• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Blog
  • About
  • Discount Codes
  • Shop

A Thousand Crumbs

menu icon
go to homepage
  • Recipes
  • Blog
  • About
  • Discount Codes
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Blog
    • About
    • Discount Codes
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Desserts

    First Published: May 7, 2019 · Last Updated: Jul 19, 2022 by Amanda Miller · This post may contain affiliate links

    Strawberry Cheesecake Cookies

    Jump to Recipe
    A stack of fresh strawberry cheesecake cookies with the recipe title for Pinterest.

    These strawberry cheesecake cookies are bursting with fresh strawberries and white chocolate in a light yet cakey cream cheese cookie dough base.  They are not too sweet and make the perfect Summer dessert recipe.

    Rows of fresh strawberry cheesecake cookies on a cooling rack.
    Fresh strawberries and white chocolate are the perfect pair for these cookies.

    I have been making these sweet ruby dotted cookies for years and they are always a crowd favorite, especially at BBQs and parties.  Whether you're grilling up some tasty burgers, or having a cozy night in with sloppy joes, you can't go wrong serving these cookies for dessert. They are more cake-like than regular cookies due to the addition of cream cheese in the dough.

    I will warn you – they are labors of love.  These strawberry cheesecake cookies require a few extra steps (and time!), like refrigerating the dough, to ensure you get a fluffy cookie rather than one that is too thin.  But I promise, they are worth it! And I dare you not to eat a whole dozen when they are fresh from the oven!

    Jump to:
    • Ingredients
    • How to Make Strawberry Cheesecake Cookies
    • Substitutions
    • Equipment
    • My Top Tips for Success
    • Frequently Asked Questions
    • Strawberry Cheesecake Cookies Recipe

    Ingredients

    Here is all you’ll need to make these fresh strawberry cheesecake cookies:

    • fresh strawberries
    • fresh lemon juice
    • lemon zest
    • baking powder
    • plain cream cheese
    • unsalted butter
    • granulated sugar, or your favorite sugar substitute
    • eggs
    • vanilla extract
    • white chocolate chips or chunks

    The exact amounts are listed below in the recipe card.

    How to Make Strawberry Cheesecake Cookies

    You’ll need two large, rimmed cookie sheets for this whole process.  Start by lining them both with parchment paper.

    Next, you’ll chop the strawberries into small pieces, and combine them with 2 tablespoons of the lemon juice.  The lemon juice will help pull some of the moisture out of the strawberries and add a nice tang to the cookies.  Set aside.

    In a medium bowl, combine the flour, baking powder, and salt. Stir to combine.

    Using a stand mixer, or a large bowl and an electric mixer, beat together the cream cheese, butter, and sugar until light and fluffy, about 3 – 4 minutes.  Add the vanilla and then the eggs, one at a time, beating well after each addition.  Add remaining lemon juice, and lemon zest.

    Slowly add the flour mixture to the cream cheese mixture in 3 parts. Combining well after each addition. Stir in the white chocolate.

    By now the strawberries will have released some of their liquid.  Drain and dry the strawberries as best you can, then toss them with 3 tablespoons of flour – this will prevent the cookies from turning pink and keep the strawberries floating in the batter rather than sinking to the bottom of your cookies.  If the strawberries are still too wet, add 1 tablespoon of flour at a time until they are coated and not wet.

    Gently fold the strawberries into the cookie dough.  Do not overmix.

    Drop rounded tablespoons of batter onto ONE of the prepared cookie sheets. Refrigerate the dough for 30 – 60 minutes to allow dough to firmly set.

    When you’re ready to bake, preheat your oven to 350F degrees.

    Using the other prepared pan, work in batches of 12.  Evenly space out the cookie dough balls on your cookie sheet and bake for 15 – 18 minutes.  The edges should be golden brown, but not burned.  Keep the remaining dough in the fridge until you’re ready to bake.

    Allow the strawberry cheesecake cookies to cool for 5 minutes before transferring to a wire rack to cool completely.

    Repeat each step until you’ve baked all of your dough.

    Serve the cookies the same day.  Do not store in the refrigerator.

    Substitutions

    Cooking is an art and baking is a science, which means that when we aren’t exact when we bake, the result can be drastically impacted.  Here are common substitutions I get asked about while making these strawberry cheesecake cookies

    To Make These Cookies Gluten Free

    I often bake gluten free and the flour I use is a 1:1 substitute for all-purpose flour.  I love the King Arthur Gluten Free Measure for Measure flour because it yields nearly identical results and is not grainy or dry.  Substitute this for the all-purpose flour if you’re looking to make these cookies gluten free.

