White Chocolate Strawberry Cheesecake Cookies

On Friday, at school, I suddenly had this idea to make some sort of strawberry cheesecake cookies. I jotted down a note about it in my binder reminder, and afterwards kept thinking and plotting these cookies. Would they be sandwich cookies? Cookie balls with cheesecake filling? Some sort of cookie bar? I had all these complicated fantasies about what impressive creation I was going to bake. But by Saturday afternoon, I was so desperate to get my cookies out of my head and in the oven, I went for the simple approach: regular old cookies with a slathering of frosting on top. After all, I’m only a novice baker.

These are so sweet, they’ll send you right to dessert heaven! If you like your cookies a little less sweet, you might even cut the sugar in the cookies from 3/4 to 1/2 cup. But honestly, I think they’re perfect the way they are. Go ahead and indulge in one… or two… or three…

P.S.: if you are concerned about calories, these cookies are only about 100 a pop. And the recipe isn’t like some diet recipe or something (those never seem to turn out) so they taste great, guilt-free!

White Chocolate Strawberry Cheesecake Cookies

Makes 18 cookies


For the cookies:

  • 1/2 cup softened butter
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • a sparing handful of white chocolate chips (two or three tablespoons. Using too much just might push the sweetness level over the edge.)

For the icing:

  • 2 tbsps Philadelphia low fat cream cheese (2 ounces of a 8 ounce package)
  • between 1/2 and 3/4 cup sugar
  • about 1/2 to one tsp vanilla
  • fresh strawberries (you’ll only need a few)



Preheat oven to 375 degrees F. Grease a cookie pan with cooking spray.

In a small bowl, mix together butter and sugar. Add egg and vanilla, and vigorously mix by hand until the mixture becomes sort of fluffy.

In a large bowl, combine flour, salt, and baking soda. Add the wet mixture to the dry mixture. Fold in white chocolate chips.

Bake for 10-15 minutes. Cookies will be brownish at the edges, not so much in the middle.


You could just have the cookies plain, but this frosting is what gives them more personality, and adds the cheesecake flavor.

To make the frosting, stir the cream cheese with the sugar until it looks like frosting. Be careful not to break up the cream cheese into little pieces, just blend it with the sugar. Add the little bit of vanilla, and gently stir it in.

Spread the frosting evenly onto each cookie. Garnish each cookie with a strawberry slice just before serving, to add some tartness to balance out the sweet.

Bon appetit!


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