Name: Strawberry Cheesecake Stuffed Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 4 oz (115 g) cream cheese, softened; 1/4 cup powdered sugar; 1/2 tsp vanilla extract (for filling); 1/2 cup (115 g) unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 large egg; 1 tsp vanilla extract (for dough); 1 3/4 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup finely diced fresh strawberries

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Why You’ll Love Strawberry Cheesecake Stuffed Cookies Recipe

You get the best of both worlds — cookie + cheesecake — in one bite.
The cream cheese filling stays soft and luscious while the outer cookie is lightly crisped.
It’s a special-occasion treat, but simple enough for weekend baking.
The strawberry flavor is bright and fresh without overpowering the cheesecake center.
These cookies are delicious warm or cooled, making them perfect to share or savor over time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cream Cheese Filling

Cream cheese, softened
Powdered sugar
Vanilla extract

For the Cookie Dough

Butter, softened
Granulated sugar
Brown sugar
Egg(s)
Vanilla extract
All-purpose flour
Baking soda (or baking powder, depending on variant)
Salt
Fresh strawberries, finely diced

Directions

Prepare the cream cheese filling
In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla until smooth and creamy. Use a spoon or small scoop to drop portions (e.g. 1 or 2 teaspoons each, depending on cookie size) onto a parchment-lined tray. Flatten slightly if desired. Freeze until firm (about 1 hour or until mostly solid).
Make the cookie dough
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add egg(s) and vanilla; mix until combined. In a separate bowl, whisk together the flour, baking soda (or baking powder), and salt. Gradually add the dry ingredients to the wet, mixing just until incorporated. Fold in the finely diced strawberries gently, trying not to overmix so the color doesn’t bleed too much.
Assemble the cookies
Divide the cookie dough into balls (size depends on how large you want the cookies). For half of them, press a small indentation or create a shallow well in the center. Remove the cream cheese filling from the freezer, and place one frozen cheese portion into each indentation. Top with another ball of cookie dough, sealing the edges so the filling is completely enclosed. Chill the assembled cookies briefly (10-15 minutes) to help them hold their shape during baking.
Bake
Preheat your oven (commonly around 175–190 °C / 350 °F, but check your variant). Place the cookies on a parchment-lined baking sheet with adequate spacing (they may spread a little). Bake until the tops are lightly golden and edges just set (often 12–17 minutes, depending on size). The centers may still look slightly soft — that’s okay.
Cool
Allow the cookies to rest on the baking sheet for 10–15 minutes before transferring to a wire rack. This gives the filling a little time to firm up and helps avoid leaking.

Servings and timing

Yield: About 12 large cookies (or more, if made smaller)
Prep time: ~ 20 minutes (plus freezing time for the filling)
Bake time: ~ 13–17 minutes per batch
Chill / freeze time (for filling): ~ 1 hour

(Note: These times are approximate — depending on your oven and cookie size, adjust accordingly.)

Variations

Use a jam or preserve (strawberry or mixed berry) layer under or with the cream cheese filling for extra fruitiness.
Replace fresh strawberries with freeze-dried strawberry powder to reduce moisture.
Try other fruit flavors: raspberry, blueberry, cherry — just swap fruit and adjust sweetness.
Use mini cookie size — scale down the filling (e.g. ½ teaspoon) and bake a few minutes less.
Add white chocolate chips or drizzle white chocolate on top after baking.
Use gluten-free flour blends to adapt for dietary needs (test in small batch first).

Storage/Reheating

Store cooled cookies in an airtight container in the refrigerator for 3 to 4 days (because of the cream cheese center).
If needed, you can freeze the baked cookies: arrange in a single layer on a tray, freeze until firm, then transfer to a freezer bag or container with parchment between layers. Thaw in the refrigerator before serving.
To reheat, bring to room temperature or warm briefly (e.g. 5–10 seconds in microwave) — the filling becomes soft and creamy but should remain enclosed.

FAQs

What kind of cream cheese is best for the filling?

Full-fat cream cheese works best — it holds shape when frozen and gives a rich flavor. Low-fat versions may become too soft or runny.

Can I skip freezing the cream cheese filling?

It’s not recommended. Freezing helps the filling maintain shape during baking and reduces leakage.

Will the strawberries make the dough soggy?

If you use fresh strawberries, dice them very finely and drain or pat dry excess moisture. Too much juice can make the dough too wet.

Do I need to chill the assembled cookies before baking?

A short chill (10–15 minutes) helps the dough firm up so the cookies don’t spread excessively and helps keep the filling enclosed.

How do I stop the filling from leaking?

Ensure each cookie is fully sealed with no gaps. Also, work quickly so the dough doesn’t warm too much. Keep the filling very cold until assembly.

Can I make these ahead and bake later?

You can prepare the dough and freeze the unbaked cookies (wrapped well). Bake from frozen, but may need to extend bake time by a few minutes.

Can I make smaller versions / mini cookies?

Yes — reduce filling size (½ teaspoon or less), make smaller dough balls, and bake for a shorter time (e.g. 10–13 minutes).

What if my cookies spread too much?

Chill the dough, reduce oven temperature slightly, or ensure the filling is well frozen. Also avoid over-greasing the baking sheet; use parchment or silicone mats.

Can I use jam instead of fresh strawberries in the dough?

Yes, but jam is more liquid, so use with caution — reduce added moisture in the dough and possibly add a bit more flour or cornstarch.

Can I bake multiple batches at once?

Yes — bake one tray at a time in the center of your oven for best results. Rotate trays if needed and monitor baking times.

Conclusion

These Strawberry Cheesecake Stuffed Cookies are a delightful treat — both elegant and comforting. With a creamy, tangy center and a soft strawberry cookie shell, they’re perfect for sharing (or keeping all to yourself). A little planning, especially freezing the filling, goes a long way in achieving a clean, gooey dessert that feels indulgent yet approachable. Let me know if you’d like a fully scaled recipe card (with precise measurements) or a version adapted to your dietary needs!

Strawberry Cheesecake Stuffed Cookies