These Strawberry Cheesecake Stuffed Cookies combine soft, buttery cookie dough with a rich, tangy cheesecake filling and sweet strawberry jam. The cookies are thick, chewy, and bursting with flavor—perfect for a bakery-style treat at home.
Prep Time
Prep Time: 25 minutes
Chill Time: 30 minutes
Bake Time: 12–14 minutes
Total Time: ~1 hour 15 minutes
Equipment
Mixing bowls (large and small)
Hand mixer or stand mixer
Measuring cups and spoons
Baking sheet
Parchment paper
Cookie scoop or spoon
Freezer-safe plate or tray
Ingredients
For the Cheesecake Filling:
6 oz (170 g) cream cheese, softened
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup strawberry jam or preserves
For the Cookie Dough:
3/4 cup (170 g) unsalted butter, softened
3/4 cup (150 g) brown sugar
1/4 cup (50 g) granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups (250 g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white chocolate chips (optional)
Ingredient Notes
Cream Cheese: Use full-fat block-style cream cheese, not spreadable.
Jam: Strawberry jam or preserves work best. Seedless is ideal for a smooth filling.
Butter: Room-temperature butter helps the dough mix smoothly.
White Chocolate Chips: Optional, but they add extra sweetness and a nice texture contrast.
Nutrition Facts (per cookie, approx. 12 cookies)
Calories: 320
Fat: 17 g
Saturated Fat: 10 g
Carbohydrates: 38 g
Sugar: 22 g
Protein: 3 g
Sodium: 160 mg
Instructions
Step 1: Make the Cheesecake Filling
In a small bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth. Place small dollops (about 1 teaspoon each) of cheesecake mixture on a parchment-lined plate or tray. Add a small dab (1/4 teaspoon) of strawberry jam on top of each. Freeze for at least 30 minutes.
Step 2: Make the Cookie Dough
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
Add the egg and vanilla extract and beat until combined.
Whisk together flour, baking soda, and salt in a separate bowl, then gradually add to the wet ingredients. Mix until just combined. Stir in white chocolate chips if using.
Step 3: Assemble the Cookies
Scoop out about 2 tablespoons of cookie dough and flatten it into a disc in your hand.
Place a frozen cheesecake-strawberry center into the middle and wrap the dough around it, sealing completely.
Place on a parchment-lined baking sheet and chill for 10 minutes while oven preheats.
Step 4: Bake
Preheat oven to 350°F (175°C).
Bake cookies for 12–14 minutes, until the edges are set but the centers are slightly soft.
Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Tips
Work quickly when stuffing cookies to keep the cream cheese filling from softening.
Don’t overbake; they should be slightly underdone in the center for a soft, gooey texture.
Freeze extras for future baking—shape the filled cookies and freeze, then bake straight from frozen, adding 1–2 minutes to the bake time.
For neater cookies, gently press the dough into rounds before baking.
Variations
Use raspberry, blueberry, or mixed berry jam instead of strawberry.
Add crushed freeze-dried strawberries to the dough for extra berry flavor.
Drizzle baked cookies with melted white chocolate or cream cheese glaze.
Swap white chocolate chips for chopped fresh strawberries for a more rustic version.
