Strawberry Cheesecake Stuffed Cookies are the ultimate dessert mashup—soft, buttery cookies bursting with real strawberry flavor and hiding a luscious cream cheese filling inside. Each bite delivers a surprise center of tangy cheesecake wrapped in chewy cookie dough, with hints of vanilla and graham cracker for that classic cheesecake vibe. These cookies are perfect for parties, gifting, or just treating yourself to something extraordinary. They’re big, bold, and absolutely irresistible.
Ingredients
For the Cheesecake Filling:
- ¾ cup cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup strawberry jam or puree
For the Cookie Dough:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½–⅔ cup fresh strawberries, diced small
- ½ cup crushed graham crackers (optional for texture and flavor)
- ½ cup white chocolate chips (optional for extra indulgence)
🍪 Instructions
1. Make the Cheesecake Filling
In a small bowl, mix cream cheese, powdered sugar, vanilla extract, and strawberry jam until smooth. Line a baking sheet with parchment paper and scoop out 12 small dollops (about 1 tsp each). Freeze for at least 1 hour, or until firm. This step is crucial to keep the filling intact during baking.
2. Prepare the Cookie Dough
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes. Add the egg, egg yolk, and vanilla extract, mixing until smooth.
3. Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.
4. Fold in Add-Ins
Gently fold in the diced strawberries, graham cracker crumbs, and white chocolate chips if using. Be careful not to crush the strawberries—they should stay intact for juicy bursts of flavor.
5. Chill the Dough
Cover the dough and refrigerate for 30 minutes. This helps firm it up and makes it easier to shape around the filling.
6. Assemble the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop out 2 tablespoons of dough and flatten slightly. Place a frozen cheesecake filling ball in the center, then top with another tablespoon of dough. Seal the edges and roll gently into a ball. Repeat with remaining dough and filling.
7. Bake to Perfection
Place cookies 2 inches apart on the baking sheet. Bake for 13–16 minutes, or until the edges are golden and the tops are set. The centers may look slightly underbaked—that’s perfect for a gooey middle.
8. Cool and Serve
Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack. Serve warm for a melty center or chilled for a firmer cheesecake bite.
🌟 Tips & Variations
- No fresh strawberries? Use freeze-dried strawberries or well-drained frozen ones.
- Flavor twist: Add lemon zest to the dough for a citrusy kick.
- Mini version: Make smaller cookies with 1 tbsp dough and ½ tsp filling.
- Storage: Keep in an airtight container in the fridge for up to 4 days. Freeze for up to 1 month.
- Reheat: Microwave for 10–15 seconds for a warm, gooey center.
These cookies are a celebration of indulgence and creativity—perfect for anyone who loves cheesecake, strawberries, and cookies all rolled into one. Want to explore more stuffed cookie ideas or fruity dessert mashups? I’ve got plenty more delicious surprises waiting.