If you love soft, chewy cookies and creamy cheesecake, then you’re in for a real treat! These Strawberry Cheesecake Stuffed Cookies are the perfect combination of a buttery, strawberry-infused cookie wrapped around a luscious cheesecake filling. Every bite is a delightful balance of fruity, tangy, and sweet flavors that will keep you coming back for more.

I love making these cookies for special occasions, but honestly, they’re perfect for any time you want to indulge in a little homemade sweetness. Whether you’re baking for a party, treating yourself, or just looking to impress your family with a bakery-style cookie, this recipe is for you!

So, let’s dive into the magic of these Strawberry Cheesecake Stuffed Cookies and learn how to make them step by step.

Why You’ll Love These Cookies

• The perfect blend of flavors – The cookies are packed with real strawberry flavor, thanks to freeze-dried strawberries, and the cheesecake filling is smooth and creamy.
• Soft & Chewy – The cookie dough is tender and chewy, making the perfect contrast to the creamy filling.
• A fun surprise inside! – These stuffed cookies make every bite extra special with a hidden cheesecake center.
• Perfect for any occasion – Whether it’s a holiday, birthday, or just a weekday craving, these cookies are always a hit.

Ingredients You’ll Need

For the Cookies:

• 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

For the Cheesecake Filling:

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

Step 1: Prepare the Cheesecake Filling

Before we dive into making the cookie dough, let’s get the cheesecake filling ready. This filling is what makes these cookies extra special!

1. In a small mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth.
2. Stir in the strawberry jam or puree, making sure it’s fully incorporated.
3. Cover the mixture and place it in the refrigerator while we prepare the cookie dough. Chilling the filling makes it easier to work with when stuffing the cookies later.

Pro Tip: If your cream cheese is too soft, pop it in the fridge for a few minutes before mixing to help it firm up.

Step 2: Make the Cookie Dough

Now, it’s time to make the soft, strawberry-infused cookie dough!

1.  In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step helps incorporate air into the dough, making the cookies soft and chewy.
2. Add in the egg and vanilla extract, then mix until fully combined.

Step 3: Combine the Dry Ingredients

1. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
2. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
3. Gently fold in the crushed freeze-dried strawberries, making sure they’re evenly distributed throughout the dough.

Why use freeze-dried strawberries? They add an intense strawberry flavor without adding moisture, which could make the cookies too soft or sticky.

Step 4: Chill the Dough

Now that our dough is ready, we need to chill it!

1. Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking.

Pro Tip: If you’re in a hurry, pop the dough into the freezer for 15 minutes instead.

Step 5: Assemble the Cookies

Before we start shaping our cookies, let’s preheat the oven and prep our baking sheet.

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Scoop & Flatten: Take one tablespoon of cookie dough and flatten it into a small disc using your hands. This will serve as the base of your cookie.
3. Add the Cheesecake Filling: Take ½ teaspoon of the chilled cheesecake filling and place it in the center of the flattened dough.
4. Top with More Dough: Grab another tablespoon of dough, flatten it, and place it on top of the filling.
5. Seal & Roll: Gently pinch the edges of the dough together to completely encase the cheesecake filling. Then, roll the dough into a smooth ball.
   
   Pro Tip: If the dough is sticking to your hands, lightly dust them with flour or chill the dough for a few extra minutes to make handling easier.
6. Repeat until all cookies are assembled and ready for baking!

Spacing Tip: Be sure to leave at least 2 inches of space between each cookie on the baking sheet, as they will spread slightly while baking.

Step 6: Bake the Cookies

Now, let’s turn these stuffed cookie dough balls into golden-brown perfection!

1. Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden.
2. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Why cool on the baking sheet first? These cookies are soft when fresh out of the oven. Letting them cool slightly before transferring them prevents them from breaking apart.

Pro Tips for Perfect Cheesecake Stuffed Cookies

• Make sure the cheesecake filling is cold

Chilling the filling makes it easier to work with and keeps it from leaking out of the cookies while baking.

