When you take a bite of Strawberry Cheesecake Stuffed Cookies, you experience an explosion of flavors—buttery cookie dough, sweet strawberry filling, and creamy cheesecake nestled inside. These bakery-style cookies combine the best of both worlds: a soft and chewy strawberry-flavored cookie stuffed with a luscious cheesecake center. Whether you’re baking for a special occasion or simply treating yourself, these cookies deliver indulgence in every bite.
I still remember the first time I made Strawberry Cheesecake Stuffed Cookies for a bake sale. The moment people saw the gooey cheesecake center peeking through, they couldn’t resist grabbing one. The combination of strawberry, vanilla, and a graham cracker-infused dough created an irresistible treat. Since then, this recipe has become a household favorite, especially for birthdays, holiday parties, and late-night cravings.
Why You’ll Love Strawberry Cheesecake Stuffed Cookies
- Bakery-Style Gourmet Cookies – These cookies are thick, chewy, and indulgent, just like those from high-end bakeries.
- Creamy Cheesecake Filling – Each bite contains a rich and tangy cheesecake center that melts in your mouth.
- Fresh Strawberry Flavor – Infused with real strawberries and optional jam for extra sweetness.
- Perfect for Any Occasion – Whether it’s a holiday dessert, bake sale, or weekend treat, these cookies steal the show.
- Make-Ahead Friendly – Dough and filling can be prepped in advance and frozen for convenience.
Step-by-Step Guide to Making Strawberry Cheesecake Stuffed Cookies
First: Gather Your Ingredients
For the Cookie Dough
- All-purpose flour – The base for the perfect cookie texture.
- Baking powder & baking soda – Helps the cookies rise and maintain a soft, chewy consistency.
- Granulated sugar & brown sugar – Adds sweetness and enhances moisture.
- Unsalted butter – Softened to achieve a rich and tender dough.
- Eggs – Binds the dough and contributes to texture.
- Vanilla extract – Enhances flavor.
- Cornstarch – Keeps cookies soft and prevents spreading.
- Strawberry jam or fresh strawberries – Provides natural fruitiness.
- Graham cracker crumbs – Infused for a classic cheesecake crust taste.
For the Cheesecake Filling
- Cream cheese – Softened to ensure a smooth filling.
- Powdered sugar – Sweetens the filling without making it grainy.
- Vanilla extract – Enhances the cheesecake flavor.
- Sour cream – Adds tanginess and a creamy consistency.
Second: Prepare Your Baking Tools
- Baking sheets lined with parchment paper – Prevents sticking and ensures even baking.
- Mixing bowls – For combining dry and wet ingredients.
- Electric mixer – Helps achieve a smooth dough and filling.
- Cookie scoop – Ensures even-sized cookies.
- Measuring cups and spoons – For accurate ingredient proportions.
- Wax paper – For freezing the cheesecake filling.
Third: Make the Cheesecake Filling
- In a bowl, beat cream cheese, powdered sugar, vanilla extract, and sour cream until smooth.
- Scoop out teaspoon-sized portions onto wax paper and freeze for at least 30 minutes.
Fourth: Prepare the Cookie Dough
- In a bowl, whisk together flour, baking powder, baking soda, cornstarch, and graham cracker crumbs.
- In a separate bowl, beat butter, sugars, and vanilla extract until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gradually add dry ingredients, stirring until just combined.
- Fold in strawberry jam or fresh strawberries for added flavor.
- Chill the dough for 30 minutes to prevent excessive spreading.
Fifth: Assemble the Cookies
- Scoop out cookie dough and flatten into disks.
- Place a frozen cheesecake portion in the center.
- Cover with another piece of dough, sealing the edges.
- Roll gently into a ball and repeat with remaining dough.
- Freeze stuffed cookies for 10-15 minutes before baking.
Sixth: Bake the Strawberry Cheesecake Stuffed Cookies
- Preheat oven to 375°F (190°C).
- Place cookies on a lined baking sheet, spacing 2 inches apart.
- Bake for 12-15 minutes until edges are golden but centers remain soft.
- Allow cookies to cool before serving to let the filling set.
Tips for Making the Best Strawberry Cheesecake Stuffed Cookies
- Chill your dough before baking to keep the cookies thick and chewy.
- Freeze the cheesecake filling to prevent it from melting too quickly in the oven.
- Don’t overbake; cookies will continue cooking as they cool.
- Experiment with mix-ins like white chocolate chips for extra indulgence.
Common Mistakes to Avoid for Strawberry Cheesecake Stuffed Cookies
- Skipping the chilling step – Leads to cookies spreading too much.
- Using overly watery strawberries – Can make the dough too wet.
- Not sealing the edges properly – Results in filling leaking out.
Variations and Customizations
- Chocolate Strawberry Cheesecake Cookies – Add cocoa powder to the dough.
