Strawberry Cheesecake Stuffed Cookies

this Recipe

There’s something magical about the first bite of a soft, buttery cookie hiding a sweet surprise inside — and these Strawberry Cheesecake Stuffed Cookies are just that kind of magic. Thank you so much for being here! Whether you’re a returning friend or a new visitor, I’m beyond excited to share this recipe with you. These cookies have become a fast favorite in my kitchen, and I just know they’re about to do the same in yours.

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What Are Strawberry Cheesecake Stuffed Cookies?

Imagine a classic cookie with golden edges and a chewy center. Now imagine that same cookie stuffed with a creamy cheesecake filling and sweet strawberry preserves. Yes, this is that cookie. Each bite is like a mini dessert — comforting, rich, and perfectly balanced between fruity and tangy. They’re big, bakery-style cookies that look impressive and taste even better.

Why You’ll Fall in Love With These Cookies

There are dozens of cookie recipes out there, but this one? It’s a showstopper. Here’s why:

• Surprise center: That creamy strawberry cheesecake filling is a hidden gem.
• Beautiful contrast: Tangy cream cheese and sweet jam against a brown sugar cookie dough? Perfection.
• Make-ahead friendly: Freeze the filling, prep the dough, and bake later!
• Crowd pleaser: These cookies are gorgeous and indulgent — perfect for gifting or celebrations.

What Do Strawberry Cheesecake Stuffed Cookies Taste Like?

These cookies taste like strawberry cheesecake had a love child with your favorite bakery-style cookie. The outer layer is rich, buttery, and slightly crisp on the edges. Then, just when you think you’ve got the whole story, the soft center bursts open with creamy, tangy cheesecake and jammy strawberry goodness. They’re indulgent without being too sweet — and trust me, they’re anything but boring!!

Benefits of This Recipe

• Easy to make ahead – Fillings can be frozen and cookies can be refrigerated.
• Visually stunning – That gooey center looks incredible when bitten or split open!
• Customizable – Swap the jam, play with flavors, or add mix-ins.
• Kid- and party-approved – Fun to make and eat.

Ingredients

For the Cheesecake Filling:

• 4 oz cream cheese, softened
• 1 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/4 cup strawberry jam or preserves (seedless preferred)

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• Optional: 1/2 cup white chocolate chips or chopped freeze-dried strawberries

Tools You’ll Need

• Mixing bowls (at least two)
• Hand or stand mixer
• Rubber spatula
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop (medium or large)
• Freezer-safe plate or tray
• Wire rack for cooling

Ingredient Additions & Substitutions

• Not a strawberry fan? Use raspberry, blueberry, or peach jam instead.
• Gluten-free option: Substitute a good 1:1 gluten-free flour blend.
• Make it extra fancy: Add a dash of lemon zest to the filling for zing!
• Want crunch? Chopped nuts or white chocolate chips make a great addition to the dough.

How to Make Strawberry Cheesecake Stuffed Cookies

Step 1: Prepare the Cheesecake Filling

In a small bowl, beat the softened cream cheese with sugar and vanilla until smooth. Dollop teaspoon-sized mounds onto a parchment-lined plate. Top each mound with 1/2 tsp of strawberry jam. Freeze for at least 30–45 minutes.

Step 2: Make the Cookie Dough

Cream together the butter and both sugars until fluffy. Add eggs and vanilla, beating until incorporated. In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to wet, mixing just until combined. Fold in any optional mix-ins.

Step 3: Assemble the Cookies

Scoop two tablespoon-sized balls of dough. Flatten one, place a frozen cheesecake dollop in the center, then top with the other piece of dough. Seal the edges and shape into a ball. Place on a lined baking sheet.

Step 4: Chill

Let the assembled cookies chill in the fridge for 30 minutes to prevent spreading.

Step 5: Bake

Preheat the oven to 350°F (175°C). Bake chilled cookies for 12–14 minutes, or until edges are golden but centers still look slightly soft. Let them cool on the pan for 5 minutes, then transfer to a wire rack.

What to Serve with These Cookies

• Cold milk – The classic!
• Fresh berries – For a light, fruity contrast.
• Espresso or coffee – The tanginess of the cream cheese pairs beautifully with a bold brew.
• Vanilla ice cream – Serve warm cookies with a scoop for an indulgent dessert.

Tips for the Best Stuffed Cookies

• Don’t skip the freezing step! The firmer the filling, the easier the assembly.
• Chill the dough balls before baking to help them hold their shape.
• Use parchment or silicone mats to prevent sticking and over-browning.
• Don’t overbake. Slightly underdone centers ensure a soft, gooey texture once cooled.

Storage Instructions

Room Temperature: Store cooled cookies in an airtight container for up to 3 days.
Fridge: Because of the cream cheese filling, you can refrigerate for up to 5 days. Bring to room temp before serving.
Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature or warm briefly in the oven.

Frequently Asked Questions

Can I use low-fat cream cheese?

Yes, but full-fat will give you a creamier filling and better structure during baking.

Can I freeze the unbaked cookie dough?

Absolutely. Freeze assembled cookie balls (with filling) and bake from frozen—just add 2–3 minutes to the bake time.

How do I keep the filling from leaking out?

Make sure the filling is well frozen and sealed inside the dough. Press the edges together thoroughly and smooth into a ball.

Can I make these smaller?

You can, but they’re meant to be thick and bakery-style. If you make them smaller, reduce the bake time by a couple of minutes.

Final Thoughts

These Strawberry Cheesecake Stuffed Cookies are what cookie dreams are made of. They’re everything you love about cheesecake — creamy, sweet, tangy — wrapped up in the golden embrace of a warm, homemade cookie. I’m kicking myself for not having shot it the moment it came out of the oven — the smell alone was incredible!!

If you’ve ever wanted to level up your cookie game, this is the one to try. I promise you won’t be disappointed.

More Delicious Recipes You’ll Love

• Strawberry Cheesecake Cookies – A dreamy dessert that’s always a hit.
• Marry Me Shrimp Pasta – A creamy, irresistible pasta that’s perfect for date night.
• Spicy Honey Pepper Chicken with Mac and Cheese – Comfort food with a bold twist.

Share the Love!

Did you make these cookies? I’d love to see them! Share your creation on Pinterest and tag me so I can cheer you on! And don’t forget to leave a review — it helps more cookie lovers find this recipe.

Nutritional Information (Per Cookie, Approx.)

• Calories: 320
• Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 38g
• Sugar: 22g
• Protein: 3g

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