Name: Strawberry Cheesecake Stuffed Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
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

There’s something undeniably magical about the combination of strawberries, creamy cheesecake, and soft, buttery cookie dough. Imagine biting into a cookie that’s crisp on the outside, soft and chewy in the middle, with a luscious, tangy cheesecake filling bursting with strawberry flavor. That’s exactly what these Strawberry Cheesecake Stuffed Cookies deliver.

These cookies aren’t just desserts; they’re showstoppers. They’re perfect for any occasion—whether you’re hosting a dinner party, planning a picnic, or just indulging in a cozy night at home. Trust me, these cookies are as satisfying to make as they are to eat. The process of creating the creamy cheesecake filling, crushing the freeze-dried strawberries for a pop of color and flavor, and assembling the cookies with care is pure kitchen therapy.

This recipe is near and dear to my heart because it combines two of my all-time favorite treats—cheesecake and cookies. It also reminds me of the strawberry fields my family used to visit in the summer when I was a kid. The smell of ripe strawberries always takes me back to those sunny days, and incorporating that flavor into a cookie just feels like the ultimate nostalgia dessert. Plus, these Strawberry Cheesecake Stuffed Cookies have become a must-make for celebrations in my house. Let’s dive into why you’re going to fall in love with them, too.

Why You’ll Love This Strawberry Cheesecake Stuffed Cookies

They’re deceptively easy to make. While these cookies might look fancy, they’re surprisingly straightforward. The ingredients are simple, and the instructions are beginner-friendly.
The flavor is unforgettable. Sweet strawberries meet tangy cream cheese, all wrapped up in soft, buttery cookie dough. It’s a dessert that tastes as good as it looks.
They’re unique. Cheesecake-stuffed cookies? Yes, please! These cookies are not your run-of-the-mill chocolate chip variety, which makes them extra special for gatherings or gifts.
They’re versatile. Whether you enjoy them warm out of the oven, with a scoop of ice cream, or as a chilled treat straight from the fridge, these cookies deliver every time.
They’re stunning. The crushed freeze-dried strawberries add a natural pink hue to the cookies, giving them a beautiful, festive appearance.

From their dreamy texture to their perfect balance of sweetness and tang, these cookies are a must-try. And don’t worry—if you’re not a seasoned baker, I’ll walk you through every step to ensure success.

Preparation Time and Servings

Total Time: About 1 hour 30 minutes (including chill time)
Servings: Makes about 12 cookies
Calories Per Cookie: Approximately 250

Ingredients

Let’s talk ingredients! Each one plays an important role in making these cookies utterly irresistible.

the Cookie Dough:

½ cup unsalted butter, softened: Gives the cookies their rich, buttery flavor.
½ cup granulated sugar: Adds sweetness and helps create that perfect chewy texture.
½ cup brown sugar: Adds a hint of molasses flavor and keeps the cookies moist.
1 large egg: Binds the ingredients together and adds richness.
1 teaspoon vanilla extract: Enhances the flavor of the dough and ties everything together.
1¾ cups all-purpose flour: The foundation of the dough—be sure to measure accurately for the best results.
½ teaspoon baking soda: Helps the cookies rise slightly while baking.
¼ teaspoon baking powder: Adds a little extra lift and softness.
¼ teaspoon salt: Balances the sweetness and enhances the overall flavor.
½ cup freeze-dried strawberries, crushed: These give the cookies their vibrant strawberry flavor and a pop of natural color.

the Cheesecake Filling:

4 oz cream cheese, softened: The star of the filling, adding creaminess and tang.
2 tablespoons granulated sugar: Sweetens the cheesecake mixture just enough.
1 teaspoon vanilla extract: Complements the cream cheese and strawberry flavors.
¼ cup strawberry jam or puree: Adds even more strawberry flavor and a silky texture to the filling.

Step-by-Step Instructions

Now, let’s get baking! These cookies come together in a few simple steps.

1. Prepare the Cheesecake Filling

In a medium bowl, combine the softened cream cheese, sugar, and vanilla extract. Mix until smooth and creamy.
Stir in the strawberry jam or puree until fully incorporated. The mixture should be thick yet spreadable.
Transfer the filling to the refrigerator to chill while you prepare the cookie dough. This will make it easier to work with later.

