The first time I made these Strawberry Cheesecake Cookies I nearly ate the entire tray before guests arrived.
They combine a tender, buttery cookie with a tangy burst of creamy cheesecake in the center — it’s small, delicious drama in one bite.
If you love soft cookies with a filled surprise, this recipe is a keeper and easy enough for weeknight baking.
I tested a few versions to dial in the dough texture and the frozen cheesecake method — both are simple but crucial.
If you want variations or a stuffed version, see my note on related recipes like strawberry cheesecake cookies for inspiration.
Why You’ll Love This Recipe
- Soft, tender cookie exterior with a creamy cheesecake center.
- Easy-to-manage dough that bakes up consistently each time.
- Freezable cheesecake filling for fast assembly and little hands-friendly shaping.
- Visual appeal: a pink-hued cookie rolled in sugar that looks bakery-made.
The texture is a contrast play: a slightly crisp sugared edge gives way to a pillowy cookie, and the frozen cream cheese melts just enough in the oven to stay soft and creamy without turning runny.
The flavors are balanced — butter and vanilla in the cookie, a bright tang from the cream cheese, and a hint of strawberry extract that reads like a fresh shortcake without needing fruit.
“I made these for a bake sale and they vanished first — perfect chew, perfect filling. Five stars!” — Emma, reader
Key Ingredients
Butter (softened) — 1 cup
Use high-quality unsalted butter for clean flavor and better control of salt. European-style butters (higher butterfat) create a richer mouthfeel; if you use salted butter, omit the additional salt listed.
Cream cheese (softened) — 1 cup (for filling)
Full-fat cream cheese gives the best texture and keeps the filling stable during baking. Lower-fat versions can become watery and may not freeze or bake the same; brands like Philadelphia are reliable for consistency.
All-purpose flour — 2½ cups
This gives structure while allowing tenderness. Too much flour makes a cakey cookie; spoon and level your cups or weigh if possible for a consistent result.
Granulated sugar — 1 cup (plus about 1 cup for rolling) and Brown sugar — ¼ cup, packed
The white sugar helps the cookie spread and crisp slightly on the outside, while brown sugar adds moisture and a hint of caramel. Using both yields a soft center but a nicely sugared exterior.
Full ingredient list:
- Butter, softened – 1 cup
- Brown sugar, packed – ¼ cup
- Granulated sugar – 1 cup (plus about 1 cup for rolling)
- 1 large egg, room temperature
- Vanilla extract – 2 teaspoons
- Strawberry extract – ½ teaspoon
- Red or pink food coloring (optional) – 1 teaspoon
- All-purpose flour – 2½ cups
- Baking soda – 1 teaspoon
- Baking powder – ½ teaspoon
- Salt – ¼ teaspoon (omit if using salted butter)
Cream Cheese Filling:
- Cream cheese, softened – 1 cup
- Powdered sugar – ⅔ cup
- Vanilla extract – 1 teaspoon
Topping:
- Granulated sugar – about 1 cup (for rolling)
Step-by-Step Instructions
Step 1: Prepare the cheesecake filling
Beat the softened cream cheese with the powdered sugar and vanilla until completely smooth.
Scoop 1–2 teaspoon dollops onto a parchment-lined tray and freeze for 30–60 minutes so the filling firms up for stuffing.
Pro Tip: Use a small cookie scoop for uniform filling sizes; frozen dollops are much easier to seal inside the dough and won’t leak during baking.
Step 2: Cream butter and sugars
In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy, about 3 minutes.
This aeration step creates a tender, slightly cakey crumb and helps the cookie rise just enough around the filling.
Pro Tip: Scrape the bowl halfway through to ensure even creaming and smooth texture. You’ll know it’s ready when the mixture looks paler and has increased in volume.
Step 3: Add wet flavorings
Mix in the egg, vanilla extract, strawberry extract, and food coloring (if using) until fully combined and glossy.
The strawberry extract is concentrated — half a teaspoon gives a clear flavor without making the dough wet.
Pro Tip: If you prefer natural fruit flavor, reduce the extract slightly and add 1–2 tablespoons freeze-dried strawberry powder for color and flavor boost.
Step 4: Add dry ingredients
On low speed, mix in the flour, baking soda, baking powder, and salt until just combined. The dough should be thick and not sticky.
Overmixing will develop gluten and lead to tough cookies, so stop as soon as streaks of flour disappear.
