bake for 11-13 minutes, or until the edges are just set. The centers will still look very soft and slightly underbaked – this is the key to a soft, chewy cookie!

2. Cool on Pan: Remove from the oven and, if desired, you can gently press a few extra small pieces of the frozen cheesecake filling onto the top of the hot cookies for a more dramatic swirl. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

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Nutrition Information

Serving Size: 1 cookie
Calories: 198
Sugar: 18.2g
Sodium: 85mg
Fat: 8.2g
Saturated Fat: 4.9g
Carbohydrates: 28.8g
Fiber: 0.8g
Protein: 2.7g
Cholesterol: 32mg

Please note: Nutritional information is an estimate and can vary based on specific ingredients used and the actual yield of the recipe.

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Chef’s Tips for Success

• Don’t Skip the Chill: Chilling the cheesecake filling and the cookie dough is non-negotiable. It ensures the filling doesn’t melt instantly and the cookies hold their shape.

• Room Temperature is Key: Using room temperature butter, cream cheese, and egg is essential for a smooth, emulsified dough that bakes evenly.

• Seal Tightly: Make sure the cookie dough is completely sealed around the cheesecake filling to prevent it from leaking out during baking.

• Underbake for Chewiness: Taking the cookies out when the centers look soft guarantees a wonderfully soft and chewy texture once cooled.

Storage Instructions: Store these cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. Let them come to room temperature or warm them slightly before serving for the best flavor and texture.