Irresistible Strawberry Cheesecake Cookies (2025)

These irresistible strawberry cheesecake stuffed cookies feature a buttery, graham cracker-kissed dough wrapped around a luscious, tangy cream cheese and strawberry filling. Thick, gooey, and bursting with flavor, they bring the magic of a bakery-style treat straight to your kitchen!

Gourmet Strawberry Cheesecake Cookies

Lately, I’ve been obsessed with crafting oversized, bakery-style cookies (have you tried my chocolate chip marshmallow cookies?), and these strawberry cheesecake stuffed cookies are my newest favorite.

Each bite delivers a perfect balance of textures—soft and chewy graham cracker-infused dough encasing a luscious cheesecake-inspired filling with a pop of sweet-tart strawberry goodness. They’re rich, indulgent, and guaranteed to steal the show at any gathering.

I love adding a sprinkle of crushed freeze-dried strawberries or white chocolate chunks on top before baking. The strawberries intensify the fruity flavor, while the white chocolate caramelizes slightly, adding an irresistible touch of sweetness.

There is a bit of chilling involved in this recipe, but trust me—it’s 100% worth it. That first bite, sinking into a warm, gooey strawberry cheesecake center, is pure magic. I can’t wait for you to try it! 🍓🍪

What You Need

These strawberry cheesecake stuffed cookies call for a handful of carefully chosen ingredients that make them irresistibly rich and flavorful. Each one plays a key role in creating the perfect balance of sweetness, creaminess, and texture. Here are a few important ones to note:

🧈 Cream cheese – Make sure it’s softened before mixing to ensure a smooth and creamy filling. Full-fat cream cheese works best for the richest flavor.

🍓 Strawberry jam – You can use your favorite store-bought jam or go the homemade route for an extra fresh, fruity burst. A thick jam prevents the filling from becoming too runny.

🥄 Graham cracker crumbs – These add a subtle crunch and enhance the “cheesecake” vibe in the cookie dough. If you don’t have graham crackers, digestive biscuits make a great substitute.

🌱 Cornstarch – Just a bit of cornstarch keeps the cookies soft and thick while preventing excessive spreading in the oven. This little trick makes a big difference!

🍫 White chocolate (optional) – Chopped white chocolate or white chocolate chips add a creamy sweetness and caramelize beautifully on top of the cookies as they bake.

💡 Baking Tip: Room-temperature ingredients (like butter and eggs) mix more easily and create a smoother, more cohesive cookie dough. If you forgot to set them out, you can quickly warm eggs by placing them in a bowl of warm water for a few minutes.

This is just a quick breakdown of the key ingredients—scroll down for the full recipe!

How to Make Strawberry Cheesecake Stuffed Cookies

These cookies may look fancy, but they’re surprisingly simple to make! The process is broken down into three easy steps: preparing the filling, making the dough, and assembling the cookies. Let’s get started!

Step 1: Make the Cheesecake Filling

• In a bowl, mix the softened cream cheese and sugar until smooth.
• Stir in the vanilla extract and a touch of sour cream for extra creaminess.
• Using a small spoon or cookie scoop, drop 2-teaspoon-sized dollops onto a parchment-lined baking sheet.
• Freeze for at least 30 minutes, or until solid.

Step 2: Prepare the Cookie Dough

• Beat the softened butter and both sugars together until light and fluffy.
• Mix in the egg and vanilla until fully incorporated.
• In a separate bowl, whisk together the dry ingredients: flour, graham cracker crumbs, baking soda, cornstarch, and salt.
• Gradually add the dry ingredients to the wet, mixing until just combined.
• Cover and chill the dough in the fridge for 30 minutes—this helps prevent excessive spreading.

Step 3: Assemble the Cookies

• Roll 2 tablespoons of dough into a ball, then press a deep indentation into the center with your thumb.
• Spoon about 1 ½ teaspoons of strawberry jam into the indentation.
• Place a frozen cream cheese dollop on top of the jam.
• Roll another small dough ball, flatten it slightly, and place it over the filling. Seal the edges well to fully enclose the filling—this prevents leaks during baking.

