Strawberry Cheesecake Stuffed Cookies

Craving cookies and cheesecake? Oh wow—these strawberry cheesecake stuffed cookies have both. One bite, big smile.

You get a soft cookie outside, creamy cheesecake center, and sweet strawberry jam swirled in. Pretty, pink, and totally yum.

Perfect for parties, bake sales, or late-night snacking. Quick to mix, fun to fill, and sure to vanish fast.

So, grab some dough, add that creamy middle, and let’s bake strawberry magic right now!

Why You’ll Love This Recipe

• Reader Favorite: People rave about these cookies! One reader said, “The combination of cheesecake and cookie is genius—such a treat!”
• Cheesecake in a Cookie: These cookies are like having strawberry cheesecake wrapped in a soft cookie shell, with the cream cheese filling inside.
• Perfectly Sweet: The balance between the rich cheesecake filling and sweet cookie dough makes each bite irresistible.
• Fun to Make: These cookies are easy enough for beginners but fun for experienced bakers too.
• Great for Special Occasions: Perfect for parties, gifts, or a sweet treat on any day.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes (plus chill time)
• Cook Time: 12-14 minutes
• Total Time: About 1 hour

Servings:
This recipe yields about 12 large stuffed cookies—perfect for a small gathering or as a special treat for yourself. Need more? Simply double the recipe!

Difficulty:
Easy enough for anyone who loves baking, but the stuffed filling adds a fun twist that makes it even more enjoyable.

Required Kitchen Tools

• Stand mixer or hand mixer
• Mixing bowls
• Baking sheets
• Parchment paper
• Cooling rack
• Cookie scoop (optional, but helpful for even portions)

Ingredients for the Strawberry Cheesecake Filling

This creamy filling is what makes these cookies extra special. Here’s what you’ll need:

• Cream Cheese: Softened to room temperature, it creates a smooth and rich filling.
• Granulated Sugar: Sweetens the cream cheese for that cheesecake flavor.
• Sour Cream: Adds a slight tanginess and helps make the filling smooth and creamy.
• Vanilla Extract: For a warm, sweet flavor to complement the strawberry.
• Strawberry Jam or Strawberry Sauce: The star of the filling, adding a burst of fruity flavor.

Ingredients for the Cookie Dough

These cookies are made with a simple dough that’s buttery and soft, and it pairs perfectly with the creamy filling. Here’s what you’ll need:

• Unsalted Butter: Use softened butter for a soft, chewy texture.
• Light Brown Sugar: Adds a rich, caramel-like sweetness.
• Granulated Sugar: Sweetens the dough without overpowering the filling.
• Eggs: Help bind the dough together and give it structure.
• Vanilla Extract: Adds depth of flavor to the cookie dough.
• All-Purpose Flour: Forms the base of the cookie dough.
• Graham Cracker Crumbs: These add a slight crunch and a nod to cheesecake crust.
• Cornstarch: Makes the cookies tender and chewy.
• Baking Powder & Baking Soda: These leavening agents help the cookies rise slightly for a soft texture.
• Salt: Balances the sweetness and enhances flavor.
• White Chocolate Bar (optional): Adds a creamy sweetness to the cookies. If you like, you can chop up some white chocolate and fold it into the dough for extra flavor.

How to Make Strawberry Cheesecake Stuffed Cookies – Step-by-Step Instructions

1. Make the Cheesecake Filling

Start by mixing the cheesecake filling, which is key to these stuffed cookies. In a medium bowl, beat together the cream cheese, granulated sugar, sour cream, and vanilla extract until smooth and creamy. Then, gently fold in the strawberry jam (or strawberry sauce) until fully combined. Set this mixture aside in the refrigerator to chill while you prepare the cookie dough. Chilling the filling helps it firm up, making it easier to handle when stuffing the cookies.

2. Prepare the Cookie Dough

In a large bowl, use a hand or stand mixer to cream together the butter, light brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you’re adding white chocolate, fold it in now.

Once your dough is ready, cover the bowl with plastic wrap and refrigerate for at least 15-20 minutes. This will help the dough firm up and make it easier to scoop and stuff.

3. Stuff the Cookies

After the dough has chilled, it’s time to stuff your cookies. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.

