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Whip up a bunch of Strawberry Cheesecake Cookies when you’re craving sweet, tangy, and a little fruity all together. Everyone gets happy when I bring these bright snacks and my crew is wild for that dreamy mix of strawberry and cream cheese in every chunky bite.
Started making these with my niece on a rainy afternoon She loved squishing and shaping the dough Little did we know this would turn into our can’t-miss family tradition when those first strawberries show up every spring
Yummy Ingredients
- Cream cheese: Star of the show Full-fat makes the centers dreamy and tart
- Powdered sugar: Sweetens the filling and melts in easy Make sure it’s sifted so you don’t get lumps
- Vanilla extract: Makes both dough and filling taste homey Buy the real stuff if you can swing it
- Unsalted butter: Let it soften for easy mixing Pick a pale yellow one right from the fridge section
- Granulated sugar: Gives sweetness and a classic snap Go for fine white crystals for smoother dough
- Egg: Binds the cookies together Grab a big fresh one
- All-purpose flour: Base for the dough Always spoon and level so your cookies stay light
- Baking powder: Helps them puff and get fluffy Make sure yours isn’t old
- Salt: Tiny bit makes the sweet and tangy pop Sprinkle in fine salt for even flavor
- White chocolate chips: Optional but delicious Use the kind made with cocoa butter for easy melting
- Freeze-dried strawberries: Major berry vibes without wet dough Look for the brightest ones in the store or online
Easy Steps
- Finish and Chill:
- Let them cool for five minutes right on the baking tray before shifting to a rack You want the cookies to be a little soft in the middle when you pull them from the oven (twelve to fourteen minutes at 350) Don’t rush or you’ll miss the melty center
- Assemble and Shape:
- Heat your oven to 350, line your pan, then grab dough (about one and a half tablespoons each) Flatten it, fold it snug around a frozen cream cheese ball, and seal it tight Do the same with the rest—leave room because they spread
- Mix Up the Dough:
- Toss flour salt and baking powder in a bowl, give it a stir Softened butter and sugar go in a bigger bowl—beat till light and fluffy A mixer or tough spoon works great Add your egg and vanilla, beat some more Stir in your dry stuff just till combined Gently blend in the white chocolate chips and freeze-dried berry bits
- Fill the Middles:
- Combine cream cheese, powdered sugar, and vanilla with a spatula or spoon Mix till silky Drop tiny teaspoons onto parchment, freeze till solid Makes filling the cookies super easy later
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The color really pops from the freeze-dried berries I use Breaking one open and seeing that gorgeous creamy middle always reminds me of our first batch We demolished the whole pan crazy fast
Storage Made Simple
Stash your cookies in a tight container in the fridge for up to five days Stack with parchment between so they don’t get stuck together They taste great cold or after chilling on the counter for a bit Wait ten minutes out of the fridge for a softer feel
Smart Swaps
If freeze-dried a no-go, swirl in some thick strawberry jam or chopped but super dry fresh berries Keep moisture down so your cookies don’t go flat Switch in milk or dark chocolate chips if you like those better
Playful Ways to Share
Perfect on spring snack trays and sweet for tea time They’re cute gifts in a paper-lined box or just bring them along with coffee or tea whenever you need a treat
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Origin Story
This goodie takes classic American cheesecake and gives it a cookie twist with a fun middle. Freeze-dried fruit is one of the best hacks for big kid flavor—no soggy stuff here. Every bite feels like summer fairs or birthday parties and there’s always that surprise fill in the center
Common Questions
- → How can I keep the middle from leaking everywhere?
If the cream cheese center is cold before you hide it in the dough, it’ll stay put instead of making a mess while baking.
- → Is it okay to grab fresh strawberries instead of dried ones?
Go for it! Just make sure to wipe them dry first, or swirl in strawberry jam if that’s what you have.
- → What's the best way to store them?
Pop them in any container that closes tight, then keep in the fridge. They’ll taste great all week. Eat them chilled or let them sit out a bit—whatever you like.
- → Are white chocolate chips a must?
Not needed! But tossing them in makes the cookies extra creamy and sweet with every bite. Totally optional though.
- → Can baked cookies go in the freezer?
Absolutely. Just use something freezer proof and they’ll hang out in there for months. Let them thaw out on your counter when you want one.
- → What kind of texture do these have?
They’re chewy and soft with crisp outsides, and each bite hides a cool smooth cheesecake bit in the middle.