Strawberry Cheesecake Cookies

These strawberry cheesecake cookies are soft, sweet, and loaded with delicious cheesecake flavor!

These strawberry cheesecake cookies are sweet cookies that are loaded with a ton of delicious cheesecake flavor with sweet white chocolate chips and tart strawberry pieces. They are such a fun cookie to both bake and eat!

⭐ Why you’ll love this recipe

These cookies are easy to make and loaded with yummy cheesecake flavor.

🍓 Ingredients needed

For these cookies, you will need:

• All purpose flour: The base of the cookie dough. Be sure to measure correctly.
• Brown sugar and white sugar: To sweeten the cookies.
• Boxed cheesecake mix: You’ll want to get the instant kind, about 3.4 ounces. I used JELL-O brand.
• Baking powder and baking soda: To help the cookies rise.
• Salt: You’ll need just ½ a teaspoon for these cookies.
• Butter: I recommend using unsalted butter so you can control the salt that goes into the recipe.
• Vanilla extract: I recommend using pure vanilla extract, if possible.
• Eggs: You’ll need two large eggs for this recipe.
• White chocolate chips and freeze dried strawberries: The mix ins for the cookie dough.

🥣 How to make these cookies (step by step guide)

In a large mixing bowl combine the instant cheesecake mix, flour, brown sugar, white sugar, baking soda, baking powder, and salt. Mix well with a large spoon.

Next, mix in the butter, vanilla, and eggs. Mix with a hand mixer until everything is well combined. Dough may seem crumbly at first.

Stir in the white chocolate chips and freeze dried strawberries with a large spoon. Let the dough chill in your fridge for at least one hour.

Use about 2 tablespoons of cookie dough to form your cookies.

Bake on a greased baking sheet or a baking sheet with parchment paper (not wax paper) for 10 to 13 minutes at 350 degrees. Edges should be golden. Let them rest on the baking sheet for 10 minutes after baking. Be careful not over bake or it will cause the strawberries to burn.

👩🏻‍🍳 Tips

• Be sure to chill your dough. If you skip this step then your cookies will be very flat.
• Do not melt the butter, it should be softened and not melted.
• Be sure to line your baking sheet with parchment paper, not wax paper.

🥡 How to store leftovers

You can store these cookies in an airtight container at room temperature. They will be good for up to 5 days.

Other great dessert recipes:

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Strawberry Cheesecake Cookies

Audrey

These strawberry cheesecake cookies are soft, sweet, and loaded with delicious cheesecake flavor!

5 from 14 votes

Print Recipe

Prep Time 15 mins

Cook Time 12 mins

Chill Time 1 hr

Total Time 1 hr 27 mins

Course Dessert

Cuisine American

Servings 16 cookies

Calories 306 kcal

Equipment

• ▢
  Large mixing bowl
• ▢
  Baking sheet

Ingredients

  

1x2x3x

• ▢ 8 tablespoons unsalted butter softened
• ▢ ½ cup light brown sugar
• ▢ ½ cup sugar
• ▢ 1 box instant cheesecake mix 3.4 ounces, I used the JELL-O brand
• ▢ 2 large eggs beaten
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ 2 cups all purpose flour
• ▢ ¾ cup white chocolate chips
• ▢ 1 ¼ cup freeze dried strawberries slightly crushed

Instructions

 

• In a large mixing bowl combine the instant cheesecake mix, flour, brown sugar, white sugar, baking soda, baking powder, and salt. Mix well with a large spoon.
• Next, mix in the butter, vanilla, and eggs. Mix with a hand mixer until everything is well combined. Dough may seem crumbly at first.
• Stir in the white chocolate chips and freeze dried strawberries with a large spoon. Let the dough chill in your fridge for at least one hour.
• Use about 2 tablespoons of cookie dough to form your cookies.
• Bake on a greased baking sheet or a baking sheet with parchment paper (not wax paper) for 10 to 13 minutes at 350 degrees. Let them rest on the baking sheet for 10 minutes after baking. Be careful not over bake or it will cause the strawberries to burn.

Notes

Tips

• The cookies may seem under baked at first but they will finish cooking on your baking sheet.
• The dough may seem crumbly at first but it should form together once you mix it more or form it in your hands.
• Be sure to chill the dough or your cookies will be too flat.
• Do not melt the butter, it should be softened and not melted.
• Be sure to line your baking sheet with parchment paper, not wax paper.

How to store

You can store these cookies in an airtight container at room temperature. They will be good for up to 5 days.

Nutritional information is an estimate only.

Nutrition

Serving: 1cookieCalories: 306kcalCarbohydrates: 52gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 37mgSodium: 222mgPotassium: 306mgFiber: 2gSugar: 35gVitamin A: 207IUVitamin C: 226mgCalcium: 41mgIron: 5mg

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