If you’re a fan of berry desserts, velvety cheesecake, and cookies that make you swoon at first bite, you’re in for a treat with these Strawberry Cheesecake Stuffed Cookies. Imagine a soft, golden cookie brimming with creamy strawberry cheesecake filling and pops of white chocolate, all wrapped up in a dreamy, bakery-style bite. These cookies take everything you love about strawberry cheesecake and pack it into a handheld treat that’s as gorgeous as it is delicious. Trust me, once you taste these, they’ll become your new go-to whenever you want to impress friends or indulge yourself!
Ingredients You’ll Need
Ingredients You’ll Need
The magic behind Strawberry Cheesecake Stuffed Cookies lies in a handful of simple ingredients, each chosen for the way it adds flavor, texture, or that irresistible bakery-fresh aroma. Every component works together to create the perfect balance of creamy, fruity, and sweet.
- Unsalted butter (1 cup, softened): Gives the cookies a rich, tender crumb and that signature melt-in-your-mouth bite.
- Brown sugar (1 cup, packed): Adds moisture and a deep, caramel-like sweetness for a chewy texture.
- Granulated sugar (1/2 cup): Balances the brown sugar and helps the edges crisp up just right.
- Large eggs (2): Bind everything together and contribute to the cookie’s soft, cake-like structure.
- Vanilla extract (2 teaspoons for dough, 1/2 teaspoon for filling): Infuses the dough and filling with aromatic warmth.
- All-purpose flour (3 cups): The backbone of the dough, providing structure without making the cookies tough.
- Baking soda (1 teaspoon): Helps the cookies spread and rise for a perfect bakery-style look.
- Baking powder (1/2 teaspoon): Adds extra lift, ensuring the cookies are never dense.
- Salt (1/2 teaspoon): Enhances all the other flavors so nothing tastes flat.
- White chocolate chips (1 cup): Creamy, sweet bursts that pair beautifully with strawberries and cheesecake filling.
- Freeze-dried strawberries (1/2 cup, crushed): Bring a punchy strawberry flavor and pretty pops of color.
- Cream cheese (8 oz, softened): The star of the cheesecake filling—rich, tangy, and luscious.
- Powdered sugar (1/3 cup): Sweetens the cheesecake mixture and keeps it creamy smooth.
- Strawberry jam or preserves (1/4 cup): Swirls a fruity note through the cheesecake filling for extra flavor.
How to Make Strawberry Cheesecake Stuffed Cookies
Step 1: Prepare the Strawberry Cheesecake Filling
Start by making the dreamy filling that sets these cookies apart. In a mixing bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and strawberry jam until completely smooth. This creamy mixture will be the surprise center that everyone will rave about. Scoop out teaspoon-sized dollops onto a parchment-lined tray, then freeze them for at least 1 hour. Freezing the filling is the secret to keeping it neat and perfectly centered inside your Strawberry Cheesecake Stuffed Cookies.
Step 2: Make the Cookie Dough
While the filling chills, turn your attention to the cookie dough. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy—this step makes all the difference for a tender cookie. Beat in the eggs and vanilla until well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined. Don’t overmix; just enough so the dough comes together.
Step 3: Fold in Mix-Ins
Now for the fun part! Gently fold the white chocolate chips and crushed freeze-dried strawberries into the dough. The white chocolate adds creamy sweetness, while bits of strawberry guarantee a burst of berry flavor and vibrant color in every bite of your Strawberry Cheesecake Stuffed Cookies.
Step 4: Assemble the Cookies
Scoop out about 2 tablespoons of cookie dough and flatten it in your hand. Place one of the frozen cheesecake dollops in the center, then top it with another tablespoon of dough. Carefully pinch and seal the edges so the filling is completely enclosed—think of it as tucking the cheesecake in for a cozy nap. Repeat with the remaining dough and filling, then place the assembled cookies on a parchment-lined baking sheet. Chill the tray in the fridge for 30 minutes; this helps the cookies keep their shape when baking.
Step 5: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Once the cookies are chilled, bake them for 12 to 14 minutes, or until the edges are golden and the centers look just a bit underdone (they’ll finish setting as they cool). Let them rest on the baking sheet for a few minutes before transferring to a wire rack. Enjoy the irresistible aroma as they cool—you’re almost there!
How to Serve Strawberry Cheesecake Stuffed Cookies
Garnishes
A little extra flourish goes a long way! Dust your Strawberry Cheesecake Stuffed Cookies with a sprinkle of powdered sugar, drizzle them with melted white chocolate, or top with a few extra crushed freeze-dried strawberries for an Instagram-worthy finish. These little touches add both beauty and a hint of extra flavor.
