Indulge in the ultimate dessert fusion with Strawberry Cheesecake Stuffed Cookies—a delightful twist on two beloved treats! These cookies feature a soft, golden exterior bursting with buttery goodness and a luscious strawberry cheesecake filling at the center.
With each bite, you’ll enjoy the perfect balance of creamy, fruity sweetness and classic cookie comfort. Ideal for special occasions, gifts, or simply treating yourself, these decadent cookies offer a surprise inside that’s as impressive as it is delicious.
Whether served warm or chilled, Strawberry Cheesecake Stuffed Cookies are sure to steal the show and satisfy every dessert lover’s craving.
If you love cheesecake and cookies, this dessert gives you the best of both worlds! These Strawberry Cheesecake Stuffed Cookies are ultra-soft on the outside, with a creamy cheesecake filling bursting with strawberry flavor on the inside. Each bite melts in your mouth with layers of flavor — perfect for holidays, gifting, or treating yourself!
STRAWBERRY CHEESECAKE STUFFED COOKIES
Description
Strawberry Cheesecake Stuffed Cookies are the ultimate dessert indulgence—soft, buttery cookies bursting with the sweet, tangy flavor of cheesecake and juicy strawberries hidden in the center.
Each bite delivers a creamy, rich filling wrapped in a golden cookie shell, offering the perfect balance of fruity freshness and decadent sweetness.
These cookies are ideal for parties, gifts, or anytime cravings. They’re made with real cream cheese, freeze-dried or fresh strawberries, and a touch of vanilla for that classic cheesecake flavor.
Whether served warm or chilled, these stuffed cookies are a show-stopping treat that will wow both cheesecake and cookie lovers.
Ingredients
For the Cookie Dough:
Instructions
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Make the Cheesecake Filling
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In a medium bowl, combine cream cheese, sugar, vanilla extract, and strawberry jam.
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Beat until smooth and creamy. The mixture should be thick enough to scoop — chill for 15–30 minutes if it’s too soft.
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Using a small spoon or melon baller, scoop out 14–16 small dollops (about 1 to 1.5 tsp each) onto a parchment-lined plate.
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Freeze for 30–60 minutes until firm.
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Make the Cookie Dough
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In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
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Add in the egg, egg yolk, and vanilla extract. Mix until fully incorporated.
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually add the dry ingredients to the wet mixture, mixing just until combined.
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Fold in white chocolate chips and crushed freeze-dried strawberries.
Tip: Don’t overmix. Overworked dough can result in tough cookies.
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Chill the Dough
Cover the dough and refrigerate for at least 30–60 minutes. This prevents spreading and helps develop flavor.
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Stuff and Shape the Cookies
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Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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Scoop out about 2 tablespoons of cookie dough and flatten into a disk.
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Place one frozen cheesecake filling ball in the center.
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Take another tablespoon of dough, flatten it, and place on top, sealing the edges completely.
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Roll gently between your palms to form a ball, ensuring the cheesecake is hidden inside.
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Repeat until all cookies are formed, placing them 2 inches apart on the baking sheets.
Optional: Top each cookie with a few extra white chocolate chips or strawberry bits for an appealing look.
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Bake
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Bake for 12–15 minutes, or until the edges are golden and the centers are just set.
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Do not overbake; they will continue cooking on the tray after being removed.
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Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
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Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 8g40%
- Cholesterol 40mg14%
- Total Carbohydrate 32g11%
- Dietary Fiber 1g4%
- Sugars 20g
- Protein 3g6%
- Calcium 30 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Strawberry Cheesecake Stuffed Cookies are the ultimate indulgent treat—imagine a buttery, golden cookie enveloping a creamy strawberry cheesecake center. These cookies are rich, decadent, and perfect for any occasion—from Valentine’s Day to summer picnics.
To help you make the best version of these dreamy cookies, here are expert baking tips and serving tricks that will take your cookies from good to unforgettable.
Baking Tips for Perfect Strawberry Cheesecake Stuffed Cookies
1. Use Cold Cheesecake Filling:
Prepare the cream cheese filling first and chill or freeze it for at least 30 minutes. This helps it stay intact and not melt into the cookie dough during baking. Simply blend softened cream cheese with powdered sugar and strawberry jam or freeze-dried strawberry powder. Scoop into small balls and freeze until firm.
2. Use Room-Temperature Ingredients for the Cookie Dough:
Make sure your butter and eggs are at room temperature before you begin. This ensures even mixing and a smoother cookie texture. Softened butter whips more easily, helping to trap air and yield a fluffier cookie.
3. Don't Overmix the Dough:
Overmixing can lead to tough cookies. Mix just until the flour disappears into the dough, especially after adding dry ingredients. This maintains the soft and chewy cookie texture.
4. Chill the Dough Before Assembly:
Chilling your cookie dough for 30 minutes before stuffing it helps it firm up, making it easier to wrap around the cheesecake center without becoming too sticky.
