Strawberry Cheesecake Stuffed Cookies Recipe
If you’re looking to impress friends, dazzle a dessert table, and satisfy every sweet craving in one bite, these Strawberry Cheesecake Stuffed Cookies are a game changer. Imagine a perfectly golden, crisp-edged cookie giving way to a soft, strawberry cream cheese center—the classic comfort of homemade cookies upgraded with a creamy, dreamy twist. With pops of strawberry and luscious white chocolate chips throughout, every mouthful is bursting with flavor and nostalgia. These cookies have all the magic of your favorite bakery treat but are surprisingly easy to whip up at home!
Ingredients You’ll Need
It’s amazing how a handful of pantry staples and a few fresh additions come together to create these incredible Strawberry Cheesecake Stuffed Cookies. Each ingredient has an important role, whether it’s adding a creamy element, providing that signature cookie chew, or infusing fruity flavor and color.
- Cream Cheese: Softened cream cheese brings tang and richness to the cheesecake center, ensuring the surprise inside stays deliciously smooth.
- Powdered Sugar: Adds gentle sweetness to the filling and creates a melt-in-your-mouth texture.
- Strawberry Jam: Swirls in a burst of strawberry flavor and lovely pink hue to the cream cheese core.
- Unsalted Butter: Softened butter is key for creating that tender, melt-in-your-mouth cookie crumb.
- Granulated Sugar: Lends structure and balanced sweetness to the dough.
- Brown Sugar: Gives a touch of caramel richness and makes these cookies irresistibly chewy.
- Egg: Helps bind the dough and adds moisture for perfect cookie texture.
- Vanilla Extract: Rounds out the flavors with warm, aromatic depth.
- All-Purpose Flour: The foundation for structure and shape—scoop and level for best results!
- Baking Soda: Ensures just the right lift and lightness without making the cookies cakey.
- Salt: Offers balance and brings out the best in all the other flavors.
- White Chocolate Chips: Studs every bite with creamy sweetness that pairs beautifully with strawberries.
- Freeze-Dried Strawberries: Crushed and folded into the dough, they pack intense strawberry aroma and pretty flecks throughout each cookie.
How to Make Strawberry Cheesecake Stuffed Cookies
Step 1: Whip up the Cream Cheese Filling
In a small bowl, combine the softened cream cheese, powdered sugar, and strawberry jam. Stir until perfectly smooth—it should be creamy and the color of strawberry milk. Scoop out 12 small dollops, about a teaspoon each, onto a parchment-lined plate. Pop these into the freezer for at least 30 minutes so the centers become firm and easy to handle while you prep the cookie dough.
Step 2: Prepare the Cookie Dough
While the filling chills, start your dough. In a large mixing bowl, beat together butter, granulated sugar, and brown sugar until everything looks light, fluffy, and well-combined. Beat in the egg and vanilla extract until just incorporated—this keeps everything smooth and consistent. In a separate bowl, whisk together flour, baking soda, and salt, ensuring all the rising agents are evenly distributed. Gradually mix these dry ingredients into the buttery mixture, then fold in those white chocolate chips and the crushed freeze-dried strawberries for bursts of color and fruitiness in every bite.
Step 3: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove your cream cheese dollops from the freezer. Take about 2 tablespoons of cookie dough and gently flatten it in your palm. Place a frozen filling center in the middle, then carefully wrap the dough around it, pinching to seal any seams. Roll gently into a ball so the filling is tucked safely within. Repeat with all your dough and filling—it’s a little like wrapping tiny, delicious presents!
Step 4: Bake to Golden Perfection
Arrange your stuffed cookie balls on the prepared tray, spacing them at least 2 inches apart. Bake for 11 to 13 minutes, watching for golden edges and set centers. Try not to overbake; you want these cookies to stay soft with a just-baked center. Allow them to cool on the tray for about 5 minutes before transferring to a wire rack—this helps the centers stay creamy and not oozy.
How to Serve Strawberry Cheesecake Stuffed Cookies
Garnishes
For that extra-special touch, dust the tops with a bit of powdered sugar or scatter a few extra bits of freeze-dried strawberries over the cookies while they’re still slightly warm. If you want to lean into decadence, drizzle with a little melted white chocolate or an extra swirl of strawberry jam.
