If you love cheesecake and cookies, this recipe will absolutely steal your heart. These Cheesecake Stuffed Cookies with Strawberry Flavor combine two beloved desserts into one show-stopping treat. Picture this: buttery, golden cookies bursting with strawberry flavor and white chocolate chips, all wrapped around a creamy cheesecake center that melts in your mouth. Yes, it’s as dreamy as it sounds. These cookies are everything you want in a dessert—rich, soft, fruity, and indulgently filled. The slightly tart, creamy center contrasts perfectly with the sweet strawberry dough, making every bite feel like something special. Whether you’re baking for a holiday, a celebration, or just because you deserve a treat (and you do), these cookies are guaranteed to impress. Even though they look bakery-worthy, they’re surprisingly easy to make at home. The key to success is chilling the cheesecake filling before assembling the cookies—it helps you wrap the dough around each center cleanly and bake up beautiful, evenly filled cookies. And yes, they’re just as good chilled as they are warm from the oven. Let’s take a look at what you’ll need and how to get started with the filling and dough prep.

Ingredients You’ll Need

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups chopped freeze-dried strawberries
• 1 cup white chocolate chips

This recipe yields approximately 16–18 large stuffed cookies, depending on how generous you are with the dough.

Step 1: Prepare the Cream Cheese Filling

In a small bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until completely smooth. The texture should be thick but soft enough to scoop. Using a spoon or small cookie scoop, portion out small dollops (about 1 teaspoon each) onto a parchment-lined plate. You’ll want about 16–18 portions. Place them in the freezer for 30 minutes, or until they’re firm. This step makes the assembly process much easier and helps the filling stay creamy inside the cookie without oozing out during baking.

 

Step 2: Make the Cookie Dough

While the filling chills, start the cookie dough. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2–3 minutes with an electric mixer on medium speed. Next, beat in the eggs, one at a time, followed by the vanilla extract. Mix until everything is smooth and fully incorporated.

 

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix—once the flour is fully incorporated, stop.

Step 4: Add the Strawberry and White Chocolate

Fold in the chopped freeze-dried strawberries and white chocolate chips until evenly distributed throughout the dough. The strawberries add that punch of fruitiness and color, while the white chocolate complements the tangy cheesecake center perfectly.

 

Cheesecake Stuffed Cookies: Assembling and Baking Your Dream Treats

Now that you’ve got your rich, strawberry-studded cookie dough and those creamy cheesecake centers firm and ready to go, it’s time to assemble and bake these incredible cookies. This part might feel a little extra if you’re used to basic drop cookies—but trust me, stuffing them is easier than it looks, and the payoff is completely worth it. By sealing the cheesecake filling inside, you’re creating a soft, melty core that makes every bite taste like a bite of strawberry cheesecake wrapped in a buttery cookie shell. Let’s walk through how to shape, chill, and bake them to perfection.

Step 5: Stuff the Cookies with Cheesecake Filling

Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. It should be thick enough to hold the filling but pliable enough to shape. Take one of the frozen cream cheese portions and place it in the center of the flattened dough. Then grab a second small piece of dough and place it on top. Use your fingers to seal the edges and roll it gently into a ball, making sure the filling is fully enclosed. Repeat this process with the remaining dough and cream cheese centers. Tip: If the dough gets too soft to handle while working, place it in the fridge for 10–15 minutes to firm up.

Step 6: Chill the Stuffed Dough Balls

Once all the cookies are assembled, place them on a parchment-lined tray or plate and chill them in the refrigerator for 15 to 20 minutes. This step helps the cookies hold their shape and prevents the cheesecake filling from leaking out too early in the baking process. It might feel tempting to skip this part, but a quick chill really makes a difference in getting that thick, bakery-style texture.

Step 7: Bake to Golden Perfection

While the cookies are chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the chilled cookie dough balls on the baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 12 to 14 minutes, or until the edges are lightly golden and the tops are just set. Avoid overbaking—they’ll continue to firm up as they cool. Note: Every oven is different, so keep an eye on them around the 12-minute mark.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This gives them time to set up and keeps the filling perfectly creamy in the center. You can enjoy these cookies warm, when the centers are soft and gooey, or chilled, when the cheesecake filling firms up for a classic texture contrast. Either way, they’re absolutely irresistible.

 

Cheesecake Stuffed Cookies: FAQ and Final Thoughts

These Cheesecake Stuffed Cookies with Strawberry Flavor are the kind of treat that leaves a lasting impression. With their soft, chewy texture, sweet strawberry flavor, and surprise cheesecake center, they check every box for cookie lovers and cheesecake fans alike. Whether you’re baking them for a party, a holiday, or just a weekend indulgence, they’re a standout recipe that feels bakery-worthy but is totally doable at home. Before you make your next batch (and there will be a next batch), here are some of the most common questions that might come up. 1. Can I freeze the cookie dough? Yes! After assembling the stuffed cookies, place them on a baking sheet in a single layer and freeze until firm. Then transfer to a freezer-safe bag or container. Bake directly from frozen—just add an extra 2 to 3 minutes to the baking time. 2. How should I store the baked cookies? Store the cooled cookies in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese center, it’s best to keep them chilled. 3. Can I use fresh strawberries instead of freeze-dried? Fresh strawberries contain too much moisture and can make the dough too wet. Stick with freeze-dried strawberries, which pack concentrated flavor without altering the texture. 4. Can I make these without white chocolate chips? Absolutely. They’re delicious with or without the white chocolate. You can also substitute with milk, dark, or semi-sweet chocolate chips if preferred. 5. Can I use low-fat cream cheese for the filling? You can, but full-fat cream cheese provides the best flavor and texture. Low-fat versions may result in a softer, slightly runnier filling. 6. How can I tell when the cookies are done? The edges should be golden, and the tops should look just set. Don’t wait until they look completely firm—overbaking will make them dry. They’ll finish setting as they cool. 7. Can I serve them warm? Yes, and they’re amazing that way. The cheesecake center will be creamy and slightly gooey when warm. Let them cool for a few minutes out of the oven, then dig in.

Conclusion: The Ultimate Stuffed Cookie You Didn’t Know You Needed

These Cheesecake Stuffed Cookies with Strawberry Flavor are the perfect blend of creativity and comfort. They take the best parts of two favorite desserts and bring them together in one bite-sized masterpiece. The strawberry and cream combo is both nostalgic and fresh, while the cheesecake filling adds that extra “wow” factor that makes these cookies feel like something truly special. They’re soft, flavorful, and endlessly impressive—yet still easy enough for a casual baking day. Plus, with endless ways to customize (think different chips, fruit flavors, or even a chocolate cheesecake filling), this is a base recipe you’ll come back to again and again. If you try this recipe, I’d love to know what you think. Did you stick to the original, or try a fun twist of your own? Drop your thoughts in the comments and let’s keep the cookie love going. Here’s to sweet centers, soft cookies, and baking something that’s just a little extra—in all the best ways. Enjoy! Print