Strawberry Cheesecake Cookies Recipe

These Strawberry Cheesecake Cookies are a dream come true for cheesecake and cookie lovers alike. They combine the best of both worlds — the creamy, tangy richness of cheesecake and the delightful crumbliness of a cookie, all laced with bold, bright berry flavor. 

This strawberry cheesecake cookie recipe is a deliciously fun weekend baking project. These tasty little bites are packed with the sweet-tangy flavors of classic cheesecake combined with a fruity, strawberry cookie twist. 

The soft, tender strawberry cream cheese cookies have a crave-worthy texture that melts in your mouth, while the luscious cheesecake frosting adds a layer of creamy richness. The garnish of fresh strawberries, freeze-dried strawberry powder, and graham cracker crumbles adds a layer of sophistication and really enhances the whole “cheesecake cookie” vibe. 

If you enjoyed my Strawberry Shortbread Cookies and Strawberry Cereal Treats, you'll definitely love this easy, fruit-flavored mash-up as the perfect sweet treat!

⭐ Why You’ll Love This Recipe 

Picture velvety cream cheese, delicate bites of strawberry, and melt-in-your-mouth cookie goodness. This strawberry cheesecake cookies recipe is about to redefine your baking game forever! 

Aside from being adorably twee and delectably indulgent, these strawberries and cream cookies are also:

• Made With Simple, Easy-To-Pronounce Ingredients - Don’t get scared off by the *slightly* longer than usual ingredient list. In total, you only need 14 items, and most of them are probably already in your pantry.
• Fancier Than Your Typical Cookie - These little beauties are pretty as a picture! In fact, despite being classified as a cookie, I’d say they’re celebratory enough to serve as a dinner party dessert.
• Budget-Friendly - Despite looking like they came straight from a French patisserie window, these cream cheese strawberry cookies are pretty easy on your billfold. Since you only need 2 blocks of cream cheese instead of the 4 or so you’d need to make a whole cheesecake, I’d consider this recipe a win for both your tastebuds and your bank account. 

🍴Ingredients 

In total, you only need 14 ingredients to make this boldly beautiful strawberry cheesecake cookie recipe. Here are some main ingredients to grab:

• Strawberry Powder - You can easily make your own by pulsing freeze-dried strawberries in a food processor. Just make sure it’s absolutely bone dry!
• Graham Cracker Crumbs - You can buy them pre-crumbled, or simply smash some whole graham crackers (or Teddy Grahams) in a zip-top bag until pulverized.
• Unsalted Butter - For rich, buttery flavor in your cookie base, plus a smooth, creamy consistency in your cheesecake frosting.
• Granulated Sugar & Brown Sugar - These two types of sugar create different chemical reactions in the oven, so make sure you use both.
• Eggs & Egg Yolk - For binding the dough. Adding an extra yolk gives the cheesecake cookies an extra tender crumb. 
• Vanilla Extract - For rich, warm flavor. Feel free to use an equal amount of vanilla paste or vanilla powder, or half as much ground vanilla seed.
• Freeze-Dried or Dehydrated Strawberry Slices - Dehydrated fruit has a chewier consistency, sort of like fruit leather. Freeze dried is great for blending into powder, and will absorb some of the liquid from the dough to emulate the texture of dehydrated ones. Dealer’s choice!

To make the creamy cheesecake frosting, you’ll also need: 

• Softened Cream Cheese - Opt for block-style cream cheese for proper consistency at room temperature. 
• Powdered Sugar - Also known as “icing sugar,” this is an essential ingredient for silky smooth frosting. If you’re fresh out, make your own using granulated sugar, cornstarch or potato starch, and a food processor or high-powered blender.
• Vanilla Paste - I love the little black flecks of vanilla bean that vanilla paste offers. You’re welcome to use an equal amount of vanilla extract or vanilla powder, but you’ll miss out on the visual appeal. You can also use half as much ground vanilla bean instead!

And, don’t forget about your garnish! Aside from extra freeze-dried strawberry powder and graham cracker crumbs, you’ll also want to get some: 

• Fresh Strawberries - For a burst of juicy flavor and gorgeous color. If possible, opt for organic since strawberries consistently make the “Dirty Dozen” list. If not, just make sure to rinse them thoroughly!

See the recipe card below for a full list of simple ingredients and measurements.

⏲️ Substitutions & Variations

As much as Calvin and I are obsessed with this strawberry cheesecake easy cookie recipe, I want you to be equally enamored. Here are some optional variations and dietary adaptations to try:

• Dairy-Free - Swap in your favorite plant-based butter and cream cheese substitutes to make this strawberry cream cheese cookie recipe safe for lactose-intolerant folks.
• Make Them Lighter - You can swap in lower-fat Neufchatel cheese for the cream cheese mixture if desired.
• Gluten-Free - You’re welcome to use your favorite cup-for-cup all-purpose GF flour blend, so long as it has xanthan gum. If you do, make sure to give the dough a minimum of 30 minutes rest time so the flour can properly rehydrate. If you skip this step, you’re likely to end up with a gritty consistency — don’t say I didn’t warn you!
• Different Fruit - Strawberries might be MY love language, but that doesn’t mean they have to be yours. Try swapping in other fruits like raspberries, blackberries, or blueberries. You can even go tropical with freeze-dried mangoes or pineapple if you prefer!

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

📖 Step by Step Instructions

While there are several steps to make this recipe for delicious strawberry cheesecake cookies, please note that they can be broken up over the course of several days to make your life easier. Feel free to make the dough and refrigerate it for up to 3 days, or freeze it for up to 3 months. The cheesecake frosting can likewise be prepped up to a week in advance!

Part I: Make Cookies

Step 1: Mix together the wet ingredients and dry ingredients in two separate bowl.

Step 2: Finish Dough. Add the dry mixture to the wet and stir until everything is combined, then fold in the freeze dried strawberries.

Step 3: Chill. Place your dough in the fridge for 2 hours or overnight. You can also freeze them in a freezer-safe container for up to 3 months.

Step 4: Bake & Cool your delicious cookies completely on a wire rack or cooling rack before decorating.

Part II: Make Cream Cheese Frosting

Step 1: Beat the butter and cream cheese until it’s smooth and fluffy with an electric mixer on medium-high speed

Step 2: Finish. Scrape down the sides, then add in the powdered sugar slowly and vanilla paste.

Part III: Assemble

Step 1: Pipe or spread the frosting into the center of each cookie. Using a spoon or an offset spatula, spread it around in an even layer. 

Step 2: Garnish. Artfully top the frosted cookies with slices of chopped strawberries, a sprinkle of graham cracker crumbs, and strawberry freeze-dried powder. Enjoy!

👩🏻‍🍳 Expert baking tips

• Separate your eggs when they’re cold, but let them come to room temp before mixing them into your dough. Cold yolks won’t break as easily, and warm eggs are easier to incorporate.
• Keep your equipment super dry before processing the freeze-dried fruit into a powder. I also suggest keeping a packet of silica in with any extra strawberry powder or remaining freeze-dried fruit to keep it from going stale.
• The best way to store fresh berries is to soak them in a 1:3 ratio vinegar-water solution for 10 minutes, then rinsing them thoroughly. Spin them in a salad spinner, then gently pat them dry before storing them in a lidded container lined with a clean towel or paper towels.

💭 Recipe FAQs

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