Strawberry-Cheesecake Filled Cookies

Soft, buttery cookies filled with a creamy cheesecake-and-strawberry center — a decadent treat that combines rich cream cheese, sweet strawberries, and tender cookie dough. Perfect for dessert boxes, parties, or cozy nights in.

Why You’ll Love This Recipe

• Delicious contrast: soft cookie exterior, creamy cheesecake filling inside
• Sweet, fruity cheesecake mixture balanced by buttery cookie dough
• Fun “surprise filling” cookie — feels a bit fancy but easy to make
• Great for gifting, holidays, or weekend baking projects
• Can be made ahead and stored — or frozen for later

Ingredients

For the Cookie Dough

• 1 cup (≈ 226 g) unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2¼ cups (≈ 280–290 g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

For the Strawberry-Cheesecake Filling

• 8 oz (≈ 225 g) cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup fresh strawberries, finely chopped (or more, to taste)
• 2 tablespoons strawberry jam (optional — for more strawberry flavor)

Optional Finishing

• Powdered sugar for dusting
• A thin glaze (mix 1 cup powdered sugar + 1–2 tbsp milk + ½ tsp vanilla — optional)

Instructions

1. Make the Filling

• In a bowl, beat softened cream cheese with sugar and vanilla until smooth and creamy.
• Gently fold in the finely chopped strawberries (and jam, if using) until evenly distributed.
• Chill the filling in the fridge for 15–20 minutes so it firms up slightly (easier to handle).

2. Prepare the Cookie Dough

• Preheat your oven to 350 °F (175 °C).
• In a large bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy.
• Beat in the egg and vanilla extract until well combined.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Gradually mix the dry ingredients into the wet mixture until a soft dough forms. If dough is too sticky, chill 10 minutes.

3. Assemble the Cookies

• Scoop about 1 tablespoon of dough and flatten it into a small disk in your palm.
• Place about 1–1½ teaspoons of the chilled cheesecake-strawberry filling in the center.
• Wrap the dough around the filling, sealing edges and rolling gently to form a smooth ball — the filling should be completely enclosed.
• Place on a parchment-lined baking sheet spaced a couple inches apart.

4. Bake

• Bake for about 12–15 minutes — cookies should be lightly golden on the bottoms and edges, but not overly browned (so filling stays creamy).
• Remove from oven and let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

5. Finish (Optional)

• Once cooled, dust lightly with powdered sugar — or drizzle with a simple vanilla glaze for extra sweetness.

You Must Know

• Chilling the cream-cheese filling before stuffing helps prevent it from leaking during baking.
• Make sure cookie dough fully encloses the filling — exposed filling may ooze or burn.
• Don’t over-bake — you want the cookie to set but still remain soft to keep contrast with creamy center.
• Let cookies cool before dusting or glazing — warm cookies can cause glaze to run or sugar to dissolve.

Pro Tips & Variations

• For extra fruity flavor, fold a few small strawberry pieces into the dough (along with filling).
• Swap strawberries for raspberries, blueberries, or even chopped cherries for a flavor twist.
• Add a bit of lemon zest to the filling for a fresh, bright note.
• Mix chopped nuts (like toasted almonds or pistachios) into filling for crunch.
• For a richer cheesecake flavor — replace some sugar with a tablespoon of cream or a pinch of cinnamon.
• Make mini-size cookies for bite-sized treats — adjust dough and filling accordingly.

Serving Ideas & Storage

• Serve at room temperature with a cup of tea, coffee, or milk.
• Store in an airtight container in the refrigerator for up to 5 days.
• For longer storage — freeze baked cookies in a sealed bag/container for up to 2 months; thaw before serving.
• These make lovely homemade gifts — package in small boxes or jars with parchment paper.

Frequently Asked Questions

→ My filling leaked — what went wrong?
Probably filling was too soft or dough didn’t fully seal around it. Chill filling and ensure dough wraps completely around it.

→ Can I bake them without strawberries (just plain cheesecake)?
Yes — skip the strawberries and jam; you’ll get classic cheesecake-filled cookies with rich center.

→ Are they freezer-friendly?
Yes — once baked and cooled, they freeze well for up to 2 months. Let thaw before serving.

→ Can I make them gluten-free?
You can try — substitute flour with a 1:1 gluten-free flour blend. Texture may vary slightly.

Enjoy these creamy, fruity, cheesecake-filled cookies — a delightful surprise inside every bite! 🥯🍓🧀

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