Delight the cookie lovers in your life with these strawberry cheesecake cookies — soft, fluffy, and bursting with strawberry flavor plus both white and dark chocolate chips. Made with cheesecake pudding mix for a tender texture and studded with freeze-dried strawberries, these cookies are an easy crowd-pleaser you’ll want to bake again and again.
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This recipe was originally published in February 2020 and has been updated.
Strawberry Cheesecake Cookies
These cookies were inspired by a family request that combined cheesecake, cookies, chocolate and strawberries into one treat — the result is a soft, cake-like cookie with a delicate cheesecake flavor and bright strawberry notes. They’re perfect for Valentine’s Day, spring, summer, or any time you crave a fruity, chocolaty cookie.
If you want more holiday or seasonal ideas, look for other dessert recipes that pair well with these cookies.
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Ingredients
What sets these cookies apart is the cheesecake pudding mix — it keeps the cookies light, tender, and full of cheesecake flavor. Freeze-dried strawberries give concentrated fruit flavor without extra moisture, which helps maintain the cookie texture.
Cheesecake pudding mix: Use the regular (not sugar-free) cheesecake-flavored pudding mix for the best taste.
Freeze-dried or dehydrated strawberries: These add pure strawberry flavor without adding moisture. If using fresh strawberries, drain and pat them very dry to avoid making the dough too wet.
White and dark chocolate chips: A mix of white chocolate and dark (or mini dark) chips creates a nice contrast: the white chips add sweetness while the dark chips provide depth. Choose the chocolate percentages to suit your taste.
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy removal. In a large bowl, whisk together the all-purpose flour, baking soda, and cheesecake pudding mix.
In a separate bowl, beat the softened butter with brown and granulated sugars until light and fluffy. Add the eggs and vanilla and mix until smooth. Gradually add the dry ingredients to the wet mixture and mix until incorporated.
Fold in the freeze-dried strawberries, white chocolate chips, and dark chocolate chips gently with a wooden spoon, stirring only until combined so the dough stays tender.
Scoop dough using a 1.5 tablespoon scoop (or your preferred size) and place balls evenly on the prepared baking sheet, leaving space for spreading.
Bake 8–10 minutes or until the edges begin to turn golden. Remove from the oven and transfer to a wire rack to cool completely.
Variations
Try these simple variations to change the flavor or presentation:
- Swap strawberries for freeze-dried raspberries or blueberries for a different berry profile.
- Use all white chocolate, all dark chocolate, or semi-sweet chips depending on how sweet or intense you want the cookie to be.
- Melt chocolate and drizzle it over cooled cookies for an elegant finish.
- Use chocolate chunks instead of chips for bigger pockets of chocolate.
- Press a few extra chips or dried strawberries on top of the cookies immediately after baking for a prettier presentation.
Equipment
An electric hand mixer or stand mixer makes creaming the butter and sugar faster and easier. A cooling rack helps cookies cool evenly, and a cookie scoop ensures uniform size and consistent baking time.
Storage
Store cookies in an airtight container at room temperature for up to one week. You can also freeze unbaked dough balls and bake them straight from the freezer — thaw briefly before baking if needed.
Expert Tips and FAQs
Use freeze-dried strawberries when possible for concentrated flavor and to avoid adding moisture that can change cookie texture. If you use fresh strawberries, remove excess moisture by patting them dry and consider reducing other liquid ingredients.
Mix only until ingredients are combined to keep cookies tender. Room-temperature butter creams more evenly with sugar, giving better structure and lift. Leave space between dough balls on the baking sheet — cookies will spread as they bake.
Dehydrated or freeze-dried strawberries have had their water removed, concentrating the flavor and allowing them to be added to baked goods and snacks without releasing moisture that would make other ingredients soggy.
More Yummy Dessert and Cookie Recipes
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Strawberry Poke Cake
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Eggnog Cookies
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Fresh Cranberry Bars
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Lemonade Popsicles
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Strawberry Cheesecake Cookies
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Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 (3.4 oz) package cheesecake pudding mix
- 1 ½ cups butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 cup freeze-dried strawberries
- ½ cup white chocolate chips
- ½ cup mini dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and cheesecake pudding mix.
- In a large bowl, beat butter with brown and granulated sugars until light and fluffy. Add eggs and vanilla and mix until smooth.
- Gradually add the dry mixture to the wet ingredients and mix until combined.
- Fold in the freeze-dried strawberries and chocolate chips, stirring just until combined.
- Use a 1.5 tablespoon scoop to form dough balls and place them spaced apart on the baking sheet.
- Bake 8–10 minutes or until edges are lightly golden. Allow cookies to cool on a rack.
- Optional: press extra chips or dried strawberries on top right after baking for a decorative finish.
Notes
Expert tips: Use freeze-dried strawberries for concentrated flavor and to avoid excess moisture. Mix minimally once wet and dry ingredients are combined. Room-temperature butter creams better with sugar, and leaving space between dough balls prevents cookies from merging as they bake.
Nutrition
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