If you love a good dessert that combines two classics—cookies and cheesecake—then this recipe is for you. These strawberry cheesecake stuffed cookies are soft, chewy, and filled with a creamy, fruity cheesecake center. They bring together the comforting goodness of a cookie with the indulgent flavors of cheesecake and fresh strawberries. A treat that’s perfect for any occasion!
Ingredients
1 cup (226 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
2 large eggs
1 cup (200 g) light brown sugar, packed
2 teaspoons pure vanilla extract
3 cups (360 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips (optional)
8 oz (225 g) cream cheese, softened
¼ cup (30 g) powdered sugar
1 cup diced fresh strawberries
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper to prevent sticking.
In a bowl, beat the cream cheese and powdered sugar together until smooth. Then, gently fold in the diced fresh strawberries and set aside.
In a separate mixing bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add the eggs one at a time, making sure to mix well after each addition. Beat in the vanilla extract.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until fully combined.
If you like, stir in the mini chocolate chips.
Scoop about 2 tablespoons of cookie dough and flatten it into a disk in your hand.
Place about 1 tablespoon of the strawberry cheesecake filling in the center, then top with another flattened dough disk. Seal the edges and roll the dough gently into a ball.
Place the cookie dough balls about 2 inches apart on the prepared cookie sheets.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool for about 5 minutes on the sheets before transferring them to wire racks to cool completely.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 32 minutes
Servings: About 24 cookies
Calories: ~180 kcal per cookie
Variations
You can add other berries, like raspberries or blueberries, to the cheesecake filling for a different fruity twist.
If you prefer a thicker cookie dough, reduce the amount of flour slightly. You can also experiment with using gluten-free flour for a gluten-free version.
For a nutty flavor, add chopped pecans or walnuts to the cookie dough.
You could also swap the mini chocolate chips for white chocolate chips for a more decadent taste.
Storage/Reheating
To store, I recommend placing the cooled cookies in an airtight container at room temperature, where they’ll stay fresh for up to 3-4 days. If you need to keep them longer, you can store them in the fridge for up to a week. For reheating, simply pop the cookies in the microwave for about 10-15 seconds to get that warm, gooey texture again. Alternatively, you can warm them in the oven at 350°F for 5 minutes.
FAQs
Can I make the cheesecake filling ahead of time?
Yes! You can prepare the cheesecake filling up to a day in advance and store it in the fridge. Just make sure to give it a good mix before using it in the cookie dough.
Can I freeze these strawberry cheesecake stuffed cookies?
Absolutely! After baking, let the cookies cool completely, then store them in an airtight container or ziplock bag in the freezer. They can be kept for up to 3 months. Just thaw at room temperature when ready to enjoy.
What can I use instead of fresh strawberries?
If fresh strawberries aren’t available, you can use frozen strawberries (just make sure to thaw and drain them before using). Alternatively, strawberry preserves or jam can work as a substitute for the fresh fruit.
How do I prevent the cheesecake filling from leaking out while baking?
Make sure to seal the edges of the cookie dough tightly around the cheesecake filling before baking. If needed, gently roll the dough ball to ensure the filling stays inside during baking.
Can I omit the chocolate chips?
Yes, if you prefer a more traditional strawberry cheesecake flavor, you can skip the mini chocolate chips. The cookies will still be just as delicious!
Conclusion
These strawberry cheesecake stuffed cookies are a delightful treat that combines the best of both worlds: soft cookies and creamy, fruity cheesecake. They’re easy to make, full of flavor, and perfect for satisfying my sweet tooth or impressing guests at any gathering. Whether I’m enjoying them with a cup of tea or sharing them at a family get-together, these cookies always hit the spot!
📖 Recipe:
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Strawberry Cheesecake Stuffed Cookies
- Total Time: 32 minutes
- Yield: About 24 cookies
- Diet: Vegetarian
Description
These strawberry cheesecake stuffed cookies combine the soft, chewy texture of cookies with a creamy cheesecake filling and fresh strawberries. A sweet and indulgent treat perfect for any occasion.
Ingredients
1 cup (226 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
1 cup (200 g) light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
3 cups (360 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips (optional)
8 oz (225 g) cream cheese, softened
¼ cup (30 g) powdered sugar
1 cup diced fresh strawberries
Instructions
- Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper to prevent sticking.
- In a bowl, beat the cream cheese and powdered sugar together until smooth. Then, gently fold in the diced fresh strawberries and set aside.
- In a separate mixing bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add the eggs one at a time, making sure to mix well after each addition. Beat in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until fully combined.
- If you like, stir in the mini chocolate chips.
- Scoop about 2 tablespoons of cookie dough and flatten it into a disk in your hand.
- Place about 1 tablespoon of the strawberry cheesecake filling in the center, then top with another flattened dough disk. Seal the edges and roll the dough gently into a ball.
- Place the cookie dough balls about 2 inches apart on the prepared cookie sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool for about 5 minutes on the sheets before transferring them to wire racks to cool completely.
Notes
Feel free to add other berries like raspberries or blueberries to the cheesecake filling for a different fruity twist.
If you prefer a thicker cookie dough, reduce the amount of flour slightly.
For a nutty flavor, add chopped pecans or walnuts to the cookie dough.
Mini chocolate chips can be swapped for white chocolate chips for a more decadent taste.
Store cookies in an airtight container for up to 3-4 days at room temperature or up to a week in the fridge.
Freeze the cookies for up to 3 months for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
