How to Make Strawberry Cheesecake Stuffed Cookies: A Baker’s Guide
Have you ever tasted strawberry cheesecake stuffed cookies that are so delicious they transport you straight to summer with every bite? These soft and chewy
sugar cookies, filled with real strawberry pieces and creamy vanilla cheesecake filling, are truly summer in cookie form.
In this comprehensive guide, I’ll walk you through creating these incredible cheesecake stuffed cookies from scratch. We’ll specifically focus on the strawberry
cheesecake cookies recipe that yields 18 perfectly buttery treats. Actually, the process isn’t as complicated as it might seem – with just 11 simple ingredients and
about 2 hours and 11 minutes of your time, you’ll master how to make strawberry cheesecake stuffed cookies that will impress everyone.
From preparing the jammy strawberry-studded dough to freezing the perfect cheesecake filling disks, I’ll share all the essential steps to create these strawberry
cheesecake stuffed sugar cookies. Furthermore, you’ll discover expert tips to ensure your cookies turn out soft, buttery, and filled with strawberry goodness in
every bite.
Let’s get baking!
Prepare the Cheesecake Filling
The cheesecake filling is what makes these strawberry cheesecake stuffed cookies truly exceptional. Creating this creamy core requires precision and patience,
but the results are worth every minute spent.
Mix cream cheese and sugar until smooth
For perfect strawberry cheesecake stuffed cookies, the filling must be smooth and well-balanced. I start with 8 oz (226g) of cream cheese that’s slightly softened
but not too warm [1]. The softening helps create a lump-free mixture while maintaining enough firmness for proper handling.
In a medium bowl, I combine the cream cheese with powdered sugar—between ¾ to 1 cup depending on desired sweetness [1][2]. Some recipes also call for
adding ½ teaspoon of vanilla extract for extra flavor [1]. Using an electric mixer, I beat these ingredients together on medium-high speed for about 3 minutes until
completely smooth and creamy [3].
If you’re making a dairy-free version, be aware that vegan cream cheese typically requires less powdered sugar as it’s naturally softer than traditional varieties [4].
Scoop and freeze the filling disks
Once my filling is mixed to perfection, I line a small baking sheet with parchment paper. Using a tablespoon measure, I scoop 12-16 evenly sized portions of the
mixture onto the paper [1][5]. Each portion should be approximately 1 tablespoon in size—this ensures the perfect amount of filling for each cookie.
Next, I place the tray in the freezer for at least 45-60 minutes [6][4]. For best results, the filling should be frozen almost completely solid. If I’m planning ahead, I
sometimes freeze these overnight, which works wonderfully too [6].
Why freezing is essential for stuffed cookies
Freezing the cheesecake filling isn’t just helpful—it’s absolutely crucial for successful strawberry cheesecake stuffed cookies. First, the frozen state makes the
filling much easier to handle during assembly [1]. Without freezing, the sticky mixture would adhere to your hands and be nearly impossible to work with.
Moreover, properly frozen filling ensures a gooey, perfect center in the final cookie [1]. As the cookies bake, the frozen cheesecake gradually softens, creating that
delightful creamy core while allowing the cookie dough to set properly around it.
Perhaps most importantly, freezing prevents the filling from over-spreading during baking [1][5]. Without this crucial step, the cream cheese mixture would warm
too quickly in the oven and likely spill out of the cookies—resulting in flat, messy treats instead of picture-perfect stuffed cookies.
If your filling or cookie dough becomes too soft during assembly, simply return it to the refrigerator for a few minutes before continuing [3].
Make the Strawberry Jam or Mix-In
The strawberry component adds vibrant flavor to your cheesecake stuffed cookies, creating that perfect balance between tangy fruit and sweet dough. There are
multiple approaches to incorporating strawberry goodness, depending on your preference and available time.
Cook fresh strawberries into a thick jam
Creating homemade strawberry jam provides the most authentic flavor for strawberry cheesecake stuffed cookies. To make it, simply combine hulled and mashed
strawberries with sugar and lemon juice in a heavy-bottomed saucepan [7]. First, crush about two pounds of strawberries until you have four cups of mashed fruit
[7]. Next, stir in four cups of sugar and lemon juice over low heat until the sugar dissolves completely [7].