2. Make the Cookie Dough

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy—this should take about 2-3 minutes.
Add the egg and vanilla extract, and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Gently fold in the crushed freeze-dried strawberries. Don’t overmix—the dough should be soft and slightly sticky.
Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes. This step is crucial for easier handling and better texture.

3. Assemble the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop about 1 tablespoon of chilled cookie dough and flatten it slightly in the palm of your hand.
Spoon ½ teaspoon of the chilled cheesecake filling into the center of the dough.
Take another tablespoon of cookie dough, flatten it, and place it on top of the filling. Gently seal the edges, rolling the dough into a ball to fully encase the filling.
Place the stuffed cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.

4. Bake the Cookies

Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden. The centers will still look slightly underbaked, which is perfect for a soft and gooey texture.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Serve

These cookies are delicious on their own, but there are so many ways to take them to the next level:

Serve them warm with a scoop of vanilla ice cream for the ultimate dessert.
Dust the tops with powdered sugar for a pretty finish.
Pair with a cup of tea, coffee, or hot cocoa for a cozy treat.
For a fun presentation, garnish with a sprinkle of crushed freeze-dried strawberries.

Additional Tips

Chill Everything: Chilling both the dough and the cheesecake filling is essential for easy assembly and to prevent the cookies from spreading too much while baking.
Don’t Overbake: The key to soft and chewy cookies is to take them out of the oven when the edges are just starting to turn golden. The centers will set as they cool.
Use a Cookie Scoop: For evenly sized cookies, use a small cookie scoop to portion out the dough.
Crushing the Strawberries: Place the freeze-dried strawberries in a zip-top bag and crush them with a rolling pin. This makes it easy and mess-free!
Storage Matters: Store the cookies in an airtight container to keep them fresh and soft.

Strawberry Cheesecake Stuffed Cookies Recipe Variations

Make Them Gluten-Free: Use a 1:1 gluten-free flour substitute.
Add a Chocolate Twist: Stir in some mini white chocolate chips or drizzle melted white chocolate over the baked cookies.
Lemon-Strawberry Combo: Add ½ teaspoon of lemon zest to the cookie dough for a fresh, zesty flavor.
No Freeze-Dried Strawberries? Substitute with finely chopped fresh strawberries or a touch of strawberry extract for flavor.

Storage and Freezing Tips

These cookies are perfect for making ahead of time:

Refrigerate: Store baked cookies in an airtight container in the fridge for up to 5 days. They’re delicious cold, but you can also reheat them in the microwave for 10–15 seconds for a gooey center.
Freeze: To freeze unbaked cookies, assemble them as directed and place the stuffed dough balls on a baking sheet. Freeze until solid, then transfer to a freezer-safe container or zip-top bag. When ready to bake, add an extra 1–2 minutes to the baking time.

Special Equipment

While you don’t need any fancy gadgets for this recipe, a few tools can make the process easier:

Electric Mixer: To cream the butter and sugars to perfection.
Cookie Scoop: For evenly sized cookies.
Parchment Paper: Prevents sticking and makes cleanup a breeze.
Wire Rack: Allows the cookies to cool evenly.

Frequently Asked Questions

Can I use fresh strawberries instead of freeze-dried strawberries?
Yes, but keep in mind that fresh strawberries add moisture, which can affect the texture of the dough. If using fresh strawberries, chop them finely and pat them dry before folding them into the dough.

Can I make these cookies ahead of time?
Absolutely! You can assemble the cookie dough balls and freeze them for later. Bake straight from frozen—just add an extra minute or two to the baking time.

What if I don’t have strawberry jam or puree?
You can use raspberry jam, apricot jam, or even a dollop of Nutella for a fun twist.

Can I double the recipe?
Definitely! This recipe doubles beautifully, so feel free to make a bigger batch if you’re serving a crowd.

Do these cookies need to be refrigerated?
Yes, because of the cream cheese filling, it’s best to store these cookies in the refrigerator.

Conclusion

There you have it—your new favorite cookie recipe! Strawberry Cheesecake Stuffed Cookies are a total game-changer. They’re easy to make, packed with flavor, and perfect for any occasion. I can’t wait to see how they turn out in your kitchen. When you make them, be sure to snap a picture and share it! I’d love to hear how much you enjoyed them. Happy baking! 🍓🍪