🍓 Strawberry Cheesecake Cookies (Soft & Creamy)
These cookies combine soft strawberry cookie dough with a rich cheesecake center. They’re bakery-style, slightly chewy, and full of strawberry flavor.
⏱ Time & Yield
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Prep: 30 minutes
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Chill: 30–45 minutes
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Bake: 12–14 minutes
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Yield: 16–18 cookies
🧾 Ingredients
Cheesecake Filling
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4 oz (113 g) cream cheese, softened
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3 tbsp powdered sugar
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½ tsp vanilla extract
Strawberry Cookie Dough
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½ cup (113 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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1 large egg, room temperature
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1 tsp vanilla extract
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¼ cup strawberry puree or strawberry preserves (smooth)
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1–2 drops pink food coloring (optional)
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1 ¾ cups (220 g) all-purpose flour
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½ tsp baking soda
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¼ tsp salt
Optional Add-ins
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¼ cup crushed freeze-dried strawberries (extra flavor)
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¼ cup white chocolate chips
👩🍳 Directions (Step-by-Step)
1️⃣ Make the Cheesecake Filling
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In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
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Scoop teaspoon-sized dollops onto a parchment-lined plate.
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Freeze for 20–30 minutes until firm.
👉 Freezing makes stuffing the cookies much easier.
2️⃣ Prepare the Strawberry Dough
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In a large bowl, cream butter and sugar until light and fluffy (2–3 minutes).
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Beat in the egg and vanilla.
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Mix in strawberry puree/preserves and food coloring (if using).
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In a separate bowl, whisk flour, baking soda, and salt.
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Gradually mix dry ingredients into wet ingredients until just combined.
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Fold in optional freeze-dried strawberries or white chocolate chips.
3️⃣ Chill the Dough
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Cover and refrigerate dough for 30–45 minutes.
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This prevents spreading and helps with stuffing.
4️⃣ Assemble the Cookies
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Preheat oven to 350°F (175°C).
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Line a baking sheet with parchment paper.
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Scoop about 2 tablespoons of dough and flatten slightly.
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Place 1 frozen cheesecake filling in the center.
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Wrap dough around filling and roll gently into a ball.
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Place cookies 2½ inches apart on the baking sheet.
5️⃣ Bake
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Bake for 12–14 minutes, until:
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Edges are set
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Centers look slightly underbaked (this keeps them soft)
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👉 Do not overbake—they firm up as they cool.
6️⃣ Cool
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Let cookies cool on the pan for 5 minutes.
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Transfer to a wire rack to cool completely.
✨ Tips for Best Results
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Use full-fat cream cheese for the creamiest center
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Smooth strawberry puree = better dough texture
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If dough gets sticky, chill again for 10 minutes
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Store in the fridge if keeping longer than 1 day
🧊 Storage
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Refrigerator: Up to 5 days (best texture)
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Freezer: Up to 2 months (baked or unbaked)