Name: Strawberry Cheesecake Stuffed Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 1 h
Cuisine: American
Ingredients: 4 oz (113g) cream cheese, softened; 2 tbsp powdered sugar; 2 tbsp strawberry jam or preserves; Optional: 1 tbsp crushed freeze-dried strawberries; 2 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 large egg; 1 tsp vanilla extract; Optional: 3/4 cup white chocolate chips or chunks

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Strawberry cheesecake stuffed cookies are a dream come true for dessert lovers like me. They’re thick, soft cookies with a sweet surprise hidden inside—a creamy strawberry cheesecake center that’s rich, tangy, and perfectly complements the golden cookie dough. Every bite is like a mini cheesecake wrapped in a warm cookie hug.

Why You’ll Love This Recipe

I love this recipe because it’s a fun twist on two classic desserts. The outside is soft and chewy, just like my favorite bakery-style cookie, and the inside is creamy, fruity, and rich—like a bite of strawberry cheesecake. These cookies are impressive, but surprisingly easy to make with a little planning. They’re perfect for birthdays, holidays, or whenever I want to make something that feels a little extra special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cheesecake filling:

Cream cheese, softened
Powdered sugar
Strawberry jam or preserves
Optional: freeze-dried strawberries, crushed

For the cookie dough:

All-purpose flour
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Egg
Vanilla extract
Optional: white chocolate chips or chunks

directions

I start by making the filling: I mix the cream cheese, powdered sugar, and strawberry jam until smooth. Then, I scoop small spoonfuls onto a parchment-lined tray and freeze them for at least 30 minutes.
While the filling chills, I make the cookie dough. I cream together the butter, granulated sugar, and brown sugar until fluffy. Then I add the egg and vanilla, mixing well.
I whisk the dry ingredients together—flour, baking soda, and salt—and gradually mix them into the wet ingredients to form a soft dough.
Once the filling is frozen, I scoop cookie dough, flatten each piece slightly, and wrap it around a frozen filling ball, sealing the edges.
I place the filled cookie dough balls on a baking sheet and chill for another 15–20 minutes while the oven preheats to 350°F (175°C).
I bake the cookies for 12–14 minutes, until the edges are set but the centers are still soft. I let them cool on the pan for a few minutes before transferring them to a rack.

Servings and timing

This recipe makes about 12 large stuffed cookies. It takes me 20 minutes to prep, plus about 30 minutes to chill the filling and 12–14 minutes to bake. I plan for around 1 hour total from start to finish.

Variations

Sometimes I use raspberry jam instead of strawberry for a tangier twist, or add chopped strawberries to the dough for extra bursts of fruit. I’ve also folded white chocolate chips into the dough or added crushed graham crackers to the filling for a more classic cheesecake flavor. If I want a chocolate version, I use cocoa powder in the dough and a chocolate cheesecake filling.

storage/reheating

I store the cookies in an airtight container in the fridge for up to 5 days. They also freeze well—I wrap them individually and thaw when ready to enjoy. To reheat, I microwave one for about 10–15 seconds to get that warm, melty center again.

FAQs

Can I use store-bought jam?

Yes, I often use a good-quality strawberry jam or preserves. I avoid anything too runny so the filling holds its shape better when frozen.

Why does the filling need to be frozen?

Freezing the filling makes it easier to wrap the dough around it and keeps it from oozing out during baking. It also helps the cookies hold their shape.

Can I make the dough ahead of time?

Absolutely. I chill the dough for up to 48 hours before baking. I can also freeze the filled cookie dough balls and bake straight from frozen—just add a minute or two to the bake time.

What texture should the cookies be?

They should be soft and thick with slightly golden edges. The centers will stay creamy from the cheesecake filling.

Can I make them smaller?

Yes, but I use less filling and dough per cookie. I keep an eye on the bake time—they’ll be ready in about 10–11 minutes.

Conclusion

Strawberry cheesecake stuffed cookies are one of those show-stopping treats that are as fun to make as they are to eat. With their rich, creamy centers and soft, golden edges, they bring together two dessert favorites in every bite. Once I bake a batch, I know they’ll become one of those recipes I reach for when I want to wow with something sweet, comforting, and completely irresistible.