Strawberry Cheesecake Stuffed Cookies

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Soft, rich, and indulgent—Strawberry Cheesecake Stuffed Cookies are everything you didn’t know you needed in a dessert. Imagine biting into a golden sugar cookie, only to discover a creamy cheesecake center swirled with fresh strawberries. These cookies are sweet, slightly tangy, and melt-in-your-mouth delicious.

Perfect for spring gatherings, cozy nights in, or gifting something special, these cookies offer a bakery-style surprise in every bite. They combine the comforting simplicity of classic cookies with the lush creaminess of strawberry cheesecake. Get ready to be obsessed.

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What Kind of Strawberries Should I Use?

Fresh strawberries are the ideal pick for this cookie recipe. They hold their shape, burst with natural sweetness, and won’t add too much moisture. However, if you’re using frozen strawberries, make sure to thaw and pat them dry before chopping. Excess liquid can affect the cookie dough’s structure and baking time.

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Ingredients for the Strawberry Cheesecake Stuffed Cookies

Cream Cheese
This is the heart of the cheesecake filling. Make sure it’s softened so it blends smoothly with the sugar.

Powdered Sugar
Adds sweetness to the cream cheese filling without making it gritty. It melts perfectly into the filling.

Fresh Strawberries
Chopped into small pieces, they add natural flavor and a juicy burst of fruit in every bite.

All-Purpose Flour
The base for the cookie dough that gives structure and chew.

Cornstarch
Helps create that soft, melt-in-your-mouth texture that balances the creamy filling.

Baking Soda
Lifts the cookies just enough for a soft center with golden edges.

Salt
Enhances all the sweet flavors and balances the richness.

Unsalted Butter
Brings that rich, buttery cookie flavor we all love. Softened butter blends best.

Granulated Sugar & Brown Sugar
The combo gives sweetness and depth. Brown sugar adds a slight caramel flavor and moisture.

Egg
Holds the dough together and adds richness.

Vanilla Extract
Adds warmth and brings out the strawberry and cheesecake flavors.

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How To Make the Strawberry Cheesecake Stuffed Cookies

Step 1: Make the Cheesecake Filling

In a small bowl, mix softened cream cheese and powdered sugar until completely smooth. Spoon about 1 teaspoon of the mixture onto a parchment-lined baking sheet, creating small mounds. Freeze these for at least 30 minutes. This step is key to getting that luscious center without it melting into the dough.

Step 2: Prep the Strawberries

Dice the fresh strawberries into small pieces. Place them on a paper towel and gently pat dry to remove excess moisture. Set aside while preparing the dough.

Step 3: Make the Cookie Dough

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.

In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients into the wet mixture. Stir in the chopped strawberries gently to keep them intact.

Step 4: Assemble the Cookies

Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen cheesecake filling mound in the center, then wrap the dough around it, sealing the edges completely. Repeat with remaining dough and filling.

Step 5: Chill and Bake

Place stuffed cookie balls on a baking sheet and chill in the fridge for 20 minutes. Meanwhile, preheat your oven to 350°F (175°C). Bake the cookies for 12-14 minutes or until the edges are just golden. Let them cool on the pan for a few minutes before transferring to a wire rack.

Step 6: Serve and Enjoy

These cookies are best enjoyed slightly warm or at room temperature, when the cheesecake center is soft and dreamy.

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How to Serve and Store These Cookies

Strawberry Cheesecake Stuffed Cookies are best served fresh, slightly warm so the center stays creamy and soft. If you’ve just baked a batch, give them 10 minutes to rest on the baking sheet, then dig in with a cold glass of milk or a hot cup of tea.

To store, let the cookies cool completely and place them in an airtight container. They’ll stay fresh at room temperature for 2 days, but for a longer shelf life, refrigerate them for up to 5 days. You can also freeze them (baked or unbaked) for up to 2 months. Just thaw and reheat slightly before serving.

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Frequently Asked Questions

What if I don’t have fresh strawberries?

You can use frozen strawberries, but they must be thawed and patted dry thoroughly. Excess moisture will mess with the texture of the dough.

Can I make these cookies ahead of time?

Yes! You can prepare the cheesecake filling and the cookie dough in advance. Assemble and freeze the cookie balls, then bake straight from the freezer. Just add 1-2 extra minutes to the baking time.

Why do I need to freeze the filling?

Freezing the cheesecake filling helps it keep its shape during baking. Otherwise, it might melt too fast and disappear into the cookie.

Can I use other fruits besides strawberries?

Absolutely. Raspberries or blueberries work great—just make sure to chop and dry them like you would with strawberries.

Why are my cookies spreading too much?

It could be due to warm dough or too much moisture from the fruit. Always chill the assembled cookie balls before baking and make sure your strawberries are dry.

Do I need a mixer for this recipe?

A hand or stand mixer makes things easier, especially for creaming butter and sugar. But you can do it by hand with a sturdy spoon and some patience!

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Want More Cookie Ideas with a Twist?

If you love these Strawberry Cheesecake Stuffed Cookies, you’re in for a treat with these other playful cookie creations:

• Cheesecake Stuffed Caramel Apple Cookies for a fall-inspired spin packed with gooey apple goodness.
• Lemon Oatmeal No-Bake Cookies if you love citrus zing and zero oven time.
• Maraschino Cherry Chocolate Chip Cookies with a vintage dessert feel and a pop of color.
• Cotton Candy Cookies that bring back fairground nostalgia in every bite.
• Strawberry Cheesecake Banana Pudding if you can’t get enough of the strawberry cheesecake combo.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time:
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And tell me in the comments how your batch turned out. Did you stick with strawberries or get creative with the filling? Did you eat them warm or chilled?

Your feedback inspires the next delicious twist. Let’s swap ideas and bake better, together.

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