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Bakery-Style Strawberry Cheesecake Stuffed Cookies

Close-up of strawberry cheesecake cookies cut in half showing creamy filling and strawberry jam.
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Make soft, chewy cookies that taste just like strawberry cheesecake! These bakery-style treats feature a buttery cookie base stuffed with creamy cheesecake filling and swirled with sweet strawberry jam.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces cream cheese, softened (for filling)
  • 1/4 cup powdered sugar (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/4 cup strawberry jam or preserves
  • 1/4 cup fresh or freeze-dried strawberries, finely chopped (optional, for topping)
  • Graham cracker crumbs (optional, for topping)

Instructions

  1. Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Place the filling in the refrigerator while you prepare the cookie dough.
  2. Make the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Chill the Dough: Cover the dough and chill it in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
  5. Assemble the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop about 1.5 tablespoons of cookie dough and flatten it slightly in your palm.
  6. Place a teaspoon-sized dollop of the chilled cheesecake filling in the center of the dough. Gently fold the edges of the dough up and around the filling to completely seal it inside. Roll into a smooth ball.
  7. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between them.
  8. Add Strawberry Swirl: Gently press a small amount of strawberry jam onto the top center of each dough ball. You can swirl it slightly with a toothpick if desired.
  9. Bake: Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers should still look slightly soft.
  10. Cool and Finish: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If using, sprinkle the tops with chopped strawberries or graham cracker crumbs once cooled.

Notes

  • For the best stuffed cookie results, make sure your cheesecake filling is very cold before placing it inside the dough.
  • If you want a Crumbl copycat style, use a brown sugar cookie base instead of a standard sugar cookie base.
  • These cookies taste even better the next day once the filling has set fully.

Nutrition

Find it online: https://kitchenuser.net/strawberry-cheesecake-cookies-recipe/