Delish Strawberry Banana Cheesecake Cookies

Strawberry banana cheesecake… in a cookie. Yes, it sounds like a grandma’s church bake sale and a smoothie bar had a sugar-coated baby, and honestly, these Delish Strawberry Banana Cheesecake Cookies are exactly that. Think soft, plush cookies dotted with strawberries, a whisper of banana (not banana bread level—calm down), and a tangy cream cheese swirl that makes you feel like you made something “fancy” even though you absolutely used your hand mixer on high and powdered the kitchen in dairy snow. They’re special because they nail the nostalgic flavors without being cloying, and you don’t need to chill the dough for three hours while you rethink your life choices. You should try them because your afternoon coffee deserves a sidekick that isn’t a stale cracker you found in your bag.

The first time I made these, my husband “helped” by putting the bananas in the freezer—still in their peels—because “it preserves freshness.” He then peeled the frozen bricks with a butter knife like a raccoon opening a trash can. Meanwhile, the kids kept taste-testing the cream cheese swirl with uncanny stealth. Did I use a bowl that was too small? Of course. Did I refuse to wash an extra one and instead stir like I was churning cement? Also yes. The cookies? Perfect. The kitchen? Looks like a dairy crime scene. We ate them warm on the couch and pretended the stand mixer didn’t just walk itself off the counter like a Roomba with a death wish.

Time-Saving Hacks

– Microwave the cream cheese for 10–12 seconds to soften. Yes, it feels illegal. Do it anyway.
– Use freeze-dried strawberries blitzed in a zip-top bag with a rolling pin. Therapy and ingredient prep in one.
– No piping bag? Snip the corner off a sandwich bag to swirl the cheesecake. Engineering degree: optional.
– Line your sheet pans with parchment so you can slide the evidence straight into the trash. Pan stays clean, soul stays light.
– Ice cream scoop for even cookies. Or go feral and make them “rustic.” They’ll still disappear.
– If you’re truly in goblin mode: start with store-bought sugar cookie dough, fold in banana and strawberries, and marble in the cream cheese. Tell no one.

Serving Ideas

– Coffee in the morning, milk in the afternoon, prosecco at night if the children have discovered percussion.
– Warm them slightly and add a scoop of vanilla ice cream like you’re auditioning for a baking show you didn’t enter.
– Crumble over Greek yogurt and call it “breakfast parfait.” We love a delusion that tastes good.
– Pack them for picnics; watch other parents pretend they didn’t just inhale two.
– Serve with a strawberry mocktail or an actually-strong rosé if homework time broke you.

What to Serve It With

– Salty bacon or sausage for brunch—the sweet-salty tag team you deserve.
– A big bowl of berries with a squeeze of lemon so you can say “balance” with a straight face.
– Potato chips on the side. Don’t fight the urge. Sweet + salty is science.
– Dark, slightly bitter coffee or tea to cut the richness and keep you from eating six. Maybe.
– Vanilla or strawberry ice cream sandwiches: two cookies, one scoop, zero regrets.

✔Tips & Mistakes

– Don’t overdo the banana. Too much = gummy spread. Half a ripe banana mashed is usually plenty.
– Fresh strawberries? Pat them dry first so your cookies don’t bake into puddles. Freeze-dried = easiest.
– Chill the cream cheese mixture for a few minutes so it swirls, not floods.
– Underbake by a minute; they firm up on the sheet. Overbaking steals joy.
– If the dough feels sticky, a 10-minute fridge nap helps. I relate.
– Space them out. Cheesecake swirl likes to wander and meet its neighbors.
– A teaspoon of cornstarch in the dough = softer, taller cookie. Tiny magic.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Airtight container in the fridge for 3–4 days because cream cheese is a diva about food safety.
– Freeze baked cookies: wrap individually, then bag. Thaw on the counter or warm 2–3 minutes in a low oven.
– Freeze scooped dough balls: add the swirl just before baking for best looks.

✔Variations and Substitutions

– White chocolate chips or chopped dark chocolate if you like chaos with your fruit.
– Lemon zest in the dough for a bright, bakery-ish vibe.
– No strawberries? Use raspberry jam ribbons. Banana + raspberry = power couple.
– Dairy-free cream cheese works; just sweeten to taste and keep it thick.
– Gluten-free 1:1 baking flour usually plays nice—don’t skip the cornstarch.
– Add crushed graham crackers on top for a cheesecake crust moment.
– Feeling lazy? Skip the swirl and call them “deconstructed.” Plate it on a smug-looking dish.

Frequently Asked Questions

Delish Strawberry Banana Cheesecake Cookies

Soft, bakery-style cheesecake cookies with banana cream flavor, bursts of real strawberry, and a graham cracker twist. Sweet, tangy, and perfectly tender.

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Prep Time: 35 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 47 minutes minutes

Servings: 18

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.5 cup unsalted butter softened
• ▢ 4 oz cream cheese softened, full-fat
• ▢ 0.75 cup granulated sugar
• ▢ 0.25 cup light brown sugar packed
• ▢ 1 large egg
• ▢ 1.5 tsp vanilla extract
• ▢ 3.4 oz instant banana pudding mix dry mix only
• ▢ 1.75 cup all-purpose flour
• ▢ 0.5 cup graham cracker crumbs
• ▢ 1 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.25 tsp fine sea salt
• ▢ 1 tsp cornstarch optional, for extra softness
• ▢ 1 cup freeze-dried strawberries lightly crushed
• ▢ 0.75 cup white chocolate chips

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a large bowl, beat butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
• Beat in the egg and vanilla until smooth. Mix in the dry banana pudding mix until fully incorporated.
• Whisk together flour, graham cracker crumbs, baking powder, baking soda, salt, and cornstarch. Add to the wet ingredients and mix on low just until combined.
• Fold in freeze-dried strawberries and white chocolate chips. Cover and chill the dough for 30 minutes to firm up.
• Scoop dough into 1.5 tablespoon portions and arrange 2 inches apart on prepared sheets.
• Bake for 10 to 12 minutes, until edges are set and centers look slightly soft. Do not overbake.
• Cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For extra strawberry pops, press a few strawberry pieces on top of each dough ball before baking. Store cookies airtight at room temperature for 3 days or freeze up to 2 months.