Rich chocolate and bright strawberry come together in these irresistible Chocolate Strawberry Cheesecake Cookies. Made with black cocoa, Dutch cocoa, and freeze dried strawberries, they’re decadent, flavorful, and surprisingly easy to make. The perfect sweet treat for Valentine’s Day or if you just want to show someone you love them.
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This is for all you chocolate and strawberry lovers! This recipe is adapted from In Bloom Bakery's Black Velvet Cheesecake Cookies. I had the pleasure of making these for family and friends last Halloween, and everyone loved them. I wanted to give them a try but with the sweetness of strawberries. This gorgeous cookie is the result!
If you want to try other strawberry desserts, I recommend my Soft Strawberry Cut Out Sugar Cookies or Strawberry Sugar Cookies. If you prefer chocolate, then I recommend my Mexican Hot Chocolate Cookies or Small Batch Brown Butter Chocolate Chip Cookies.
Ingredients
Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.
Freeze Dried Strawberries. You can use whole, sliced or powder, but I do recommend the whole / sliced freeze dried strawberries because I have found that these have a stronger flavor than the powder.
Cocoa Powder. I use a combination of black cocoa and dutch cocoa powder to help balance out the flavor. I prefer using ¾ of black cocoa in the recipe, and the remaining ¼ is dutch cocoa. You can use only one of these if you prefer.
Cream Cheese. Full fat cream cheese will give the best flavor.
Sugars. For the brown sugar you can use either light or dark.
Instructions
This recipe uses baking tools and ingredients that can be found in most homes. Please see the recipe card for a full list of equipment and ingredients.
Step 1: Combine and mix cream cheese, freeze dried strawberries and sugar.
Step 2: Scoop 2 teaspoons of the strawberry cheesecake mixture and place on a baking sheet with parchment paper. Place in freezer.
Hot Tip! Sift your cocoa powders first to prevent clumps and ensure they blend smoothly into the batter.
Step 3: In a bowl sift flour, cocoa powders, baking powder and salt. Set aside.
Step 4: In a separate bowl, mix butter and sugars until well combined, about 2 minutes or light and fluffy.
Step 5: Add egg and vanilla and mix until well combined.
Step 6: Add dry ingredients and mix on low until just combined. Do not over mix!
Hot Tip! The cookie tops may look shiny and slightly underbaked. That is OK! Once they are cooled they will set and yield a more tender cookie.
Step 7: Use 3 tbsp cookie scoop to scoop dough and place on baking sheet. Create a deep well and place the strawberry cheesecake within. Gently fold dough back and over and roll between palms of your hands to secure dough.
Step 8: Bake at 350 F for 12 minutes. Place on cooling rack until completely cool. Combine strawberry sugar ingredients in small bowl, and coat cookies for amplified flavor.
Hot Tip! If using whole or sliced freeze dried strawberries, I recommend placing through mesh or sifter to remove seeds. This will also help with a finer strawberry powder.
Baking Tips
Kitchen scale is recommended. While I do share the volume measurements, I always recommend a kitchen scale.
Measuring Dry Ingredients should always be done using the spoon and level method if you are not using a kitchen scale.
Room Temperature Ingredients. I recommend the butter and eggs be at room temperature to help the ingredients mix easily.
Use a Food Processor to finely grind the whole or sliced freeze dried strawberries to quickly and easily grind down into a powder. You can also use a blender, or place them in a plastic bag and use rolling pin to crush.
Storage
Pre-Bake Storage. Follow steps through #7, and place into an airtight container or freezer-safe ziplock bag. Freeze for up to 3 months. When ready to bake, remove from freezer place on the baking sheet and follow baking instructions. Add 1-2 minutes of baking time.
Post Bake Storage. Place cookies in ziplock bag or airtight container and keep in refrigerator for up to 5 days. Or place in freezer safe ziplock bag and freeze for up to 3 months.
FAQ
Yes! You can use either whole, sliced or powder.
You can either use a combination of black and dutch cocoa powder, or use all dutch cocoa powder or all black cocoa powder.
I do not recommend storing at room temperature. Because they are stuffed with cream cheese it is important to keep that ingredient cold. Keep in the refrigerator to ensure maximum flavor and freshness.
If you have tried these Chocolate Strawberry Cheesecake Cookies recipe, or any other recipe on this website, please don't forget to leave a star ⭐️ review! Your feedback and comments are appreciated! Happy baking!
Chocolate Strawberry Cheesecake Cookies
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Equipment
- kitchen scale
- mixing bowls
- parchment paper
- baking sheet
- sifter
Ingredients
Chocolate Strawberry Cheesecake Cookies
- ½ cup unsalted butter, room temperature
- ½ cup brown sugar, packed
- ¼ cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cup all purpose flour
- ¼ cup black cocoa powder
- ½ tsp fine sea salt
- ¼ tsp baking powder
Strawberry Sugar Coating
- 4 oz cream cheese, cold
- 4 tbsp freeze dried strawberries, powder
- 2 tbsp sugar
Instructions
- Combine and mix cream cheese, freeze dried strawberries and sugar.
- Scoop 2 teaspoons of the strawberry cheesecake mixture and place on a baking sheet with parchment paper. Place in freezer.
- In a bowl sift flour, cocoa powders, baking powder and salt. Set aside.
- In a separate bowl, mix butter and sugars until well combined, about 2 minutes or light and fluffy.
- Add egg and vanilla and mix until well combined.
- Add dry ingredients and mix on low until just combined. Do not over mix!
- Use 3 tbsp cookie scoop to scoop dough and place on baking sheet. Create a deep well and place the strawberry cheesecake within. Gently fold dough back and over and roll between palms of your hands to secure dough.
- Bake at 350 F for 12 minutes. Place on cooling rack until completely cool. Combine strawberry sugar ingredients in small bowl, and coat cookies for amplified flavor.
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