• Don’t skip chilling the dough

Cold dough is easier to shape, and it prevents the cookies from spreading too much while baking.

• Use a cookie scoop for even sizes

A cookie scoop ensures all your cookies are the same size, so they bake evenly.

• Freeze-dried strawberries are key

Unlike fresh or frozen strawberries, freeze-dried ones add flavor without adding moisture, preventing the dough from becoming too wet.

• Check for doneness by looking at the edges

The cookies should have light golden edges, but the centers will still be slightly soft. They’ll continue to set as they cool.

Variations & Fun Twists

Want to mix things up a little? Try these fun variations!

• Chocolate Drizzle: Melt some white or dark chocolate and drizzle it over the cooled cookies for an extra indulgent touch.
• Extra Strawberry Boost: Stir an extra tablespoon of crushed freeze-dried strawberries into the cheesecake filling for even more strawberry flavor.
• Strawberry Lemon Cheesecake Cookies: Add ½ teaspoon of lemon zest to the cookie dough for a bright citrusy twist.
• Mini Cookie Bites: Make smaller-sized cookies by using ½ tablespoon of dough for each half, creating bite-sized treats!

Step 7: Cooling & Serving Your Cookies

1. Cool Completely: Let the cookies cool on a wire rack for at least 15-20 minutes before serving. The cheesecake filling will firm up as they cool, making each bite creamy and delicious.
2. Enjoy Fresh! These cookies are best enjoyed slightly warm or at room temperature when the flavors are at their peak. If you love warm cookies, pop one in the microwave for 5-10 seconds before eating.

Step 8: Storing Your Cookies

If you somehow resist eating all of them at once (trust me, it’s hard!), here’s how to store your cookies properly:

At Room Temperature:

• Store in an airtight container for up to 3 days.
• If your kitchen is warm, it’s best to keep them in the fridge to preserve the cheesecake filling.

In the Fridge:

• Since these cookies have a cheesecake filling, they last longer in the fridge—up to 5-6 days in an airtight container.
• Let them sit at room temperature for a few minutes before eating for the best texture.

Freezing for Later:

• Place cookies in a single layer on a baking sheet and freeze for 1-2 hours until firm.
• Transfer to a zip-top bag or airtight container, separating layers with parchment paper.
• Store in the freezer for up to 3 months.
• To reheat, microwave a frozen cookie for 10-15 seconds or let it thaw naturally.

Pro Tip: Want freshly baked cookies anytime? Freeze the unbaked stuffed cookie dough balls and bake them straight from frozen—just add 1-2 extra minutes to the baking time!

FAQs: Troubleshooting & Tips

1. My cookies spread too much—what happened?

This usually happens if the dough wasn’t chilled long enough. Make sure to chill it for at least 30 minutes (or longer if your kitchen is warm).

2. Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries add too much moisture, making the dough soft and sticky. Stick to freeze-dried strawberries for the best texture.

3. How do I make sure my cookies don’t leak cheesecake filling?

• Make sure the cheesecake filling is cold before assembling.
• Seal the cookie dough tightly around the filling—no gaps!
• If the filling still leaks, chill the stuffed dough balls for 10-15 minutes before baking.

4. Can I make these cookies ahead of time?

Yes! You can:

• Make the dough a day ahead and refrigerate it.
• Assemble the cookies and freeze the unbaked dough balls for later baking.

5. Can I use a different jam or filling?

Absolutely! Try raspberry, blueberry, or even Nutella for a fun twist.

6. What’s the best way to get evenly sized cookies?

Use a cookie scoop to measure your dough. This ensures even baking and perfectly portioned cookies.

7. How can I make these cookies extra fancy?

Drizzle them with melted white chocolate or dust them with powdered sugar for a bakery-style finish!

Conclusion: The Perfect Cookie for Any Occasion!

And there you have it—Strawberry Cheesecake Stuffed Cookies that are soft, chewy, creamy, and bursting with strawberry goodness! Whether you’re baking for a special occasion, a cozy night in, or just because you love cookies, these are guaranteed to impress.

Happy baking!

Print