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Strawberry Cheesecake Cookies – Easy Cheesecake Recipes

Strawberry cheesecake cookies. Sounds like a dream, right? Well, these are the kind of cookies that actually live up to the hype. They’ve got the buttery edge of a bakery-style cookie, a sweet strawberry pop in every bite, and that tangy cream cheese swirl that feels like a mini cheesecake moment. If you’ve ever found yourself torn between a cookie and a slice of cheesecake—don’t worry, I’ve solved that problem for both of us. I made these for a brunch once, and people stopped mid-sentence to ask what was in them. They’re the kind of treat that makes you feel like you’re doing something *fancy*, even if it’s just you and a mixing bowl in your kitchen at 10 p.m. on a Tuesday. And here’s a little secret—no one needs to know how low-effort these actually are. We're talking under an hour from 'what should I bake?' to 'is it weird to eat a fourth one?' Whether you’re craving a quick sweet snack, looking for an easy no-bake dessert vibe (yes, the cream cheese core totally counts), or just in love with strawberry-anything, these are your cookies. Let’s get into the good stuff—you’re going to want these on repeat.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Cuisine: American
Keywords: air fryer cookies easy recipes, easy cheesecake recipes, easy dessert recipes no bake simple sweet treats, easy sweet recipes, healthy sweets easy recipes, quick and easy sweet snack recipes, sweet treats recipes easy
Servings: 12 cookies
Author: Elena

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 4 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional, but trust me—yum!)
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup freeze-dried strawberries, crushed
  • 1/3 cup white chocolate chips (or more, live your life)

Instructions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a large bowl, cream the butter, cream cheese, and sugar until fluffy. Like, really fluffy—this is where the magic starts.
  3. Add in the egg, vanilla, and almond extract. Mix until smooth and kind of dreamy.
  4. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  5. Slowly add the dry ingredients to the wet. Stir just until you don’t see any more flour.
  6. Fold in those crushed strawberries and white chocolate chips. Try not to eat the dough (or do—just save some).
  7. Scoop tablespoon-sized portions onto the baking sheet. Leave space—these babies spread.
  8. Bake for 11–13 minutes. The edges should look lightly golden, but the centers should be soft. Let them cool on the tray for 5–10 minutes before moving (if you can wait).
  9. Try one warm. Just… trust me.

Notes

If you can’t find freeze-dried strawberries, you can use chopped dried ones, but the texture will change. Want them even softer? Chill the dough for 30 minutes before baking. You can also skip the white chocolate—or add more. I won’t judge.