Pro Tip: If dough feels sticky, chill it 10–15 minutes; you want something you can handle and flatten without it sticking to your hands.
Step 5: Stuff the cookies
Flatten 2 tablespoons of dough in your palm or on a piece of parchment, place a frozen cheesecake dollop in the center, and seal completely.
Roll into a smooth ball and coat in granulated sugar. Make sure there are no seams to avoid leakage.
Pro Tip: A small dab of egg white around the cheesecake can act as "glue" if the dough seems dry; otherwise press edges firmly until they meld.
Step 6: Bake
Place the sugared cookie balls on a lined baking sheet and bake at 350°F (175°C) for 10–12 minutes until edges are set and centers are soft.
Cool completely on the baking sheet; the filling will firm up as the cookie cools and also prevents the cheesecake from oozing.
Pro Tip: The centers will look slightly underbaked when you take them out — that’s okay. Leave them on the hot sheet for 5–10 minutes before transferring to a rack.
Expert Tips for Success
- Temperature control matters: Use room-temperature butter and egg. Butter should dent with a finger but not be greasy. Room temp ingredients emulsify better and produce even texture.
- Freeze the filling solid: If the cheesecake dollops aren’t frozen, they’ll melt into the dough. Freeze until firm to the touch, ideally 30–60 minutes, and keep chilled until you assemble.
- Dough consistency: Aim for a thick, slightly tacky dough. If it’s too soft to handle, chill 10–20 minutes. If too stiff, a teaspoon of milk will loosen it without changing structure.
- Watch bake time: Different ovens vary. Set your timer at 10 minutes and visually check; the edges should be set, and centers still soft. Overbaking dries out both cookie and filling.
- Rolling technique: Roll cookies uniformly and seal seams completely. If seams open in the oven, you’ll get a flat cookie with exposed filling. Gentle but firm pinching prevents that.
- Sugar coating: Roll in granulated sugar right before baking. The sugar gives a nice sparkle and a thin crisp shell that contrasts the soft interior.
- Equipment notes: Use a stand mixer for reliable creaming, or a hand mixer with a roomy bowl. A small cookie scoop for filling and a 2-tablespoon scoop for dough ensures uniform baking.
- Food coloring and flavoring: If you’re avoiding artificial color, use a tiny pinch of freeze-dried strawberry powder to tint and flavor naturally. Be aware it may add slight texture.
- Troubleshooting cracks or oozing: If fillings leak, either they weren’t frozen long enough or seams weren’t sealed. Press and smooth seams firmly and re-freeze for 10 minutes before baking.
- Make-ahead assembly: You can freeze fully assembled raw cookies spaced on a tray, then transfer to a freezer bag. Bake straight from frozen adding 2–3 minutes to the bake time for convenience.
- Allergy/diet swaps: For a dairy-free version, use a stable vegan cream cheese and plant-based butter, but expect slight textural differences. For lower sugar, reduce the surface sugar and use a sugar substitute suitable for baking, but don’t cut the powdered sugar in the filling too much or it will be runny.
- For a chocolate twist: Dip cooled cookies halfway in melted chocolate and chill before serving for added flavor and texture — a decadent finish worth the extra step. For a recipe idea, try a chocolate-dipped take inspired by chocolate-dipped strawberry cheesecake.
Storage & Freezing
Fridge storage: Place fully cooled cookies in an airtight container with layers separated by parchment.
They keep well for up to 4 days in the refrigerator; the filling will remain soft and flavorful.
Freezer storage: For longer storage, freeze baked cookies on a tray until firm, then transfer to a freezer bag or airtight container.
They’ll keep for up to 3 months and thaw quickly at room temperature for 30–60 minutes.
Freezing raw assembled cookies: Freeze assembled unbaked cookies on a tray until solid, then pack in a single layer in a freezer-safe container.
Bake from frozen at 350°F, adding 2–3 minutes to the bake time; this is great for planning ahead and for unexpected guests.
Reheating: Warm refrigerated or thawed cookies in a 300°F oven for 5–7 minutes to revive softness.
Avoid microwave reheating for more than 10-15 seconds; it can make the filling too soft and create sweating.
For storage inspiration and similar make-ahead treats, see this comparison with strawberry kiss cookies to adapt freezing techniques.
Variations & Substitutions
Strawberry-swirl cheesecake: Fold 1–2 teaspoons of strawberry jam into the cream cheese filling before freezing for visible swirls and a fresher fruit flavor.
Hint: Reduce powdered sugar slightly to keep swirl texture.
