Strawberry Cheesecake Cookies Recipe Easy Dessert

Imagine biting into a soft, buttery cookie only to discover a luscious, creamy cheesecake filling swirled with bright, fruity strawberry jam. Sounds dreamy, right? These Ultimate Strawberry Cheesecake Stuffed Cookies are the perfect mini dessert for those moments when you want something indulgent yet totally approachable. Whether you’re baking for a party, craving a unique treat, or just want to wow your friends and family, this recipe will be your new go-to.

Trust me, these cookies didn’t just happen overnight. I’ve tested, tweaked, and tasted (a lot!) to create the ultimate combination of flavors and textures. These cookies are soft, slightly chewy, and bursting with that classic strawberry cheesecake flavor we all love. And the best part? You don’t need to be a pastry chef to nail this recipe—it’s easy enough for any home baker to tackle!

The Story Behind Strawberry Cheesecake Cookies

Cheesecake and cookies—two of life’s greatest desserts combined into one magical bite. These Strawberry Cheesecake Stuffed Cookies bring together the creaminess of cheesecake with the nostalgic charm of cookies. The idea for this recipe came during a family get-together when I couldn’t choose between making a classic cheesecake or cookies for dessert. Why not both?

Strawberries are the star of this recipe for a reason. They’re iconic, sweet, and add a pop of color that makes these cookies look absolutely irresistible. Plus, strawberries and cheesecake are a match made in dessert heaven! This recipe is perfect year-round, but let’s be honest—it’s especially amazing during strawberry season when you can use fresh, juicy berries for the jam.

Over time, I’ve learned to customize this recipe to fit different seasons and occasions. In the summer, I love using fresh strawberry jam; in the winter, I swap it for cranberry or raspberry jam for a festive twist. It’s one of those recipes that evolves with your cravings!

Let’s Talk Ingredients

To make these cookies truly special, each ingredient plays an important role. Here’s a closer look:

• Unsalted Butter: Softened butter makes your cookies tender and rich. If you’re in a pinch, margarine works too, but the flavor won’t be quite as buttery.
• Granulated Sugar & Brown Sugar: The combination of these two sugars creates the perfect balance of sweetness and chewy texture.
• Cream Cheese: The heart of the cheesecake filling. Make sure it’s softened to avoid lumps in your mixture.
• Strawberry Jam: Go for high-quality jam with real fruit pieces for the best flavor. You can also use homemade jam if you have it!
• All-Purpose Flour: Provides structure to the cookies. If you need a gluten-free option, try substituting with a 1:1 gluten-free baking flour.
• Egg: Helps bind everything together. For a vegan option, you can use a flaxseed or chia seed egg substitute.
• Vanilla Extract: Adds warmth and enhances the overall flavor of the cookie dough.
• Baking Soda: Ensures the cookies puff up slightly without becoming too cakey.
• Salt: A pinch is all you need to balance the sweetness.

If you want to switch things up, consider using raspberry or blueberry jam instead of strawberry. You can also add a hint of lemon zest to the cheesecake filling for a bright citrusy twist.

Equipment You’ll Need

Here’s a quick list of tools to make your baking session smooth:

• Mixing Bowls: You’ll need a couple for the cookie dough and cheesecake filling.
• Electric Mixer: A hand mixer or stand mixer works well for creaming the butter and sugars.
• Measuring Cups and Spoons: Precision matters for baking.
• Cookie Scoop: Helps create evenly sized cookies. If you don’t have one, a tablespoon works.
• Baking Sheets: Line them with parchment paper for easy cleanup.
• Small Spoon: Useful for scooping the cheesecake filling.

If you’re missing specialized tools, don’t worry. You can mix by hand if needed, and a regular spoon works fine for scooping. Just be sure to chill the dough so it’s easier to handle!

