Strawberry Cheesecake Cookies (Soft & Gooey)

These soft strawberry cheesecake cookies are the perfect mix of creamy, fruity, and buttery. With a tender cookie base and a smooth cheesecake filling, every bite tastes like a mini dessert wrapped in a warm cookie. They’re beautiful, easy to make, and always a crowd-pleaser.

Why You’ll Love This Recipe

• Soft, melt-in-your-mouth cookie texture
• Real creamy cheesecake filling inside
• Sweet strawberry flavor in every bite
• Bakery-style but made with simple ingredients
• Perfect for parties, gifts, or a fun treat at home

Ingredients

Cheesecake Filling

• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

Strawberry Cookie Dough

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ⅓ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup freeze-dried strawberries, crushed
• Optional: a few drops pink food coloring

Topping (optional)

• Extra crushed freeze-dried strawberries
• White chocolate drizzle

Instructions

1. Make the Cheesecake Filling

• In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
• Scoop small teaspoons of the mixture onto a plate.
• Freeze for 20–30 minutes until firm. This makes the cookies easier to fill.

2. Prepare the Strawberry Dough

• In a mixing bowl, cream together butter and sugar until fluffy.
• Beat in the egg and vanilla.
• In another bowl, whisk flour, baking powder, and salt.
• Add dry ingredients into the wet mixture and mix just until combined.
• Stir in the crushed freeze-dried strawberries.
• If desired, add a tiny bit of pink coloring for a richer strawberry look.
• Chill dough for 15 minutes so it’s easier to shape.

3. Fill the Cookies

• Preheat oven to 350°F (175°C).
• Line a baking sheet with parchment.
• Scoop a spoonful of dough into your hand, flatten slightly.
• Place a frozen cheesecake dollop in the center.
• Cover it with another small piece of dough and seal edges completely.
• Repeat until all cookies are filled.

4. Bake

• Place cookies on the sheet, leaving space for spreading.
• Bake 10–13 minutes, until edges are set but centers look soft.
• Let them cool to firm up — they’ll finish setting as they cool.

5. Decorate (Optional)

• Drizzle melted white chocolate on top.
• Sprinkle extra crushed strawberries for a pretty finish.

You Must Know

• Freeze the cheesecake filling or it will melt out during baking.
• Do not overbake — they stay soft and chewy when slightly underdone.
• Freeze-dried strawberries give the strongest natural strawberry flavor.

Pro Tips

• For extra gooey centers, add a tiny bit more cheesecake filling.
• Want bigger cookies? Double the dough scoops and add 2 cheesecake balls inside.
• Refrigerate leftovers — the cheesecake center stays creamy and perfect.

Ingredient Substitutions

• Butter → Plant-based butter works
• Cream cheese → Neufchâtel (light cream cheese)
• Freeze-dried strawberries → Strawberry jam swirl (but dough will be softer)
• Vanilla → Almond extract for a bakery twist

Serving Suggestions

• Serve with cold milk or strawberry milk
• Add white chocolate chunks to the dough for more sweetness
• Dust with powdered sugar for a pretty presentation

Storage Tips

• Store in fridge up to 5 days in an airtight container
• Freeze baked cookies for 2 months
• Warm in microwave 10 seconds for a gooey center

Frequently Asked Questions

→ Can I use fresh strawberries?
They add too much moisture; use freeze-dried for best texture.

→ Can I skip the cheesecake filling?
Yes, they become soft strawberry sugar cookies instead.

→ Why did my cookies spread too much?
Your butter may have been too soft; chill dough longer next time.

→ Can I double the recipe?
Yes — it doubles perfectly for parties and holidays.

Enjoy your soft, gooey Strawberry Cheesecake Cookies — the perfect fruity, creamy dessert!

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