💡 Baking Tip: Keep the frozen cheesecake dollops in the freezer until you’re ready to use them. Taking them all out at once can cause them to soften too quickly.

• Gently roll the stuffed dough ball between your palms to smooth it out.
• If using, press a few pieces of chopped white chocolate onto the top of each cookie.
• Place the assembled cookies on a parchment-lined baking sheet and freeze for 10-15 minutes. This quick chill helps the cookies hold their shape while baking.
• Preheat your oven to 375°F (190°C).
• Arrange the chilled cookie dough balls on a lined baking sheet, spacing them a few inches apart.
• Bake for 14-15 minutes, or until the edges are golden and set.
• Let the cookies cool completely on the baking sheet before transferring them—warm cookies will be fragile and can break easily.

Now comes the best part—digging in! These cookies are absolutely magical when eaten warm, with the gooey strawberry cheesecake center melting into every bite. 🍓🍪✨

Frequently Asked Questions

Why did my cookies spread too much?

If your cookies turned out flatter than expected, a few things could be the culprit:

• The dough may not have been chilled long enough—be sure to refrigerate it for at least 30 minutes before assembling.
• The cheesecake filling should be fully frozen before stuffing the cookies. If it’s too soft, it can cause the dough to spread excessively.
• Adding too much jam can make the dough too wet. Stick to about 1 ½ teaspoons per cookie for the best results.

Can I use frozen strawberries instead of jam?

Yes, but with some adjustments! Frozen strawberries release a lot of moisture when baked, which can make the filling too runny. If you want to use them, try dicing them and mixing with a little cornstarch to absorb excess liquid. Alternatively, cook them down into a thicker sauce before adding to the cookies.

How should I store these cookies?

Because of the cream cheese filling, these cookies should be stored in an airtight container in the refrigerator if not eaten the same day. They stay fresh for up to 5 days in the fridge. Before serving, let them sit at room temperature for 10-15 minutes for the best texture.

Can I make these cookies gluten-free?

Yes! Simply swap the all-purpose flour for a 1:1 gluten-free flour blend and use gluten-free graham crackers. The texture may be slightly different, but they’ll still be delicious!

How can I make the cheesecake filling extra creamy?

For the smoothest filling:

• Use full-fat cream cheese for the best texture and flavor.
• Mix the cream cheese until completely smooth before freezing—lumps in the mixture will stay in the final cookies.
• Let the cream cheese soften before mixing for easier blending.

These cookies are a dream to make and even better to eat! If you have more questions, feel free to drop them in the comments below. 🍓🍪✨

Love This Flavor Combo? Try This Next!

If you can’t get enough of the delicious strawberry cheesecake combination, you’ll love my classic strawberry cheesecake recipe—it’s rich, creamy, and packed with fresh strawberry flavor! 🍓

The Sweetest Ending to a Delicious Adventure

And just like that, our Strawberry Cheesecake Stuffed Cookies journey comes to a warm, gooey, and utterly satisfying close. From mixing the rich, buttery dough to sealing in that luscious cheesecake filling, every step was a little adventure—a dance between flavors, textures, and patience.

As you pull these golden beauties from the oven, with their creamy centers just waiting to be discovered, you’ll realize that baking isn’t just about following a recipe—it’s about creating something truly special. The moment you take that first bite, sinking into the soft, graham-infused dough and hitting the tangy strawberry cheesecake surprise, you’ll know it was all worth it.

But the adventure doesn’t have to end here! Whether you try a different jam, sprinkle in some white chocolate, or bake another batch to share, these cookies are just the beginning of your baking story. So preheat that oven, gather your ingredients, and let the magic happen again. Because after all, the best recipes aren’t just baked—they’re experienced.

Happy baking, and may your kitchen always be filled with sweetness!

Let’s bake together! Follow my step-by-step instructions in the recipe below, and if you give these cookies a try, don’t forget to share your creations! Tag me on Instagram, and you can also find me on Facebook for more delicious recipes.

I can’t wait to see your strawberry cheesecake stuffed cookies! 🍪✨

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