Lemon cheesecake version: Swap the strawberry extract for 1 teaspoon lemon zest and ½ teaspoon lemon extract.
Lemon cuts through the sweetness for a bright, tangy profile.
Gluten-free swap: Use a 1:1 gluten-free flour blend that contains xanthan gum.
Handle dough gently and chill if it’s too crumbly — some blends need extra moisture.
Chocolate chip-studded cookie: Add ¾ cup mini chocolate chips to the dough before stuffing.
Mini chips distribute better and won’t overwhelm the cream cheese center.
Dietary swaps: For dairy-free, use full-fat vegan cream cheese and a plant-based butter substitute labeled for baking.
Texture will be slightly different; freeze the filling longer to firm it up.
Frequently Asked Questions
Q: Can I prepare the cheesecake filling a day in advance?
A: Yes. Make the filling, pipe or drop dollops on parchment, and freeze until firm. Keep frozen overnight and assemble the next day. This saves time and improves handling while stuffing the cookies.
Q: Will the filling melt out during baking?
A: Not if it’s properly frozen and fully sealed inside the dough. The frozen core softens but remains contained when seams are sealed and baking time is correct. If it leaks, re-freeze and seal seams more firmly.
Q: Can I use fresh strawberries instead of extract?
A: Fresh strawberries add moisture and can make the dough sticky if added directly. For natural flavor, use 1–2 tablespoons of freeze-dried strawberry powder or a reduced strawberry jam folded into the filling.
Q: How do I prevent the cookies from spreading too much?
A: Make sure the dough is not over-soft. Chill the dough 10–15 minutes if it feels warm. Also, don’t over-cream the butter and sugar — stop once light and combined to avoid excess air that promotes spreading.
Q: Are these suitable for a bake sale or gifting?
A: Absolutely. They travel well when cooled and stored in airtight containers. For gifting, separate layers with parchment and pack snugly to avoid shifting during transit.
Final Thoughts
These Strawberry Cheesecake Cookies are a crowd-pleaser with bakery looks and home-style ease.
Try the freezing and stuffing method once — it will become a go-to for holidays and quick desserts.
Please leave a star rating in the recipe card below if you make them, and pin this recipe to your favorite board for later.
Conclusion
If you want more inspiration or alternative takes on this flavor, check this enjoyable version of Strawberry Cheesecake Cookies for additional techniques and photos.
For a bakery-style tweak with extra visual appeal, read the Strawberry Cheesecake Cookies – In Bloom Bakery write-up for presentation ideas.
And for a quick, cake-mix shortcut approach that’s handy when time is short, see the simple method at Strawberry Cheesecake Cookies from Cake Mix – Chenée Today.
Strawberry Cheesecake Cookies
Ingredients
Cookie Ingredients
- 1 cup Butter, softened Use high-quality unsalted butter for clean flavor.
- ¼ cup Brown sugar, packed Adds moisture and a hint of caramel.
- 1 cup Granulated sugar Plus about 1 cup for rolling.
- 1 large Egg, room temperature
- 2 teaspoons Vanilla extract
- ½ teaspoon Strawberry extract Concentrated for clear flavor.
- 1 teaspoon Red or pink food coloring (optional) For color.
- 2½ cups All-purpose flour Gives structure while allowing tenderness.
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ¼ teaspoon Salt Omit if using salted butter.
Cream Cheese Filling
- 1 cup Cream cheese, softened Full-fat for best texture.
- ⅔ cup Powdered sugar
- 1 teaspoon Vanilla extract
Topping
- 1 cup Granulated sugar For rolling.
Instructions
Prepare the Cheesecake Filling
- Beat the softened cream cheese with the powdered sugar and vanilla until completely smooth.
- Scoop 1–2 teaspoon dollops onto a parchment-lined tray and freeze for 30–60 minutes.
Cream Butter and Sugars
- In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy, about 3 minutes.
Add Wet Flavorings
- Mix in the egg, vanilla extract, strawberry extract, and food coloring until fully combined.
Add Dry Ingredients
- On low speed, mix in the flour, baking soda, baking powder, and salt until just combined.
Stuff the Cookies
- Flatten 2 tablespoons of dough, place a frozen cheesecake dollop in the center, and seal completely.
- Roll into a smooth ball and coat in granulated sugar.
Bake
- Place the sugared cookie balls on a lined baking sheet and bake at 350°F (175°C) for 10–12 minutes.
- Cool completely on the baking sheet.