5. Wrap Carefully and Seal the Edges:
When assembling the cookies, gently flatten a dough ball, place the frozen cheesecake filling in the center, then wrap the dough around it. Pinch the seams well to seal it completely. This ensures the filling stays inside and doesn’t leak out during baking.
6. Use Parchment or Silicone Mats:
Always bake your cookies on parchment paper or silicone baking mats. This prevents sticking and helps the cookies bake evenly.
7. Bake at a Moderate Temperature:
Bake your cookies at 175°C (350°F) for 12–15 minutes. They should be golden around the edges but still slightly soft in the center. Avoid overbaking—carryover heat will finish them after they’re out of the oven.
8. Let Them Cool Properly:
Allow the cookies to rest on the baking sheet for 5–10 minutes before transferring to a wire rack. The filling will set slightly and prevent breakage when handled.
Serving Tricks to Wow Your Guests
1. Serve Slightly Warm for Gooey Centers:
Pop the cookies in the microwave for 10–15 seconds before serving to enjoy the cheesecake filling warm and gooey—just like a molten center dessert.
2. Dust with Powdered Sugar or Crushed Freeze-Dried Strawberries:
For added flair and flavor, lightly dust your cookies with powdered sugar or a sprinkle of crushed freeze-dried strawberries. It adds visual appeal and a touch of tangy sweetness.
3. Pair with Fresh Strawberries or Berry Compote:
Turn your cookies into a dessert platter by serving them with fresh sliced strawberries or a quick berry compote. This brings out the strawberry flavor in the filling and adds a bright, fresh contrast.
4. Make Mini Versions for Parties:
Use smaller scoops of dough and filling to create bite-sized versions perfect for parties or afternoon tea. They’re just as delicious and more convenient for guests.
5. Serve with Ice Cream:
Pair a cookie with a scoop of vanilla or strawberry ice cream and drizzle with strawberry syrup for an indulgent plated dessert.
6. Package for Gifts:
Strawberry Cheesecake Stuffed Cookies make excellent edible gifts. Wrap them in cellophane bags or tuck them into cookie boxes with a personalized tag. Add a small note like “Keep refrigerated for extra freshness.”
Storage Tips
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: These cookies freeze well! Wrap each in plastic wrap, place in a zip-top bag, and freeze for up to 2 months. Reheat in the microwave for 10–15 seconds before serving.
Serving Suggestions
- Serve warm with a glass of cold milk.
- Pair with strawberry milkshakes or coffee for a rich afternoon treat.
- Drizzle with melted white chocolate or dust with powdered sugar for a bakery-style finish.
Variations & Tips
- No strawberry jam? Use raspberry or cherry jam for a fruity twist.
- Fresh strawberries: Finely chop and fold into the filling or dough (note: this adds moisture; reduce jam slightly).
- Chocolate lovers: Use milk or dark chocolate chips instead of white.
- Extra cheesecake: Double the filling recipe and freeze extras for the next batch!
Final Thoughts
Strawberry Cheesecake Stuffed Cookies are indulgent, eye-catching, and unforgettable. The tangy cream cheese center wrapped in a buttery cookie dough laced with strawberry and white chocolate makes them a showstopper.
These cookies are guaranteed to be a hit whether at a picnic, birthday party, or cozy night in.
With these tips and tricks, your Strawberry Cheesecake Stuffed Cookies will be a show-stopping success. Whether you’re baking for family, friends, or a special event, these cookies deliver a delightful surprise with every bite—crispy edges, soft centers, and a luscious strawberry cheesecake heart.
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Frequently Asked Questions
What are Strawberry Cheesecake Stuffed Cookies made of?
These cookies combine classic cookie dough with a rich cheesecake filling. The cookie dough is typically made from butter, sugar, flour, and freeze-dried strawberries for flavor and color.
The filling is a mixture of cream cheese, sugar, and sometimes strawberry jam or fresh berries. The filling is frozen into small dollops before being wrapped in the dough and baked.
How do I prevent the cheesecake filling from leaking out during baking?
To avoid leaks, make sure the cheesecake filling is well-chilled (preferably frozen) before stuffing. Also, completely seal the cookie dough around the filling to prevent cracks or gaps. Gently roll the stuffed dough balls to ensure the filling is centered and fully enclosed.
Can these cookies be made in advance or frozen?
Yes! Strawberry Cheesecake Stuffed Cookies are freezer-friendly. You can freeze the unbaked stuffed dough balls and bake them straight from the freezer, just add 2–3 minutes to the baking time. Baked cookies can also be frozen for up to 2 months in an airtight container. Simply thaw at room temperature before serving.
How should I store them, and how long do they last?
Store the baked cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling. If kept at room temperature, consume them within 1–2 days. For best texture and flavor, let them sit at room temperature for about 10 minutes before eating if stored cold.
