If you’re ready for a burst of summery sweetness wrapped in the comfort of a chewy, bakery-style cookie, Strawberry Cheesecake Stuffed Cookies are calling your name. Imagine velvety cream cheese filling with a hint of real strawberry jam, hidden inside a golden cookie bursting with white chocolate and tangy strawberry bits. Every bite is a delightful surprise, making these treats truly special for casual snacking or show-off dessert plates. With layered flavors and a whimsical look, Strawberry Cheesecake Stuffed Cookies are pure joy from first bite to last crumb.
Ingredients You’ll Need
These Strawberry Cheesecake Stuffed Cookies come together with simple, pantry-friendly ingredients that each play a star role. The magic is in how every element—from buttery dough to the strawberry-flecked filling—brings a different note of flavor and texture to the party.
- Cream Cheese: Softened cream cheese is the heart of that creamy cheesecake center, so be sure to use full-fat brick-style for the silkiest texture.
- Powdered Sugar: This gives sweetness and a smooth finish to the filling without any grittiness.
- Strawberry Jam: For a touch of fruity brightness, use a quality jam with plenty of berry flavor.
- Unsalted Butter: Using unsalted lets you control the flavor, and makes for the dreamiest, richest dough.
- Granulated Sugar: Brings classic sweetness, letting the strawberries and cheesecake flavors shine.
- Brown Sugar: Adds a subtle caramel note and extra chewiness to the cookies.
- Eggs: These give structure and richness, making sure every cookie is tender and satisfying.
- Vanilla Extract: A splash of vanilla rounds out the flavors and ties everything together.
- All-Purpose Flour: The sturdy base you need to hold all the good stuff stuffed inside!
- Baking Soda: Ensures just enough rise for thick, perfect cookies.
- Salt: A pinch balances the sweet and brings out all the flavors.
- White Chocolate Chips: Their creamy sweetness pairs perfectly with strawberries and cheesecake.
- Freeze-Dried Strawberries: Crushed and scattered throughout, these not only amp up the flavor but add pretty flecks of pink.
How to Make Strawberry Cheesecake Stuffed Cookies
Step 1: Make the Cheesecake Filling
In a small bowl, blend the cream cheese, powdered sugar, and strawberry jam until completely smooth. This becomes the luscious, slightly tangy filling that transforms these cookies into something magical. Spoon out teaspoon-sized dollops onto a parchment-lined plate and pop them in the freezer for about 30 minutes. Getting them really cold ensures they’re easy to stuff inside the dough later, and helps them stay creamy in the finished cookie.
Step 2: Prepare the Cookie Dough
Meanwhile, start your dough by creaming together the softened butter, granulated sugar, and brown sugar until the mixture is fluffy and lighter in color—this means you’re building a gorgeous base for chewy cookies. Beat in the eggs and vanilla, making sure everything is perfectly combined. In another bowl, whisk the flour, baking soda, and salt, then gradually fold it into the butter mixture. Lastly, gently stir in the white chocolate chips and crushed freeze-dried strawberries for flecks of creamy sweetness and bursts of fruity flavor in every bite.
Step 3: Stuff and Shape the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Working with about 2 tablespoons of dough for each cookie, flatten it in your hand and add a frozen blob of cheesecake filling in the center. Carefully wrap and pinch the dough around the filling to seal it completely, rolling into a neat ball. Don’t rush—this is where the cookie magic happens! Repeat until all the dough is used, placing each dough ball a couple of inches apart on your prepared trays.
Step 4: Bake to Golden Perfection
Bake for 12 to 14 minutes, keeping an eye out for edges that are just turning golden while the centers remain set but soft. Resist the urge to over-bake; the centers will finish cooking on the tray as they cool. Let them cool for five minutes on the baking sheet, then gently transfer to a wire rack. And yes—it’s totally okay if you break into one while it’s still a little warm!
How to Serve Strawberry Cheesecake Stuffed Cookies
Garnishes
These cookies are gorgeous on their own, but a dusting of powdered sugar or a couple of freeze-dried strawberry pieces sprinkled on top makes for that picture-perfect finish. For even more of a bakery vibe, drizzle a little melted white chocolate over the tops just before serving.