Increase the heat and bring the mixture to a full rolling boil, then continue cooking until it reaches 220°F on a candy thermometer [7]. This temperature is crucial as
it activates the natural pectin, allowing your jam to set properly [8]. Without a thermometer, use the frozen plate test—place a small spoonful of jam on a chilled
plate and check if it holds its shape after a minute or two [8].
Cool the jam before adding to dough
Once your jam reaches the proper consistency, it’s absolutely essential to cool it thoroughly before incorporating it into your cookie dough [2]. The cooling process
serves multiple purposes. Primarily, it prevents the jam from adding excess moisture to your dough, which would make it too soft and difficult to handle [2].
Additionally, refrigerated jam is easier to swirl into the dough without it completely dissolving [2].
For best results, refrigerate your homemade jam overnight [4]. Alternatively, if you’re short on time, place it in the freezer briefly while preparing your cookie dough
[2].
Can you use store-bought jam?
Absolutely! Store-bought jam works perfectly for strawberry cheesecake stuffed cookies [9]. For optimal results, choose strawberry preserves rather than regular
jam [4]. Preserves contain chunks of fresh strawberries, providing better flavor and texture in your finished cookies [4].
When selecting store-bought options, look for preserves with minimal ingredients for the most authentic taste [4]. Other berry varieties like raspberry or mixed
berry will work wonderfully as alternatives [2]. Regardless of which flavor you choose, ensure it’s been refrigerated before use to maintain the proper consistency
when mixing into your dough [2].
Make the Cookie Dough
Creating the perfect dough is crucial for achieving those irresistible strawberry cheesecake stuffed cookies. The mixing method significantly affects your cookies’
final texture and appearance.
Cream butter and sugar properly
For strawberry cheesecake cookies, start with butter that’s at cool room temperature (about 67°F) – firm enough to hold an indent when pressed but not greasy or
melted [10]. Using an electric mixer with the paddle attachment, beat butter with both white and brown sugars at medium speed for 2-3 minutes [11]. This critical
step creates tiny air pockets as sugar crystals cut through butter, providing essential leavening [10]. Properly creamed butter-sugar mixture appears pale yellow,
fluffy, and has peaks and valleys in texture [11].
Add egg and vanilla for structure
After creaming, add eggs one at a time, waiting until each is fully incorporated [1]. Eggs provide structure, binding, and moisture to your strawberry cheesecake
cookies [3]. Subsequently, mix in vanilla extract until the mixture is smooth and creamy [1]. These ingredients create the foundation for your cheesecake stuffed
cookies’ texture.
Mix dry ingredients separately
Meanwhile, in a separate bowl, whisk together flour, baking soda, baking powder, and salt [5]. Combining dry ingredients beforehand ensures even distribution of
leaveners throughout your dough [12].
Fold in strawberry jam or pieces
Finally, gently incorporate your strawberry component. For jam-swirled cookies, add spoonfuls throughout your dough and fold just 3-4 times maximum to create
beautiful ribbons of strawberry [4]. Alternatively, fold in chopped fresh strawberries gently to avoid crushing them [13].
Assemble and Bake the Cookies
Assembling the strawberry cheesecake stuffed cookies requires precision to ensure that gooey filling stays perfectly contained. Let’s bring all components
together for cookie magic.
Wrap frozen filling with cookie dough
Now that your filling is properly frozen, it’s time for assembly. First, scoop the cookie dough into golf ball-sized portions (about 1-1.5 tablespoons each). Next,
flatten each portion into a disk in your palm, creating a small indent in the center. Place a frozen cheesecake filling disk upside down in this crater, as the flat side
provides better stability. Carefully fold the cookie dough edges around the filling, completely sealing it inside [14]. If any filling peeks through, simply designate that
side as the bottom of your cookie [15].
