Dreamy Strawberry Cheesecake Filled Cookies

As seen in Sweet Treats to Satisfy Any Craving.

Bite into these fruity, extra-soft cookies and you'll find a creamy cheesecake surprise inside. They're bursting with strawberry bits, a buttery shell, and maybe some melty white chocolate if you're up for it. Chilling the filling before you start stuffing makes the process a breeze and gives that luscious soft center. Savor these chilled for bigger flavors or at room temp for a pop of buttery goodness. Swap in berry jam or handful of chopped berries if you want more strawberry punch. Great for get-togethers or whenever you need a homemade pick-me-up.

Barbara Chef
Created By Sasha
Last updated on Thu, 03 Jul 2025 15:28:39 GMT
Cookies stacked up, topped with swirls of pink and white creamy frosting. Save Pin
Cookies stacked up, topped with swirls of pink and white creamy frosting. | foodthingle.com

Bite into these rich Strawberry Cheesecake Cookies and you’ll get creamy cheesecake and sweet berry goodness in every chunk. I always whip up a batch when I want a showstopper for friends or to mix things up from the usual cookie routine. Everyone’s always surprised by that hidden swirl.

Picnics and birthdays at my house aren’t complete without these. The very first time I made them, people couldn’t resist cracking one open to see the cool swirl hiding in the middle.

Luscious Ingredients

  • White chocolate chips: These are optional but give a rich creamy bite. Go for chips that melt easily and taste good.
  • Freeze-dried strawberries: Crush these up for big pops of strawberry and some color in every cookie. Find the kind with no extra sugar.
  • Salt: Fine sea salt works best because it mixes right in and wakes up the flavors.
  • Baking powder: Lifts the dough so your cookies come out puffy and light.
  • All-purpose flour: This is what makes your dough hold together.
  • Large egg: Brings moisture and helps set the cookie’s shape.
  • Granulated sugar: Adds just the right amount of sweet and makes the edges crisp.
  • Unsalted butter: Pick sticks that are really fresh for that perfect buttery hit in every nibble.
  • Vanilla extract: Pour a splash into both the filling and the dough for cozy flavor.
  • Powdered sugar: Gives the cheesecake middle its yummy sweetness and smoothness.
  • Cream cheese: Go full fat on this so the filling turns out extra silky. Let it warm up to room temp to blend easy.

Easy Instructions

Get Your Cheesecake Centers Ready:
Blend vanilla extract, powdered sugar, and cream cheese in a bowl until super smooth and creamy. Drop teaspoon-sized blobs onto parchment paper—keep ‘em neat and the same size. Pop these in the freezer until they’re hard as little rocks. This trick makes stuffing the cookies super easy.
Mix Up the Cookie Dough:
Whip granulated sugar and soft butter together in a big bowl for a few minutes until it’s pale and fluffy. In goes the egg and more vanilla, beat till the mixture’s totally blended with zero streaks. In a separate bowl, whisk salt, baking powder, and flour so there’s no lumps. Combine the dry bowl into the creamy wet bowl—stop mixing as soon as it looks thick and soft. Gently mix in the white chocolate chips and crushed berries (if you’re adding them), but skip overmixing so they stay whole.
Stuff and Shape the Cookies:
Crank the oven up to three fifty and set out a tray with parchment paper. Scoop about one and a half tablespoons of dough, gently flatten it in your hand. Pop a frozen cheesecake ball in the middle, then place some more dough on top and pinch to fully seal. Roll the cookie again to keep it round. Lay them on your tray with space between so they don’t smush together as they bake.
Bake ‘Em Up:
Slide the tray in and bake for twelve to fourteen minutes. You want golden edges but still-soft middles. After baking, leave the cookies on the tray for five minutes to set before cooling all the way on a rack. That helps the middles stay creamy and not ooze out.
A stack of cookies with white frosting and red strawberry toppings. Save Pin
A stack of cookies with white frosting and red strawberry toppings. | foodthingle.com

I just love tossing those freeze-dried strawberries in. They make the cookies pop with color and fruitiness. When my kids helped mash them up for the first time, red dust went everywhere and we couldn’t stop laughing.

Storing Your Cookies

Stash your cookies in a tightly sealed container in the fridge and they’ll be good for up to five days. The chilly filling stays extra thick and cool, which makes these really refreshing and great for a quick snack straight from the fridge.

A stack of cookies with strawberry and whipped cream filling. Save Pin
A stack of cookies with strawberry and whipped cream filling. | foodthingle.com

Swaps and Switches

No freeze-dried strawberries? Use swirls of thick strawberry jam or really well-dried chopped fresh berries for the center. Raspberries or blueberries are also delicious. Just don’t leave out the cream cheese middle—that’s where all the magic is.

