The Best Strawberry Cheesecake Cookies- Step by Step Instructions

The best strawberry cheesecake cookie recipe is finally here! These strawberry cheesecake cookies are ooey-gooey and worth the extra calories. These are quick, easy, and totally delicious.

Strawberry Cheesecake Cookies stacked

Strawberry Cheesecake Cookies

I am a huge fan of cookies. Like a huge fan, but I am a bigger fan of cookie dough if we are being honest! This Valentine’s Day the kids and I decided to make cookies from a few of our favorite things which included chocolate chips strawberry and cream cheese.

While we waited for these white chocolate chip strawberry cheesecake cookies to bake we played some Valentine’s Day Bingo and ate conversation hearts!

Strawberry Cheesecake Cookies with strawberries in background

Let me tell you, this cookie recipe is so good! We plan to make these cookies again on Valentine’s Day and go on a Valentine’s Day Scavenger hunt too! If you are looking for another Valentine’s Day favortie recipe be sure to check out our Instant Pot Strawberry Cheesecake! It is delicious!

What are you doing this Valentine’s Day?

Strawberry Cheesecake Cookie Recipe

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Strawberry Cheesecake Cookies stacked with strawberries in back ground

Yield: 2 dozen

Prep Time: 5 minutes

Cook Time: 8-10 minutes

Total Time: 15 minutes

Equipment Required: Mixing Bowl, Electric Mixer, Baking Sheet

Ingredients for Strawberry Cheesecake Cookies with Chocolate Chips

ingredients for Strawberry Cheesecake Cookies

2 ½ cups flour

1 teaspoon baking soda

1 3.4 ounces package of cheesecake flavored pudding

1 ½ cup softened butter

½ cup brown sugar

½ cup granulated sugar

2 eggs

1 ½ teaspoon vanilla

1 cup freeze-dried strawberries– chopped

½ cup white chocolate chips

½ cup dark chocolate chips

You’ll also want to have the following tools to make it easier:

How to Make Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies
  • First, you will want to preheat the oven to 350 degrees.
  • Then, prepare the pan by lining a 9×11 baking sheet with parchment paper and set aside.
  • In a medium-sized mixing bowl, whisk together the flour, baking soda, and cheesecake pudding powder and set aside.
  • Next, in a large bowl combine the butter, brown sugar, and granulated sugar with a stand or electric mixer until light and fluffy.
  • Add the eggs and vanilla and mix on medium-low speed until the mixture is smooth.
  • Then, add the flour, baking soda, and cheesecake pudding powder mixture to the sugar mixture.
  • Mix until well incorporated.
  • Stir in the strawberries and chocolate chips just until combined. Be sure to not overmix!
raw Strawberry Cheesecake Cookies
  • Using a 1.5-inch cookie scoop, roll the dough balls onto the prepared baking sheet. Place them about 2 inches apart to allow enough room for spreading.
  • Bake for 8-10 minutes, or until the edges are a light golden brown.
  • You can also add additional strawberries and chocolate chips on top immediately after removing the cookies from the oven.
  • Allow the cookies to cool for a few minutes on the tray and then move to a cooling rack.
  • Be sure to let the cookies completely cool before serving, and enjoy!
freshly baked Strawberry Cheesecake Cookies

Tips and Tricks for Strawberry Cheesecake Cookies with Chocolate Chips

  • If adding additional chocolate chips or strawberries, do it right when you remove cookies from the oven, otherwise, they won’t stick!
  • You can use fresh berries for this recipe, however, I love the concentrated flavor of using freeze-dried berries and they keep the cookie batter a nice beige color. I highly recommend them.
  • Once the dry and wet ingredients are combined, keep stirring to a minimum.
  • I love the combination of big white chocolate chips and mini dark chips for these white chocolate strawberry cheesecake cookies. If you choose to use large chips for both the dark chocolate chips and the white chocolate chips it tends to overpower the cookies.
  • Parchment paper is a must. If you don’t have any parchment paper you can use aluminum foil.
  • Since you want to use as many strawberries as you can in this recipe, you want to chop your strawberries finely.
  • For this recipe, you want to use butter that is at room temperature. If you melt the butter this makes your cookies spread out too thin. So if you want these cookies to hold their shape have the butter sit at room temperature for at least an hour before making them.
  • Try Different freeze-dried fruits! This recipe calls for strawberries, but don’t stop there! Try out freeze-dried cherries, raspberries, or another freeze-dried favorite.

