Strawberry Cheesecake Cookies Recipe

There’s a delightful indulgence in Strawberry Cheesecake Cookies that combines the creamy richness of cheesecake with the sweet burst of fresh strawberries in every bite. Perfect for home cooks looking to whip up a treat for gatherings or a cozy afternoon, these cookies are easy to make and irresistibly delicious. With a soft, chewy texture and a hint of graham cracker crunch, they bring a dessert favorite into cookie form. Enjoy them with tea or as a sweet snack anytime!

Ingredients You’ll Need

• ½ cup (115g) unsalted butter, softened: Creates a rich, tender base.
• ¾ cup (150g) granulated sugar: Sweetens the dough with a light touch.
• 1 large egg: Binds the ingredients for structure.
• 1 teaspoon vanilla extract: Adds a warm, aromatic flavor.
• 1 ½ cups (180g) all-purpose flour: Forms the cookie’s soft structure.
• ½ teaspoon baking powder: Helps the cookies rise slightly.
• ¼ teaspoon salt: Enhances the overall taste.
• 4 oz (113g) cream cheese, softened: Brings creamy cheesecake flavor.
• ¼ cup (25g) graham cracker crumbs: Adds a subtle crunch.
• ¾ cup (90g) fresh strawberries, diced: Provides sweet-tart fruitiness.
• 1 tablespoon cornstarch: Prevents strawberries from making dough soggy.
• 2 tablespoons powdered sugar: For a light dusting or glaze (optional).

This Strawberry Cheesecake Cookies Recipe starts with softened butter and sugar creamed together for a light, fluffy dough—beat well for best results! Flour, baking powder, and salt create a tender base, while cream cheese adds that signature cheesecake richness. Diced strawberries, tossed with cornstarch to absorb moisture, bring fresh flavor, and graham cracker crumbs add a nostalgic touch. A sprinkle of powdered sugar finishes these cookies, making them a perfect blend of creamy and fruity goodness.

How to Make Strawberry Cheesecake Cookies

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures easy removal and even baking—tip: a light grease can help if parchment isn’t available!

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar with a hand mixer until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until combined—this builds the cookie’s texture.

Step 3: Add Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, beating on low until just combined—avoid overmixing for a tender cookie.

Step 4: Incorporate Cream Cheese and Strawberries

Beat in the softened cream cheese until smooth, then fold in the graham cracker crumbs. Toss the diced strawberries with cornstarch, then gently fold into the dough—handle carefully to keep berries intact.

Step 5: Shape and Bake

Scoop tablespoon-sized portions of dough, roll into balls, and place on the baking sheet 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden—check at 12 minutes to avoid overbaking. Cool on the tray for 5 minutes.

Step 6: Finish and Serve

Dust with powdered sugar if desired, or mix with a teaspoon of milk for a simple glaze. Serve warm or at room temperature for the best flavor and texture!

How to Serve Strawberry Cheesecake Cookies

Garnishes

Drizzle with a white chocolate ganache or sprinkle with extra graham crumbs for texture. Add a fresh strawberry slice or a dollop of whipped cream for a decadent touch. A pinch of sea salt enhances the sweetness.

Side Dishes

Pair with a cup of hot coffee or herbal tea to complement the flavors. Serve with a side of vanilla yogurt or a fruit salad for a balanced treat, perfect for brunch or dessert.

Creative Ways to Present

Arrange the Strawberry Cheesecake Cookies on a decorative platter with a doily for a party vibe, or stack in a jar with a ribbon for a gift. Place on a tiered stand with other sweets, or serve on individual plates with a tea setting for an elegant touch!

Make Ahead and Storage

Storing Leftovers

Store leftover Strawberry Cheesecake Cookies in an airtight container at room temperature for up to 2 days, or in the fridge for 5 days. The strawberries may soften the texture over time.

Freezing

Freeze the baked cookies for up to 2 months by placing them in a single layer in a freezer bag. Thaw at room temperature and warm slightly if desired to refresh.

Reheating

Warm in a 300°F (150°C) oven for 5 minutes, wrapped in foil to avoid drying, or microwave for 10-15 seconds per cookie—watch to prevent melting the cream cheese.

FAQs

Can I use frozen strawberries?

Yes, thaw and drain frozen strawberries well, patting dry to avoid excess moisture in your Strawberry Cheesecake Cookies.

What if the dough is too sticky?

Chill the dough for 15-20 minutes before shaping—it helps firm up the cream cheese and makes handling easier.

Can I make these gluten-free?

Use a 1:1 gluten-free flour blend and gluten-free graham crumbs—check labels to ensure all ingredients are suitable.

How do I prevent spreading?

Chill the shaped dough balls for 10 minutes before baking, and avoid overcrowding on the baking sheet.

Final Thoughts

This Strawberry Cheesecake Cookies Recipe is a sweet delight I can’t wait for you to bake! Its creamy texture and strawberry bursts make it perfect for any occasion. Whether you’re sharing with friends or enjoying a quiet moment, these cookies bring joy to every bite. So gather your ingredients and savor the process—let me know how it turns out!

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