If your ideal cookie walks the line between soft-baked nostalgia and creamy indulgence, these Strawberry Cheesecake Stuffed Cookies are about to be your new obsession. Picture a golden, buttery cookie hugging a hidden center of strawberry jam and luscious cream cheese—it’s everything a cookie should be and more.

These cookies take classic comfort to the next level. Each bite surprises with a burst of fruity brightness followed by that unmistakable tang of cheesecake. They’re rich but not overwhelming, sweet but not cloying, and ideal for everything from holidays to just-because weekends.

What Kind of Filling Is in a Strawberry Cheesecake Stuffed Cookie?

The filling is a dreamy combination of sweetened cream cheese and strawberry jam. It’s the magic inside that transforms a standard cookie into something extraordinary. The creamy center stays soft even after baking, giving you that gooey surprise every time you take a bite.

Ingredients for the Strawberry Cheesecake Stuffed Cookies

Cream Cheese: The heart of the filling, it adds a rich tangy flavor that mimics cheesecake perfectly.

Strawberry Jam: Provides a fruity pop of sweetness and a little tartness, balancing the cream cheese.

Butter: Gives the cookie its soft and chewy texture while adding flavor depth.

Brown Sugar: Adds moisture and a subtle caramel note that pairs beautifully with the strawberry.

White Sugar: Helps to balance the sweetness and structure of the cookie.

Egg: Binds everything together and gives the dough richness.

Vanilla Extract: Adds warmth and enhances the overall flavor profile.

All-Purpose Flour: The base structure of the dough, ensuring a chewy bite.

Baking Soda & Baking Powder: A combo that helps the cookies rise just enough without spreading too thin.

Salt: Balances the sweetness and brings out the flavors.

How To Make the Strawberry Cheesecake Stuffed Cookies

Step 1: Make the Filling

Combine softened cream cheese with powdered sugar until smooth. Dollop small scoops onto a parchment-lined tray, top with a bit of strawberry jam, and freeze for at least 30 minutes. This helps the filling stay together when wrapping the dough.

Step 2: Prepare the Cookie Dough

Cream the butter, brown sugar, and white sugar until light and fluffy. Add the egg and vanilla, mixing well. In a separate bowl, whisk together the dry ingredients, then slowly incorporate them into the wet mixture to form a soft dough.

Step 3: Wrap the Filling

Scoop cookie dough balls and flatten them in your palm. Place a frozen cream cheese-strawberry dollop in the center, then wrap the dough around it, sealing the edges. Make sure no filling is peeking out.

Step 4: Bake

Place the stuffed cookie dough balls on a parchment-lined baking sheet and chill for 10-15 minutes. Then bake at 350°F (175°C) for 11-13 minutes, or until the edges are lightly golden. Let them cool on the baking sheet before transferring.

Serving and Storing These Cheesecake Cookies

These cookies are best enjoyed slightly warm when the center is still soft and melty. Serve them as a dessert centerpiece, a party treat, or a decadent snack with tea or coffee. For storing, keep them in an airtight container in the fridge for up to 5 days. You can also freeze baked cookies for up to a month—just let them come to room temperature before serving, or warm briefly in the microwave.

Frequently Asked Questions

Can I use other jams instead of strawberry?

Absolutely! Raspberry, blueberry, or even peach jam would be just as delicious.

Do I need to chill the dough?

Yes, chilling helps the cookies hold their shape and keeps the filling from leaking out.

Can I make these ahead of time?

Definitely. You can prep and freeze the filling and dough separately, or shape the cookies and freeze before baking.

Why is my filling leaking?

If the filling isn’t frozen enough or the dough isn’t sealed well, it can leak. Make sure both steps are done properly.

Can I use low-fat cream cheese?

You can, but the texture and flavor might not be as rich or creamy.

How do I know when they’re done?

Look for lightly golden edges and a slightly underbaked center—they’ll continue to cook on the hot baking sheet.

Want More Cookie Ideas with a Twist?

If you love these Strawberry Cheesecake Stuffed Cookies, you’ll probably enjoy these other favorites:

Lemon Churro Cookies if you’re craving tangy meets warm spice.
Salted Caramel Pecan Cookies for a deeper caramel crunch.
Chocolate Chip Cookie Dough Brownie Bombs for layers of gooey joy.
Blueberry Cheesecake Heaven Rolls for another cheesecake-inspired delight.
Irresistible Blueberry Lime Cheesecake Cupcakes if you’re into fruity, creamy combos.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use a different jam? Add a touch of lemon zest? Maybe even dip the bottoms in chocolate?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Strawberry Cheesecake Stuffed Cookies

Author: Jam Scott
Total Time: 52 minutes
Yield: 12-14 cookies

Print Recipe

Description

These soft-baked Strawberry Cheesecake Stuffed Cookies are filled with a sweet cream cheese and strawberry jam center. The buttery vanilla cookie dough wraps the rich filling perfectly, making every bite indulgent yet balanced. Ideal for holidays, parties, or anytime you want to impress with a homemade treat.

Instructions

Prepare Filling: In a small bowl, mix cream cheese and powdered sugar until smooth. Drop 1/2 tsp portions onto a parchment-lined tray. Top with 1/4 tsp strawberry jam. Freeze for 30 minutes.
Make Dough: Beat butter with both sugars until fluffy. Add egg and vanilla; mix well. In another bowl, whisk flour, baking soda, baking powder, and salt. Add to wet ingredients gradually.
Assemble Cookies: Scoop dough, flatten slightly, and place a frozen cream cheese-jam scoop in the center. Wrap dough around the filling and seal well.
Chill and Bake: Chill dough balls for 10-15 minutes. Preheat oven to 350°F (175°C). Bake for 11-13 minutes, until edges are golden. Cool before serving.

Prep Time: 40 minutes (includes freezing)
Cook Time: 12 minutes
Category: Desserts