Use a cookie scoop or a tablespoon to portion out the dough. Roll the dough into a ball and flatten it slightly with your hands. Place a small spoonful of the chilled cheesecake filling in the center of each dough portion. Carefully fold the edges of the dough around the filling, sealing it inside, and roll the dough back into a ball. Be sure to pinch the edges together well so the filling doesn’t leak out while baking.

Place the stuffed cookie dough balls onto the prepared baking sheet, spaced about 2 inches apart. The dough will spread slightly while baking, so be sure to leave enough room between each cookie.

4. Bake the Cookies

Bake the stuffed cookies in the preheated oven for 12-14 minutes, or until the edges are golden and the centers are set. The cookies may look a little soft in the middle, but they will firm up as they cool. Be careful not to overbake, as you want the center to remain soft and gooey.

Once baked, remove the cookies from the oven and allow them to rest on the baking sheet for 5 minutes. This helps them set before transferring them to a cooling rack.

5. Cool and Serve

After 5 minutes, transfer the cookies to a wire rack to cool completely. The cookie dough will firm up as it cools, and the creamy cheesecake filling will stay deliciously soft and gooey inside.

How to Serve Strawberry Cheesecake Stuffed Cookies

These cookies are perfect on their own, but here are a few ways to serve them:

• With a Glass of Milk: A classic pairing that never disappoints.
• With Fresh Strawberries: Serve with fresh berries on the side for an extra fruity touch.
• For Dessert: These cookies are perfect for any dessert spread, especially during holidays, birthdays, or special occasions.

Storing Strawberry Cheesecake Stuffed Cookies

• Store Leftovers: Keep any leftover cookies in an airtight container at room temperature for up to 3 days. The cookies are best enjoyed within a few days of baking, but they will still be delicious.
• Freezing: You can freeze the unbaked cookie dough. Once you’ve stuffed and rolled the dough balls, place them on a baking sheet and freeze until solid. Afterward, transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, simply add an extra 2-3 minutes to the baking time.

Tips and Tricks for Success

• Chill the Filling: Make sure your cheesecake filling is cold before stuffing the cookies. This makes it easier to handle and prevents it from melting out during baking.
• Don’t Overstuff: A little filling goes a long way! Use just enough to create a creamy center without overfilling, which could cause the cookies to burst open while baking.
• Use Room Temperature Ingredients: Ensure the butter and cream cheese are softened to room temperature for the best texture and easy mixing.

Nutrition Information

Nutrient	Per Serving (1 Cookie)
Calories	270 kcal
Fat	16g
Carbohydrates	32g
Protein	3g
Fiber	1g
Sugar	20g

Strawberry Cheesecake Stuffed Cookies FAQs

1. Can I use fresh strawberries instead of strawberry jam?

Yes, you can use fresh strawberries, but be aware that they may not hold the same creamy texture as jam or sauce. If you choose to use fresh strawberries, finely chop them and consider mixing them with a bit of sugar to create a thicker, sweeter filling.

2. Can I make these cookies ahead of time?

Absolutely! You can prepare the dough and filling in advance. Just store them separately in the fridge. When you’re ready to bake, stuff the dough with the filling and bake as directed.

3. Can I freeze the cookies after baking?

Yes, you can freeze baked cookies. Simply allow them to cool completely, then store them in an airtight container or freezer bag. When ready to eat, thaw them at room temperature or warm them up in the microwave for a few seconds.

4. What if I don’t like graham cracker crumbs in the dough?

If you’re not a fan of graham cracker crumbs, you can omit them. The cookies will still turn out delicious, but you might lose that subtle “cheesecake crust” flavor. You can replace it with additional flour if you’d like.

Conclusion

These Strawberry Cheesecake Stuffed Cookies are the perfect dessert for any occasion. Whether you’re making them for a party, a special treat, or just because, these cookies are sure to impress. With a soft, chewy dough and creamy, strawberry-filled center, they offer a little taste of heaven in every bite. Plus, with all the tips and tricks shared here, you’ll be able to make these cookies a hit every time!

Enjoy baking, and don’t forget to share these cookies with loved ones—if you can resist eating them all yourself!