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A delicious plate of Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

Deliciously soft cookies with a creamy cheesecake filling and a hint of strawberry flavor.
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Prep Time 30 minutes
Cook Time 12 minutes
Freezing Time 1 hour
Total Time 1 hour
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 1 cup Butter, softened
  • 0.25 cup Brown sugar, packed
  • 1 cup Granulated sugar
  • 1 g 1 large egg, room temperature
  • 2 tsp Vanilla extract
  • 0.5 tsp Strawberry extract
  • 1 tsp Red or pink food coloring (optional)
  • 2.5 cups All-purpose flour
  • 1 tsp Baking soda
  • 0.5 tsp Baking powder
  • 0.25 tsp Salt omit if using salted butter
Cream Cheese Filling
  • 1 cup Cream cheese, softened
  • 0.67 cup Powdered sugar
  • 1 tsp Vanilla extract
Topping
  • 1 cup Granulated sugar for rolling

Equipment

  • Baking Sheet

Method
 

  1. Prepare Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Drop 1–2 teaspoon dollops onto parchment-lined tray and freeze 30–60 minutes.
  2. Cream Butter and Sugars: Beat butter with brown and granulated sugars until light and fluffy, about 3 minutes.
  3. Add Wet Ingredients: Mix in egg, vanilla, strawberry extract, and food coloring until fully combined.
  4. Add Dry Ingredients: Mix in flour, baking soda, baking powder, and salt on low speed until just combined. Dough should be thick and not sticky.
  5. Stuff Cookies: Flatten 2 tablespoons dough, place frozen cheesecake dollop in center, seal completely. Roll into smooth ball and coat in granulated sugar.
  6. Bake: Bake at 350°F for 10–12 minutes until edges are set and centers are soft. Cool completely on baking sheet to allow filling to firm up.

Notes

For best results, ensure cream cheese is fully softened to avoid lumps in the filling. Enjoy these cookies fresh for a delightful soft center.