Name: Strawberry Cheesecake Stuffed Cookies Recipe
Prep time: 30 min
Cook time: 14 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); ¾ cup brown sugar (packed); ½ cup granulated sugar; 2 large eggs; 1 tablespoon vanilla extract; 2 ½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup white chocolate chips; ½ cup freeze-dried strawberries (crushed); 8 oz cream cheese (softened); ¼ cup powdered sugar; 1 teaspoon vanilla extract

Jump to Recipe·Print Recipe

If you’re searching for a sweet treat that tastes truly special, look no further than Strawberry Cheesecake Stuffed Cookies. These knockout cookies deliver the ultimate dessert experience: buttery golden edges give way to a soft, creamy cheesecake center studded with bursts of strawberry and chunks of white chocolate. Every bite is a perfect marriage of nostalgia and indulgence, reminiscent of your favorite cheesecake reimagined as a portable, shareable cookie. Whether you’re baking for a party, a picnic, or simply spoiling yourself on a cozy weekend, these cookies are destined to steal the show.

Strawberry Cheesecake Stuffed Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic behind Strawberry Cheesecake Stuffed Cookies begins with just a handful of familiar ingredients. Each one is essential, playing its own role in creating unforgettable chewy cookies with a luscious center and vibrant strawberry flavor.

Unsalted butter (1 cup, softened): Creates the rich, tender base every great cookie needs and helps bind the dough together.
Brown sugar (¾ cup, packed): Adds depth of flavor and gives the cookies a soft, chewy texture with caramel notes.
Granulated sugar (½ cup): Brings the right amount of sweetness and helps with spread and browning.
Eggs (2 large): Bind the dough together and keep the cookies tender and moist.
Vanilla extract (1 tablespoon + 1 teaspoon): Enhances both the cookie dough and cheesecake filling with a warm, fragrant note.
All-purpose flour (2 ½ cups): Provides structure and chewy bite to the cookies without making them dense.
Baking soda (1 teaspoon): Helps the cookies rise perfectly and ensures a soft center.
Salt (½ teaspoon): Balances sweetness and intensifies all the other flavors.
White chocolate chips (1 cup): Lends creamy pockets of sweetness that play beautifully with strawberries and cheesecake.
Freeze-dried strawberries (½ cup, crushed): Deliver concentrated fruity flavor and vibrant pink color without extra moisture.
Cream cheese (8 oz, softened): The heart of the filling, providing iconic cheesecake richness and tang.
Powdered sugar (¼ cup): Sweetens the cheesecake center while keeping it smooth, not grainy.

How to Make Strawberry Cheesecake Stuffed Cookies

Step 1: Prepare the Cheesecake Filling

Start by combining softened cream cheese, powdered sugar, and a teaspoon of vanilla extract in a small bowl. Beat the mixture until completely smooth and creamy. This luscious filling is what turns ordinary cookies into the extraordinary Strawberry Cheesecake Stuffed Cookies everyone raves about. Scoop little teaspoon-size dollops onto a parchment-lined baking sheet—don’t worry too much about perfection here—and pop them into the freezer for at least 30 minutes to firm up. Freezing is key to keeping the centers creamy, not runny, during baking.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, use a hand mixer or stand mixer to beat softened unsalted butter with both the brown and granulated sugars until the mixture is pale and fluffy. This aeration step helps create the chewy, light texture in your finished Strawberry Cheesecake Stuffed Cookies and evenly distributes the sweetness throughout the dough.

Step 3: Add Eggs and Vanilla

Crack in the eggs, one at a time, beating well after each addition, and pour in a tablespoon of vanilla extract. Mixing these in now helps them blend fully into the creamed butter mixture, further ensuring your dough will come together smoothly.

Step 4: Incorporate Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually blend this dry mixture into the wet ingredients—add a bit at a time so the dough doesn’t become tough or overworked. You’ll see the dough become thick and easy to handle, the perfect canvas for the delicious add-ins to come.

Step 5: Fold in White Chocolate and Strawberries

Use a spatula to gently fold in the white chocolate chips and the crushed freeze-dried strawberries. Fold just until they’re evenly distributed, so every cookie offers that dreamy combo of berries and melted white chocolate in every bite.

Step 6: Assemble the Cookies

Now for the fun part: take about 2 tablespoons of cookie dough, flatten it slightly in your hand, and nestle a frozen cheesecake filling ball right in the center. Gently wrap the dough all around the filling and pinch the edges to seal. Make sure it’s fully enclosed—this prevents any leaks and ensures a gorgeous creamy center once baked. Place the stuffed dough balls on your prepared baking sheet and chill them in the fridge for 30 minutes. This quick chill helps the cookies bake up thick and prevents spreading.

Step 7: Bake and Cool

Preheat your oven to 350°F (175°C). Bake the cookies for 12 to 14 minutes, just until the edges are golden but the centers look slightly underdone—they’ll finish setting as they cool. Let the cookies rest on the pan for 5 minutes before transferring them to a wire rack. This little pause allows the centers to settle and ensures that perfect gooey and creamy bite in every single Strawberry Cheesecake Stuffed Cookie.

