Strawberry Cheesecake Stuffed Cookies Recipe

If you’ve ever dreamed of turning your favorite decadent dessert into an irresistible cookie, these Strawberry Cheesecake Stuffed Cookies are about to make all your dreams come true. Imagine a soft, buttery cookie bursting with sweet-tart strawberry bits and hiding a creamy, tangy cheesecake center—it’s the best of both worlds in every bite! Whether you’re prepping for a party, gifting a homemade treat, or just looking to satisfy your own sweet tooth, this recipe not only feels indulgent but is so much easier than you’d expect. Get ready to fall head over heels for Strawberry Cheesecake Stuffed Cookies!

Strawberry Cheesecake Stuffed Cookies Recipe - Recipe Image

Ingredients You’ll Need

Nothing complicated here—just classic baking staples and a few standout ingredients come together to create something truly special. Each component works its magic: the butter brings richness, the freeze-dried strawberries add a burst of color and flavor, and that luscious cream cheese filling is where the magic happens.

  • Unsalted butter (½ cup, softened): Creates a soft, melt-in-your-mouth base and lets you control the saltiness perfectly.
  • Granulated sugar (½ cup + 2 tablespoons): Sweetens both the dough and the cheesecake center for balanced flavor.
  • Brown sugar (½ cup): Adds moisture and a lovely hint of caramel to the cookies.
  • Large egg (1): Binds everything and ensures a rich, tender crumb.
  • Vanilla extract (2 teaspoons, divided): Elevates both the cookie and the filling with warm, inviting flavor.
  • All-purpose flour (1¾ cups): The backbone of the cookie, making them sturdy enough to contain the luscious center.
  • Baking soda (½ teaspoon): Gives these cookies their signature lift and chew.
  • Baking powder (¼ teaspoon): Ensures fluffiness and just the right rise.
  • Salt (¼ teaspoon): Balances sweetness and brings out all the other flavors.
  • Freeze-dried strawberries (½ cup, crushed): Delivers bursts of fruity flavor and that pretty pink hue throughout every bite.
  • Cream cheese (4 oz, softened): Acts as the superstar in our dreamy cheesecake filling.
  • Strawberry jam or puree (¼ cup): Enhances the cheesecake middle with real strawberry goodness.

How to Make Strawberry Cheesecake Stuffed Cookies

Step 1: Prepare the Strawberry Cheesecake Filling

Start by beating together the softened cream cheese, two tablespoons of granulated sugar, one teaspoon of vanilla extract, and that fruity strawberry jam or puree. This is where the magic kicks in—the filling should be silky-smooth and kissably sweet. Once it’s perfect, cover it up and let it chill in the fridge while you get the cookie dough ready. This helps it firm up, making stuffing the cookies a breeze later on.

Step 2: Mix the Cookie Dough Base

In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until they’re wonderfully light and fluffy. This step is key because it sets the stage for a cookie that’s soft, tender, and perfectly sweet. Crack in your egg and pour in a teaspoon of vanilla extract, then mix until smooth and beautifully combined—don’t rush this part!

Step 3: Combine the Dry Ingredients

Grab a fresh bowl and whisk together your flour, baking soda, baking powder, and salt. Mixing the dry ingredients first ensures they’re evenly distributed, so every bite of dough puffs up just right with a delicate crumb. Gradually add this mixture to your wet ingredients, scraping the bowl so nothing gets left behind. And now, fold in those crushed freeze-dried strawberries—watch your dough transform with gorgeous flecks of pink and berry aroma!

Step 4: Chill the Dough

This is your secret weapon for perfect Strawberry Cheesecake Stuffed Cookies: refrigerate the dough for at least 30 minutes! Chilling helps the dough firm up so it’s easier to work with (and stops your cookies from spreading into pancake shapes in the oven).

Step 5: Assemble the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out a tablespoon of dough, flatten it gently in your palm, and dollop half a teaspoon of that dreamy cheesecake filling in the center. Then, flatten another tablespoon of dough and place it over top. Pinch those edges to seal the surprise inside, then give it a gentle roll between your hands to make a neat ball. Each cookie is a secret package of deliciousness, just waiting to be discovered!

Step 6: Bake and Cool

Arrange your stuffed cookie balls on the prepared baking sheet, leaving room for a little spreading. Bake for 12 to 15 minutes—the edges should look golden and set, while the centers stay soft. Let them cool on the baking sheet for a few minutes so they firm up, then carefully move them to a wire rack. Your kitchen will smell absolutely extraordinary, and the hardest part will be waiting for them to cool just enough to take your first bite!

