Strawberry Cheesecake Cookies Recipe
If you’re a fan of cheesecake, get ready to fall in love with these luscious strawberry cheesecake cookies! They combine the rich, tangy flavor of cheesecake with the bright sweetness of fresh strawberries in a soft, tender cookie. And the secret ingredient that gives them that signature cheesecake taste? Cheesecake pudding mix! These strawberry cheesecake cookies are easy to make and will surely be a hit with cheesecake lovers everywhere. The cheesecake cookie dough comes together quickly with just a few simple ingredients – butter, shortening, sugar, egg, vanilla, flour, cheesecake pudding mix, white chocolate chips, and fresh strawberries.
Cookies might be our favorite kind of desserts to have. These cookies are perfect for the non-chocolate lovers too. By now you have probably seen multiple pudding cookie recipes. The original Amish chocolate chip cookie recipe is made with vanilla pudding. Then I made the white chocolate chip and macadamia nut cookies with the white chocolate pudding. After making strawberry cheesecake dip, I was inspired to make it into a cookie. And now you have the cheesecake pudding cookies recipe.
Strawberry Cheesecake Cookies Ingredients
While a lot of cheesecake pudding cookies actually have cream cheese in them or are cream cheese filled, this recipe uses cheesecake instant pudding instead. Here are the ingredients for these strawberry white chocolate cheesecake cookies.
- Butter – 100% Real butter not margarine. Unsalted butter is preferred by most bakers.
- Shortening – Crisco sticks are perfect for this recipe. The sticks make it easier to measure.
- Eggs – Large eggs are best. Eggshell color does not matter. The eggs should be brought up to room temperature before making the cookies.
- Brown Sugar – Light brown sugar is what I have in my pantry.
- White Sugar – Granulated white sure not powdered sugar.
- Cheesecake Pudding – Instant cheesecake pudding is the perfect choice for this recipe.
- Vanilla – Real vanilla extract is recommended, but imitation should work fine too.
- Flour – All Purpose flour you would use in any baking recipe is fine for this recipe.
- Baking Soda – The orange box of baking soda to make sure they rise.
- Salt – A little salt makes the sweetness better. Don’t ask me white.
- White Chocolate Chips – The Ghiradelli white chocolate chips are the best, but the Nestle or Hershey’s brands can work too.
- Strawberries – Fresh strawberries, diced into small pieces. The strawberry flavor will stir into the entire cookie from the fresh strawberry juices.
See the recipe card for quantities.
Instructions – How to Make Strawberry Cheesecake Pudding Cookies
Start by preheating the oven to 350 degrees.
Then start by combining the wet ingredients. Put the butter and crisco sticks into a microwave bowl and melt in the microwave.
- Step 1: Combine the eggs and sugars in a large bowl and mix together using a hand mixer or stand mixer.
- Step 2: Gradually pour the melted butter and shortening into the eggs and sugar. Dump in the pudding mix and vanilla. Sprinkle in the salt.
- Step 3: Next, add the dry ingredients. Slowly add the sifted flour and baking soda into the liquid ingredients. Mix until just combined. Do not over-mix.
- Step 4: With a spatula, mix in the white chocolate chips and diced strawberries into the cookie dough.
Use a tablespoon or hinged cookie scoop to place the cookie dough on a parchment paper lined baking sheet or cookie stone. Bake for 9-10 minutes. Keep the strawberry cheesecake pudding cookies on the baking sheet for a few minutes before transferring to a newspaper lined counter for cooling.
Hint: The cookies do not want to be over baked. They may look a little undercooked.
Variations to Pudding Cookies
Here are several different variations to this pudding cookie recipe.
- Chocolate Chip Pudding Cookies – Use vanilla pudding and chocolate chips for a soft chocolate chip pudding cookie.
- Lemon Pudding Cookies – Replace the cheesecake pudding for lemon pudding and just use white chocolate chips for lemon chocolate chip cookies.
- White Chocolate chip and Macademia Nut Cookies – add macadamia nuts in place of the strawberries and use white chocolate pudding for the best white chocolate chip and academia nut cookies.
Checkout this Amish Chocolate Chip Pudding Cookie recipe.
Pudding Cookie Equipment & Ingredients
Everything you need to make the ultimate strawberry cheesecake cookies can be found in our Amazon storefront. Get the pudding, cookie scoop, and crisco sticks so you are ready to make these cookies.
Storing Strawberry Cheesecake Cookies
Store the cookies in an air tight container for immediate eating.
Refrigerator storage – Placing the cookies in the fridge will extend the life of the strawberry cheesecake cookies.
Freezer Storage – You can freeze these cookies for up to three months. Freeze the cookies double-wrapped in a freezer bag and air-tight freezer container.
Top tip
Do not cool these cookies on baking racks but rather on newspapers. The cookies are soft and need to cool on flat surfaces instead of racks. The grease from the cookies will also soak into the paper.
FAQ
Using cheesecake pudding is one way to make cheesecake cookies without using cream cheese. The cookies are soft and full of cheesecake flavors with the cheesecake pudding.
Related
Looking for other cookie recipes like this? Try these:
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Strawberry Cheesecake Cookies Recipe
Ingredients
- 2 Eggs
- ¼ cup white sugar
- ¾ cup brown sugar
- ½ cup melted butter the real stuff
- ½ cup melted butter flavored Crisco recommend getting the sticks
- 3.4 oz. box of instant cheesecake pudding
- 1 tsp. baking soda level tsp.
- ⅓ tsp. salt level tsp.
- 1 tsp. vanilla
- 2 ½ cup flour sifted
- 1 cup white chocolate chips
- 1 cup strawberries, diced
Instructions
- Beat eggs in mixing bowl with a hand mixer. Add sugar, butter, and shortening. When mixed well, add instant pudding. Add vanilla flavoring.
- In a separate bowl, mix all dry ingredients. Gradually add dry mixture to the liquid mixture.
- Add white chocolate chips and strawberry pieces. Mix with a spatula into the cookie dough.
- Using a scoop, spoon onto a baking stone or cookie sheet.
- Bake for 10-12 minutes in 350° oven. When cookies are removed from the oven they should just barely be finished baking, since the pudding will continue to set as the cookies cool. Let sit for 2 minutes and then transfer to newspaper to cool.
Notes
Nutrition
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These were a hit! I will say I use a small cookie scoop and it made a little over 36 cookies, compared to the 24 cookies. I read the directions quickly before realizing I didn’t buy the right amount of pudding. Luckily, I had a spare of white chocolate flavored pudding I could add with the cheesecake flavor and it worked out pretty well flavor wise.