Fun Ways to Serve

Spread these on a cute plate for baby showers, brunch, or after dinner with family. They’re always a hit at bake sales too. Feeling fancy? Drizzle the tops with melted white chocolate, then toss on a few extra bits of berry for sparkle.

Backstory and Inspiration

This treat mixes up two American favorites: creamy cheesecake and chewy cookies. It’s a fun mashup that shows how creative baking at home can be—combining textures, flavors, and a little surprise in the middle for big smiles.

Common Recipe Questions

→ How do I stop the cheesecake middle from spilling out?

Stick the cream cheese filling in the freezer till it's solid. That way, it's much less likely to break loose when baking.

→ Can I use real strawberries if I don't have freeze-dried?

Sure! Just make sure to press out the extra water and toss just a few into the dough so things don’t get soggy.

→ Are the white chocolate chips a must?

Nope! Throw them in for extra sweetness and creamy vibes, or skip them if that’s not your thing.

→ What's the best way to keep these cookies fresh?

Pop them in a sealed container in your fridge. They'll taste great for up to five days—chilled or room temperature, up to you.

→ Any way to swap freeze-dried strawberries?

Scoop in some strawberry jam or use fresh berries that’ve been dried off for a similar sweet taste.

Cheesecake Strawberry Cookies

Tender cookies stuffed with creamy strawberry cheesecake—just the thing for gifting or dessert spreads.

Preparation Time
20 Minutes
Cooking Time
14 Minutes
Overall Time
34 Minutes
Created By: Sasha

Recipe Type: Desserts

Skill Level: Moderate

Regional Style: American

Output: 14 Number of Servings (12-14 cookies)

Special Diets: Meat-Free

What You'll Need

→ Cheesecake Filling

01 1/2 teaspoon vanilla extract
02 2 tablespoons powdered sugar
03 4 ounces cream cheese, softened

→ Cookie Dough

04 1/4 cup white chocolate chips
05 1/2 cup freeze-dried strawberries, crushed
06 1/4 teaspoon salt
07 1 1/2 cups all-purpose flour
08 1 large egg
09 3/4 cup granulated sugar
10 1 teaspoon vanilla extract
11 1/2 cup unsalted butter, softened
12 1/2 teaspoon baking powder

Steps to Follow

Step 01

Leave cookies on the tray for about 5 minutes to settle down. After that, put them on a wire rack so they can finish cooling off before you dive in.

Step 02

Place your stuffed dough balls on a parchment sheet, keeping about 2 inches of space between each. Bake for 12-14 minutes—the edges should get a little golden and the middle will look soft but just set.

Step 03

Scoop a bit of dough (about one and a half tablespoons), smash it flat, and drop a frozen cheesecake blob in the middle. Grab some extra dough to cover it up and pinch the sides shut. Keep going till you use up all your mix-ins.

Step 04

Set your oven to 350°F (175°C) first. Lay some parchment paper on a baking tray.

Step 05

Toss in those crushed freeze-dried strawberries and the white chocolate chips. Mix just enough so everything looks spread out nicely.

Step 06

Take another bowl and whisk your flour, salt, and baking powder together. Bit by bit, add this into the wet stuff and stir until it turns into dough.

Step 07

Crack your egg into the bowl and add your vanilla extract. Mix until everything combines and looks smooth.

Step 08

Use your mixer to whip softened butter and granulated sugar in a big bowl. Go for 2-3 minutes so it gets fluffy and light.

Step 09

Spoon out teaspoon-sized bits of the cheesecake mix and put them on a baking sheet lined with parchment. Stick them in the freezer for at least half an hour or until they're good and firm.

Step 10

Mix the cream cheese, powdered sugar, and vanilla with a spoon in a tiny bowl. Keep mixing until it's all smooth and creamy.

Additional Tips

  1. Freezing keeps the cheesecake mix solid while baking so it doesn't ooze all over.
  2. You can stash the cookies in a sealed box in the fridge for five days. Eat them chilled or after they warm up to room temp.
  3. If you can't get freeze-dried strawberries, try swirling in a bit of strawberry jam or use finely chopped fresh berries (make sure they're dried off first so your dough doesn't get soggy).

Essential Tools

  • Large bowl
  • Small bowl
  • Wire rack
  • Parchment paper
  • Electric mixer
  • Baking sheet

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Has wheat (gluten), dairy, eggs, and possibly soy if your white chocolate chips include it.

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 174
  • Fat Content: 8.1 g
  • Carbohydrates: 22.3 g
  • Protein: 2.3 g