These strawberry cheesecake cookies are soft, chewy, and buttery, with fresh strawberries throughout. A surprise center, stuffed with a deliciously sweet cream cheese filling makes them extra special.
I’ve been having so much fun making stuffed cookies lately! Make sure that you get the recipe for Nutella Stuffed Cookies too, you won’t regret it.
These big, bakery-style cookies are stuffed with a simple sweetened cream cheese filling that perfectly complements the bits of fresh strawberries that add a tangy bite to the cookies themselves.
Strawberries and Cheesecake are one of the best flavor combinations, and they work perfectly in this stuffed cookie recipe! Keep reading to find out how we get the cream cheese into the middle of the cookies!
If you love strawberries, try my Strawberry Cake Mix Cookies too!
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Why You’ll Love This Recipe
- Big Cookies: There’s something extra fun about oversized cookies. These large stuffed cheesecake cookies are just like you’d buy at a fancy bakery. Soft, chewy, and with slightly crisp edges. Yum!
- Impressive Cookie Recipe: Everyone will be impressed at your ability to get the cheesecake filling inside of these cookies with strawberries. It’s an easy trick, and I’ll show you exactly how to do it.
- Strawberry Cheesecake: This is a classic dessert flavor combination, but added to a cookie, making it a bit more accessible. Cheesecake stuffed cookies are much easier to make than a whole cheesecake with strawberry topping!
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Cheesecake Filling: A simple mixture of softened cream cheese, granulated sugar, and vanilla makes a creamy, sweet filling for these strawberry cookies.
- Flour, Baking powder, and Salt: The basic dry ingredients in many cookie recipes are all here. These make up the bulk of the dough and give it a bit of flavor and rise.
- Butter and Sugar: Cream these two together to get the cookie dough started. Use unsalted butter, and be sure that it’s softened to room temperature before you start.
- Eggs: For this recipe, you’ll need one whole egg and an extra egg yolk. Let your eggs come to room temperature too, they mix in much easier that way.
- Vanilla extract: a good quality pure vanilla extract is the perfect cookie flavoring.
- Strawberries: Fresh strawberries cut into small pieces are added right into this sugar cookie dough.
How to Make Strawberry Cheesecake Cookies
- Make the Cream Cheese Cookies Filling: Line a baking sheet with parchment paper. In a large bowl beat the cream cheese with the sugar and vanilla extract.
- Freeze the Filling: Use a small cookie scoop to create 12 even balls of the sweetened cream cheese filling and place onto the lined baking sheet. Freeze for 30 minutes to an hour, or until they are frozen solid.
- Make Strawberry Cookie Dough: In a mixing bowl, combine the dry ingredients (flour, baking powder, and salt) and set aside. In a separate bowl, using a hand mixer beat the butter with the sugar until smooth and creamy. Add in the egg, egg yolk, and vanilla extract, and mix again until smooth. Next, add the dry ingredients, and mix until combined. Gently fold in the strawberries.
- Scoop Dough: Split the cookie dough into 24 even balls, and place them onto a baking sheet.
- Fill Cookies: Using a teaspoon-sized measuring spoon, create an indentation in 12 of the cookie balls. Place the frozen cheesecake filling into the indentation, then cover with another piece of cookie dough. Carefully roll/mold the dough around the filling to seal it in.
- Chill, then Bake: Place the strawberry cheesecake cookies into the fridge for 30 minutes while you preheat the oven to 350°F/180°C. Place the cookies onto parchment-lined baking sheets, 2 inches apart (you will have 6 cookies on each sheet, they are large), then bake for 14-16 minutes or until the edges of the cookies start turning golden brown.
- Cool: Allow the stuffed cookies to cool on the cookie sheets for 10 minutes, then transfer them to a wire rack to cool completely.
Recipe Tips
- Let them cool. The cheesecake filling will be very hot when the cookies are fresh from the oven! Don’t try to eat them right away or you may burn your tongue. Let the cookies cool on the cookie sheet so that they can be moved easily.
- Be gentle. When you add the strawberries to the cookie dough, do it very gently. You don’t want to squish the berries!
More Cookie Recipes
FAQs
You can make these cookies pretty far in advance since the filling helps to keep the cookies soft for many days! Keep these cookies with cream cheese in the fridge for 3-4 days for best flavor. They can also be frozen for up to 2 months.
You can skip the filling if you want to (although it’s the best part!)
Yes, you can use frozen strawberries in these cookies, but I don’t recommend it. Frozen berries are too wet, and can effect the texture of the cookies, and make the dough sticky and hard to work with.
Regular dairy cream cheese will work best in these cookies. I haven’t tried making this recipe with dairy-free cream cheese, but it should work. You may need to adjust the freezing time or the cook time if you try it.
Full-fat cream cheese or Neufchâtel will give you the best flavor, but low-fat cream cheese can also be used.
Everyone is going to love these big, soft, strawberry cookies with a delectable cheesecake filling! Be sure to Pin the recipe for later.
Strawberry Cheesecake Cookies
Equipment
Ingredients
For the cheesecake filling
- ¾ cup cream cheese softened
- ¼ cup granulated sugar
- ½ teaspoon pure vanilla extract
For the cookies
- 2 ¾ cups (330g) all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 sticks (1 cup, 225g) unsalted butter softened
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- ½ teaspoon pure vanilla extract
- ½ cup diced fresh strawberries diced small
Instructions
To make the cheesecake filling:
- Line a baking sheet with parchment paper. In a large bowl beat the cream cheese with the sugar and vanilla extract.
- Use a small cookie scoop to create 12 even balls of cream cheese filling, and place onto the lined baking sheet, freeze for 30 minutes or an hour or until frozen solid.
For the cookies:
- Line 2 cookie sheets with parchment paper or silpat mats.
- In a bowl, combine the dry ingredients: flour, baking powder, and salt. Set aside.
- In another bowl, using a hand mixer beat the butter with the sugar until smooth and creamy (2-3 minutes). Add in the egg ,egg yolk, and vanilla extract, and mix again until smooth.
- Add in the dry ingredients and mix until just combined, then gently fold in the diced strawberries (do not squish them!).
- Scoop out the cookie dough into 24 even balls, and place onto a baking sheet.
- Using a teaspoon measuring spoon, create an indention in 12 cookie balls for the filling to fit in there. Then place the frozen filling, and cover with the other piece of cookie dough. Very carefully roll into a smooth cookie dough ball.
- Place in the fridge for 30 minutes and preheat the oven to 350°F/180°C.
- Make sure that the cookies are placed about 2 inches apart, then bake for 14-16 minutes or until the edges start turning golden brown. Remove from the oven, and allow to cool on the cookie sheet for 10 minutes then transfer to a wire rack to cool completely.
Notes
- Full-fat cream cheese or Neufchâtel will give you the best flavor, but low-fat cream cheese can also be used.
- The cheesecake filling will be very hot when the cookies are fresh from the oven! Don’t try to eat them right away or you may burn your tongue. Let the cookies cool on the cookie sheet so that they can be moved easily.
- When you add the strawberries to the cookie dough, do it very gently. You don’t want to squish the berries!
- To Store: Keep these cookies in an airtight container in the fridge for up to 4 days, or freeze for up to two months.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Comments & Reviews
Laran says
I made these with my daughter and they were fun to make and the cheesecake centers taste incredible
Brandy says
Instead of vanilla, can I use strawberry extract?
admin says
I haven’t tried that myself, but it sounds delicious!
kathleen says
I used strawberry extract and they came out fantastic.