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Indulge in the delectable delight of strawberry cheesecake stuffed cookies, a truly decadent treat that will tantalize your taste buds. These delightful cookies are crafted with a soft and chewy cookie dough, serving as the perfect foundation for a luscious cheesecake filling infused with the vibrant flavors of fresh strawberries. The harmonious combination of sweetness and tartness will captivate your senses and leave you craving for more.
With each bite, you'll experience a symphony of textures and flavors. The cookie dough gently dissolves on your tongue, while the creamy cheesecake filling tantalizes your taste buds with its impeccable balance of sweet and tart notes. The addition of juicy fresh strawberries imparts a burst of natural sweetness that harmonizes flawlessly with the other elements, creating a truly unforgettable taste sensation. It's the best of both worlds in one bite- a slice of cheesecake with strawberry topping and a chewy buttery cookie! These are the perfect summer cookies!
Versatile and enticing, these strawberry cookies with cheesecake filling are an ideal treat for any occasion. Whether enjoyed as a delightful snack, a sumptuous dessert, or even a special breakfast indulgence, these cookies are guaranteed to leave a lasting impression. Prepare to be enchanted as these delightful treats become an instant favorite in your household, satisfying the cravings of every cookie lover who is fortunate enough to savor their sublime flavors.
So why wait? Treat yourself and your loved ones to the irresistible pleasure of these chewy strawberry cheesecake cookies. With their heavenly combination of sweet and tart, they are bound to bring joy and satisfaction to every palate they grace.
We think these are the best strawberry cheesecake cookies and that you will also enjoy these other sweet treats- Raspberry White Chocolate Cookies, Dark Chocolate Cherry Shortbread Cookies, and our Strawberry Shortcake Cookies.
INGREDIENTS TO MAKE THESE DELICIOUS STRAWBERRY COOKIES
Cheesecake Filling
- Regular full-fat cream cheese- When baking, always make sure to pull out at least an hour before baking. This brings the cream cheese to room temperature and will give you a more even mix when combining with other ingredients.
- Powdered sugar- Use a whisk to break up the large clumps if needed.
- Lemon juice- I always prefer using the juice from fresh lemons, but bottled lemon juice will work just fine too.
Strawberry Cookies
- Unsalted butter- Again, always use room temperature butter. If needed, melt the butter and use that. However you will need to refrigerate the cookie dough for at least 30min- 1 hour so that the butter can solidify with the other ingredients slightly.
- Granulated white sugar
- Light brown sugar
- Large eggs- You guessed it, room temperature for best results.
- All-purpose flour- spooned and leveled
- Baking soda
- Baking powder
- Pure vanilla extract
- Fresh strawberries- frozen strawberries will work, however defrost and strain excess liquid before dicing
- Cornstarch- This helps absorb the extra moisture that is released by the strawberries during baking
- Salt- Kosher salt is my favorite for baking
HOW TO MAKE THIS STRAWBERRY CREAM CHEESE COOKIES RECIPE
With a little prep and a lot of love, you will have a batch of these delicious strawberry cheesecake cookies in no time!
STEP ONE- Make the cream cheese filling center
Make cream cheese mixture by combining cream cheese, lemon juice and confectioners sugar.
Whisk until thoroughly combined and scoop 11 x 1 ½ teaspoon balls on a baking sheet lined with wax paper. Freeze until it is properly frozen and hard. This cheesecake stuffing can be made in advance and frozen until ready to use.
STEP TWO- Make the cookie dough
Toss strawberries with cornstarch in a small bowl; set aside. Cream together butter and sugars. Beat on low speed for 3 minutes until smooth and creamy. Gradually add egg and vanilla. Mix on low until combined. Set aside.
Stir in dry ingredients. Fold in the diced strawberries. Freeze dough for 30 minutes. Once chilled, form the cookie dough balls with 2 tablespoons of dough each. These cookies will look tall. If the cookie dough balls lose their firmness while shaping all the dough, simply return them to the freezer to regain their solidity before proceeding.
STEP THREE- Assemble and bake!
Place the balls of dough onto a cookie sheet lined with parchment paper or a baking mat, making sure to leave a distance of 2-3 inches between each ball, as these cookies tend to expand significantly while baking.