Side Dishes
Strawberry Cheesecake Stuffed Cookies pair delightfully with a cold glass of milk, a creamy vanilla milkshake, or even a scoop of strawberry or vanilla bean ice cream. For a grown-up twist, try them alongside a mug of rich hot chocolate or a fresh espresso.
Creative Ways to Present
These cookies make a dreamy gift—stack them in a bakery box lined with pink tissue paper, or display on a tiered cake stand for a special occasion. Try serving at brunches or parties on a platter with fresh strawberries for a colorful and inviting spread that everyone will want to dive into.
Make Ahead and Storage
Storing Leftovers
Keep leftover Strawberry Cheesecake Stuffed Cookies in an airtight container in the refrigerator to maintain their fabulous creamy centers. They’ll stay fresh for up to 5 days—if you can resist eating them all before then!
Freezing
You can absolutely freeze these cookies for longer storage. Place cooled cookies in a single layer in a freezer-safe bag or container, separating layers with parchment. Freeze for up to 2 months for emergency dessert cravings or impromptu celebrations.
Reheating
To enjoy warm, gooey centers again, microwave a cookie for 10–15 seconds straight from the fridge, or heat gently in a 300°F oven for about 5 minutes from frozen. This revives that just-baked magic and makes the filling ultra creamy.
FAQs
How do I keep the cream cheese filling from leaking out?
The trick is to use frozen filling dollops and make sure you fully seal the cookie dough around them. Pinch and roll the dough to completely enclose the cream cheese mixture before baking for perfect stuffed cookies every time.
Can I substitute fresh strawberries for freeze-dried?
Freeze-dried strawberries are preferred because they offer intense flavor and won’t add extra moisture to the dough. Fresh strawberries can make the batter too wet and change the texture, so stick with freeze-dried for best results.
What can I use if I don’t have white chocolate chips?
If white chocolate isn’t your thing, try milk or dark chocolate chips, or leave them out entirely for a simpler strawberry cheesecake cookie. You can even swap in ruby chocolate chips for a different fruity note.
Can I make the cookie dough or filling ahead?
Absolutely! The cookie dough and the strawberry cheesecake filling can both be made a day in advance. Just keep the dough in the fridge (well-wrapped), and stash the filling in the freezer until ready to assemble and bake.
Are Strawberry Cheesecake Stuffed Cookies good for gifting?
They’re fantastic as gifts! Their pretty appearance and irresistible flavor make them a perfect homemade treat to share with friends, family, or any dessert lover. Just be sure to let recipients know to enjoy promptly or keep refrigerated for maximum freshness.
Final Thoughts
I can’t wait for you to try these Strawberry Cheesecake Stuffed Cookies—the joy of the first bite is simply unbeatable! Whether you bake them for special occasions or just because, they promise to be a new favorite with their creamy centers and berry-bright flavor. Don’t be surprised if you find yourself baking another batch sooner than you expect!
Print
Strawberry Cheesecake Stuffed Cookies Recipe
- Total Time: 1 hour 13 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect combination of strawberry cheesecake and cookies with these delightful Strawberry Cheesecake Stuffed Cookies. A creamy, tangy cream cheese filling is enveloped in a chewy cookie dough studded with white chocolate chips and bits of freeze-dried strawberries.
Ingredients
Cream Cheese Filling:
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 2 tablespoons strawberry jam
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 salt
- ¾ cup white chocolate chips
- ½ cup freeze-dried strawberries, crushed
Instructions
- Cream Cheese Filling: In a small bowl, mix cream cheese, powdered sugar, and strawberry jam until smooth. Freeze small dollops on a parchment-lined plate for at least 30 minutes.
- Cookie Dough: Beat butter, sugars until creamy. Add egg, vanilla. In another bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to wet mixture. Fold in white chocolate chips and strawberries.
- Preheat oven to 350°F (175°C). Flatten 2 tablespoons of dough, place frozen cream cheese filling in the center, wrap dough around it. Place on a baking sheet and bake for 11–13 minutes. Cool on a wire rack.
Notes
- Keep the cream cheese filling frozen until ready to use for best results.
- Store cookies in an airtight container in the fridge for up to 5 days, or freeze for longer storage.
- Enjoy warm or chilled.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 290
- Sugar: 20g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
