Strawberry Cheesecake Cookies
Published on July 02, 2025
Quick Summary
These Strawberry Cheesecake Cookies are soft, chewy, and packed with flavor—thanks to a rich cream cheese dough, crunchy graham cracker pieces, sweet white chocolate chips, and bursts of real strawberry from freeze-dried fruit. They taste just like a slice of strawberry cheesecake in cookie form and are perfect for spring, summer, or anytime you’re craving something sweet and a little nostalgic.
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Pin ItStrawberry Cheesecake Cookies: Flavor and Fun in Every Bite!
I love creating new cookie recipes and these Strawberry Cheesecake Cookies are one of my latest creations and trust me, you HAVE to make them! One bite and you’ll be transported to a sunny day, enjoying the sweet, creamy flavors of strawberry cheesecake—only this time, it’s all packed into a cookie.
These cookies are perfect for spring and summer, but honestly, I make them year-round because they’re just that good. The cream cheese in the dough makes them tender and rich, the chopped graham crackers add a little nostalgic crunch, freeze-dried strawberries bring a big pop of fruity flavor, and white chocolate chips round everything out with a creamy sweetness.
The dough does need a bit of patience—it’s best chilled overnight—but they are well worth the wait. So go ahead—give these cookies a try and treat yourself to a fun, flavorful twist on a classic favorite!
Key Ingredients for the Cookies
- Cream Cheese (full-fat block style): Adds rich, tangy flavor and makes the cookies ultra soft. Be sure to use block cream cheese—not the whipped kind in a tub—for the best consistency.
- Freeze-Dried Strawberries: These are key! They pack a punch of strawberry flavor without adding moisture that could make the dough too soft. If your strawberries are big, you can lightly crush them up before adding to the dough.
- Chopped Graham Crackers: Classic cheesecake crust vibes in every bite.
- White Chocolate Chips: They melt slightly in the oven and give that creamy sweetness that plays perfectly with the tangy cream cheese and strawberries. My favorite brands are Ghirardelli and Guittard.
Tips for Making the Best Strawberry Cheesecake Cookies
- Bring cream cheese and butter to room temperature. Room temperature cream cheese and butter will cream together much more easily, giving you a soft, cohesive dough without lumps.
- Chill the dough—don’t skip this! Because of the cream cheese, this dough is extra soft. Chill for at least 3 hours, but overnight is even better. This prevents spreading and helps the flavors develop.
- Scoop before chilling. Scoop the dough into balls before chilling—it’s much easier than trying to do it with cold, firm dough.
- Use parchment paper or a silicone baking mat. These cookies can be a bit sticky because of the cream cheese and white chocolate. A nonstick surface makes cleanup (and cookie removal) a breeze.
- Don’t over bake. The cookies might look slightly underdone in the center when you pull them from the oven, but they’ll continue to set as they cool. This keeps them soft and chewy.
- Let them cool completely. These cookies are delicate when hot. Let them cool on the baking sheet for at least 10 minutes before transferring to a wire rack.
Strawberry Cheesecake Cookies
Ingredients
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup unsalted butter, at room temperature
- 3 oz full fat cream cheese, at room temperature
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup chopped graham crackers
- 1 cup white chocolate chips
- 1 oz freeze dried strawberries
- Flaky sea salt, for sprinkling on cookies
- For garnish: extra graham cracker pieces, white chocolate chips, and freeze-dried strawberries
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer or with a hand mixer, cream the butter, cream cheese, and sugars together until smooth, about 2 minutes, scraping down the bowl with a spatula, as necessary.
- Add the eggs and vanilla extract and mix until combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the chopped graham crackers, white chocolate chips, and freeze-dried strawberries.
- Scoop the dough into balls, about 2 tablespoons per cookie. Cover and chill for at least 3 hours, preferably overnight.
- When ready to bake, remove the dough from the refrigerator and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Place the balls on the prepared baking sheet, 2 inches apart.
- Bake for 10 to 12 minutes or until cookies are slightly golden brown around the edges but still soft in the center. Don’t over bake. Remove from the oven and sprinkle with flaky sea salt. If desired, gently press extra chopped graham cracker pieces, white chocolate chips, and strawberry pieces into the tops of the cookies to make them extra pretty.
- Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Notes
Scoop dough balls onto a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 2 months. Bake from frozen—just add 1–2 extra minutes to the baking time. To Freeze (Baked Cookies):
Let the cookies cool completely, then freeze in a single layer or with parchment between layers in an airtight container. Thaw at room temperature or warm in the microwave for 10–15 seconds.
Nutrition
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