Easy Strawberry Cheesecake Stuffed Cookies Recipe

If you love cheesecake and cookies, why not have both in one delicious bite? These strawberry cheesecake stuffed cookies are everything you didn’t know you needed—soft, chewy cookies bursting with fresh strawberries and a creamy, tangy cheesecake filling in the center. They’re like tiny, handheld cheesecakes wrapped in a buttery cookie shell. And the best part? They’re surprisingly easy to make!

this RECIPE

I first made these cookies for a summer picnic, thinking they’d be a fun treat. I had no idea they would completely steal the show! My friends kept asking where I bought them, assuming they were from some fancy bakery. When I told them they were homemade, their jaws dropped. That’s when I knew I had to share this recipe.

A little backstory on stuffed cookies

Stuffed cookies have been taking over the dessert world in recent years, and for good reason. They take an already delicious cookie and add a surprise filling inside—anything from gooey chocolate to creamy peanut butter. This version, inspired by classic strawberry cheesecake, combines the tanginess of cream cheese with the sweetness of strawberries, all wrapped up in a soft, buttery cookie.

Strawberries and cream cheese have always been a perfect match, from strawberry shortcake to cheesecake, so stuffing one into the other just made sense. The result? A bakery-style cookie that’s crispy on the edges, soft in the middle, and bursting with flavor.

Let’s talk ingredients (and swaps if you need them)

Each ingredient plays a key role in making these cookies absolutely perfect, so let’s break it down.

• Cream cheese: Full-fat cream cheese is best for a rich and creamy filling. If you’re out of it, mascarpone works too, though it’s a little sweeter.
• Powdered sugar: Sweetens the filling while keeping it smooth. Granulated sugar won’t work the same way here.
• Lemon juice: Adds a touch of brightness to balance the cream cheese. Don’t skip it!
• Fresh strawberries: The star of the show! Dice them small so they distribute evenly in the dough. Frozen strawberries can work, but they release more liquid, so pat them dry first.
• Cornstarch: Helps absorb extra moisture from the strawberries, preventing a soggy cookie.
• Butter: Always go for unsalted butter so you can control the salt content. Make sure it’s softened!
• White and brown sugar: The mix of sugars gives the cookies the perfect texture—white sugar for crisp edges, brown sugar for chewiness.
• Eggs: Help bind everything together and add richness. Room temperature is best for even mixing.
• Vanilla extract: A must for flavor! Pure vanilla extract makes a big difference.
• Flour: Just regular all-purpose flour works perfectly. Measure it correctly—fluff it up, spoon it into your measuring cup, and level it off.
• Baking soda & baking powder: A combo of both helps with the texture, giving you a slightly puffy yet soft cookie.
• Salt: A pinch enhances all the flavors. Never skip it!

The right tools make things easier

You don’t need a ton of fancy equipment, but a few things help:

• Hand or stand mixer: Creaming butter and sugar by hand takes forever, so a mixer is a lifesaver.
• Mixing bowls: You’ll need a couple—one for dry ingredients, one for wet, and one for the strawberries.
• Cookie scoop: Keeps your cookies uniform in size. If you don’t have one, a tablespoon measure works.
• Parchment paper or baking mat: Keeps the cookies from sticking and makes cleanup easier.
• Freezer: Not technically a tool, but essential for firming up the cream cheese filling and dough!

Step-by-step: How to make these dreamy cookies

1. Prep the cheesecake filling

Mix the softened cream cheese, powdered sugar, and lemon juice until smooth. Scoop out teaspoon-sized balls onto a wax paper-lined baking sheet and freeze until solid. This makes stuffing the cookies much easier!

2. Toss the strawberries

Dice your strawberries and toss them with cornstarch. This helps absorb any excess moisture so your cookies don’t turn into a mushy mess.

3. Make the dough

In one bowl, whisk together the flour, baking soda, baking powder, and salt. In another, beat the butter and sugars together until smooth and creamy (about 3 minutes). Add the eggs and vanilla, mixing until just combined.

4. Fold in the strawberries

Gently stir the strawberries into the dough. If the dough feels too soft, don’t panic—that’s why we’re chilling it next!

5. Chill the dough

Pop the dough in the freezer for 30 minutes (or the fridge for an hour). This step makes shaping the cookies so much easier.

6. Shape and fill the cookies

Scoop 2 tablespoons of dough per cookie. Make a small well in the center, place a frozen cream cheese ball inside, and cover it with the extra dough. Pinch the edges to seal. If the dough gets too soft, pop it back in the freezer.

7. Bake!

Preheat the oven to 350°F. Arrange the cookies on a baking sheet, leaving 2-3 inches between them. Bake for 14-16 minutes until the edges are golden but the centers are still soft. Let them cool completely before devouring!

Fun ways to switch it up

• Make it chocolatey: Add ¼ cup cocoa powder to the dough for a chocolate-strawberry twist.
• Go gluten-free: Swap all-purpose flour for a 1:1 gluten-free blend.
• Try different berries: Raspberries or blueberries work beautifully too.
• Make it extra fancy: Drizzle white chocolate over the top once cooled.

How to serve (and impress your guests)

These cookies are already showstoppers, but plating them nicely takes them up a notch. Stack them on a cake stand or arrange them on a wooden board with fresh strawberries. If serving at a party, a light dusting of powdered sugar makes them look extra elegant.

What to drink with these cookies?

• Milk: Classic and always a good choice.
• Coffee: A hot latte or cappuccino pairs beautifully with the sweet-tangy flavors.
• Dessert wine: A glass of Moscato or Riesling complements the strawberries perfectly.

Storing and reheating tips

• Room temperature: Store in an airtight container for up to 2 days.
• Fridge: Keep them fresh for up to a week. Let them come to room temp before eating.
• Freezer: Freeze in a single layer, then transfer to a bag. Thaw at room temp or microwave for a few seconds.

Scaling the recipe up or down

Need more? Double everything! Making a smaller batch? Halve the ingredients. Just don’t skimp on the chilling time—it’s crucial for the right texture.

FAQs

1. Can I use frozen strawberries?
Yes, but thaw and pat them dry first to prevent excess moisture.

2. My cookies spread too much—what happened?
The dough was probably too warm. Chill it longer before baking.

3. Can I make these ahead of time?
Absolutely! Freeze the stuffed dough balls and bake when ready.

4. What’s the best way to soften cream cheese quickly?
Cut it into cubes and let it sit at room temp for 15-20 minutes.

5. Can I skip the cheesecake filling?
Technically, yes, but you’d just have strawberry cookies—and the filling is the best part!

🍓 Give these cookies a try!

These strawberry cheesecake stuffed cookies are a guaranteed hit, whether you’re baking for a party, a holiday, or just because. Try them out, play around with the variations, and let me know how they turn out!

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