Strawberry Cheesecake Stuffed Cookies

Okay, so these Strawberry Cheesecake Stuffed Cookies are on a whole new level. They’re soft, thick cookies with creamy cheesecake filling inside. And little bits of strawberry make every bite sweet and fruity.

The first time I made them, I couldn’t believe how good they were. It’s like two desserts in one—cookies and cheesecake. The outside is golden and chewy, and then boom—soft, tangy filling in the middle.

They’re perfect for parties, holidays, or just when you want something extra special. Everyone always asks for seconds. If you love strawberries and cheesecake, you need to try these.

Ready to bake? I’ll walk you through it step by step. You’re gonna love how they turn out.

Why You’ll Love This Recipe

• Cookie Meets Cheesecake: You don’t have to choose between a cookie and a slice of cheesecake—this recipe gives you both.
• Sweet, Tangy, Fruity Layers: From the freeze-dried strawberries in the dough to the rich cream cheese and fruity jam center, the flavor profile is balanced and satisfying.
• Perfect for Sharing: These oversized cookies look impressive on dessert tables and are easy to transport—no cutting or plating required.
• Fun Baking Project: Great for when you want to try something a bit more special than drop cookies, but still beginner-friendly with step-by-step instructions.
• Freezer-Friendly Filling: The cheesecake centers can be made ahead and frozen, making baking day much easier.

What You Need to Know Before You Start

Prep Time: 25 minutes (plus 30 minutes chill time for dough and 30 minutes freeze time for filling)
Bake Time: 12–14 minutes
Cool Time: 10 minutes
Total Time: About 1 hour 20 minutes (with rest time)
Yield: Makes 12 bakery-style cookies (about 3.5 to 4 inches wide each)
Difficulty Level: Easy to Moderate – Stuffing cookies can take a little practice, but the dough is very forgiving.

Pro Tip: You’ll want to prep the cheesecake filling first so it has time to firm up in the freezer. That makes stuffing the cookies much easier and cleaner.

Required Kitchen Tools

Here’s what you’ll need to get the texture and shape just right:

• Hand or Stand Mixer: For creaming the butter and sugars evenly and whipping the cheesecake filling until smooth.
• Mixing Bowls: You’ll need at least two—one for dough and one for the filling.
• Rubber Spatula: For scraping down the sides and folding ingredients without overmixing.
• Measuring Cups & Spoons: Precision matters, especially with flour and cream cheese.
• Cookie Scoop (medium or large): To portion dough evenly so cookies bake uniformly.
• Baking Sheet & Parchment Paper: Prevent sticking and promote even baking.
• Plastic Wrap or Tray for Freezer: For setting the cheesecake centers before stuffing.
• Wire Rack: Helps the cookies cool without becoming soggy on the bottom.

Ingredients

The ingredients are simple but carefully chosen to give you a chewy, creamy, fruity cookie with enough structure to hold a soft filling without leaking or collapsing.

For the Cheesecake Filling:

• 4 oz (113g) Full-Fat Cream Cheese, softened: This forms the creamy, slightly tangy base. Don’t use whipped or spreadable versions—they’re too soft and don’t hold up inside the cookie.
• 2 tbsp Granulated Sugar: Balances the tanginess of the cream cheese and helps the filling set a bit during baking.
• 1 tsp Pure Vanilla Extract: Adds a soft, sweet base note to the filling so it complements the strawberry flavor.
• ¼ cup Strawberry Jam or Puree: For best results, use a smooth-textured jam (no large fruit chunks) or blend fresh/frozen strawberries into a thick puree. This gives the filling a pop of real berry flavor.

For the Cookie Dough:

• ¾ cup (170g) Unsalted Butter, softened: The base of your dough—adds richness and keeps the cookies tender. Make sure it’s not melted.
• ½ cup (100g) Granulated Sugar + ½ cup (100g) Brown Sugar: The combo gives structure (white sugar) and chewiness and depth (brown sugar).
• 1 Large Egg, Room Temperature: Binds the dough and helps it hold shape when baked.
• 1 tsp Pure Vanilla Extract: Enhances the overall sweetness and complements the strawberry flavors.
• 1¾ cups (220g) All-Purpose Flour (spooned & leveled): Too much flour makes the dough dry, too little makes it spread too much—be precise here.
• ½ tsp Baking Soda + ¼ tsp Baking Powder: Gives just enough lift to keep the cookies thick without doming too much.
• ¼ tsp Salt: Enhances flavor balance—don’t skip it.
• ½ cup Freeze-Dried Strawberries, crushed: Adds concentrated strawberry flavor and a hint of texture. You can crush them with your fingers or blend into a powder.

Variations for Strawberry Cheesecake Stuffed Cookies

These cookies are flexible and fun to customize depending on what you have on hand or the flavors you enjoy:

• Use Raspberry or Blueberry Jam: Swap the strawberry jam with other berry jams or purees to create your own fruity twist.
• Add White Chocolate Chips: Mix ½ cup into the cookie dough for added sweetness and texture.
• Make Them Mini: Instead of large bakery-style cookies, use smaller scoops for mini stuffed cookies—adjust the baking time down to 9–10 minutes.
• Try Chocolate Dough: Use a cocoa-based cookie dough as the base and fill it with the same strawberry cheesecake center for a chocolate-covered strawberry vibe.
• Coat in Graham Cracker Crumbs: Roll the cookie dough balls lightly in graham cracker crumbs before baking for a cheesecake crust effect.

