Sourdough Chocolate Strawberry Cheesecake Cookies

by Kaitlynn Fenley

These are the absolute best chocolate strawberry cheesecake cookies. Delicious strawberry white chocolate chip cookies made with fresh berries, white chocolate chips, dark chocolate chips, and cream cheese bits for the most fantastic texture and flavor.

Chocolate Strawberry Cheesecake Cookies

When I decided to develop a recipe for sourdough strawberry cheesecake cookies, I didn’t want to stuff them with cream cheese. Essentially, I wanted them to be white chocolate chip cookies with strawberry cheesecake flavor. Well, that’s exactly what I created here, and I LOVE them.

I incorporated frozen cream cheese bits into the cookie dough with the chocolate chips for the cheesecake flavor. You should freeze the cream cheese block and then cut crumbly frozen pieces off it to mix in. The frozen cream cheese works well because it doesn’t fully blend into the dough.

One more note about the strawberry cheesecake flavor. I call for fresh strawberries in this recipe; it is important to add them at the right time.

Sourdough Cookies with Fresh Strawberries

You need fresh strawberries to make these cookies. You can use frozen strawberries, but if you do, you must first ensure you defrost them to room temperature.

The best way to incorporate strawberries into the cookie dough is to puree them, then combine them with the sourdough starter before blending in with the butter and sugar.

The strawberries contribute moisture to the cookie dough, so you should not adjust the amount of strawberries listed in the recipe. For extra strawberry flavor, you can fold in freeze-dried strawberries.

Strawberry white chocolate chip cookies

These cookies taste like the perfect combination of a white chocolate chip cookie and cheesecake. They’re delicious and perfect for spring.

Here are all the ingredients you need to make them:

Making Strawberry Cheesecake Cookies with Sourdough Starter

Making cookies with a sourdough starter is all about how you mix the ingredients. The order you mix your ingredients is the most important part.

You must mix the sourdough starter with the wet ingredients and sugar before you add any dry ingredients. Also, I want to mention that you can use an active starter or discard. If you want to use discard, it should be at room temperature for the best results. Just follow the directions on the recipe card below, and you won’t have any problems.

As for storing the cookie dough, you can ferment the cookie dough in the fridge overnight before forming the cookie dough balls and baking.

When I make a batch of these cookies, I ferment them overnight in the fridge, then shape the dough into balls the next day. This recipe at 1x makes about 20 cookies, so usually bake six, then freeze the rest.

To bake the frozen cookie dough, just put the ball on a parchment paper-lined sheet pan, then bake as usual.

More Sourdough Cookie Recipes

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Sourdough Chocolate Strawberry Cheesecake Cookies

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These are the absolute best chocolate strawberry cheesecake cookies. Delicious strawberry white chocolate chip cookies made with fresh berries, white chocolate chips, dark chocolate chips, and cream cheese bits for the most fantastic texture and flavor.

  • Author: Kaitlynn Fenley
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 20 cookies
  • Category: sourdough
  • Method: baking

Ingredients

  • 340 g all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 230 g butter
  • 300 g brown sugar
  • 200 g pureed fresh strawberries
  • 2 tsp vanilla extract
  • 120 g sourdough starter (active or discard, hydrated)
  • 3/4 cup cream cheese, frozen and crumbled
  • 1 cup white chocolate chips
  • 1/3 cup dark chocolate chips

Instructions

  1. Brown the butter in a small saucepan until bubbly, and dark golden. Stir it continuously, careful to not burn it.
  2. Remove from heat and allow the butter to cool completely to room temperature.
  3. In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt.
  4. Once the butter has cooled completely but is still liquid, to a large bowl add brown sugar, vanilla extract, and browned butter.
  5. Combine with a whisk or hand mixer until even.
  6. In a separate bowl, combine the sourdough starter with the pureed fresh strawberries. Then add the mixture to the butter and sugar mixture and combine fully.
  7. Fold the combined dry ingredients into the butter mixture.
  8. Add your chocolate chips and cream cheese bits and fold in.
  9. Place the dough in the fridge for at least 2 hours or refrigerate overnight.
  10. Line a cookie sheet with parchment paper. Scoop about 2 tablespoons of your chilled cookie dough and shape into balls.
  11. Preheat the oven to 375° and place the cookie dough balls about two inches apart on the lined cookie sheet.
    Bake for 12 to 15 minutes.
  12. Remove the cookies and let them sit on the cookie sheet until they are completely cool.

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author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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2 comments

Andrea April 8, 2023 - 10:15 am

These are amazing! I love all your recipes! Thanks so much for sharing them ♥️ what is the best way to store these cookies?

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Kaitlynn Fenley April 11, 2023 - 2:15 pm

After they are baked, I store them in a glass Tupperware container.

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