Strawberry Cheesecake Stuffed Cookies are a delightful treat that combines two favorites into one. These cookies have a soft, chewy exterior with a creamy, sweet strawberry cheesecake filling hidden inside. The gentle burst of fresh strawberry flavor paired with the rich cream cheese center makes every bite feel like a mini dessert surprise.
I love making these cookies when I want something special but not too complicated. The filling is so creamy and smooth that you almost don’t want to share. One tip I have is to gently chill the dough before baking to make sure the cheesecake filling stays perfectly tucked inside without melting and spreading too much.
These cookies are perfect for sharing at a party or having a cozy afternoon snack with a cup of tea or coffee. I especially enjoy them fresh out of the oven when they’re warm and gooey—it’s like having cheesecake and cookies all at once, which feels like a yummy little celebration in every bite.
Key Ingredients & Substitutions
Strawberry Gelatin Powder: This adds both strawberry flavor and pink color to the cookie dough. You can substitute with strawberry jam or freeze-dried strawberry powder, but the gelatin gives a nice texture boost.
Cream Cheese: The heart of the cheesecake filling. Use full-fat cream cheese for the best creamy texture. For a lighter option, try Neufchatel cheese with similar results.
Butter & Sugar: Softened unsalted butter helps create a tender dough. I like splitting sugar between granulated for sweetness and powdered in the filling for smoothness.
How Do You Keep the Cheesecake Filling Inside the Cookie While Baking?
Sealing the dough around the cheesecake filling tightly is key. Here’s how:
- Flatten dough well to fit the filling without stretching.
- Use about 1 teaspoon of filling—too much can leak out.
- Pinch and smooth dough seams fully to lock in the filling.
- Chill dough balls briefly if the dough gets too soft before baking to reduce spreading.
Also, baking at the right temperature ensures the cookie sets quickly, keeping the filling nicely enclosed.
Equipment You’ll Need
- Mixing bowls – I use these to quickly prepare the cookie dough and cheesecake filling without making a mess.
- Electric hand or stand mixer – makes creaming butter and cream cheese smooth and easy.
- Measuring cups and spoons – for accurate ingredient addition, so your cookies turn out just right.
- Silicone spatula – great for scraping bowls and mixing gently without losing air.
- Baking sheet & parchment paper – keeps the cookies from sticking and makes cleaning simple.
- Cookie scoop or tablespoon – helps shape uniform cookies for even baking.
- Cooling rack – to cool cookies evenly and prevent sogginess.
Flavor Variations & Add-Ins
- Use blueberry or raspberry gelatin for different berry flavors, keeping the fruity surprise inside.
- Add chopped fresh strawberries or other berries into the dough for extra fruitiness.
- Mix in white chocolate chips or crushed graham crackers for added texture and flavor.
- Swap the cheesecake filling for lemon curd or chocolate ganache for a different sweet center.
Strawberry Cheesecake Stuffed Cookies
Ingredients You’ll Need:
For the Strawberry Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons strawberry gelatin powder (e.g., Jell-O strawberry gelatin)
- 1-2 tablespoons milk (optional, if dough is too stiff)
For the Cheesecake Filling:
- 8 oz (about 225 g) cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
For Rolling:
- 1/2 cup granulated sugar
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and assemble, plus 11-14 minutes for baking. Allow an extra 5 minutes cooling time. In total, plan for around 35 to 40 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Cover the mixture and place it in the fridge to firm up while you prepare the cookie dough.
2. Prepare the Strawberry Cookie Dough:
Whisk the flour, baking powder, salt, and strawberry gelatin powder together in one bowl. In a separate large bowl, cream the softened butter with 3/4 cup of granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until well mixed. Gradually add the dry ingredients into the wet ingredients, stirring until a dough forms. If the dough feels too stiff or crumbly, add 1 tablespoon of milk at a time until it’s easy to work with.
3. Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 1 to 1.5 tablespoons of dough into balls. Flatten one ball in your palm, place about 1 teaspoon of the cheesecake filling in the center, then carefully wrap the dough around the filling, sealing fully and shaping into a smooth ball. Roll the stuffed ball in the remaining granulated sugar to coat evenly.
4. Bake Your Cookies:
Place the sugared dough balls on the prepared baking sheets with about 2 inches between them. Bake in the oven for 11-14 minutes, or until the cookies are set and just starting to crack on top. Let them cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
5. Enjoy & Store:
Serve these cookies warm to enjoy the gooey cheesecake center or cooled to savor the chewy texture. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Can I Use Frozen Cream Cheese for the Filling?
It’s best to use softened cream cheese for a smooth filling. If your cream cheese is frozen, thaw it overnight in the fridge and then bring it to room temperature before mixing.
How Can I Prevent the Cheesecake Filling from Leaking?
Make sure to seal the cookie dough completely around the filling with no gaps. Chill the filled dough balls briefly before baking if the dough feels too soft—that helps keep the filling inside while baking.
Can I Substitute the Strawberry Gelatin Powder?
Yes! You can use raspberry or blueberry gelatin for different flavors, or substitute with freeze-dried berry powder or strawberry jam, though the texture may change slightly.
How Should I Store Leftover Cookies?
Store them in an airtight container in the refrigerator for up to 4 days. You can warm them briefly in the microwave before serving to enjoy the creamy center again.
