These Cheesecake Stuffed Cookies have a sweet cream cheese filling and a crunchy sugar coating. The surprise center will have everyone smiling and reaching for more.
Jump to:
Are you a fan of cheesecake and cookies? If so, prepare to be amazed by these strawberry cheesecake stuffed cookies!
Although we love cheesecake, it takes a long time to bake and chill it. That's why I combined two classic desserts into one easy treat we can enjoy sooner.
These soft, buttery sugar cookies are filled with a smooth and creamy cheesecake filling and strawberry preserves. Once you take the first bite, you will immediately ask for another one.
Why These Strawberry Cheesecake Cookies Work
The combination of strawberry preserves, cream cheese center, and buttery cookie make these cheesecake cookies the perfect sweet treat. They are easy to make and so soft and fluffy.
- These soft cookies bring together the delicious taste of traditional strawberry cheesecake but in a convenient handheld form.
- The sugar cookie dough has a tender, buttery texture and a graham cracker flavor.
- A cream cheese filling adds a rich and creamy contrast to the sweet strawberry jam. Plus, it keeps them soft for longer.
- These treats are simple to make and great for parties, picnics, or a special surprise for your loved ones.
What You'll Need
Tools Needed
- Mixing Bowls - (affiliate links) Used to make the cookie dough and cream cheese mixtures.
- Stand Mixer - My favorite way to make baked goods easily.
- Cookie Scoop - Easily portion out the dough for even balls.
- Cookie Sheet - Great for baking cookies or a chocolate cake roll.
Main Ingredients
- Butter - I always use unsalted butter in my recipes to control the amount of salt in the end product. If you use salted butter, reduce the amount.
- Sugars - You will need granulated sugar and brown sugar.
- Large Egg - Adds moisture to hold everything together.
- All-Purpose Flour - Make sure you know how to measure flour correctly so your recipes turn out right every time.
- Baking Soda - This gives the cookies a little lift. Plus, it helps to keep them from spreading too much.
- Cornstarch - Keeps the cookies soft.
- Graham Cracker Crumbs - Used to give these cookies a sweet cheesecake crust flavor.
- Strawberry Preserves - Adds a sweet jam pocket to the center. This homemade strawberry chia jelly is also a great option.
- Cream Cheese - Use full-fat cream cheese for the best flavor.
- Pure Vanilla Extract - Adds flavor to the dough and cheesecake filling.
How To Make Cheesecake Sugar Cookies
Are you ready to bake? Follow these simple steps to make your very own strawberry cheesecake cookies.
1. Make the cream cheese filling
- Mix the cream cheese, sugar, and vanilla in a small bowl until creamy.
- Place the bowl in the refrigerator for at least 30-60 minutes.
2. Make sugar cookie dough
- Beat the softened butter and sugars in a large bowl with an electric mixer until creamy. Add egg, vanilla, and milk to the butter mixture and mix again.
- Stir together the dry ingredients, then slowly mix the flour mixture into the wet ingredients.
3. Add the fillings
- Scoop the dough into 18 even dough balls, then cut them in half.
- Press each one flat and add a scoop of the chilled cheesecake mixture and a little bit of strawberry preserves on 9.
- Place another flat piece on top of the filled ones, then pinch together the seams and roll into a ball.
4. Chill and bake
- Roll the dough balls in white sugar, then place on a plate. Refrigerate the dough balls for an additional 30 minutes.
- Place on a prepared baking sheet. Bake until puffy and the bottoms are lightly golden brown.
- Remove and cool on the hot pan for a few minutes, then transfer them to a wire rack to cool completely.
Storage Recommendations
In the Refrigerator - Because of the cream cheese filling, store the strawberry cheesecake-filled cookies in an airtight container in the fridge for up to five days.
In the Freezer - Place the baked cookies in a freezer bag, then freeze them for 2-3 months. Thaw overnight in the refrigerator.
To Reheat: For a fresh-from-the-oven treat, reheat the cookie gently in a microwave for 10 seconds.
Tips and Tricks
- Make sure your butter and cream cheese are softened to room temperature for easy mixing.
- Do not overmix the cookie dough because it can result in tough cookies.
