Why You’ll Love This Recipe

Soft, chewy cookies with a surprise creamy cheesecake filling.
Bursting with strawberry flavor from freeze-dried strawberries.
Perfect for holidays, special occasions, or a sweet treat any day.
Easy to make with simple ingredients.
Freezer-friendly for make-ahead baking.

Ingredients

For the Cookies:

½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1¾ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup freeze-dried strawberries, crushed

For the Cheesecake Filling:

4 oz cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon vanilla extract
¼ cup strawberry jam or puree

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cheesecake Filling:

In a small bowl, beat cream cheese, sugar, vanilla extract, and strawberry jam until smooth.
Cover and refrigerate while preparing the cookie dough.

Make the Cookie Dough:

In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until combined.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually mix dry ingredients into wet ingredients until a soft dough forms.
Fold in crushed freeze-dried strawberries.
Refrigerate dough for 30 minutes.

Assemble the Cookies:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop 1 tablespoon of dough, flatten it, and place ½ teaspoon of cheesecake filling in the center.
Top with another tablespoon of flattened dough and seal the edges. Roll into a ball.
Place cookies on the baking sheet and bake for 12–15 minutes until golden brown.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and Timing

Servings: 12 cookies
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 5 minutes

Variations

Swap strawberry jam for raspberry, blueberry, or apricot preserves.
Add white chocolate chips for extra sweetness.
Use cocoa powder in the dough for a chocolate-strawberry version.
Sprinkle the tops with powdered sugar for an elegant finish.

Storage/Reheating

Store cookies in an airtight container in the refrigerator for up to 5 days.
To freeze, place cookies on a baking sheet, freeze until firm, then store in a freezer-safe container for up to 2 months.
Reheat in the microwave for 5–10 seconds for a gooey cheesecake center.

FAQs

Can I use fresh strawberries instead of freeze-dried strawberries?

Freeze-dried strawberries provide a concentrated flavor without extra moisture. Fresh strawberries may make the dough too wet.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 24 hours before baking.

How do I prevent the cheesecake filling from leaking?

Ensure the dough completely seals around the filling and gently roll into a ball.

Can I freeze these cookies after baking?

Yes! Store them in an airtight container in the freezer for up to 2 months.

Can I use a different filling?

Absolutely! Try Nutella, peanut butter, or lemon curd for a fun twist.

Do I need to refrigerate the cookies?

Yes, because of the cheesecake filling, they should be stored in the fridge.

Can I use store-bought cookie dough?

Yes! Just flatten it, add the filling, and bake as directed.

How do I make the cookies extra soft?

Avoid overbaking and store them in an airtight container.

Can I double the recipe?

Yes! Simply double all the ingredients for a bigger batch.

What’s the best way to serve these cookies?

Slightly warm with a dusting of powdered sugar or alongside vanilla ice cream.

Conclusion

Strawberry Cheesecake Stuffed Cookies are a decadent and unique treat that combines soft, chewy cookies with a luscious cheesecake center. They are perfect for special occasions or simply when you want something sweet and indulgent. Try them today and enjoy a bakery-style dessert right at home!

Strawberry Cheesecake Stuffed Cookies

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Strawberry Cheesecake Stuffed Cookies are soft, buttery cookies bursting with strawberry flavor and filled with a rich, creamy cheesecake center. These indulgent treats are perfect for any occasion, combining the best of cookies and cheesecake in one bite!

Author: Amy
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 5 minutes
Yield: 12 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Cheesecake Filling:

In a small bowl, beat together cream cheese, sugar, vanilla extract, and strawberry jam until smooth.
Cover and refrigerate while preparing the cookie dough.

Make the Cookie Dough:

In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until combined.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually mix dry ingredients into wet ingredients until a soft dough forms.
Fold in crushed freeze-dried strawberries.
Refrigerate the dough for 30 minutes.

Assemble the Cookies:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop 1 tablespoon of dough, flatten it, and place ½ teaspoon of cheesecake filling in the center.
Top with another tablespoon of flattened dough and seal the edges. Roll into a ball.
Arrange cookies on the baking sheet, leaving space between them.
Bake for 12–15 minutes until golden brown.
Let cookies cool for a few minutes before transferring to a wire rack.

Notes

Flavor Variations: Swap strawberry jam for raspberry, blueberry, or apricot preserves.
Extra Sweetness: Add white chocolate chips to the dough.
Chocolate Version: Mix in cocoa powder for a chocolate-strawberry twist.
Elegant Touch: Sprinkle with powdered sugar before serving.