This strawberry cheesecake cookie recipe is sweet, creamy, and delicious. Learn how to make these cookies in a few easy steps.
These cookies are made with fresh strawberries and white chocolate chips. For serious strawberry fans, pair it with this dirty strawberry soda!
Delicious strawberry cookies always put me in mind of spring treats for Easter or Valentine’s Day. You can arrange these cookies on a table with fresh-cut flowers and bright colors. So pretty!
Why This Recipe Works
When you buy box mix strawberry cookies from the grocery store, they are often full of artificial strawberry pieces. They may even leave a distinct aftertaste that can be unpleasing.
When you make these homemade strawberry cream cheese cookies, you can taste the difference. Fresh chopped strawberries and high-quality cream cheese are what make these cookies so addictive.
The texture of the cookie is soft and pillowy, with a slight crunch from the macadamia nuts and white chocolate chips. If you enjoy soft, chewy cookies with a creamy inside and crispy edges, you will love this sweet treat!
This easy cookie recipe only requires 11 simple ingredients and has the best flavor. Let’s dive in!
What Goes Into These Cookies
- Cream cheese - the perfect ingredient for making creamy and decadent desserts.
- Fresh strawberries - sweet strawberries add color and fresh spring flavor
- White chocolate chips - the ultimate indulgent ingredient
See the recipe card for quantities and full directions.
How to Make This Recipe
Step 1: Heat oven to 350 degrees Fahrenheit. Place parchment paper on a cookie sheet and spray with cooking spray. Set aside.
Step 2: Chop strawberries and add lemon juice to keep them fresh and colorful. Set aside.
Step 3: Use a stand mixer or electric mixer on medium speed to beat the cream cheese and butter together in a medium bowl or large bowl until smooth and creamy.
Step 4: Add the sugar and mix well until combined.
Step 5: Add vanilla extract to the cream cheese mixture. Add eggs one at a time. Mix well.
Step 6: Using a sifter, sift the flour, baking powder, and salt into the wet ingredients. Mix until well incorporated.
Note: Flour is often measured improperly, which can seriously affect your baking outcome. For best results, scoop the flour out of the bag using a spoon and add to the cup until it’s full. Level the cup with a knife.
Step 7: Use a wooden spoon to fold in the strawberries, white chocolate chips, and nuts.
Step 8: Cover the large bowl and place it in the refrigerator for 10 minutes.
Step 9: Remove the cookie dough and use an 2 tablespoon ice cream scoop to drop about 2 tablespoons of dough onto the prepared baking sheet. Be sure each cookie is spaced 1-inch apart.
Step 10: Bake the strawberry cheesecake cookies for 13 to 15 minutes or until the edges of the cookies are golden brown.
Step 11: Allow the soft cookies to reach room temperature on a cooling rack before serving. Serve with fresh fruit or as is.
The dough must chill for 10 minutes before scooping the cookies. Chilling cookie dough solidifies the fat and will ensure that the cookies do not spread too much during baking.
It is also important to keep a 1-inch space between the cookies. Trying to separate cookies that have melded together can be frustrating and ruin the presentation of the cookies.
Check the cookies after 12 minutes of bake time. Ovens vary in temperature, and you don’t want them getting too brown. They should be a light golden brown when done.
To make your cookies last, store them in an airtight container in the refrigerator for no more than five days.
The small cookie scoop makes handling the dough easy. You could also roll the dough with the palms of your hands and make smooth cookie dough balls.
The recipe calls for regular cream cheese for the cheesecake filling, but you can use flavored cream cheese, as well.
The most important part of making any cookie recipe is to choose quality ingredients. Real butter, premium chocolate, and high-quality flour.
If you prefer, you can substitute a different fruit like raspberries. Raspberry cheesecake cookies are just as good! You could also leave the berries out entirely and make a white chocolate chip cookie.
Switch the white chocolate chips to white chocolate chunks, or use dark chocolate chips for a different flavor.
If you love a good graham cracker crust on your cheesecake, try adding in some graham cracker crumbs to this strawberry cheesecake cookie recipe dough instead of the nuts.
Add a little bit of lemon zest and lemon juice to the dough for a pop of citrus flavor!
Swap out the granulated sugar for brown sugar. This will give your cookies a chewier texture and a different color.
To make little cookies for snacking, drop 1 tablespoon of the dough onto the baking sheet, instead of 2.
Frequently Asked Questions
I recommend putting these cookies in the fridge as it makes them last longer in general. But, you don’t have to. Leftover cookies can be stored in an airtight container at room temperature for around three days.
Yes! It’s a good idea to chill most cookie dough recipes before baking. When fat solidifies, it takes longer for it to melt when baking. This is a good thing because it prevents the cookies from overspreading.
Halfway through the bake time, rotate the baking sheet from front to back. If you are baking two pans at once, switch their positions and then rotate. This method will allow all the cookies to be done at the same time.
More Desserts Made with Cream Cheese
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Strawberry Cheesecake Cookie Recipe
- 1 Baking Sheet
- 1 Cookie scoop small
- ¼ cup Unsalted butter- room temperature
- 4 oz. Cream cheese- room temperature
- 1 cup Granulated sugar
- 2 tsp. Vanilla extract
- 2 large Eggs
- 1¾ All-purpose flour
- 1 tsp. Baking powder
- ¼ tsp. Salt
- 1½ cup Fresh strawberries- chopped
- ¼ cup White chocolate chips
- ½ cup Macadamia nuts- chopped
- ¼ teaspoon Lemon juice
- Preheat oven to 350 degrees Fahrenheit.
- Chop strawberries and add lemon juice to keep them fresh and colorful. Set aside.
- In stand mixer or a hand mixer, beat the cream cheese and butter until smooth and creamy.
- Add in the sugar and vanilla and mix.
- Follow with the eggs, mixing until fully combined.
- Using a sifter, sift the flour, baking powder and salt into the cream cheese mixture.
- Mix until the flour is well incorporated.
- Fold in the strawberries, white chocolate chips and nuts.
- Cover the mixing bowl and place in the refrigerator for 10 minutes.
- Once chilled, using a cookie/ice cream scoop, scoop out approximately 2 Tbsp. per cookie.
- Be sure to place the cookie dough 1 inch apart on a prepared baking pan.
- Bake for 13-15 minutes or until the bottom edges are golden brown.
- Once finished baking, take out of the oven, and allow to cool to a comfortable temperature.
Make sure cookies have enough space between them (1 inch minimum) so they don’t spread into each other.
As oven times vary, check cookies at 12 minutes.
Store in an airtight container in the refrigerator for up to 5 days.