How to Make Strawberry Cheesecake Stuffed Cookies

1. Prepare the Filling: In a small bowl, mix 4 oz (115 g) softened cream cheese, 2 tbsp (30 g) powdered sugar, and 1 tsp vanilla extract until smooth. Stir in 2 tbsp (30 g) strawberry jam. Chill the filling for at least 30 minutes.
2. Make the Cookie Dough: In a mixing bowl, cream 1/2 cup (115 g) unsalted butter, 1/3 cup (70 g) granulated sugar, and 1/3 cup (70 g) brown sugar until fluffy. Beat in 1 egg and 1 tsp vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, whisk together 1 1/4 cups (160 g) all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt. Gradually add this to the wet mixture, mixing until just combined.
4. Shape the Dough: Scoop about 2 tbsp of dough and flatten it slightly. Add 1 tsp of the cheesecake filling to the center. Wrap the dough around the filling and seal well, forming a ball.
5. Chill the Cookie Dough: Place the dough balls on a parchment-lined baking sheet and chill for 30 minutes.
6. Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 12-14 minutes or until the edges are lightly golden. Cool completely on a wire rack.

Pro tip: Don’t skip chilling the dough—it helps the cookies hold their shape and prevents spreading!

Cooking Tips & Techniques

Here are a few tricks to ensure your cookies turn out perfectly:

• Make sure your butter and cream cheese are softened but not melted—it helps create a smooth texture.
• Seal the dough tightly around the filling to prevent leaks while baking.
• If your dough feels sticky, chill it for 10-15 minutes before shaping.
• For extra flavor, sprinkle a pinch of flaky sea salt on top of the cookies before baking.

If you’ve ever struggled with stuffed cookies leaking or cracking, don’t worry—it takes practice! Even if they’re not perfect, they’ll still taste amazing.

Variations & Adaptations

Want to mix things up? Here are a few ideas:

• Gluten-Free Option: Use a 1:1 gluten-free baking flour blend.
• Seasonal Twist: Swap the strawberry jam for cranberry or apricot jam depending on the season.
• Chocolate Lovers: Add mini chocolate chips to the dough or drizzle melted white chocolate on top.

My personal favorite variation? Adding a touch of almond extract to the dough for a nutty, aromatic flavor. It’s subtle but makes a big difference!

Serving & Storage Suggestions

These cookies are best enjoyed slightly warm when the filling is extra gooey. Serve them with a scoop of vanilla ice cream or a cup of hot coffee. For a party, arrange them on a platter with fresh strawberries for a pretty presentation.

Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds. If you’re freezing them, wrap each cookie individually and store for up to 3 months—just thaw on the counter before serving!

Nutritional Information & Benefits

Here’s a rough estimate per cookie:

• Calories: 180
• Fat: 9g
• Sugar: 13g
• Protein: 2g

These cookies aren’t exactly health food, but hey, dessert is all about balance! Strawberries bring antioxidants and vitamin C to the table, and cream cheese provides a touch of protein.

Conclusion

If you’re looking for a showstopping dessert that’s both fun to make and delicious to eat, these Ultimate Strawberry Cheesecake Stuffed Cookies are the answer. They’re versatile, packed with flavor, and sure to impress anyone lucky enough to try them.

I’d love to hear how your cookies turn out! Share your thoughts, variations, or even photos in the comments below. And don’t forget to pin this recipe for later—you’ll want to make it again and again. Happy baking!

FAQs

Can I use frozen strawberries for the jam?

Yes, you can! Just cook the frozen strawberries with sugar to make a quick homemade jam.

Do I need to chill the dough?

Absolutely. Chilling helps the cookies hold their shape and prevents spreading.

Can I make the cookies ahead of time?

Yes, you can freeze the unbaked dough balls and bake them fresh when needed.

What’s the best way to store these cookies?

Keep them in an airtight container in the fridge for up to 5 days.

How can I prevent the filling from leaking?

Seal the dough tightly around the filling and make sure there are no cracks.

Print