If you love the flavors of strawberry cheesecake and warm, soft cookies, this recipe is the ultimate mashup. These cookies offer the perfect balance of sweet, tangy, and fruity flavors, all wrapped in a golden-brown cookie shell. They’re perfect for special occasions, gifting, or whenever you want to wow your taste buds with something extra special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Cornstarch
Baking soda
Salt
Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Cream cheese, softened
Powdered sugar
Strawberry jam or preserves
Optional: freeze-dried strawberries for topping or mixing into dough
Directions
Prepare the cheesecake filling: In a small bowl, mix softened cream cheese and powdered sugar until smooth. Drop small spoonfuls onto a parchment-lined tray and flatten slightly. Add a small amount of strawberry jam to each. Freeze for at least 1 hour or until solid.
Make the cookie dough: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs and vanilla. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually mix dry ingredients into the wet until a soft dough forms.
Assemble the cookies: Scoop a generous portion of dough and flatten it in your hand. Place a frozen cheesecake-strawberry center in the middle and wrap the dough around it, sealing the edges completely. Roll into a ball and place on a baking sheet.
Chill the dough: Once assembled, chill the cookie dough balls for at least 30 minutes to help them hold their shape.
Bake: Preheat the oven to 350°F (175°C). Bake cookies for 12–14 minutes, or until the edges are set and the tops are slightly golden. Do not overbake — they should stay soft in the center.
Cool and enjoy: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature for a gooey center.
Servings and timing
This recipe makes about 12–14 large cookies. Prep time: 30 minutes (plus 1 hour freeze time for filling) Chill time: 30 minutes Bake time: 12–14 minutes Total time: approximately 2 hours
Variations
Use different jam flavors: Try raspberry, blueberry, or mixed berry for fun flavor twists.
Add white chocolate chips: Mix them into the cookie dough for an extra layer of sweetness.
Make it mini: Use smaller portions of dough and filling for bite-sized cookies.
Top with freeze-dried strawberries: Press crushed freeze-dried strawberries into the tops before baking for extra strawberry flavor and color.
Add a graham cracker touch: Mix crushed graham crackers into the dough or sprinkle on top for a cheesecake crust vibe.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To reheat, microwave for 10–15 seconds to bring back that gooey center. You can also freeze the stuffed, unbaked cookie dough balls for up to 2 months and bake them straight from the freezer, adding 1–2 extra minutes to the bake time.
FAQs
Can I use store-bought cookie dough?
You can, but homemade dough works best to fully seal in the cheesecake center and hold the filling.
How do I keep the filling from leaking out?
Be sure to freeze the cheesecake and strawberry filling solid and wrap the cookie dough tightly around it to seal all edges.
Do I have to chill the cookie dough?
Yes, chilling prevents spreading and helps the cookies bake up thick and soft.
Can I make these ahead of time?
Yes, you can make and stuff the dough ahead of time and refrigerate or freeze until ready to bake.
What kind of cream cheese should I use?
Use full-fat brick-style cream cheese for the best texture and flavor.
Can I make this recipe gluten-free?
Yes, just use a 1:1 gluten-free all-purpose flour blend in place of regular flour.
Can I use fresh strawberries?
Fresh strawberries have too much moisture for the filling. Stick to jam or preserves for best results.
How do I know when the cookies are done?
The edges should be set and slightly golden, while the centers may still look soft — they will finish setting as they cool.
Do these cookies need to be refrigerated?
They don’t need to be refrigerated immediately, but if storing for more than 3 days, refrigeration is recommended due to the cream cheese filling.
Can I add other mix-ins to the dough?
Absolutely. Try chopped nuts, white chocolate chips, or even a touch of cinnamon for extra flavor.
Conclusion
Strawberry Cheesecake Stuffed Cookies are a dreamy dessert mashup that brings together soft cookies, tangy cheesecake, and sweet strawberry jam in one irresistible bite. Whether you’re baking for a celebration or just craving something sweet and special, these cookies will satisfy every time. Keep them on hand for an impressive treat that’s as fun to make as it is to eat.
Strawberry Cheesecake Stuffed Cookies are thick, bakery-style cookies filled with creamy cheesecake and sweet strawberry jam. With a soft, buttery exterior and a gooey center, they combine the best of cookies and cheesecake into one indulgent treat.
Ingredients
2 1/4 cups all-purpose flour
2 tsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
6 oz cream cheese, softened
1/3 cup powdered sugar
1/3 cup strawberry jam or preserves
Optional: 1/2 cup white chocolate chips
Optional: 1/4 cup crushed freeze-dried strawberries
Instructions
In a small bowl, beat softened cream cheese with powdered sugar until smooth. Drop small spoonfuls onto a parchment-lined tray and flatten slightly. Add a small dollop of strawberry jam to each. Freeze for at least 1 hour or until solid.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla extract and mix until combined.
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add dry ingredients to wet ingredients to form a soft dough. Fold in white chocolate chips and/or freeze-dried strawberries if using.
Scoop a large portion of dough and flatten in your hand. Place a frozen cream cheese-strawberry center in the middle and wrap dough around it, sealing edges well. Roll into a ball and place on a lined baking sheet.
Chill assembled cookie dough balls in the fridge for at least 30 minutes.
Preheat oven to 350°F (175°C). Bake cookies for 12–14 minutes or until edges are set and tops are lightly golden. Centers may still look soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Freeze the filling solid to prevent leaks while baking.Chilling dough helps the cookies keep their shape and prevents spreading.Use full-fat brick-style cream cheese for best results.Add graham cracker crumbs to the dough for a cheesecake crust twist.For best texture, don’t overbake — centers should stay soft.