Using a small cookie scoop, extract approximately 1 to 1 ½ teaspoons of dough from the top center of each cookie dough ball, leaving the edges slightly raised. Place the extracted dough pieces adjacent to each ball for use in the following step. PRO TIP- The cavity created should be sizable enough to accommodate the frozen cream cheese balls.
Remove the cream cheese balls from the freezer. Insert a frozen cream cheese ball into the indent of each cookie dough ball, then cover it with the previously removed dough, pinching the edges to secure the cream cheese inside. Note that the cookie dough may soften and become sticky during this process, so it may be necessary to refreeze the balls until they regain their firmness prior to baking.
When ready, bake for 14-16 minutes (the time will vary from oven to oven). Cool cookies on pan for 3-5 minutes then transfer to a wire rack to allow the cookies to set and cool completely.
RECIPE NOTES
- Be careful that the indentation in the cookies is not excessively deep or wide, as this could cause the cream cheese to spill out during baking. Try to aim for the middle part leaving enough space around the edges.
- It’s important to chill the cream cheese balls for easier assembling of these cookies. Likewise, freezing the cookie dough will help reduce the stickiness of the cookie dough so that you can roll the dough into balls.
- You can also use freeze-dried strawberries instead of fresh ones. In this case, the baking time should be less as these cookies won’t have that much moisture like from fresh berries. Bake for 12-13 minutes.
- These cookies can be made with a gluten-free flour blend (with a thickening agent such as xanthan gum) however the cookies will look and feel more tender and may require maximum baking time to cook through and harden (depending on flour brand used).
Some other variations on strawberry cheesecake filled cookies that you can try are:
- Oatmeal Strawberry Cheesecake Cookies: Add rolled oats to the cookie dough for a chewier texture and a hint of nuttiness. The oats pair well with the strawberry and cheesecake flavors.
- White Chocolate Strawberry Cheesecake Cookies: Fold in chunks of white chocolate or white chocolate chips into the cookie dough along with the strawberries. The creamy white chocolate complements the tangy cheesecake filling and adds an extra touch of sweetness.
- Almond Strawberry Cheesecake Cookies: Add almond extract to the cookie dough for a subtle almond flavor that pairs nicely with the strawberries and cheesecake. You can also sprinkle sliced almonds on top of the cookies before baking for added crunch.
- Graham Cracker Strawberry Cheesecake Cookies: Crush some graham crackers and add them to the cookie dough. The graham cracker crumbs will give the cookies a delicious crust-like texture reminiscent of a classic cheesecake.
- Strawberry Cheesecake Thumbprint Cookies: Instead of stuffing the cookies with a cheesecake filling, make thumbprint cookies by pressing your thumb into the center of each cookie dough ball before baking. Fill the indentations with a dollop of strawberry jam or preserve, and then bake. This variation simplifies the process and still delivers the strawberry cheesecake flavor.
BAKERY-STYLE COOKIES FAQs
Can I use frozen strawberries instead of fresh ones in the strawberry cookies with cheesecake filling?
Yes, you can use frozen strawberries in this recipe. However, make sure to defrost the strawberries and strain any excess liquid before dicing them. Keep in mind that frozen strawberries may have a slightly different texture and moisture content compared to fresh ones, so the baking time may need to be adjusted. Start checking for doneness around 12-13 minutes instead of the regular baking time.
Can I use low-fat cream cheese instead of full-fat cream cheese for the cheesecake filling?
While you can use low-fat cream cheese as a substitute, keep in mind that the texture and flavor of the cheesecake filling may be slightly different. Full-fat cream cheese generally provides a creamier and richer taste. If you decide to use low-fat cream cheese, make sure it's softened to room temperature before mixing it with the other ingredients to ensure a smooth and well-combined filling.
How should I store the strawberry cookies with cheesecake filling?
To store the strawberry cookies with cheesecake filling, place them in an airtight container at room temperature. They will remain fresh and delicious for up to 3 days. If you need to store them for a longer period, you can also freeze the cookies. Ensure they are properly sealed in an airtight container or freezer bag and they can be frozen for up to 2 months. Thaw the frozen cookies at room temperature before enjoying them.
Can I make the cream cheese filling and freeze it in advance?
Absolutely! You can make the cream cheese filling in advance and freeze it until you're ready to use it. After combining the cream cheese, lemon juice, and confectioners' sugar, form the filling into 1 ½ teaspoon-sized balls and place them on a baking sheet lined with wax paper. Freeze the balls until they are properly frozen and hard, then transfer them to a freezer-safe container or bag. They can be stored in the freezer for a convenient and time-saving option when you're ready to use for the stuffed cookie dough ball.
