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Soft, creamy, and packed with real strawberry flavor, these Strawberry Cheesecake Cookies taste like your favorite dessert in cookie form. They’ve got a rich cream cheese base, chewy strawberry pieces, and a soft-baked texture that makes them almost impossible to stop eating.
These cookies are such a fun mash-up – you get that soft, bakery-style cookie bite with a little cheesecake flavor running through. The dough couldn’t be easier to make, and a quick chill in the fridge helps them bake up thick and soft every single time. My kids wiped out the whole batch before they even cooled, and honestly, that’s the best sign a recipe is worth keeping.
You can easily switch up the berry, too. Try chopped dried raspberries or blueberries if you’re out of strawberries or want to mix it up.
If you’re into sweet, cozy berry bakes that are easy to throw together, you’ll probably love my Blueberry Oatmeal Cookies or these Cranberry Bliss Bars.
Before You Get Started
A few quick tips that make these cookies turn out just right:
- Bring your cream cheese and egg to room temperature so the batter mixes up smoothly without lumps.
- Line your baking sheet with parchment paper. It’ll keep the bottoms from sticking and make cleanup way easier.
- Use a medium cookie scoop if you have one; it keeps the cookies even so they bake at the same speed.
Recipe Overview
Ingredients Needed
Below are the ingredients you’ll need to make Strawberry Cheesecake Cookies. The full quantities are listed on the recipe card further down the post.
- All-purpose flour: regular all-purpose works best here; whole wheat flour can be used, but the cookies will be a bit denser.
- Baking powder: gives the cookies a soft lift.
- Vegetable oil: Melted coconut oil or softened butter both work as easy swaps.
- Cream cheese: softened to room temperature so it blends smoothly; you can use light cream cheese or even a good-quality vegan version.
- Granulated sugar: keeps the cookies sweet without overpowering the strawberry flavor.
- Egg: Use a large egg at room temperature for the best texture.
- Vanilla extract: adds warmth and depth.
- Dried strawberries: chopped into small bits. Make sure you use the soft, chewy kind (not freeze-dried!. I love the ones from Bettergoods.
How to Make Strawberry Cheesecake Cookies
Here’s the easy step-by-step to make them come out perfect:
Whisk the flour and baking powder in a medium bowl. In another large bowl, beat the oil, cream cheese, and sugar with an electric mixer until smooth.
✏️ Make sure your cream cheese is softened first, as cold cream cheese won’t blend smoothly.
Beat in the egg and vanilla extract until thoroughly combined.
Add the flour mixture to the wet mixture, then gently stir with a spatula until well combined.
Stir in the chopped dried strawberries, then cover and refrigerate the dough for 1 hour.
✏️ Don’t skip the chilling. This keeps the cookies thick and chewy instead of flat.
Preheat the oven to 375°F and line a large baking sheet with parchment paper. Then scoop the dough onto the sheet with a medium scoop, spacing them about 2 inches apart. Bake for 15 minutes, then transfer to a wire rack to cool. Flatten each dough ball into a ½-inch thick cookie.
✏️ Since these cookies don’t spread much, shaping them before baking is key.
Bake for 8-9 minutes, until the bottoms are just turning golden. Let them rest on the pan for a few minutes – they’ll continue setting as they cool. Enjoy.
✏️ For a crispier edge, leave them in the oven for 1-2 extra minutes.
Common Questions
Fresh strawberries release too much moisture and can make the cookies soggy. Stick with chewy dried strawberries for the best texture.
Absolutely. Chilling the dough for an hour is the key to these cookies. It stops them from spreading and gives you that thick, soft bite every time.
Yes. Technically it will work but texture and taste will be different.
The cookies will last in the fridge for up to 4 days. Store cookies in an airtight container once cooled. They can sit on the counter for a few hours, and then I recommend storing them in the fridge.
Yes. Freeze baked cookies for up to 3 months. Thaw overnight in the fridge before enjoying.
Variations & Tips
- Add white chocolate chips when folding in strawberries for extra creaminess without overpowering the fruit.
- Stir in finely chopped nuts (such as pistachios or pecans) for a bit of crunch and added depth.
- Zest a little lemon peel into the batter for a bright, fresh lift that works nicely with strawberry.
- After baking, sprinkle a pinch of flaky sea salt over warm cookies to enhance the sweet-tangy contrast.
- Press a fresh strawberry slice or a mini-berry jam dot into the centers while the cookies are warm for extra strawberry punch.
More Cookie recipes
- Brownie Cookies Recipe
- Peanut Butter Oatmeal Cookies
- Protein Chocolate Chip Cookies
- Olive Oil Chocolate Chip Cookies
- Banana Oatmeal Cookies
- Gingerbread Cookies
- Cranberry Oatmeal Cookies
You may also like
- Raspberry Oatmeal Bars
- Healthy Chocolate Bark with Strawberries
- Blueberry Breakfast Bars
- Strawberry Muffins
- Goat Cheese Stuffed Dates
- Dubai Pistachio Chocolate Bar
- Cranberry Oat Bars
Strawberry Cheesecake Cookies
Ingredients
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ⅓ cup vegetable oil or melted coconut oil, or ½ cup softened butter
- 4 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ¾ cup dried strawberries, chopped (not frozen-dried! I like the soft & chewy ones from Bettergoods)
Instructions
- In a medium bowl, combine the 1¾ cups all-purpose flour and ½ teaspoon baking powder. In a second deep bowl using an electric mixer, whisk the ⅓ cup vegetable oil or melted coconut oil, 4 ounces cream cheese, and 1 cup granulated sugar together.
- Add the 1 large egg and 2 teaspoons vanilla extract.
- Whisk until smooth. Add the flour mixture into the wet mixture and mix with a spatula until well combined.
- Fold in the ¾ cup dried strawberries. Cover and refrigerate for 1 hour.
- Preheat the oven to 375F and line a large sheet pan with parchment paper. Using a medium ice cream scoop, scoop the cookie dough onto the sheet pan, about 2 inches apart. Using your fingers, flatten the dough scoops to have the shape of a 1/2-inch thick cookie. They will not spread while baking.
- Bake for 8-9 minutes, until just about to turn gold on the base. They’ll continue to set as they chill in the pan. If you like your cookies crispy, you can add up around 2 minutes to baking time.
Notes
- Soften cream cheese and egg to room temperature for smooth mixing.
- Don’t skip chilling the dough. It keeps cookies thick and chewy.
- Use chewy dried strawberries (not freeze-dried) for the best texture.
- Shape the dough before baking since these cookies won’t spread much.
Storage & Freezing
- Store in an airtight container up to 4 days in the fridge.
- Freeze up to 3 months; thaw overnight in the fridge.
- Warm in the microwave or low oven to refresh before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