    To Make These Cookies Vegan

    The recipe was not tested with vegan substitutes so I can’t guarantee the same outcome or flavor.  They make vegan cream cheese now, vegan eggs, and vegan butter, but I can’t imagine the flavor being anywhere close. That being said, if you’re vegan, please let me know how they turn out!

    To Lower the Sugar

    I love to substitute Swerve brand granulated sugar in recipes when trying to lower the glycemic load.  I have personally tried substituting Swerve and am happy with the result.  It doesn’t taste exactly like cane sugar, but when using a sugar substitute, I find it to taste the best.

    To Use Frozen or Freeze-dried Strawberries

    I always recommend fresh, but if you only have frozen strawberries, make sure you thaw them completely and drain off as much liquid as possible before dicing.

    Tossing them with the lemon juice will help pull out more moisture as well. Frozen and thawed strawberries might not keep their shape as well when dicing either.

    I don’t recommend using freeze-dried strawberries.  They will alter the flavor and texture, make your cookies pink, and obviously won't have the same bursts of fresh strawberries!

    Equipment

    A stand mixer or hand mixer are helpful for when making cheesecake cookies to cream the butter, cream cheese, and sugar properly.  You’ll want to ensure there is enough air whipped in and the best way to do that is with an electric mixer.

    KitchenAid Artisan Stand Mixer in Milkshake

    Stand Mixer

    Buy Now →

    Hand Mixer

    Buy Now →

    Here are some of my favorite general cookie tools that I use whenever I make homemade cookies.

    Shop - OXO Cookie Scoop

    Cookie Scoop

    Buy Now →
    shop - OXO Measuring Cups and Spoons

    Measuring Cups and Spoons

    Buy Now →
    Shop - OXO Half and Quarter Sheet Set

    Sheet Pan

    Buy Now →

    Mixing Bowls

    Buy Now →

    My Top Tips for Success

    Make sure that your cream cheese, butter, and eggs are all room temperature prior to starting, this will help them combine fully into the batter.

    Don’t skip draining the strawberries and coating them in flour.  You don’t want to add that extra moisture to the dough…plus your cookies will be pink!

    Keep the extra dough refrigerated between batches.  You want to bake the strawberry cheesecake cookies from cold, so they don’t spread too much while baking.

    Frequently Asked Questions

    Do cookies that use cream cheese need to be refrigerated?

    I do not recommend refrigerating strawberry cheesecake cookies.  Because they are cakier, refrigerating them will make them stiff and crumbly.  Generally, cookies made with cream cheese do not need to be refrigerated.

    How do I keep the strawberries from sinking to the bottom of my dough?

    When working with fruit in any kind of dough or batter, tossing it with a little flour helps suspend the fruit in the dough and will help prevent it from sinking to the bottom.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A stack of fresh strawberry cheesecake cookies.

    Strawberry Cheesecake Cookies Recipe


    ★★★★★

    5 from 1 reviews

    • Author: Amanda Miller
    • Total Time: 2 Hours
    • Yield: 36 Cookies 1x
    Print Recipe
    Pin Recipe

    Description

    These fresh strawberry cheesecake cookies are studded with fresh strawberries and white chocolate in a light yet cakey cream cheese cookie dough base.  They are not too sweet and make the perfect light and fresh Summer dessert recipe.


    Ingredients

    Units Scale
    • 2 cups fresh strawberries, chopped into little pieces
    • ¼ cup lemon juice
    • 2 ½ cups all-purpose flour + 3 - 4 extra tablespoons for coating the strawberries
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 8oz plain cream cheese, at room temperature
    • ½ cup (1 stick) unsalted butter, at room temperature
    • ¾ cup sugar
    • 2 eggs, at room temperature
    • 2 teaspoons vanilla extract
    • zest from 1 lemon, about 1 heaping tablespoon
    • 8oz chopped white chocolate, or white chocolate chips

