Prepare the Dough Cream together the softened cream cheese, unsalted butter, and granulated sugar until the mixture is light and fluffy, usually with a mixer. Whisk in the eggs and vanilla extract. In a separate bowl, combine your dry ingredients: flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a cohesive cookie dough forms. If using fresh strawberries or frozen strawberries, gently fold them into the dough.

Prepare the Cheesecake FillingFor the cheesecake filling, combine cream cheese with powdered sugar and a touch of vanilla.

Assemble CookiesYou can then make the dough into dough balls and either create a thumbprint indentation for the filling or fully enclose the cheesecake filling within the cookie dough.

Chill the DoughChill the cookie dough for at least an hour (or preferably longer) to prevent spreading during baking. This helps the dough balls maintain their shape.

Bake the CookiesLine your baking sheet with parchment paper to prevent sticking and promote even heat distribution. Use a cookie scoop for uniform sizing. Bake the cookies until the edges are lightly golden and the centers are just set; do not overbake, as strawberry cheesecake cookies are soft and will continue to firm up as they cool.

Cool and Store Let the cookies cool completely on the baking sheet before transferring them to an airtight container. Store in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. For longer storage, freeze for up to 2-3 months.