Can I use a gluten-free flour blend to make these cookies?
Yes, you can use a gluten-free flour blend to make these cookies. However, keep in mind that the texture of the cookies may differ slightly, and they might be more tender. It's advisable to use a gluten-free flour blend that includes a thickening agent like xanthan gum. Additionally, the cookies may require the maximum baking time to cook through and firm up, depending on the brand of gluten-free flour used.
MORE STRAWBERRY RECIPES WE THINK YOU'LL LOVE
- Philadelphia Strawberry Cheesecake Snack Bars
- Fresh Strawberry Baked Donuts
- Vanilla Layer Cake with Fresh Strawberry Filling
Strawberry Cheesecake Stuffed Cookies
Chewy cookies studded with fresh strawberries and filled with a decadent cheesecake center.
Course:Dessert
Cuisine:American
Keyword:strawberry cheesecake cookies, strawberry cookies
Servings: 1 Dozen
Author: Jackie
Ingredients
Cheesecake Filling
- 8ozfull-fat cream cheesesoftened
- ½cuppowdered sugar
- ¼teaspoonlemon juice
Strawberry Cookies
- ⅓cupfresh strawberriesdiced
- 1tablespooncorn starch
- 1cupunsalted butter
- 1cupgranulated white sugar
- ½cuplight brown sugar
- 2large eggsroom temperature
- 1teaspoonpure vanilla extract
- 3cupsall-purpose flour
- ½teaspoonbaking soda
- ½teaspoonbaking powder
- ¼teaspoonsalt
Instructions
Make cream cheese filling by combining cream cheese, lemon juice and confectioners sugar.
Whisk until thoroughly combined and scoop twelve 1 teaspoon balls on a baking sheet lined with wax paper. Freeze until it is properly frozen and hard.
Toss diced strawberries with corn starch in a small bowl then set aside.
In a large bowl, whisk together flour, baking powder and soda, and salt; set aside.
Cream together butter and sugars in bowl of your mixer. Beat on low speed for 3 minutes until smooth and creamy.
Gradually add egg and vanilla. Mix on low until combined.
Stir in flour mixture.
Fold in the diced strawberries.
Freeze cookie dough for 30 minutes, or refrigerate for 1 hour.
Once chilled, form the cookie dough balls with 2 tablespoons of dough each. These cookies will look tall.
If the cookie dough balls lose their firmness while shaping all the dough, simply return them to the freezer to regain their solidity before proceeding.
Preheat the oven to 350 F.
Place the dough balls onto a baking sheet lined with parchment paper or a baking mat, making sure to leave a distance of 2-3 inches between each ball, as these cookies tend to expand significantly while baking.
Using a cookie scoop, extract approximately 1 to 1 ½ teaspoons of dough from the top center of each cookie dough ball, leaving the edges slightly raised. Place the extracted dough pieces adjacent to each ball for use in the following step. The cavity created should be sizeable enough to accommodate the frozen cream cheese balls.
Remove the cream cheese balls from the freezer. Insert a frozen cream cheese ball into the indent of each cookie dough ball, then cover it with the previously removed dough, pinching the edges to secure the cream cheese inside. Note that the cookie dough may soften and become sticky during this process, so it may be necessary to refreeze the balls until they regain their firmness prior to baking.
When ready, bake for 14-16 minutes (the time will vary from oven to oven). Allow the cookies to set and cool completely.
Recipe Notes
Be careful that the indentation in the cookies is not excessively deep or wide, as this could cause the cream cheese to spill out during baking. Try to aim for the middle part leaving enough space around the edges.
It’s important to chill the cream cheese balls for easier assembling of these cookies. Likewise, freezing the cookie dough will help reduce the stickiness of the cookie dough so that you can roll the dough into balls.
You can also use freeze-dried strawberries instead of fresh ones. In this case, the baking time should be less as these cookies won’t have that much moisture like from fresh berries. Bake for 12-13 minutes.
These cookies can be made with a gluten-free flour blend (with a thickening agent such as xanthan gum) however the cookies will look and feel more tender and may require maximum baking time to cook through and harden (depending on flour brand used).