How do I store Strawberry Cheesecake Cookies?

When storing these cookies keep the leftover cookies in an air-tight container in the refrigerator. This ensures that your cookies stay chewy, fresh, and delicious!

Can I substitute chocolate chips for something else?

Sure you can substitute chocolate chips in these cookies! One good substitution is instead of white chocolate chips or dark chocolate chips use normal milk chocolate chips. You can also sprinkle a little bit of crushed graham cracker on top of the cookies, for more of a cheesecake feel and taste!

You can also try a variety of nuts as well.

Did you make this recipe? Leave a comment and don’t forget to rate it below! We always love knowing how your recipe turns out! And don’t forget to save this easy recipe to your favorite Pinterest board! Don’t forget to tag me on Instagram at Confessions of Parenting to show me your finished product!

Share with us in the comments how your Strawberry Cheesecake Cookie Recipe turns out!

For More Yummy Dessert Recipes, Check These Out!

The Best Chocolate Crinkle Cookie Ever!

Strawberry Cake Mix Cookies

Instant Pot Creme Brulee Cheesecake

Yield: 2 dozen

The Best Strawberry Cheesecake Cookies

The Best Strawberry Cheesecake Cookies

The best strawberry cheesecake cookies recipe is finally here! These strawberry cheesecake cookies ooey-gooey, and worth the extra calories. This strawberry cheesecake recipe is quick, easy, and totally delicious.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 2 ½ cups flour
  • 1 teaspoon baking soda
  • 1 3.4 ounces package of cheesecake flavored pudding
  • 1 ½ cup softened butter
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 ½ teaspoon vanilla
  • 1 cup freeze-dried strawberries- chopped
  • ½ cup white chocolate chips
  • ½ cup dark chocolate chips

Instructions

    First, you will want to preheat the oven to 350 degrees.

    Then, prepare the pan by lining a 9x11 baking sheet with parchment paper and set aside.

    In a medium-sized mixing bowl, whisk together the flour, baking soda, and cheesecake pudding powder and set aside.

    Next, in a large bowl combine the butter, brown sugar, and granulated sugar with a stand or electric mixer until light and fluffy.

    Add the eggs and vanilla and mix on medium-low speed until the mixture is smooth.

    Then, add the flour, baking soda, and cheesecake pudding powder mixture to the sugar mixture.

    Mix until well incorporated.

    Stir in the strawberries and chocolate chips just until combined. Be sure to not overmix!

    Using a 1.5-inch cookie scoop, roll the dough balls onto the prepared baking sheet. Place them about 2 inches apart to allow enough room for spreading.

    Bake for 8-10 minutes, or until the edges are a light golden brown.

    You can also add additional strawberries and chocolate chips on top immediately after removing the cookies from the oven.

    Allow the cookies to cool for a few minutes on the tray and then move to a cooling rack.

    Be sure to let the cookies completely cool before serving, and enjoy!

Notes

If adding additional chocolate chips or strawberries, do it right when you remove cookies from the oven, otherwise, they won’t stick!

You can use fresh berries for this recipe, however, I love the concentrated flavor of using freeze-dried berries and they keep the cookie batter a nice beige color. I highly recommend them.

Once the dry and wet ingredients are combined, keep stirring to a minimum.

I love the combination of big white chocolate chips and mini dark chips for these white chocolate strawberry cheesecake cookies. If you choose to use large chips for both the dark chocolate chips and the white chocolate chips it tends to overpower the cookies.

Parchment paper is a must. If you don’t have any parchment paper you can use aluminum foil.

Since you want to use as many strawberries as you can in this strawberry cheesecake cookie recipe, you want to chop your strawberries finely.

For this recipe you want to use butter that is at room temperature. If you melt the butter this makes your cookies spread out too thin. So if you want these white chocolate strawberry cheesecake cookies to hold their shape have the butter sit at room temperature for at least an hour before making them.

Try Different freeze dried fruits! This recipe calls for strawberries, but don’t stop there! Try out freeze dried cherries, raspberries, or another freeze dried favorite.

strawberry cheesecake cookies with fresh strawberries and chocolate chips in background

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