Strawberry Cheesecake Stuffed Cookies Recipe

Introduction

These strawberry cheesecake stuffed cookies are rich, soft, and filled with a creamy center that makes every bite feel extra special. Combining the flavors of strawberry, cream cheese, and white chocolate, they offer a bakery-style dessert experience you can easily make at home.

Ingredients

• For the filling:
• 8 oz cream cheese, softened
• 1 egg yolk
• 3 tbsp sugar
• 2 tbsp flour
• 1/4 tsp salt
• 3/4 tsp vanilla extract
• 4 tbsp strawberry jam
• 1/2 tsp lemon juice
• For the dough:
• 2 1/4 cups all-purpose flour
• 3/4 cup graham cracker crumbs
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp corn starch
• 3/4 cup butter, melted and cooled
• 3/4 cup granulated sugar
• 2/3 cup packed brown sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1 1/4 cups white chocolate chips

Instructions

1. Step 1: In a small bowl, mix the softened cream cheese, egg yolk, sugar, flour, salt, and vanilla extract until smooth. Fold in the strawberry jam and lemon juice, then refrigerate the filling for at least 20 minutes.
2. Step 2: In a medium bowl, whisk together the all-purpose flour, graham cracker crumbs, salt, baking soda, and corn starch. Set aside.
3. Step 3: In a large bowl, whisk the melted and cooled butter, granulated sugar, and brown sugar until combined. Add the eggs and vanilla extract, then whisk until smooth and well incorporated.
4. Step 4: Fold the dry ingredients into the wet ingredients just until combined. Gently fold in the white chocolate chips. Cover and refrigerate the dough for 30 minutes.
5. Step 5: Scoop about 1 tablespoon of chilled dough and flatten it slightly in your palm. Place a spoonful of chilled filling in the center, fold the dough around it to seal completely, then roll into a ball and flatten the top slightly.
6. Step 6: Place shaped cookies on a parchment-lined baking sheet. Press a few extra white chocolate chips on top, then refrigerate for another 30 minutes.
7. Step 7: Bake at 350°F (175°C) for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips & Variations

• Make sure the cream cheese is softened to create a smooth filling.
• Chill both dough and filling well for easier shaping and to prevent leaking.
• Seal the dough fully around the filling to avoid leaks during baking.
• Substitute raspberry or blueberry jam for a different fruity twist.
• Use milk or semi-sweet chocolate chips instead of white chocolate chips if preferred.
• Add crushed freeze-dried strawberries to the dough for enhanced strawberry flavor.
• Use gluten-free graham-style crumbs and flour blend for a gluten-free version.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. For the best texture, let them sit at room temperature for a few minutes before serving. You can also freeze baked cookies for up to 2 months; thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies ahead of time?

Yes, you can prepare both the filling and the dough in advance and chill them until you are ready to assemble and bake.

Do I need to refrigerate these cookies?

Yes, due to the cream cheese filling, these cookies should be stored in the refrigerator to keep them fresh and safe to eat.

Strawberry Cheesecake Stuffed Cookies Recipe

---

★★★★★

4.7 from 64 reviews

• Author: Zoe
• Total Time: 1 hour 15 minutes
• Yield: 24 cookies 1x

Pin Recipe

Print Recipe

Description

These strawberry cheesecake stuffed cookies are soft, buttery, and filled with a creamy, tangy strawberry cheesecake center. With a cookie dough that includes graham cracker crumbs and sweet white chocolate chips, they deliver a classic cheesecake flavor in a bakery-style stuffed cookie that’s simple to make at home.

---

Ingredients

Scale 1x2x3x

For the Filling

• 8 oz cream cheese, softened
• 1 egg yolk
• 3 tbsp sugar
• 2 tbsp flour
• 1/4 tsp salt
• 3/4 tsp vanilla extract
• 4 tbsp strawberry jam
• 1/2 tsp lemon juice

For the Dough

• 2 1/4 cups all-purpose flour
• 3/4 cup graham cracker crumbs
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp corn starch
• 3/4 cup butter, melted and cooled
• 3/4 cup granulated sugar
• 2/3 cup packed brown sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1 1/4 cups white chocolate chips

---

Instructions

1. Make the filling: In a small bowl, mix softened cream cheese, egg yolk, sugar, flour, salt, and vanilla extract until smooth. Fold in strawberry jam and lemon juice, then refrigerate for at least 20 minutes to firm up.
2. Mix the dry ingredients: Whisk together all-purpose flour, graham cracker crumbs, salt, baking soda, and corn starch in a medium bowl. Set aside.
3. Make the cookie dough: In a large bowl, whisk melted and cooled butter with granulated and brown sugars until combined. Add eggs and vanilla extract, whisking until smooth and well incorporated.
4. Combine the dough: Fold the dry ingredients into the wet mixture just until combined. Then fold in the white chocolate chips. Cover and chill the dough for 30 minutes to firm.
5. Shape and fill cookies: Scoop about 1 tablespoon of chilled dough, flatten it slightly in your palm, and place a spoonful of chilled filling in the center. Seal the dough fully around the filling, roll gently into a ball, and flatten the top slightly.
6. Chill again: Place the shaped cookies on a parchment-lined baking sheet, press a few extra white chocolate chips on top for garnish, and refrigerate for another 30 minutes to maintain their shape.
7. Bake: Preheat oven to 350°F (177°C). Bake the cookies for 10–12 minutes, or until the edges are lightly golden while the centers remain slightly soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Use softened cream cheese to ensure the filling mixes smoothly and evenly.
• Chill the dough and filling well to make stuffing easier and prevent leakage during baking.
• Fully seal the cookie dough around the filling to avoid oozing cheesecake centers.
• Do not overbake; cookies should be soft in the center to keep a creamy texture.
• For variations, swap strawberry jam with raspberry or blueberry jam for different fruit flavors.
• Try milk or semi-sweet chocolate chips instead of white chocolate for a different twist.
• Store cookies in an airtight container in the refrigerator for up to 5 days. Freeze baked cookies up to 2 months.
• Allow refrigerated cookies to come to room temperature briefly before serving for best taste and texture.

• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry cheesecake cookies, stuffed cookies, cream cheese stuffed cookies, white chocolate chip cookies, cheesecake inspired dessert