Name: Strawberry Cheesecake Stuffed Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: 2 ¼ cups all-purpose flour; 2 teaspoons cornstarch; 1 teaspoon baking soda; ½ teaspoon salt; ¾ cup unsalted butter, softened; ¾ cup brown sugar; ¼ cup granulated sugar; 1 large egg; 1 egg yolk; 2 teaspoons vanilla extract; ½ cup chopped fresh strawberries; 6 ounces cream cheese, softened; ⅓ cup powdered sugar; ½ teaspoon vanilla extract (for filling)

Sweet, creamy, and beautifully studded with fresh strawberries, these Strawberry Cheesecake Stuffed Cookies are a dessert dream come true. Imagine the softest cookie dough hugging a rich cream cheese center, with bursts of juicy strawberry in every bite. It’s the kind of cookie that feels like a celebration in every mouthful.

Whether you’re planning a summer gathering, need a pick-me-up treat, or want to impress with something a bit extra, these cookies are a surefire win. They blend the comforting vibes of classic cookies with the indulgence of cheesecake—all in one delicious package.

Why You’ll Love This Strawberry Cheesecake Stuffed Cookies Recipe

They’re a showstopper dessert with minimal effort.
That creamy cheesecake center? Totally irresistible.
You get the best of both worlds: fruity, tangy, and sweet.
Perfect for parties, holidays, or late-night cravings.
They freeze beautifully if you want to save a stash.

What Kind of Strawberries Should I Use?

Fresh strawberries are ideal for this recipe because they bring natural sweetness and brightness. Be sure to dice them finely and pat them dry with a paper towel to avoid adding too much moisture to the dough. If fresh strawberries are out of season, you can use freeze-dried strawberries—just rehydrate them slightly or fold them in as-is for a chewy texture.

Ingredients for the Strawberry Cheesecake Stuffed Cookies

Each ingredient in this cookie has a purpose—from texture to flavor to structure. Here’s what you’ll need:

All-purpose flour: Provides the structure and chewiness that holds the stuffed center.
Cornstarch: Helps keep the cookies extra soft and tender.
Baking soda: Lends the needed lift.
Salt: A little pinch enhances all the sweetness.
Unsalted butter: For richness and that classic cookie flavor.
Granulated sugar: Keeps the cookies sweet and light in color.
Brown sugar: Adds depth and a soft texture.
Egg + egg yolk: Adds moisture and helps with binding.
Vanilla extract: Enhances both the dough and the filling.
Fresh strawberries: Chopped small for juicy pops of fruit.
Cream cheese: The creamy center that mimics cheesecake.
Powdered sugar: Blended with cream cheese for a tangy-sweet filling.

How To Make the Strawberry Cheesecake Stuffed Cookies

Step 1: Make the Cheesecake Filling

In a small bowl, beat softened cream cheese and powdered sugar until smooth. Add a dash of vanilla. Scoop into small teaspoon-sized dollops onto a lined baking tray and freeze for 30 minutes.

Whisk flour, cornstarch, baking soda, and salt. In a separate bowl, beat butter with brown and white sugars until fluffy. Mix in the egg, egg yolk, and vanilla. Slowly add the dry ingredients and stir in the chopped strawberries gently.

Step 3: Assemble the Cookies

Take a spoonful of cookie dough, flatten it in your palm, and place a frozen cream cheese dollop in the center. Wrap the dough around the filling to seal it in. Repeat with remaining dough and filling.

Step 4: Bake to Golden Perfection

Place the stuffed cookie dough balls on a parchment-lined tray. Bake at 350°F (175°C) for 10-12 minutes until edges are lightly golden. Let them cool on the tray before transferring to a wire rack.

Serving and Storing Strawberry Cheesecake Stuffed Cookies

These cookies are best enjoyed slightly warm when the center is soft and creamy. They serve beautifully on a dessert tray and make 12-14 cookies, perfect for sharing (or not!).

Store leftovers in an airtight container in the fridge for up to 5 days. Want to prep ahead? Freeze the unbaked stuffed dough balls and bake fresh when needed.