How to Serve Strawberry Cheesecake Stuffed Cookies

Garnishes

For a dazzling finish, try a sprinkling of extra crushed freeze-dried strawberries over the warm cookies, or dust them lightly with powdered sugar. You can even drizzle with melted white chocolate or add a strawberry half on top—these small touches make the cookies party-ready and even more irresistible.

Side Dishes

Pair these dreamy desserts with a tall glass of cold milk, creamy vanilla ice cream, or a cup of fresh berries. They’re also delightful next to coffee or tea if you’re savoring them as an afternoon snack or light dessert after a meal. However you serve them, Strawberry Cheesecake Stuffed Cookies always find a way to shine.

Creative Ways to Present

Turn them into the centerpiece of a dessert platter piled high with strawberries and other baked treats, or wrap a few in decorative bags with a festive ribbon for the ultimate homemade gift. Stack them on a cake stand for special occasions, or tuck one into a lunchbox for a surprising midday treat—these cookies really are as fun to present as they are to eat.

Make Ahead and Storage

Storing Leftovers

If you’ve managed to hide a stash for later, you’ll want to keep Strawberry Cheesecake Stuffed Cookies in an airtight container in the refrigerator for up to 5 days. The chilled environment keeps the cheesecake center perfectly creamy and prevents spoilage. Let cookies sit at room temperature for a little while before serving if you like a softer bite.

Freezing

These cookies freeze beautifully, so you can always have a stash ready for sudden sweet cravings. Allow baked cookies to cool completely, then layer them in a freezer-safe container with parchment between layers. They’ll stay delicious in the freezer for up to 2 months. You can also freeze the stuffed dough balls (before baking) for super-fresh cookies anytime—just add an extra minute or two to the baking time straight from frozen.

Reheating

To revive that just-baked magic, pop a cookie in the microwave for 10-15 seconds or warm in a 300°F (150°C) oven for a couple minutes. This brings back the gooey white chocolate and softens the cheesecake center, making Strawberry Cheesecake Stuffed Cookies taste fresh from the oven again.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Freeze-dried strawberries are key for this recipe because they pack bold flavor without adding moisture, which ensures the dough stays chewy. Fresh strawberries can make the cookies soggy, but you could experiment with dried strawberries or swap in freeze-dried raspberries for a fun twist.

Why does the cheesecake filling need to be frozen?

Freezing the filling gives you enough time to wrap the dough around each dollop without it melting or oozing out. It also helps the filling stay creamy and intact while the cookies bake, providing that signature cheesecake center in every bite.

Can I make these cookies gluten-free?

Absolutely! Substitute your favorite measure-for-measure gluten-free flour blend for the all-purpose flour. Make sure the rest of your ingredients are gluten-free and you’ll have equally delicious results. As with all gluten-free baking, check for possible differences in texture.

How do I keep the cheesecake filling from leaking out?

The real trick is to fully seal the dough around the filling. Pinch the edges together and make sure no filling is visible before chilling and baking. Chilling the assembled cookies helps them hold their shape and keeps the filling neatly tucked inside.

Can I make the cookie dough ahead of time?

Yes, you can prepare the cookie dough and cheesecake filling a day in advance. Keep the dough and frozen filling separate in the fridge until you’re ready to assemble and bake. For even more convenience, stuff and chill the assembled cookies overnight so you can simply pop them in the oven the next day.

Final Thoughts

I’m so excited for you to try these Strawberry Cheesecake Stuffed Cookies and make them your own. There’s just something extra wonderful about biting into that creamy, berry-studded center surrounded by a perfectly chewy cookie—one batch rarely lasts long. Give them a go, share with someone you love, and see why these cookies always inspire requests for the recipe!

Strawberry Cheesecake Stuffed Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 28 reviews

Author: admin
Total Time: 1 hour 15 minutes (includes chilling and freezing)
Yield: 20 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in these delightful Strawberry Cheesecake Stuffed Cookies that combine the creamy goodness of cheesecake with the sweet tang of strawberries, all wrapped up in a chewy cookie. A perfect treat for any occasion!

Ingredients

Scale

Cookies:

1 cup unsalted butter (softened)
¾ cup brown sugar (packed)
½ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips
½ cup freeze-dried strawberries (crushed)

Cheesecake Filling:

8 oz cream cheese (softened)
¼ cup powdered sugar
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Cheesecake Filling: Line a baking sheet with parchment paper. In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop out small dollops (about 1 teaspoon each) onto the baking sheet and freeze for at least 30 minutes.
Cookie Dough: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until fluffy. Beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients. Fold in the white chocolate chips and crushed freeze-dried strawberries.
Assembly: Scoop about 2 tablespoons of dough and flatten slightly. Place a frozen cheesecake ball in the center and wrap the dough around it, sealing completely. Place the stuffed dough balls on the baking sheet and chill for 30 minutes.
Baking: Preheat the oven to 350°F (175°C). Bake the cookies for 12–14 minutes or until the edges are golden. Cool on the pan for 5 minutes before transferring to a wire rack.