    Instructions

    1. Start by lining two large rimmed cookie sheets with parchment paper.
    2. Combine the chopped strawberries with 2 tablespoons of lemon juice, and set aside.
    3. In a medium bowl, combine the flour, baking powder, and salt. Stir to combine.
    4. Using a stand mixer, or a large bowl and an electric mixer, beat together the cream cheese, butter, and sugar until light and fluffy, about 3 – 4 minutes.  Add the vanilla and then the eggs, one at a time, beating well after each addition.  Add remaining lemon juice, and lemon zest.
    5. Slowly add the flour mixture to the cream cheese mixture in 3 parts. Combining well after each addition. Stir in the white chocolate.
    6. Drain and dry the strawberries as best you can, then toss them with 3 tablespoons of flour – this will prevent the cookies from turning pink and keep the strawberries floating in the batter rather than sinking to the bottom of your cookies.  If the strawberries are still too wet, add 1 tablespoon of flour at a time until they are coated and not wet.
    7. Gently fold the strawberries into the cookie dough.  Do not overmix.
    8. Drop rounded tablespoons of batter onto ONE of the prepared cookie sheets. Refrigerate the dough for 30 – 60 minutes to allow dough to firmly set.
    9. When you’re ready to bake, preheat your oven to 350F degrees.
    10. Using the other prepared pan, work in batches of 12.  Evenly space out the cookie dough balls on your cookie sheet and bake for 15 – 18 minutes.  The edges should be golden brown, but not burned.  Keep the remaining dough in the fridge until you’re ready to bake.
    11. Allow the strawberry cheesecake cookies to cool for 5 minutes before transferring to a wire rack to cool completely.
    12. Repeat steps 10 + 11 until you’ve baked all your strawberry cheesecake cookies.
    13. Serve the cookies the same day. Do not store in the refrigerator.

    Equipment

    KitchenAid Artisan Stand Mixer in Milkshake

    Stand Mixer

    Buy Now →
    Shop - OXO Cookie Scoop

    Cookie Scoop

    Buy Now →
    Shop - OXO Half and Quarter Sheet Set

    Sheet Pan

    Buy Now →

    Notes

    Make sure that your cream cheese, butter, and eggs are all room temperature prior to starting, this will help them combine fully into the batter.

    Don’t skip draining the strawberries and coating them in flour.  You don’t want to add that extra moisture to the dough…plus your cookies will be pink!  When working with fruit in any kind of dough or batter, tossing it with a little flour helps suspend the fruit in the dough and will help prevent it from sinking to the bottom.

    Keep the extra dough refrigerated between batches.  You want to bake the strawberry cheesecake cookies from cold, so they don’t spread too much while baking.

    I do not recommend refrigerating strawberry cheesecake cookies.  Because they are cakier, refrigerating them will make them stiff and crumbly.  Generally, cookies made with cream cheese do not need to be refrigerated.

    I recommend fresh strawberries, but to use frozen strawberries, make sure you thaw them completely and drain off as much liquid as possible before dicing.  Tossing them with the lemon juice will help pull out more moisture as well.  Previously frozen strawberries might not keep their shape as well either.

    I don’t recommend using freeze dried strawberries in this recipe. They will make your cookies pink and won’t yield the same bright fresh strawberry flavor.

    • Prep Time: 1 Hour
    • Cook Time: 45 Minutes
    • Category: Desserts
    • Method: Baking

    Keywords: Strawberry Cheesecake, Cookies, Strawberry Shortcake, White Chocolate, Fresh Strawberries, Cream Cheese, Recipe

    Did you make this recipe?

    Share your creation on Instagram and tag @athousandcrumbs!

    More Easy Dessert Recipes

    • Chocolate Chip Cookies with Almonds
    • Mini Dark Chocolate Crispy Berry Bites
    • Lemon Bundt Cake
    • The Easiest Peppermint Brownies

    Reader Interactions

    Comments

    1. Rachel W. says

      July 19, 2022 at 7:22 am

      Made these a few weeks ago for a party and everyone inhaled them. I didn't even get one!

      ★★★★★

      Reply
      • Amanda Miller says

        July 19, 2022 at 7:22 am

        Hahaha I am so glad everyone enjoyed them!

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Welcome

    Headshot of Amanda Miller with her name.

    Hello, and welcome! I am the recipe developer and photographer behind A Thousand Crumbs. A few of my favorite things include homemade sourdough bread, green salsa, and tripping through the Farmer's Market on Saturdays. My husband Jeremiah and I currently live in Phoenix, AZ.

    More About Amanda →

    What's Popular

    • Snacks
    • Summer
    • Appetizers

    More Categories →

    What's Fresh

    A list of fruits and vegetables that are in season in September.

    Footer

    Back to the Top

    About

    Privacy Policy

    Disclaimer

    Terms & Conditions

    Shop

    My Favorite Products

    Discount Codes

    Contact

    About Amanda

    Work Together

    Subscribe

    This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Copyright © 2022