Strawberry Chocolate Chip Cheesecake Cookies Recipe

Cheesecake cookies with chocolate chips and strawberries are a tasty blend of flavors perfect for any occasion.

We may have missed the boat on making cheesecake cookies for Christmas, but who needs a holiday to bake cookies?

Strawberry Chocolate Chip Cheesecake Cookies

Make strawberry cheesecake cookies with chocolate chips for Valentine’s Day, Easter, Mother’s day, birthday parties, or the next time you get a craving for homemade cookies.

Cheesecake cookie ingredients:

Here’s what you need to make this delicious recipe. The measurements are in the recipe card below. Note: The recipe may not print unless you are on the original blog post.

Makes 24 cookies in about 15 minutes.

• Flour
• Baking soda
• Cheesecake pudding
• Butter
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Freeze-dried strawberries
• White chocolate chips
• Dark chocolate chips

Cheesecake cookie directions:

Preheat the oven to 350 degrees. Prepare a baking sheet for baking by lining with parchment paper. Set aside. 

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

In a large bowl, use an electric mixer to combine the butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla and mix on medium-low speed until smooth. 

Add the flour, baking soda, and cheesecake pudding powder mixture until well incorporated. 

Stir in the strawberries and chocolate chips just until combined – do not overmix.

Use a 1.5 inch cookie scoop to roll dough balls. Place them evenly apart on the cookie sheet allowing room for spreading. 

Bake for 8-10 minutes or until edges are lightly golden brown. 

If desired, you can add additional strawberries and chocolate chips on top immediately after removing from the oven. 

Allow to cool completely on a cooling rack before serving. 

Recipe Notes and FAQ

Add even more toppings

If you’d like to include additional toppings to your cheesecake cookies, be sure to do so right when they come out of the oven; otherwise, they won’t stick.

You can also get creative with different flavor combinations. Maybe blueberries with banana pudding or cranberries with white chocolate pudding. Get creative!

Can you use fresh strawberries instead of freeze-dried?

You can use fresh strawberries in this recipe if you don’t have freeze-dried. The flavor is more concentrated when you use freeze-dried, and they keep the cookie batter a beige color.

Important note about stirring

Once the wet and dry ingredients are combined, keep the stirring to a minimum. You don’t want to over mix this dough.

Chip size matters

If you notice in the images, the white chocolate chips are larger than the dark. You can, of course, use the same size chips all around, but using mini dark chocolate chips makes the strawberries pop.

The cookies are more visually appealing if you keep the white chips large and the dark chips small to draw the eye to the berries.

If you plan to gobble up your cheesecake cookies right away, by all means, use any size chips! If you plan to serve to others and want them to look pretty, let the strawberries be the focus.

More Unique Cookie Recipes to Make:

• Cinnamon roll cookies
• Unicorn poop cookies
• Mini macarons
• Banana split cookies
• Lavender lemon cookies
• Air fryer cookies
• Brownie mix cookies
• Valentine’s day iced marble

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Please let me know if you try these cheesecake cookies by commenting below or tagging me on social media!