Strawberry Cheesecake Cookies
These Strawberry Cheesecake Cookies are the ultimate sweet indulgence—featuring a soft cookie dough infused with crushed freeze-dried strawberries, stuffed with a creamy vanilla cheesecake center. Perfectly golden on the outside and rich in flavor, they're a dreamy dessert for spring, Valentine's Day, or anytime you want a fruity twist on a classic.
Ingredients
Cheesecake Filling
- 4 oz cream cheese softened
- 2 Tbsp powdered sugar
- ½ tsp vanilla extract
Cookie Dough
- ½ cup 1 stick unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup freeze-dried strawberries crushed
- ¼ cup white chocolate chips optional
Instructions
- Beat filling ingredients; freeze dollops 30 min.
- Cream butter & sugar; add egg and vanilla.
- Mix flour, baking powder, and salt; fold into wet ingredients.
- Add strawberries and chips.
- Preheat oven to 350°F; line baking sheet.
- Shape dough around frozen filling; seal well.
- Bake 12–14 min until edges set; cool on sheet 5 min, then wire rack.
- See full steps with tips & photos → https://p4pd.org/strawberry-cheesecake/
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze-Ahead: Make and freeze the stuffed cookie dough balls before baking. Bake directly from frozen, adding 1–2 minutes to bake time.
- Berry Options: Swap freeze-dried strawberries for raspberries or blueberries for other fruity variations.
- Extra Indulgence: Drizzle cooled cookies with melted white chocolate or dust with powdered sugar before serving.