Introduction

These Strawberry Cheesecake Stuffed Cookies combine soft, buttery cookie dough with a creamy, fruity cheesecake center. They’re perfect for a special treat or sharing with friends and family. The freeze-dried strawberries add a burst of flavor and a delightful texture.

The image shows several soft cookies on a white plate, placed on a white marbled surface. Each cookie has three visible layers: a light brown bottom crust, a thick white creamy middle layer, and a top layer of glossy red jelly with a slightly cracked textured cookie dough surrounding it. One cookie is broken in half, clearly showing the crumbly brown base, smooth white cream, and bright red jelly filled in the center. The cookies are round and slightly puffy with visible cracks on the top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, and strawberry jam or puree until smooth. Cover and refrigerate.
Make the Cookie Dough: In a large bowl, beat the softened butter, ½ cup granulated sugar, and ½ cup brown sugar until light and fluffy. Add the egg and 1 teaspoon vanilla extract, mixing until combined.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients until a soft dough forms. Fold in the crushed freeze-dried strawberries.
Chill the Dough: Refrigerate the dough for 30 minutes to make it easier to handle and enhance flavor.
Assemble Cookies: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 1 tablespoon of dough and flatten it. Place ½ teaspoon of cheesecake filling in the center, top with another tablespoon of flattened dough, pinch edges to seal, and roll into a ball.
Bake: Arrange cookies on the baking sheet, spaced apart. Bake for 12–15 minutes until edges are golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use fresh strawberries puree for a fresher cheesecake filling flavor instead of jam.
For extra texture, sprinkle chopped nuts like pistachios inside the filling or on top before baking.
Make the cookies smaller for bite-sized treats, adjusting baking time accordingly.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. Reheat gently in a warm oven for a soft, melty experience.

How to Serve

The image shows a group of round cookies with a soft, pale beige outer layer and a center filled with bright red jam that looks glossy and smooth. The cookies are placed close together on a white marbled surface. One cookie in the front has a bite taken out, revealing the thick jam inside and the slightly crumbly, soft texture of the outer cookie. The lighting highlights the jam's shiny red color and the warm, light tone of the dough. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have more moisture and may alter the dough consistency. Freeze-dried strawberries are best for maintaining texture and flavor without adding extra moisture.

How do I prevent the cheesecake filling from leaking out during baking?

Make sure to firmly pinch the cookie dough edges together to completely seal the filling inside. Chilling the dough also helps the cookies hold their shape while baking.

Strawberry Cheesecake Stuffed Cookies Recipe

Print Recipe

★★★★★

4.9 from 77 reviews

Delight in these Strawberry Cheesecake Stuffed Cookies, featuring a soft, buttery cookie infused with crushed freeze-dried strawberries and a luscious creamy cheesecake filling bursting with fresh strawberry flavor. Perfect for a sweet treat or a special dessert, these cookies combine the best of classic cheesecake and fruity cookies in every bite.

Author: Tara
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: About 18 cookies 1x
Category: Dessert Cookies
Method: Baking
Cuisine: American

Ingredients

Scale

Cheesecake Filling

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

Cookie Dough

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

Instructions

Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and strawberry jam or puree together until smooth and creamy. Cover the bowl and refrigerate to let the flavors meld while you prepare the cookie dough.
Make the Cookie Dough: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract, mixing thoroughly until combined.
Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients into the wet butter mixture, mixing gently until a soft dough forms. Fold in the crushed freeze-dried strawberries to evenly distribute the fruity flavor.
Chill the Dough: Cover the dough and refrigerate it for 30 minutes. This step helps the dough firm up, making it easier to handle and preventing the cookies from spreading too much during baking.
Assemble Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take 1 tablespoon of chilled dough, flatten it on your palm, and place ½ teaspoon of the cheesecake filling in the center. Top with another tablespoon of dough, flatten again gently, and pinch the edges together securely to seal the filling inside. Roll gently into a ball shape.
Bake: Arrange the stuffed cookie balls evenly on the prepared baking sheet. Bake in the preheated oven for 12 to 15 minutes or until the edges turn golden brown. Remove from oven and allow the cookies to cool on the baking sheet before transferring to a wire rack to cool completely.

Notes

Chilling the dough is essential to prevent cookie spreading and to make handling easier.
Ensure the cheesecake filling is well chilled for easier enclosure within the dough.
Freeze-dried strawberries provide intense flavor without adding moisture; do not substitute with fresh strawberries.
Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For a stronger strawberry flavor, add more freeze-dried strawberries or swirl extra strawberry jam on top after baking.

Keywords: Strawberry cheesecake cookies, stuffed cookies, cream cheese cookies, strawberry desserts, baked cookies