Delish Strawberry Banana Cheesecake Cookies
Soft, tangy cheesecake cookies studded with freeze-dried strawberries and bananas, plus a light strawberry jam swirl. Tender middles, crisp edges, and big fruit flavor—ready in about half an hour.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 0.5 cup unsalted butter softened
- 4 oz cream cheese softened
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar packed
- 1 count large egg room temperature
- 1.5 tsp vanilla extract
- 2.25 cup all-purpose flour spooned and leveled
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp kosher salt
- 1 cup freeze-dried strawberries roughly crushed
- 1 cup freeze-dried bananas chopped
- 0.75 cup white chocolate chips
- 0.33 cup strawberry jam thick, seedless; optional swirl
- 0.5 tsp lemon zest optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar until smooth and fluffy, about 2 to 3 minutes.
- Beat in the egg and vanilla until fully combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
- Add dry ingredients to the wet ingredients in 2 additions, mixing just until the flour streaks disappear.
- Fold in freeze-dried strawberries, freeze-dried bananas, and white chocolate chips.
- If using jam, dollop small bits over the dough and gently marble with a spatula—do not overmix or the dough will turn pink.
- Scoop dough into 2 tbsp mounds (about 1.5 oz each) and place 2 inches apart on prepared sheets.
- Bake 10 to 12 minutes, until edges are set and tops look just dry; centers will be soft.
- Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
Chilling the dough for 15 minutes helps thicker, puffier cookies. Avoid fresh fruit in the dough—freeze-dried fruit keeps the cookies tender without adding extra moisture.