- Lemon Cheesecake Stuffed Cookies – Mix lemon zest into the filling.
- Raspberry Cheesecake Cookies – Swap strawberry jam for raspberry jam.
- Gluten-Free Cheesecake Cookies – Use a gluten-free flour blend.
FAQs About Strawberry Cheesecake Stuffed Cookies
Q: Can I make these ahead of time?
A: Yes! Store them in an airtight container in the fridge for up to 5 days.
Q: Can I freeze these cookies?
A: Absolutely! Freeze unbaked stuffed cookies for up to 2 months, then bake straight from frozen.
Q: How do I keep the cookies from leaking?
A: Ensure the edges are fully sealed and freeze the filling before assembly.
Q: Can I use a different filling?
A: Yes! Try Nutella, peanut butter, or caramel for different flavor variations.
What to Serve with Strawberry Cheesecake Stuffed Cookies
- A glass of cold milk – Classic pairing for cookies.
- Fresh strawberries – Enhances the fruitiness.
- Drizzle of white chocolate – Adds extra sweetness.
Related Recipes You May Love
- Ricotta Stuffed Shells Recipe – A creamy and delicious Italian dish.
- Philly Cheesesteak Pizza Recipe – A savory favorite.
- Crockpot Beef and Noodles Recipe – A comforting dinner option.
Conclusion
Strawberry Cheesecake Stuffed Cookies offer a perfect balance of flavors and textures, making them a must-try dessert. With their rich, gooey cheesecake center and soft strawberry-infused dough, these cookies bring a gourmet touch to homemade baking. Whether you’re sharing them with friends or indulging in a solo treat, these cookies are guaranteed to impress. Try this recipe today and enjoy every decadent bite!
PrintStrawberry Cheesecake Stuffed Cookies Recipe
These Strawberry Cheesecake Stuffed Cookies are a bakery-style indulgence, featuring a soft, chewy strawberry-infused dough with a luscious cheesecake center. The combination of buttery cookie, tangy cream cheese filling, and fresh strawberry flavor makes these cookies irresistible. Perfect for holidays, bake sales, or a decadent treat at home!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12-15 large cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
For the Cookie Dough
- 3 ⅓ cups (410g) all-purpose flour
- 1 cup (112g) graham cracker crumbs
- 2 tablespoons (18g) cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) light brown sugar, firmly packed
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup strawberry jam or fresh strawberries, finely chopped
- 3 oz (85g) white chocolate bar, chopped (optional for garnish)
For the Cheesecake Filling
- 4 oz (113g) cream cheese, softened
- 2 ½ tablespoons granulated sugar
- 1 tablespoon sour cream
- ⅛ teaspoon vanilla extract
Instructions
First: Prepare the Cheesecake Filling
- In a medium bowl, beat cream cheese and granulated sugar until smooth.
- Add sour cream and vanilla extract, mixing well.
- Scoop teaspoon-sized portions onto wax paper and freeze for at least 30 minutes.
Second: Prepare the Cookie Dough
- In a large bowl, whisk together flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.
- In a separate bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually mix in dry ingredients until just combined.
- Gently fold in strawberry jam or fresh strawberries. Chill dough for 30 minutes.
Third: Assemble the Cookies
- Scoop 2 tablespoons of cookie dough and flatten into a disk.
- Place a frozen cheesecake portion in the center.
- Cover with another piece of dough and seal the edges.
- Roll into a smooth ball and place on a lined baking sheet.
- Repeat with remaining dough and filling.
- Freeze stuffed cookies for 10-15 minutes before baking.
Fourth: Bake the Cookies
- Preheat oven to 375°F (190°C).
- Arrange cookies 2 inches apart on a parchment-lined baking sheet.
- Bake for 12-15 minutes until edges are golden brown.
- Let cookies cool before serving to allow filling to set.
Notes
- Chill your dough before baking to maintain thickness.
- Freeze the cheesecake filling to prevent it from melting too quickly in the oven.
- Experiment with mix-ins like white chocolate chips for extra indulgence.
- For extra presentation, drizzle with melted white chocolate before serving.
Enjoy your homemade Strawberry Cheesecake Stuffed Cookies—the perfect combination of creamy, chewy, and fruity goodness!
Nutrition
- Serving Size: 12-15 large cookies
- Calories: ~492 kcal
- Sugar: ~39g
- Sodium: ~257mg
- Fat: ~21g
- Saturated Fat: ~12g
- Unsaturated Fat: ~6g
- Trans Fat: ~1g
- Carbohydrates: ~71g
- Fiber: ~1g
- Protein: ~6g
- Cholesterol: ~73mg
Keywords: Strawberry Cheesecake Cookies, Cheesecake Stuffed Cookies, Stuffed Strawberry Cookies, Bakery-Style Cookies, Soft and Chewy Cookies, Homemade Dessert