Shape and flatten the cookies
Once the filling is enclosed, gently roll the dough between your palms to form a smooth ball. Press slightly to flatten into a 1.5cm thick round [16]. For consistently
sized cookies, weigh each portion—about 85 grams per cookie ensures perfection [14]. Should the dough become too soft or sticky to handle, place it back in the
refrigerator for 15-30 minutes [17].
Roll in sugar for texture
For extra sparkle and crisp texture, roll your assembled cookies in granulated sugar until fully coated [15]. Alternatively, graham cracker crumbs create a wonderful
textural contrast that complements the cheesecake filling beautifully [14]. Press additional chocolate chips or chunks onto the exterior for decoration and enhanced
flavor [17].
Bake at the right temperature and time
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper [14]. Space cookies approximately 2-3 inches apart since they spread while
baking [15]. Bake for 10-13 minutes until edges are set and golden while centers still appear slightly soft [6]. Avoid overbaking as cookies will continue setting after
removal [15].
Cool completely before serving
Allow cookies to cool on the baking sheet for 5-10 minutes after removal from the oven [14]. This resting period permits the cookies to finish cooking with residual
heat [16]. Afterward, transfer to a wire cooling rack to prevent soggy bottoms [16]. Complete cooling is crucial—these strawberry cheesecake stuffed cookies
remain fragile until fully set, typically requiring 20-30 minutes [18].
Conclusion
Strawberry cheesecake stuffed cookies truly represent one of the most delightful treats you can bake at home. Throughout this guide, we’ve walked through each
crucial step needed to create these irresistible summer-inspired cookies. Most importantly, the process of freezing your cheesecake filling ensures that perfect
gooey center that makes these cookies so special.
The versatility of this recipe also stands out as a major advantage. Whether you choose to make strawberry jam from scratch or use store-bought preserves, your
cookies will turn out delicious. Additionally, the careful mixing techniques for the cookie dough—properly creaming butter and sugar, incorporating eggs and
vanilla, and gently folding in strawberry components—all contribute to the ideal texture.
Remember that patience plays a key role in this baking project. From freezing the filling disks to allowing the finished cookies to cool completely, each waiting
period serves a purpose. After all, these little details make the difference between good cookies and extraordinary ones.
These strawberry cheesecake stuffed cookies will undoubtedly impress family and friends alike. The combination of soft, buttery cookie exterior with the creamy
cheesecake center and bursts of strawberry creates a truly unforgettable treat. Now that you have mastered this recipe, you can confidently bake these delightful
cookies whenever you crave a taste of summer, regardless of the season outside your window.
FAQs
Q1. Do these strawberry cheesecake stuffed cookies require refrigeration? Yes, it’s best to store these cookies in an airtight container in the refrigerator.
The cream cheese filling needs to be kept cool to maintain its texture and prevent spoilage. Refrigeration also helps preserve the overall freshness of the cookies.
Q2. Can I use store-bought jam for these cookies? Absolutely! While homemade jam can provide a more authentic flavor, store-bought strawberry preserves
work perfectly in this recipe. Look for preserves with minimal ingredients and chunks of real strawberries for the best taste and texture in your cookies.
Q3. Why is it important to freeze the cheesecake filling? Freezing the cheesecake filling is crucial for several reasons. It makes the filling easier to handle
during assembly, ensures a gooey center in the final cookie, and prevents the filling from over-spreading during baking. This step is key to achieving perfect
strawberry cheesecake stuffed cookies.
Q4. How long should I let the cookies cool before serving? Allow the cookies to cool on the baking sheet for 5-10 minutes after removing them from the oven.
Then, transfer them to a wire cooling rack and let them cool completely for about 20-30 minutes. This cooling process is essential for the cookies to set properly
and achieve the right texture.
Q5. Can I use other fruit flavors instead of strawberry? While strawberry is the classic choice, you can certainly experiment with other fruit flavors. Raspberry
or mixed berry preserves would work wonderfully as alternatives. Just make sure to refrigerate the jam before incorporating it into the dough for the best
consistency.