These Strawberry Cheesecake-Stuffed Cookies combine a tender, buttery cookie dough studded with crunchy freeze-dried strawberries and white chocolate chips, wrapped around a sweet cheesecake filling.
With straightforward prep and a quick bake, you’ll create bakery-style cookies that delight at bake sales, afternoon coffee breaks, or anytime you crave a decadent handheld dessert.
Why You’ll Love This Recipe
Two Treats in One: A soft cookie exterior encases a luscious cheesecake center.
Burst of Strawberry Flavor: Freeze-dried strawberries deliver intense berry notes without added moisture.
Textural Contrast: Tender crumb, creamy filling, and optional white chocolate crunch.
Make-Ahead Friendly: Freeze the filling discs so assembly only takes minutes.
Crowd-Pleasing: Easily scale from a small batch to a party platter.
What You’ll Need (Ingredient Highlights)
Cream Cheese Filling: Smooth cheesecake flavored with powdered sugar and vanilla.
Cookie Dough Base: Butter and sugar whipped until fluffy, then blended with flour and leavening.
Strawberry Crunch: Freeze-dried strawberries crushed into bright-tasting bits.
White Chocolate Chips (Optional): Adds a sweet, creamy pop.
Pro Tips Before You Start
Firm Filling Discs: Freeze the cheesecake filling until rock-solid—this prevents leaking.
Even Crushing: Crush freeze-dried strawberries in a zip-top bag with a rolling pin for uniform berry bits.
Room-Temp Butter: Ensures a smooth, lump-free dough when creamed with sugar.
Seal Completely: Encase the frozen filling fully in dough to avoid cheesecake oozing.
Chill Dough If Needed: If dough feels too soft to shape, refrigerate briefly before scooping.
How to Make Strawberry Cheesecake-Stuffed Cookies
Step 1: Prepare Cheesecake Filling
Beat cream cheese with powdered sugar and vanilla until smooth.
Scoop each ball of filling onto a baking sheet lined with parchment paper and freeze until firm.
Step 2: Knead Cookie Dough
Beat butter with sugar until light and fluffy.
Fold eggs and vanilla into butter mixture.
Mix in the dry flour and fold in, just enough to mix.
Add dried strawberry crumbs (and white chocolate if desired), mix gently.
Step 3: Shaping & Stuffing
Preheat oven, line baking tray.
Take a ball of dough, flatten it, place the filling in the middle, and cover it with dough.
Step 4: Bake & Cool
Bake until edges are lightly golden.
Let the cake rest for a few minutes on the tray, then transfer to a rack to cool completely.
What to Serve With These Cookies
Iced Coffee or Latte: Complements the sweet, creamy interior.
Fresh Berry Salad: Strawberries, raspberries, and mint echo the cookie flavors.
Vanilla Ice Cream: A scoop on the side elevates the dessert.
Creamy Hot Chocolate: For a cozy, over-the-top pairing.
Variations & Substitutions
Jam-Filled: Replace freeze-dried strawberries with a teaspoon of strawberry jam in the dough for pockets of gooey fruit.
Chocolate Lovers: Swap white chocolate chips for dark or milk chocolate chunks.
Citrus Twist: Add 1 tsp lemon zest to the filling for bright citrus notes.
Dairy-Free: Use vegan butter, coconut cream cheese, and dairy-free chips.
Gluten-Free: Substitute a 1:1 gluten-free flour blend.
Make-Ahead & Storage Tips
Advance Prep: Shape and freeze filling discs up to 48 hours ahead.
Dough can be mixed and refrigerated for 24 hours before baking.
Storage: Keep baked cookies in an airtight container at room temperature for 2 days or in the fridge for 4 days.
Freezing: Freeze baked cookies in a single layer; thaw at room temperature before serving.
FAQs
Why freeze the filling? Freezing prevents the cheesecake center from melting and leaking during baking.
Can I use fresh strawberries? Fresh berries add moisture and can make the dough sticky—freeze-dried is best for texture.
What if my cookies spread too much? Chill the shaped cookies on the baking sheet for 10 minutes before baking.
How to keep filling from oozing? Seal the dough edges completely and use a full dough layer on top of the filling.
Can I halve this recipe? Yes—just scale all ingredients by 50% and adjust bake time slightly.
Final Thoughts
These Strawberry Cheesecake-Stuffed Cookies are the ultimate mash-up of two beloved desserts.
The crisp freeze-dried strawberry crunch, pillowy cheesecake center, and soft cookie exterior deliver a flavor and texture experience that’s impossible to resist.
Bake them for your next gathering—or keep them all to yourself for an indulgent treat!
Strawberry Cheesecake Cookies
Ingredients
Cheesecake Filling
- 4 oz cream cheese softened
- 2 Tbsp powdered sugar
- ½ tsp vanilla extract
Cookie Dough
- ½ cup 1 stick unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup freeze-dried strawberries crushed
- ¼ cup white chocolate chips optional
Instructions
- Beat filling ingredients; freeze dollops 30 min.
- Cream butter & sugar; add egg and vanilla.
- Mix flour, baking powder, and salt; fold into wet ingredients.
- Add strawberries and chips.
- Preheat oven to 350°F; line baking sheet.
- Shape dough around frozen filling; seal well.
- Bake 12–14 min until edges set; cool on sheet 5 min, then wire rack.
- See full steps with tips & photos → https://p4pd.org/strawberry-cheesecake/
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze-Ahead: Make and freeze the stuffed cookie dough balls before baking. Bake directly from frozen, adding 1–2 minutes to bake time.
- Berry Options: Swap freeze-dried strawberries for raspberries or blueberries for other fruity variations.
- Extra Indulgence: Drizzle cooled cookies with melted white chocolate or dust with powdered sugar before serving.
