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Easy Strawberry Cheesecake Cookies – Soft Cookies with Creamy Filling

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Easy strawberry cheesecake cookies are soft chewy cookies made with a creamy cheesecake filling and sweet strawberry flavor for a rich dessert. This simple cookie recipe is perfect for dessert trays holiday baking or everyday treats. Strawberry cheesecake cookies are sweet creamy and full of fresh strawberry goodness.

Ingredients

Scale

  • For the cheesecake filling:
  • 6 ounces cream cheese, softened
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • For the cookie dough:
  • 1 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup freeze-dried strawberries, crushed
  • 1/2 cup white chocolate chips
  • Optional topping:
  • 2 tablespoons crushed freeze-dried strawberries
  • 2 ounces white chocolate, melted

Instructions

  • In a medium bowl, beat 6 ounces softened cream cheese, 3 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Scoop into teaspoon-sized portions on a lined plate or tray and freeze for 30 to 45 minutes.
  • In a large bowl, beat 1 cup softened unsalted butter and 4 ounces softened cream cheese until creamy. Add 1 cup granulated sugar and 1/2 cup packed light brown sugar, then beat until light and fluffy.
  • Add 1 large egg and 2 teaspoons vanilla extract to the butter mixture and mix until combined.
  • In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  • Gradually mix the dry ingredients into the wet ingredients just until combined. Fold in 1 cup crushed freeze-dried strawberries and 1/2 cup white chocolate chips.
  • Cover the dough and chill for 45 to 60 minutes.
  • Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Scoop about 2 tablespoons of dough and flatten slightly. Place one frozen cheesecake filling piece in the center. Add a little more dough on top, seal the edges, and roll into a ball.
  • Arrange the dough balls on the baking sheet about 2 inches apart.
  • Bake for 12 to 15 minutes, until the edges are set and the centers are still soft.
  • Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
  • Drizzle with 2 ounces melted white chocolate and sprinkle with 2 tablespoons crushed freeze-dried strawberries if desired.

Notes

  • Use full-fat block cream cheese for the best texture.

  • Freeze-dried strawberries work better than fresh strawberries in the dough.

  • Keep the filling cold so it is easier to wrap with dough.

  • Store the cookies in the refrigerator for up to 5 days.

  • These cookies can be frozen for up to 2 months.

Find it online: https://claradelish.com/easy-strawberry-cheesecake-cookies-soft-cookies-with-creamy-filling/