Strawberry Cheesecake Stuffed Cookies are a fun twist on classic cookies, filled with creamy cheesecake and bursting with fresh strawberry flavor. These cookies have a soft, chewy texture with a sweet, tangy surprise right in the center that makes every bite extra special.
I love making these cookies when I want to treat friends or family because they always bring big smiles. What I find especially fun is hiding the cheesecake filling inside the dough—it feels like a sweet little surprise for anyone who takes a bite. I like to gently press in a spoonful of cheesecake and a few strawberry pieces before sealing the cookie dough around it.
These cookies are perfect with a glass of cold milk or a cup of tea, especially on a cozy afternoon. They make a great dessert for a party or just a special snack to brighten up your day. I find myself coming back to this recipe again and again because they’re simple to make and everyone loves the combination of creamy and fruity flavors inside a soft cookie.
Key Ingredients & Substitutions
Freeze-Dried Strawberry Powder or Fresh Strawberries: Freeze-dried powder adds strong strawberry flavor without extra moisture. If you use fresh strawberries, drain them well to avoid soggy dough. I often prefer the powder for consistent results.
Cream Cheese: This is what makes the cheesecake filling creamy and smooth. Use full-fat cream cheese for the best texture. You can substitute with mascarpone for a slightly different but still creamy taste.
Butter: Using softened unsalted butter helps the cookies have a nice, soft texture. Don’t melt it, or the dough will be too loose. I like to leave butter out for about 30 minutes to soften it just enough.
How Do You Seal the Cheesecake Filling Inside Without It Leaking?
Sealing the filling is key to keep it inside during baking:
- Scoop a small amount of dough (about a tablespoon) and flatten it gently in your palm.
- Add a teaspoon of cheesecake filling in the center, but don’t overfill.
- Carefully fold the dough around the filling and pinch the edges tightly to seal.
- Roll the stuffed dough into a smooth ball, ensuring no cracks or openings appear.
- If you want extra security, chill the stuffed cookie balls for 10-15 minutes before baking.
Taking your time here prevents leaks and keeps the cheesecake melty inside a soft cookie shell.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for creaming the butter and sugar, and a medium bowl for mixing the dry ingredients. It makes everything easier.
- Electric mixer – helps get the butter and sugar fluffy and combines everything smoothly.
- Cookie scoop or tablespoon – ensures all cookies are the same size, so they bake evenly.
- Parchment paper – keeps the cookies from sticking and makes cleanup simple.
- Baking sheet – a sturdy sheet to hold the cookies in the oven without warping.
Flavor Variations & Add-Ins
- Use cream cheese flavored with lemon zest for a fresh, citrusy twist — perfect for spring.
- Mix in chopped white chocolate or mini chocolate chips for a richer, sweeter cookie.
- Swirl in a spoonful of raspberry jam before sealing for a berry medley.
- Replace strawberries with blueberries or raspberries to vary the fruit flavor each time.
Strawberry Cheesecake Stuffed Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp strawberry extract (optional, for extra strawberry flavor)
- 2 tbsp freeze-dried strawberry powder or 1/4 cup finely chopped fresh strawberries (make sure to drain any extra moisture)
For The Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Plus, allow time for the cookies to cool for about 10 minutes before enjoying. So, from start to finish, you’re looking at roughly 30-40 minutes total.
Step-by-Step Instructions:
1. Prepare Your Oven and Mix Dry Ingredients:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to keep the cookies from sticking. In a medium bowl, mix together the flour, baking powder, salt, and strawberry powder or fresh strawberries.
2. Make the Cookie Dough:
In a large bowl, beat the softened butter and granulated sugar using an electric mixer until the mixture looks light and fluffy. Add the egg, vanilla extract, and strawberry extract if you’re using it, mixing until everything is combined. Gradually add the dry ingredients and stir until a soft dough forms.
3. Prepare the Cheesecake Filling:
In a separate small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. This will be the delicious filling inside your cookies.
4. Stuff and Shape the Cookies:
Take about 1 tablespoon of cookie dough and flatten it gently in your hand. Place about 1 teaspoon of the cheesecake filling in the center. Carefully fold the dough around the filling and pinch to seal, shaping it into a ball. Make sure there are no gaps so the filling stays inside while baking.
5. Bake Your Cookies:
Place the stuffed cookie dough balls on your prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies look set and the tops have slight cracks.
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes, then move them to a wire rack to cool completely. Enjoy the soft, strawberry-flavored cookies with a creamy cheesecake surprise inside!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, but make sure to thaw and drain them well to avoid adding extra moisture to the dough, which can make the cookies too soft or cause them to spread too much.
How Should I Store Leftover Strawberry Cheesecake Stuffed Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 2 months—just thaw at room temperature before enjoying.
Can I Prepare the Dough or Filling Ahead of Time?
Absolutely! You can make the cookie dough and cheesecake filling separately, then assemble and bake when ready. Store the dough in the fridge for up to 2 days or freeze for longer storage.
What’s the Best Way to Prevent Filling Leakage While Baking?
Make sure to seal the cookie dough completely around the cheesecake filling, with no cracks or gaps. Chilling the stuffed dough balls for 10-15 minutes before baking can also help keep the filling inside.
