If you love cookies and cheesecake, why not combine the two? These Strawberry Cheesecake Stuffed Cookies are a dream come true! Soft, buttery cookies with a creamy cheesecake center and bursts of fresh strawberry flavor—every bite is pure bliss.
Why You’ll Love This Recipe
- A delightful combination of cookies and cheesecake in one treat
- Perfectly soft and chewy with a rich, creamy filling
- Great for special occasions or whenever you’re craving something sweet
- Freezer-friendly, so you can make them ahead of time
Ingredients
You’ll find the full list of ingredients in the recipe card below, but here’s what you’ll need to get started:
- All-purpose flour
- Baking powder and salt
- Unsalted butter, softened
- Granulated sugar and brown sugar
- Egg and vanilla extract
- Cream cheese, softened
- Powdered sugar
- Fresh or freeze-dried strawberries, chopped
Directions
Make the Cheesecake Filling
In a small bowl, mix the cream cheese and powdered sugar until smooth. Scoop small dollops onto a lined baking sheet and freeze for at least 30 minutes.
Prepare the Cookie Dough
In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, mixing until combined.
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing just until combined. Fold in the chopped strawberries.
Assemble the Cookies
Scoop a portion of dough, flatten it slightly, and place a frozen cheesecake dollop in the center. Wrap the dough around the filling, sealing the edges, and roll into a smooth ball. Repeat with the remaining dough.
Bake Until Golden
Place the stuffed cookie dough balls onto a parchment-lined baking sheet and bake at 350°F (175°C) for 12-14 minutes, or until the edges are golden. Let cool before enjoying.
Expert Tips and Tricks
- Freeze the cheesecake filling to make stuffing the cookies easier
- Use freeze-dried strawberries for a more concentrated flavor
- Don’t overmix the dough to keep the cookies soft and tender
- Store cookies in the fridge for a firmer cheesecake center
Recipe Variations and Possible Substitutions
- Swap strawberries for raspberries or blueberries for a different fruity twist
- Add a sprinkle of graham cracker crumbs for extra cheesecake flavor
- Use white chocolate chips for added sweetness
- Try a gluten-free flour blend to make them gluten-free
Serving and Pairing Suggestions
These cookies are perfect on their own, but you can also enjoy them with:
- A cold glass of milk for a classic pairing
- A scoop of vanilla or strawberry ice cream
- A drizzle of melted white chocolate for extra indulgence
Storage and Reheating Tips
Store cookies in an airtight container in the fridge for up to 5 days. To freeze, place them in a single layer on a baking sheet, then transfer to a freezer-safe bag. Thaw at room temperature before enjoying.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes! You can prepare the dough and freeze it before baking for fresh cookies anytime.
Can I use frozen strawberries?
Fresh or freeze-dried strawberries work best, as frozen ones can release too much moisture.
How do I keep the cheesecake filling from leaking?
Make sure the filling is well-frozen and completely sealed within the dough.
Can I make smaller cookies?
Yes, just adjust the baking time slightly for smaller portions.
Conclusion
Strawberry Cheesecake Stuffed Cookies are the ultimate sweet treat—chewy, creamy, and bursting with strawberry flavor. Whether for a party, a gift, or just because, these cookies will quickly become a favorite. Give them a try and enjoy every delicious bite!
Print
Strawberry Cheesecake Stuffed Cookies – A Sweet Surprise in Every Bite
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus freezing time)
- Yield: 12–14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Cheesecake Stuffed Cookies are the ultimate treat for cookie lovers! Soft, chewy strawberry-flavored cookies are filled with a luscious cream cheese cheesecake center, making every bite a delicious surprise. Perfect for special occasions, Valentine’s Day, or whenever you crave something indulgent!
Ingredients
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Strawberry Cookie Dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, crushed
- Pink gel food coloring (optional, for vibrant color)
Instructions
Step 1: Make the Cheesecake Filling
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Scoop small teaspoon-sized portions onto a parchment-lined baking sheet.
- Freeze for at least 30 minutes, until firm.
Step 2: Make the Cookie Dough
- In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy.
- Mix in egg and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients.
- Fold in crushed freeze-dried strawberries. Add pink food coloring if desired.
Step 3: Assemble the Cookies
- Scoop about 1 ½ tablespoons of cookie dough and flatten it in your palm.
- Place a frozen cheesecake filling piece in the center and wrap the dough around it, sealing the edges.
- Roll into a smooth ball and place on a lined baking sheet. Repeat with remaining dough.
Step 4: Bake & Serve
- Preheat oven to 350°F (175°C).
- Bake for 12-14 minutes, or until the edges are set but the centers are slightly soft.
- Let cookies cool for 5 minutes on the pan before transferring to a wire rack.
- Enjoy warm or chilled for an extra cheesecake-like experience!
Notes
- Storage: Store in an airtight container for up to 5 days in the fridge.
- Freezing: These cookies freeze well for up to 2 months.
- Extra Flavor: Drizzle with white chocolate or dust with powdered sugar for a fancy touch.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg