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Strawberry Cheesecake Stuffed Cookies

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These strawberry cheesecake stuffed cookies combine soft, buttery cookie dough with a creamy cheesecake center and juicy strawberries for the ultimate summer dessert. Easy to make and perfect for gatherings, they’re a crowd-pleasing treat that’s both impressive and delicious.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour, sifted
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 6 oz cream cheese, softened
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract (for filling)
  • Pinch of salt (for filling)
  • 3/4 cup fresh strawberries, diced small and patted dry
  • 1 tsp lemon juice (optional)
  • 1 tbsp granulated sugar (if berries are tart)

Instructions

  1. In a small bowl, mix cream cheese, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy (about 2 minutes). Scoop teaspoon-sized dollops onto a parchment-lined plate and freeze for 20-30 minutes.
  2. Dice strawberries and toss with lemon juice and sugar (if using). Pat dry with paper towels and set aside.
  3. In a large bowl, cream butter, granulated sugar, and brown sugar with a mixer on medium speed for 2-3 minutes until light and fluffy. Add egg and vanilla extract, mixing until just combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet, mixing on low until a soft dough forms. Do not over-mix.
  5. Gently fold diced strawberries into the dough using a spatula.
  6. Scoop 2 tbsp of dough and flatten slightly in your palm. Place a frozen cheesecake dollop in the center, then wrap dough around filling, sealing edges tightly. Roll into a smooth ball. Repeat with remaining dough and filling.
  7. Place each cookie on a parchment-lined baking sheet, spaced 2 inches apart. Chill in the fridge for 15 minutes.
  8. Preheat oven to 350°F (175°C). Bake chilled cookies for 12-14 minutes, until edges are golden and centers are just set. Let cookies cool on the sheet for 5 minutes, then transfer to wire rack.
  9. Serve warm for a melty cheesecake center, or let cool completely for firmer filling.

Notes

Freeze the cheesecake filling before stuffing to prevent leaks. Pat strawberries dry to avoid soggy cookies. Chill shaped cookies before baking for best results. For gluten-free, use a 1:1 flour blend. Cookies can be made ahead and frozen. For a vegan option, use vegan butter, cream cheese, and egg replacer.

Nutrition

Keywords: strawberry cheesecake cookies, stuffed cookies, summer dessert, easy cookie recipe, picnic dessert, cream cheese cookies, fruit cookies

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