Side Dishes
Pair these Strawberry Cheesecake Stuffed Cookies with fresh berries, a scoop of vanilla bean ice cream, or a refreshing glass of cold milk. They also shine alongside a fruit salad or some tangy-sweet lemonade—perfect for summertime dessert trays or a sweet midday pick-me-up!
Creative Ways to Present
Wrap these cookies in cute parchment or clear bags for edible gifts, or arrange them on a tiered stand for parties and brunches. For a party, serve them in cupcake liners with a little extra strawberry jam on the side for dipping. They’re also fantastic stacked on a platter with a dusting of powdered sugar for a show-stopping finish!
Make Ahead and Storage
Storing Leftovers
Strawberry Cheesecake Stuffed Cookies store best in an airtight container in the fridge, thanks to that creamy filling. They’ll stay fresh, soft, and flavorful for up to five days—just let them come to room temperature before serving for the best texture.
Freezing
If you want to save some for later, these cookies freeze beautifully. Let them cool completely, then pop them into a freezer-safe bag or container, separating layers with parchment. Freeze for up to two months for on-demand cookie bliss—just thaw in the fridge or at room temp as needed.
Reheating
For that just-baked experience, give leftover or thawed cookies a quick 10-second spin in the microwave. The centers will turn creamy and the cookies soft, just like magic. If you’re reheating a batch, a couple minutes in a low oven does the trick, too.
FAQs
Do I have to freeze the cheesecake filling before stuffing?
Yes, freezing the cream cheese mixture is key! It keeps the filling firm while you work with the dough and helps keep it creamy, rather than melting out during baking.
Can I use fresh strawberries instead of freeze-dried?
While fresh strawberries add flavor, they can make the dough too wet and change the cookie’s texture. Freeze-dried strawberries provide intense flavor and color without making the dough soggy.
Are Strawberry Cheesecake Stuffed Cookies good for making ahead?
Absolutely! You can prep the dough and filling the night before, assembling and baking the next day. Baked cookies also store well for several days, making them ideal for gifting or parties.
Can I use different flavors of jam in the filling?
Of course! Try raspberry, blueberry, or even blackberry jam for a different fruity twist, but strawberry really does capture that classic cheesecake flavor.
Why did my cookies spread too much in the oven?
This can happen if the butter was too warm or the dough was over-mixed. Make sure the filling is frozen solid, and chill the stuffed cookies for a few minutes before baking if your kitchen is warm.
Final Thoughts
Every batch of Strawberry Cheesecake Stuffed Cookies is a guaranteed crowd-pleaser, filled with playful flavors and a melty, creamy heart. Don’t wait for a special occasion—treat yourself and your loved ones to this truly irresistible twist on classic cookie bliss. Happy baking!
Print
Strawberry Cheesecake Stuffed Cookies Recipe
- Total Time: 1 hour 15 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of a chewy cookie exterior with a luscious strawberry cheesecake center in these Strawberry Cheesecake Stuffed Cookies. A perfect treat for any occasion!
Ingredients
For the filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 2 tablespoons strawberry jam
For the cookie dough:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- ½ cup freeze-dried strawberries, crushed
Instructions
- Prepare the filling: In a small bowl, mix the cream cheese, powdered sugar, and strawberry jam until smooth. Scoop small dollops (about 1 teaspoon) onto a parchment-lined plate and freeze for 30 minutes until firm.
- Make the cookie dough: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and vanilla, and mix until combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture. Fold in the white chocolate chips and crushed freeze-dried strawberries.
- Bake the cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop 2 tablespoons of dough, flatten it in your hand, and place a frozen cream cheese center in the middle. Fold the dough around it and roll into a ball, sealing the edges. Place dough balls on the baking sheet, spaced 2 inches apart, and bake for 12–14 minutes, or until edges are lightly golden and centers are set. Let cool for 5 minutes before transferring to a wire rack.
Notes
- Keep the cream cheese filling frozen until ready to stuff for easier handling.
- Store cookies in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 30 minutes (plus 30 minutes freezing)
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
