Name: Creamy Strawberry Cheesecake Stuffed Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: ½ cup unsalted butter, softened; ½ cup granulated sugar; ½ cup light brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup fresh strawberries, finely diced; 6 oz cream cheese, softened; ⅓ cup powdered sugar; ½ teaspoon vanilla extract

A decadent twist on classic cookies, these Creamy Strawberry Cheesecake Stuffed Cookies blend the fruity brightness of strawberries with the luscious richness of a cheesecake center. Each bite offers a soft, chewy texture with a delightful surprise inside, making them an irresistible treat for any dessert craving.

Ingredients

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

½ cup unsalted butter, softened

½ cup granulated sugar

1 large egg

½ cup light brown sugar, packed

1 teaspoon vanilla extract

2 cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup fresh strawberries, finely diced

For the cheesecake filling:

6 oz cream cheese, softened

⅓ cup powdered sugar

½ teaspoon vanilla extract

Directions

I start by preparing the cheesecake filling: beating cream cheese, powdered sugar, and vanilla until smooth. Then I scoop the mixture into about 10–12 small mounds and freeze them for at least 1 hour.

I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl, I cream together the butter, granulated sugar, and brown sugar until fluffy. I add the egg and vanilla and mix until smooth.

In a separate bowl, I whisk the flour, baking soda, and salt. I gradually mix these dry ingredients into the butter mixture, stirring until just combined. Then, I gently fold in the diced strawberries.

I scoop the dough into 10–12 large balls (about 2 tablespoons each). I press a small dimple into half of them and place a frozen cheesecake mound into each. I cover with another dough ball and seal the edges carefully.

I chill the filled cookie dough balls for about 15 minutes while the oven finishes preheating.

I bake one sheet at a time for 13–17 minutes, or until the edges are lightly golden and the tops are set. After baking, I let the cookies rest on the tray for 10–15 minutes before moving them to a wire rack to cool completely.

Servings and timing

Prep Time: 15 minutes (plus chilling time)

Cook Time: 15 minutes

Total Time: ~45 minutes

Servings: 10–12 cookies

Calories: ~420 kcal per cookie (estimate)

Variations

I sometimes add a few white chocolate chips to the dough for an extra sweet touch.

Swapping strawberries with finely chopped raspberries works beautifully for a tangier version.

For a chocolate-strawberry twist, I mix a tablespoon of cocoa powder into the dough and increase the sugar slightly.

If I want smaller cookies, I make 16 mini versions and adjust the baking time to about 10–12 minutes.

Storage/Reheating

I store these cookies in an airtight container in the refrigerator for up to 3–4 days because of the cream cheese filling. To reheat, I pop one in the microwave for about 10–12 seconds to bring back that soft, freshly-baked texture. They can also be frozen (pre- or post-bake) and reheated directly from frozen—just add a few extra minutes if baking from frozen.

FAQs

How do I keep the cheesecake center from leaking out during baking?

I make sure the cheesecake filling is fully frozen and that I seal the cookie dough tightly around it. Pressing the seams together helps prevent any leakage.

Can I use frozen strawberries instead of fresh?

I’ve tried both, but fresh strawberries work best because they don’t release as much liquid. If using frozen, I blot them dry after dicing to reduce moisture.

Can I make the dough ahead of time?

Yes, I often prep the dough a day ahead and keep it in the fridge. I also freeze assembled cookie dough balls and bake them straight from frozen when needed.

Do I need to chill the dough before baking?

Chilling helps the cookies hold their shape and keeps the filling inside. I always chill them for at least 15 minutes before baking.

Can I use low-fat cream cheese?

I’ve used low-fat cream cheese, but it can make the filling a bit softer and more prone to leaking. Full-fat cream cheese holds up better during baking.

Conclusion

These Creamy Strawberry Cheesecake Stuffed Cookies bring together the best of fruity, creamy, and chewy in one show-stopping treat. I love making them for special occasions—or anytime I need a little baking therapy. They’re rich, satisfying, and truly unforgettable. Whether served fresh or reheated, they never disappoint.

Recipe: