Cheesecake Cookies with Strawberry Cream Cheese Filling Recipe

Introduction

These Cheesecake Cookies combine rich, creamy cheesecake filling with a soft, sweet cookie exterior. Each bite delivers a delightful surprise, making them perfect for special occasions or everyday treats.

Ingredients

• 1 cup butter, softened
• ¼ cup brown sugar, packed
• 1 cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• ½ teaspoon strawberry extract
• 1 teaspoon red or pink food coloring (optional)
• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt (omit if using salted butter)

Cream Cheese Filling

• 1 cup cream cheese, softened
• ⅔ cup powdered sugar
• 1 teaspoon vanilla extract

Topping

• About 1 cup granulated sugar (for rolling)

Instructions

1. Prepare Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth. Drop 1–2 teaspoon dollops onto a parchment-lined tray and freeze for 30–60 minutes.
2. Cream Butter and Sugars: Beat softened butter with brown and granulated sugars until light and fluffy, about 3 minutes.
3. Add Wet Ingredients: Mix in the egg, vanilla extract, strawberry extract, and food coloring until fully combined.
4. Add Dry Ingredients: On low speed, mix in flour, baking soda, baking powder, and salt until just combined. The dough should be thick and not sticky.
5. Stuff Cookies: Flatten 2 tablespoons of dough, place a frozen cheesecake dollop in the center, and seal completely. Roll into a smooth ball and coat evenly with granulated sugar.
6. Bake: Bake at 350°F (175°C) for 10–12 minutes until edges are set and centers are soft. Cool completely on the baking sheet to allow the filling to firm up.

Tips & Variations

• Use room temperature ingredients for easier mixing and better texture.
• If you don’t have strawberry extract, vanilla alone works well, or try a hint of almond extract for a different twist.
• For a festive look, omit food coloring and roll cookies in colored sugar instead.
• Freeze the cream cheese dollops well to prevent filling from leaking during baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze them for up to 3 months. Reheat briefly in a warm oven to soften the filling before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter in this recipe?

Yes, but omit the additional salt listed in the ingredients to avoid an overly salty taste.

What if I don’t have cream cheese on hand?

Cream cheese is essential for the filling’s texture and flavor, so it’s best not to substitute. You could try a similar soft cheese, but results may vary.

Cheesecake Cookies with Strawberry Cream Cheese Filling Recipe

Print Recipe

★★★★★

4.7 from 80 reviews

These Cheesecake Cookies feature a creamy, dreamy cheesecake filling surrounded by soft, flavorful cookie dough with hints of strawberry and vanilla. Rolled in sugar for a delicate crunch, these cookies bake to perfection with slightly crisp edges and soft centers, making for an irresistible dessert treat.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup butter, softened
• ¼ cup brown sugar, packed
• 1 cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• ½ teaspoon strawberry extract
• 1 teaspoon red or pink food coloring (optional)
• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt (omit if using salted butter)

Cream Cheese Filling

• 1 cup cream cheese, softened
• ⅔ cup powdered sugar
• 1 teaspoon vanilla extract

Topping

• About 1 cup granulated sugar (for rolling)

Instructions

1. Prepare Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Using a teaspoon or small spoon, drop 1–2 teaspoon-sized dollops onto a parchment-lined tray. Freeze these dollops for 30 to 60 minutes until firm.
2. Cream Butter and Sugars: In a mixing bowl, beat the softened butter together with packed brown sugar and granulated sugar until the mixture is light and fluffy, approximately 3 minutes.
3. Add Wet Ingredients: Mix in the egg, vanilla extract, strawberry extract, and red or pink food coloring (if using) until everything is fully combined and uniform in color.
4. Add Dry Ingredients: On low speed, incorporate all-purpose flour, baking soda, baking powder, and salt into the wet mixture just until combined. The dough should be thick and not sticky.
5. Stuff Cookies: Take about 2 tablespoons of dough and flatten it into a disc in your hand. Place one frozen cheesecake dollop in the center, then completely encase it with the dough, sealing it well. Roll the filled dough ball smoothly and then coat it evenly with granulated sugar.
6. Bake: Arrange the sugar-coated cookie balls on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes. The cookie edges should be set, but the centers remain soft. Let cookies cool completely on the baking sheet to allow the cheesecake filling to firm up inside.

Notes

• For best results, ensure cream cheese is fully softened before mixing for a smooth filling.
• Freezing the cheesecake filling is essential; it prevents leaking while baking and keeps the center creamy.
• Red or pink food coloring is optional but adds a festive touch to the dough.
• Use room temperature egg to maintain even dough texture.
• Cool cookies completely on baking sheet for filling to set properly before handling or storing.
• Store cookies in an airtight container in the refrigerator to keep the cheesecake filling fresh.

Keywords: Cheesecake cookies, stuffed cookies, cream cheese filled cookies, strawberry extract cookies, soft cookies with creamy filling