Side Dishes
Pairing these cookies with something refreshing or creamy can really elevate your dessert experience. Serve alongside a scoop of vanilla bean ice cream, a glass of cold milk, or even a tangy strawberry milkshake. If you’re feeling fancy, a fresh fruit salad on the side offers a light contrast to the indulgent cookies.
Creative Ways to Present
Presentation is half the fun! Stack the Strawberry Cheesecake Stuffed Cookies on a tiered cake stand for a party, wrap them individually in parchment and twine as sweet gifts, or arrange them in a basket with fresh strawberries for a picnic vibe. For special occasions, serve warm with a scoop of ice cream sandwiched between two cookies for a decadent twist on an ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Strawberry Cheesecake Stuffed Cookies left (which is a big “if”), store them in an airtight container in the fridge. The creamy cheesecake center means these cookies stay freshest when chilled, and they’ll keep for up to 5 days without losing their delicious texture.
Freezing
These cookies are freezer-friendly, making them perfect for planning ahead! Place cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep beautifully for up to 2 months. Just let them thaw in the fridge overnight or at room temperature for a few hours before enjoying.
Reheating
To enjoy that just-baked taste, pop a Strawberry Cheesecake Stuffed Cookie in the microwave for 10 to 15 seconds. This softens the cookie and gently warms the cheesecake center, making each bite taste straight from the oven. If reheating from frozen, let thaw first for best results.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Freeze-dried strawberries add concentrated flavor and don’t add moisture to the dough, which helps with texture. If you use fresh strawberries, chop them finely and pat dry before folding into the dough, but keep in mind the cookies may be a little softer.
Is it necessary to freeze the cheesecake filling?
Absolutely! Freezing the filling keeps it from oozing out during baking and ensures you get that beautiful cheesecake center. Skipping this step might result in a messier, less distinct filling.
Can I make the dough ahead of time?
Yes! You can prepare the cookie dough (without the filling) up to 48 hours in advance and keep it chilled in the refrigerator. When you’re ready, assemble with the frozen filling and bake as directed.
What’s the best way to crush freeze-dried strawberries?
Place the freeze-dried strawberries in a zip-top bag and crush them with a rolling pin or the bottom of a glass. You want a mix of fine powder and small pieces for the best texture and appearance in your Strawberry Cheesecake Stuffed Cookies.
Can I make smaller cookies?
Definitely! Just use less dough and smaller dollops of cheesecake filling. Keep an eye on baking time, as smaller cookies may bake a few minutes faster. You’ll get more cookies per batch and they’ll still be just as irresistible.
Final Thoughts
These Strawberry Cheesecake Stuffed Cookies are pure joy in cookie form—a treat that combines all the magic of strawberry cheesecake with the comfort of a homemade cookie. Whether you’re making them for a celebration, to share with loved ones, or simply to brighten your own day, I hope you love every bite. Give them a try and watch them disappear!
Print
Strawberry Cheesecake Stuffed Cookies Recipe
- Prep Time: 25 minutes (plus 1 hour freezing)
- Cook Time: 14 minutes
- Total Time: 1 hour 40 minutes
- Yield: 18 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Strawberry Cheesecake Stuffed Cookies, a perfect blend of soft, buttery cookies filled with a creamy, tangy strawberry cheesecake center. Enhanced with white chocolate chips and freeze-dried strawberries, these American-style dessert cookies are a heavenly treat for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup freeze-dried strawberries, crushed
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup strawberry jam or preserves
Instructions
- Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and strawberry jam until smooth and creamy. Scoop teaspoon-sized dollops onto a parchment-lined tray and freeze for 1 hour until firm.
- Make Cookie Dough: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the eggs and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to ensure even distribution.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep cookies tender.
- Add Flavors: Fold in the white chocolate chips and crushed freeze-dried strawberries carefully to distribute evenly within the dough.
- Assemble Cookies: Scoop 2 tablespoons of cookie dough and flatten slightly. Place a frozen cheesecake filling dollop in the center, then top with another tablespoon of dough. Seal the edges completely to encase the filling.
- Chill Dough: Arrange the stuffed cookies on a parchment-lined baking sheet and chill in the refrigerator for 30 minutes to firm up before baking.
- Bake Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 12–14 minutes, or until edges turn golden brown while centers remain soft.
- Cool and Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack or serving plate. Enjoy warm or at room temperature.
Notes
- Keep the cheesecake filling frozen until ready to stuff to prevent melting during assembly.
- For a chunkier filling, substitute the strawberry jam with fresh diced strawberries.
- Store cookies in an airtight container in the refrigerator for up to 5 days or freeze them for longer preservation.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