How to Serve Strawberry Cheesecake Stuffed Cookies

Strawberry Cheesecake Stuffed Cookies Recipe - Recipe Image

Garnishes

To take your Strawberry Cheesecake Stuffed Cookies from delightful to dazzling, try dusting them with a snowfall of powdered sugar or drizzling with melted white chocolate. For special occasions, a sprinkle of extra crushed freeze-dried strawberries right before serving adds vibrant color and a pretty finish.

Side Dishes

Pair these cookies with a big mug of creamy hot chocolate or a cup of fruity herbal tea—the flavors will complement each other beautifully! If you want a real showstopper, serve them with a scoop of vanilla ice cream and let the cheesecake filling turn a little gooey underneath the warm cookie.

Creative Ways to Present

Stack these beautiful cookies on a tiered cake stand, tuck one or two into a gift bag tied with a pink ribbon, or create a cookie platter with fresh strawberries and a few sprigs of mint. For parties, mini cupcake liners make adorable little “cookie cups” for easy grab-and-go treats everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Keep your Strawberry Cheesecake Stuffed Cookies in an airtight container at room temperature for up to two days, or in the fridge for three to four days. The filling stays creamy, and the cookies remain deliciously tender—if there are any left to store, that is!

Freezing

These cookies actually freeze like a dream! Lay them in a single layer in a freezer-safe container (with parchment between any layers to prevent sticking) and they’ll stay fresh for up to two months. When you’re ready to treat yourself, let them thaw at room temperature or give them a gentle warm-up in the oven.

Reheating

If you love a warm, gooey center, pop a cookie in the microwave for 10 to 15 seconds or reheat in a low oven just until warmed through. That cheesecake filling softens up and tastes just like freshly baked—utterly irresistible!

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have a lot of moisture, which can make the cookie dough too sticky and change the texture. For the signature bursts of berry flavor and that pretty confetti look, freeze-dried strawberries work best in these Strawberry Cheesecake Stuffed Cookies.

Is it possible to prepare the filling in advance?

Absolutely! Feel free to mix up the cheesecake filling the day before and keep it tightly covered in the refrigerator. It actually firms up a bit overnight, making it even easier to stuff inside your cookies.

Can I make these cookies gluten-free?

Yes, swapping in a good quality 1-to-1 gluten-free all-purpose flour blend will work in this recipe. Check that yours includes xanthan gum for the best structure—otherwise, the cookies may be a little more delicate but will still taste great.

How do I keep the filling from leaking out?

The trick is to thoroughly seal the edges when assembling your Strawberry Cheesecake Stuffed Cookies. Make sure the dough completely covers the filling so it stays hidden during baking—chilling both the dough and filling helps with this process, too!

Can I make mini-sized cookies instead of large ones?

Yes, you can! Just use smaller portions of dough and filling, and bake for slightly less time. Keep a close eye—the mini versions will brown faster but are just as lovely for bite-sized treats or party platters.

Final Thoughts

If you’re craving a sweet treat that’s a little outside the ordinary, Strawberry Cheesecake Stuffed Cookies are guaranteed to impress. You’ll love the surprise of creamy filling inside every bite, and the playful strawberry flavors will have you reaching for just one more. Give them a try soon—your cookie jar will thank you!

Print

Strawberry Cheesecake Stuffed Cookies Recipe

Indulge in the irresistible combination of strawberry cheesecake and cookies with these delightful Strawberry Cheesecake Stuffed Cookies. A perfect treat for any occasion!

  • Author: Rita
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: About 16 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Cheesecake Filling:

  • 4 oz cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cup strawberry jam or puree

Cookie Dough:

  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup freeze-dried strawberries, crushed

Instructions

  1. Prepare the Cheesecake Filling – In a small bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and strawberry jam or puree until smooth. Cover and refrigerate.
  2. Make the Cookie Dough – In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
  3. Combine Dry Ingredients – In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients until a soft dough forms. Fold in the crushed freeze-dried strawberries.
  4. Chill the Dough – Refrigerate the dough for 30 minutes.
  5. Assemble Cookies – Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 1 tablespoon of dough, flatten it, and place ½ teaspoon of cheesecake filling in the center. Top with another tablespoon of flattened dough and pinch edges to seal. Roll into a ball.
  6. Bake – Arrange cookies on the baking sheet and bake for 12–15 minutes until edges are golden. Cool on the baking sheet, then transfer to a wire rack.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 12g
  • Sodium: 130mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: Strawberry Cheesecake Stuffed Cookies, Cheesecake Cookies, Strawberry Cookies, Dessert Recipe

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