- Use a cookie scoop or tablespoon to measure equal portions of cookie dough for consistent size and baking.
- The key to a perfect cheesecake center is to chill the filling and then seal the dough completely around it.
- To prevent sticking, line your baking sheet with parchment paper or a Silpat mat.
- Experiment with different types of fruit preserves to create unique flavor combinations.
- For a delicious finishing touch, melt white chocolate chips, then drizzle them over the tops of each chewy cookie.
FAQs
Chill the cookie dough and cheesecake filling for perfect thick and puffy cookies before baking. Chill the filling for up to an hour and the filled cookie dough balls for 30 minutes.
If you're going to eat the cookies immediately, then there is no need to refrigerate them. However, if you plan on making them ahead of time, then it's best to refrigerate them.
As for anything with dairy, it's always recommended to keep it refrigerated. Plus, cold cheesecake tastes better than warm.
Absolutely! Feel free to swap out the strawberry preserves for your favorite fruit preserves, such as raspberry or blueberry.
Other Cookie Recipes
- Chewy Chocolate Chip Cookie recipe
- Maple Cookies
- Reese's Peanut Butter Cookies
- Cinnamon Banana Oatmeal Cookies
- Chocolate Bon Bon Cookies
- Strawberry Cookies
- Reese's Chocolate Cookies
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Strawberry Cheesecake Stuffed Cookies
These Strawberry Cheesecake Stuffed Cookies have a sweet cream cheese filling and a crunchy sugar coating that will have everyone reaching for more.
Ingredients
For the Filling
- 4 ounces cream cheese, softened
- 2 tablespoons extra fine granulated sugar
- ½ teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- Pinch salt
For the Cookies
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¾ cup extra fine granulated sugar, divided
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ tablespoons milk
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1 tablespoon cornstarch
- 2 cups all-purpose flour
- ½ cup graham cracker crumbs
- ¼ cup strawberry preserves
Instructions
- Mix together filling ingredients until creamy. Refrigerate for 30-60 minutes.
- Beat butter, brown sugar, and ¼ cup granulated sugar until creamy. Add egg, vanilla, and milk and beat again.
- Mix baking soda, salt, cornstarch, flour, and graham cracker crumbs. Slowly add to butter mixture until mixed in.
- Scoop out 18 even dough balls. Cut each ball in half, then press each one flat. Evenly spoon the cheesecake filling and strawberry preserves in the center of each one.
- Gently press the remaining flat balls on top of the filled bottoms. Pinch seams closed and roll gently.
- Roll each ball in the remaining granulated sugar and place it on a tray. Refrigerate the cookie dough balls for 30 minutes.
- Preheat oven to 375°F. Bake cookies for 11-12 minutes.
- Remove and let cool on pan for 2-3 minutes, then place on parchment paper or a wire rack to cool completely.
Notes
- Make sure your butter and cream cheese are softened to room temperature for easy mixing.
- Do not overmix the cookie dough, which can result in tough cookies.
- Use a cookie scoop or tablespoon to measure equal portions of cookie dough for consistent size and baking.
- The key to a perfect cheesecake center is to chill the filling and seal the dough completely around it.
- For easy cleanup and to prevent sticking, line your baking sheet with parchment paper or a Silpat mat.
- Experiment with different types of fruit preserves to create unique flavor combinations.
- For a delicious finishing touch, melt white chocolate chips and drizzle over the tops of each chewy cookie.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 205Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 140mgCarbohydrates: 31gFiber: 1gSugar: 18gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
This post was first published in December 2019. It was updated and then republished in January 2024.
Vicki
will these freeze well?
Jocelyn
It should work fine, although I have honestly never frozen these ones because my family eats them so fast. Keep me posted if you try it!
LCMo
Definitely a keeper. Delicious! Add an extra stick of butter a little crumbly due to the Graham crackers.
Jocelyn
I'm glad you enjoyed the cookies. Are you saying you added extra butter or your cookies were crumbly and you think it needs more butter? I tested the recipe multiple times, and extra butter would make the cookies spread too much. How did you measure your flour? I have found that most recipes that are crumbly usually have a little too much flour in them.