Tasty Cheesecake Cookies

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

Soft strawberry-flavored cookies stuffed with frozen cream cheese filling centers. Each is perfectly portioned, coated in sugar, and baked gently for the best results. Perfect for special moments or when you're craving something unique. Includes exact gram measurements for consistent baking.
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Updated on Sun, 27 Apr 2025 10:42:36 GMT
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Soft Strawberry Cookies with Cheesecake Center | chefmelt.com

These Strawberry Cheesecake Cookies turn the classic strawberry cheesecake taste into a soft, melt-in-your-mouth cookie treat. Their lovely pink color and smooth middle blend the best parts of two worlds - the rich feel of cheesecake with the cozy comfort of cookies.

I tried making these so many times to get them just right. I found out that making sure the cream cheese centers are properly chilled is super important. The first time I brought these to a family get-together, everyone was so surprised by the creamy inside.

Key Ingredients Breakdown

  • Butter: Go for good unsalted butter slightly cooled but soft for the best outcome
  • Cream Cheese: Only full-fat Philadelphia-style will give you the smoothest centers
  • Extracts: Real vanilla extract and quality strawberry extract make the flavor authentic
  • Food Coloring: The gel type works best for bright color without messing up the texture
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Strawberry Cheesecake Cookies | chefmelt.com

Complete Step-by-Step Guide

How To Make Perfect Filling
  • Whip the cream cheese smooth before you add any sugar
  • Make all your filling balls the same size so they bake evenly
  • The filling needs to be completely frozen before you put them together
Getting The Cookie Dough Right
  • Beat the butter and sugars till they're fluffy, taking about 5 minutes
  • Put in dry stuff bit by bit to avoid flour going everywhere
  • Don't mix too much or you'll end up with hard cookies
Putting It All Together
  • Move fast with the cold filling so it doesn't melt
  • Make sure the filling is totally wrapped in dough
  • Roll them in sugar right before they go in the oven
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Easy Strawberry Cheesecake Cookies | chefmelt.com

I first came up with this recipe when I was trying to make something special for a spring baking competition. My strawberry and cheesecake cookie combo ended up winning first place.

These cookies have become a hit at baby showers and Valentine's Day parties since their pink color fits those themes so well.

You can change up this dough for different seasons, but folks always ask for the original strawberry version the most.

Every bite gives you something different - first the sugar outside, then the soft cookie part, and finally that creamy center.

After making batch after batch and tweaking things here and there, these cookies have turned into one of the most popular treats I make, bringing happy faces with every cream cheese-filled bite.

Managing Temperatures Just Right

Getting that perfect texture means watching temperatures all the way through:

  • Your cookie dough should be cool but easy to work with
  • The filling must be totally frozen before you start building
  • Let the cookies cool all the way before putting them away
  • Take them out about 10 minutes before serving

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Homemade Strawberry Cheesecake Cookies Recipe | chefmelt.com

Fixing Common Problems

If your cookies get too flat:

  • Mix in more flour a little at a time until the dough holds its shape
  • Cool the filled cookies before baking them
  • Make sure your oven temperature is right
  • Try using lighter colored baking sheets

If the cream cheese filling leaks out:

  • Check that your filling is completely frozen
  • Make the dough layer thicker around the filling
  • Look for any thin spots or tears
  • Don't cook them too long

Changing With The Seasons

Spring: Throw in some crushed freeze-dried strawberries in the sugar coating
Summer: Add a bit of fresh lemon zest to the filling
Fall: Try maple extract instead of strawberry
Winter: Mix crushed peppermint into the sugar coating

Planning Ahead

Get parts ready early:

  • You can freeze cream cheese balls for up to a month
  • The cookie dough can be made 3 days ahead
  • Store ready-to-bake filled cookies in the freezer
  • You can bake them frozen, just add 1-2 minutes to cooking time

Making these strawberry cheesecake cookies is all about the little things - watching temperatures and putting them together just right. But don't worry too much about the technical stuff. With some practice, you'll find making these cookies is really fun.

When I was little, I always loved strawberries and cream together. These cookies bring those childhood flavors into a fancy treat that both kids and grown-ups love. I always bring these to bake sales and holiday cookie swaps, and people always want the recipe.

Just remember to take your time with filled cookies. Don't rush, and you'll end up with treats that look and taste like they came from a fancy bakery. Have fun baking!

Frequently Asked Questions

→ Why should the cream cheese filling be frozen?
Freezing keeps it firm while baking and ensures a neat, creamy center.
→ Can I make these cookies smaller in size?
Sure, but shorten the baking time and use less filling to fit the size.
→ Why bake a single test cookie first?
It lets you check the heat and how the dough spreads to get the rest perfect.
→ Is food coloring mandatory here?
Not at all! They'll taste the same even without the pink color.
→ What's the reason for gram measurements?
Exact weights guarantee that your cookies turn out just right every time.

Strawberry Cheesecake Cookies

Delicious strawberry cookies stuffed with creamy cheesecake. Rolled in sugar, every bite is a sweet, soft, and creamy delight!

Prep Time
45 Minutes
Cook Time
11 Minutes
Total Time
56 Minutes

Category: Dessert Recipes

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 big cookies)

Dietary: Vegetarian

Ingredients

→ Cookie Dough

01 310 grams plain flour
02 6 grams baking soda
03 2 grams baking powder
04 215 grams salted or unsalted butter
05 55 grams light brown sugar
06 190 grams granulated sugar
07 1 large egg (roughly 60 grams)
08 4 grams vanilla essence
09 2 grams strawberry flavoring
10 2-4 grams gel-based food dye

→ Cream Cheese Filling

11 226 grams block cream cheese
12 60 grams icing sugar
13 2 grams vanilla essence

→ Topping

14 200 grams caster sugar for coating

Instructions

Step 01

Combine cream cheese with powdered sugar and vanilla. Scoop into balls weighing 14 to 16 grams each, then freeze them for 30 to 60 minutes.

Step 02

Whisk butter until pale and creamy (about 3-5 minutes). Add both sugars and blend until light and fluffy. Stir in the egg, followed by vanilla, strawberry flavor, and food dye.

Step 03

Fold in flour, baking soda, and baking powder until everything’s mixed in.

Step 04

Grab 80 grams of dough, flatten it out, and wrap each piece around the frozen cream cheese filling. Roll in sugar and bake for 10 to 11 minutes at 350°F.

Step 05

If you want, use a round cutter to neaten hot cookies. Let them cool on their trays for 10 minutes before moving to a rack.

Notes

  1. Test one cookie to see how much it spreads.
  2. Store in the fridge for up to 10 days.
  3. Gel-based food dyes give the best color.

Tools You'll Need

  • Mixer (stand or handheld)
  • Baking trays
  • Non-stick baking paper
  • Dough scoop
  • Digital scale

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy
  • Contains eggs
  • Contains gluten