How to Make Strawberry Cheesecake Stuffed Cookies: Step-by-Step Instructions

Step 1: Make the Cheesecake Filling

1. In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract with a hand mixer until smooth and fluffy—about 1–2 minutes.
2. Drop 12 small teaspoons of the cream cheese mixture onto a parchment-lined plate or tray.
3. Use a small spoon to add a small dab (½ tsp) of strawberry jam or puree over each cream cheese mound. Swirl lightly with a toothpick.
4. Freeze the filling mounds for at least 30 minutes, or until firm enough to handle.

Pro Tip: You can freeze these ahead of time and store them in a freezer-safe bag for up to 2 weeks.

Step 2: Make the Cookie Dough

1. In a large bowl, beat the butter, granulated sugar, and brown sugar together on medium speed for 2–3 minutes until light and creamy.
2. Add the egg and vanilla extract. Beat again until fully combined and fluffy.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture. Mix on low speed or with a spatula until just combined—do not overmix.
5. Gently fold in the crushed freeze-dried strawberries until evenly distributed.

Step 3: Chill the Dough

• Cover the dough with plastic wrap and refrigerate for 30 minutes. This makes the dough easier to work with and prevents spreading.

Step 4: Assemble the Stuffed Cookies

1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
2. Scoop out 2 tablespoons of cookie dough per cookie. Flatten the dough ball into a disc using your palm.
3. Place one frozen cheesecake filling ball into the center of the disc.
4. Top with another smaller disc of dough and gently pinch the edges together to seal in the filling. Roll lightly into a ball and place on the baking sheet.
5. Repeat with remaining dough and filling. Leave at least 2 inches between cookies.

Tip: Work quickly while the filling is still frozen to prevent it from becoming too soft and sticky.

Step 5: Bake and Cool

1. Bake the cookies for 12–14 minutes, or until the edges are lightly golden but the centers still look slightly soft.
2. Let the cookies rest on the baking sheet for 5–7 minutes before transferring them to a wire rack to cool completely. The centers will finish setting as they cool.

How to Serve Strawberry Cheesecake Stuffed Cookies

These cookies are best served once they’ve cooled slightly but are still a bit warm in the center. That’s when the cheesecake filling is soft and creamy, and the cookie edges are just crisp enough.

Here are a few ways to enjoy them:

• On Their Own: They’re rich and flavorful as-is, perfect with coffee, milk, or tea.
• Dusted with Powdered Sugar: Once cooled, sift a bit of powdered sugar on top for a classic bakery look.
• Chilled: You can also refrigerate them for a firmer, cheesecake-style texture—great in warmer months.
• As an Ice Cream Sandwich: Slice one in half and sandwich with a scoop of vanilla or strawberry ice cream for a summer treat.

Storing Strawberry Cheesecake Stuffed Cookies

• Room Temperature: Store in an airtight container for up to 2 days. The filling is baked, so it’s safe outside the fridge for short periods.
• Refrigerator: Keeps well for up to 5 days. Bring to room temperature or warm slightly in the microwave before serving.
• Freezer: Freeze baked cookies for up to 2 months. Wrap individually in plastic and store in a zip-top freezer bag. Thaw overnight or reheat from frozen at 300°F (150°C) for 5–7 minutes.

Tips and Tricks for Success

• Use Cold Filling: The cream cheese and jam center should be frozen solid before stuffing to keep it from leaking out during baking.
• Don’t Skip the Chill Time: Chilled dough is firmer and holds its shape better in the oven, resulting in thick, bakery-style cookies.
• Seal the Edges Well: Pinch the cookie dough edges around the filling carefully to prevent cracks or bursting.
• Line Your Baking Sheet: Always use parchment paper to prevent sticking and ensure even browning.
• Work in Batches: If your kitchen is warm, keep unused filling in the freezer and unbaked dough in the fridge while assembling cookies.

Nutrition (Per Cookie)

Nutrient	Amount
Calories	285 kcal
Total Fat	15g
Saturated Fat	9g
Cholesterol	45mg
Sodium	120mg
Total Carbohydrate	34g
Dietary Fiber	1g
Sugars	20g
Protein	3g

Note: Nutrition may vary depending on brands used and exact size of cookies.

Strawberry Cheesecake Stuffed Cookies FAQs

Can I make the dough ahead of time?
Yes. You can prepare the cookie dough up to 48 hours in advance. Keep it covered in the fridge. Let it soften slightly at room temperature before assembling the cookies.

Can I skip the freeze-dried strawberries?
You can, but they add a concentrated strawberry flavor and a touch of texture. If you omit them, the cookies will still taste good—just more like plain cheesecake-stuffed cookies.

Why is my filling leaking out?
This usually happens if the filling wasn’t frozen long enough, or if the dough wasn’t sealed tightly around the center. Always double-check that edges are pinched well.

Can I use low-fat cream cheese?
Full-fat cream cheese works best for texture and flavor. Low-fat versions tend to become watery when baked and may affect the filling consistency.

How can I make these cookies gluten-free?
Use a 1:1 gluten-free flour blend that contains xanthan gum. The cookies may spread a little more, so chill the dough well and avoid overbaking.

Conclusion

Strawberry Cheesecake Stuffed Cookies are everything you love about classic comfort desserts rolled into one treat—chewy cookie, creamy cheesecake, and fruity strawberry jam all in one bite. Whether you’re making them for a party or just to treat yourself, these cookies offer bakery-style flavor with no complicated steps. Follow the tips and techniques in this guide, and you’ll get perfect results every time.

Baking at home should feel rewarding and relaxing. And with cookies like these, it’s also a little indulgent—in the best way.