Name: Strawberry Cheesecake Cookies
Prep time: 30 min
Cook time: 14 min
Total time: 1 h
Cuisine: American
Ingredients: Cheesecake filling: 4 oz cream cheese, softened; 1/3 cup powdered sugar; 1/2 tsp vanilla extract; Cookie dough: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 large egg; 1 tsp strawberry extract or 2 tbsp strawberry Jello powder; a few drops of pink/red food coloring (optional); optional 1/4 cup freeze-dried strawberries or white chocolate chips

Strawberry Cheesecake Cookies are soft, creamy, and bursting with sweet strawberry flavor. Each cookie wraps a tangy cheesecake filling in a buttery strawberry-flavored dough, giving me the best of two desserts in one. I love baking these when I want a treat that’s both rich and fruity, with a beautiful bakery-style look and taste.

Why You’ll Love This Recipe

I love how these cookies combine a soft cookie texture with a creamy cheesecake center. They’re packed with flavor, have a gorgeous strawberry hue, and feel just fancy enough for special occasions—yet simple enough for everyday baking. Whether I serve them chilled or warm, they always impress with their sweet and tangy balance.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cheesecake filling:

Cream cheese, softened
Powdered sugar
Vanilla extract

For the cookie dough:

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Egg
Strawberry extract or strawberry Jello powder
Pink or red food coloring (optional)
Optional: freeze-dried strawberries or white chocolate chips

directions

I start by mixing the cream cheese, powdered sugar, and vanilla until smooth. I scoop small dollops onto a parchment-lined plate and freeze them for 30–45 minutes.
In a bowl, I whisk together flour, baking powder, and salt.
In another bowl, I cream the butter and sugars until light and fluffy.
I mix in the egg, strawberry extract (or Jello powder), and food coloring if using.
I gradually add the dry ingredients until a soft dough forms.
I chill the dough for 20–30 minutes to make it easier to work with.
I scoop dough balls, flatten them, place a frozen cheesecake dollop in the center, and wrap the dough around it, sealing it well.
I place the stuffed dough balls on a lined baking sheet and bake at 350°F (175°C) for 12–14 minutes, until set and slightly golden on the edges.
I let the cookies cool on the sheet for 5 minutes before transferring them to a rack.

Servings and timing

This recipe makes about 12–14 cookies. Prep takes around 30 minutes (including freezing the filling), and baking takes 12–14 minutes per batch. I usually have them ready to serve in just over an hour.

Variations

Sometimes I fold in crushed freeze-dried strawberries for a punch of real fruit flavor. I’ve also used white chocolate chips or a swirl of strawberry jam in the dough for added sweetness. If I want extra tang, I add a bit of lemon zest to the cream cheese filling.

storage/reheating

I store these cookies in an airtight container in the fridge for up to 5 days. Because of the cheesecake filling, I prefer serving them chilled or letting them sit at room temperature for a few minutes before eating. They also freeze well—I wrap them individually and thaw before serving.

FAQs

Can I use fresh strawberries in the dough?

I don’t recommend fresh strawberries—they release too much moisture. Freeze-dried strawberries or strawberry extract give a stronger flavor without affecting the texture.

Do I have to chill the dough?

Yes, chilling helps firm up the dough, especially when wrapping around the cream cheese filling. It keeps the cookies from spreading too much.

What’s the best way to fill the cookies?

I freeze small spoonfuls of the cream cheese mixture first. That makes it easier to stuff inside the dough and helps it stay intact while baking.

Can I skip the food coloring?

Absolutely. The color is optional—I sometimes skip it if I’m using strawberry Jello powder, which already adds color.

How do I keep the filling from leaking?

I make sure to seal the dough well around the filling and pinch any seams closed. Chilling the filling and dough before baking also helps.

Conclusion

Strawberry Cheesecake Cookies are rich, fruity, and full of creamy goodness. They’re a creative and delicious twist on two classic desserts that I love baking for both everyday indulgence and special occasions. With their pretty color, tangy centers, and soft texture, these cookies always make a sweet statement.