Strawberry Cheesecake Stuffed Cookies bring together two of my favorite treats: soft, chewy cookies and creamy cheesecake mixed with sweet strawberries. Each bite has that perfect blend of a tender cookie outside with a luscious, fruity cheesecake surprise inside. It’s like a little dessert party all in one hand!
I love making these cookies when I want to impress friends or just treat myself to something extra special without spending hours in the kitchen. What’s great is that even though they look fancy, they’re really simple to pull together. I usually sneak a small spoonful of cream cheese filling mixed with fresh chopped strawberries right into the center of the cookie dough before baking, and the result always makes me smile.
My favorite way to enjoy these cookies is with a cold glass of milk or a cup of tea in the afternoon. They’re also perfect to pack in lunches or bring to gatherings because they’re easy to share and loved by everyone. If you’re a fan of strawberry cheesecake, I promise these cookies will become a new favorite dessert in your house too!
Key Ingredients & Substitutions
Freeze-dried strawberries: These add a concentrated strawberry flavor without extra moisture. If you can’t find them, you can use strawberry powder or finely chopped fresh strawberries, but reduce fresh ones to avoid soggy dough.
Cream cheese: The star of the filling for that creamy cheesecake taste. Use full-fat cream cheese for best texture. For a dairy-free version, try a plant-based cream cheese alternative, but check sweetness levels.
Butter: Softened unsalted butter helps create a tender cookie. Make sure not to melt it; softened means room temperature so it blends well with sugar without making the dough greasy.
Vanilla extract: Adds warmth and depth to both cookie dough and filling. Pure vanilla extract is best, but imitation works fine if that’s what you have.
How Do I Keep the Cheesecake Filling Inside the Cookies?
Sealing the filling well is key to avoid cheesecake oozing out during baking. Here’s what helps:
- Flatten cookie dough fully before adding filling, so edges can fold over neatly.
- Use a small spoonful of filling — about a teaspoon — so the dough can close securely around it.
- Pinch dough edges tightly and gently roll to smooth the seam.
- Chill the stuffed dough balls briefly before baking to help the dough firm up and hold its shape.
Taking these steps helps ensure the creamy center stays melt-in-your-mouth inside the soft cookie without leaking out.
Equipment You’ll Need
- Mixing bowls – Perfect for mixing the dough and cheesecake filling. I like using different sizes for organization.
- Electric hand or stand mixer – Makes creaming butter and sugar easy and quick.
- Measuring cups and spoons – For precise ingredient amounts, which helps the cookies turn out just right.
- Small cookie scoop or spoon – Ensures uniform cookie size and helps with portioning the dough.
- Parchment paper or silicone baking mat – Keeps cookies from sticking and makes cleanup easier.
- Baking sheet – To hold the cookies while they bake evenly in the oven.
- Cooling rack – For cooling the cookies without getting soggy bottoms after baking.
Flavor Variations & Add-Ins
- Mix in chopped white chocolate or chocolate chips for a sweeter, richer flavor that pairs well with strawberries and cream cheese.
- Use fresh or frozen chopped strawberries instead of freeze-dried, but reduce moisture in the dough to prevent spreading.
- Add a teaspoon of lemon zest to the cookie dough for a tangy twist that complements the strawberries and cheesecake filling.
- Swirl in a bit of strawberry jam or fruit syrup before baking for additional fruity flavor and a beautiful look.
Strawberry Cheesecake Stuffed Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup freeze-dried strawberries, finely crushed (or strawberry powder)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Drizzle (optional):
- ½ cup powdered sugar
- 1-2 tablespoons milk or cream
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 12-15 minutes to bake. Adding cooling time, you’ll be ready to enjoy your delicious cookies in about 40 minutes.
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling
In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Cover and chill in the fridge while you prepare the cookie dough—this helps the filling firm up for easier stuffing.
2. Make the Cookie Dough
In a large bowl, cream together the butter and granulated sugar until light and fluffy using a mixer or hand whisk. Beat in the egg and vanilla extract until mixed.
In a separate bowl, whisk together the flour, baking powder, salt, and crushed freeze-dried strawberries. Gradually add this dry mixture into the wet ingredients and stir until fully combined. The dough will be soft.
3. Form and Bake the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using about 1 tablespoon of cookie dough, flatten it into a small disk in your palm. Place about 1 teaspoon of the chilled cheesecake filling in the center. Fold the dough edges over the filling, pinch to seal tightly, and gently roll into a ball, making sure the filling stays inside.
Place the stuffed dough balls on the baking sheet, spacing about 2 inches apart.
Bake for 12-15 minutes or until the cookies are lightly golden on the edges. They will still be soft at the center.
4. Cool and Add Optional Drizzle
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For a pretty finishing touch, mix powdered sugar with milk and vanilla until smooth and drizzle over cooled cookies.
5. Serve and Enjoy
Your Strawberry Cheesecake Stuffed Cookies are ready to delight! The soft strawberry cookie with a creamy, melt-in-your-mouth cheesecake center makes every bite a treat.
Can I Use Frozen Strawberries Instead of Freeze-Dried?
Fresh or frozen strawberries add moisture, which can make the dough too soft and spread out during baking. If using fresh, chop finely and reduce other liquids slightly, or better yet, stick to freeze-dried for the best texture.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Thaw at room temperature before serving.
Can I Make the Cheesecake Filling Ahead of Time?
Yes! You can prepare the cheesecake filling a day in advance and keep it covered in the refrigerator. Just bring it back to room temperature or give it a quick stir before stuffing the cookies.
How Do I Prevent the Cheesecake from Leaking Out?
Make sure to use a small amount of filling, seal the dough edges tightly, and chill the stuffed dough balls before baking to keep the filling enclosed during baking.