Chewy strawberry cheesecake cookies packed with fresh strawberries, white chocolate chips, and graham cracker pieces, and filled with a surprise cheesecake filling.
TL;DR Recipe Snapshot
What it is: Chewy cookies with fresh strawberries, white chocolate chips, and graham crackers - stuffed with cheesecake filling.
Why you'll love it: Surprisingly simple to make, and a combination of tasty flavors and textures.
How to make it: Freeze the cheesecake filling in mounds, then make the cookie dough and form balls of dough around the frozen cheesecake, then bake.
Reader Review:
Was so impressed by how great the filling worked in these. I've never tried making stuffed cookies before!
⭐⭐⭐⭐⭐ - Sandy
You no longer have to choose between a chewy cookie or a slice of cheesecake! Get the indulgence of a luxurious cookie with all the mixins, and enjoy the sweet, creamy cheesecake in the middle.
These strawberry cheesecake cookies are the perfect cookie as we come into summer, and more importantly, strawberry season! I love baking with fresh berries in my bakes, such as my Strawberry Custard Tarts or my Fresh Strawberry Pie. The process of stuffing cookies with cheesecake may sound daunting at first, but I promise you it's one of those deceptively easy cookie recipes!
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Ingredients
- Cream Cheese - Use full-fat cream cheese for the full, creamy flavor.
- Powdered Sugar - Sift before mixing to avoid lumps.
- Vanilla Extract - High-quality extract or vanilla bean paste adds flavor and little specs of vanilla in the cheesecake.
- Butter - Unsalted.
- White Sugar - White granulated sugar lets the strawberry flavor shine - but light brown sugar works too.
- Flour - All-purpose flour gives the perfect chewy texture.
- Egg - Large, preferably free-range.
- Cornstarch - Helps to make the cookies soft and chewy.
- Strawberries - Use fresh, not frozen, as frozen berries release too much liquid. Cut into thick slices to prevent sogginess.
- White Chocolate Chips - Optional, for extra flavor and sweetness. White chocolate chunks or chopped bars work too.
- Graham Crackers - Adds crunch and enhances the cheesecake flavor by mimicking a Graham Cracker Crust - fold into the dough or sprinkle on top.
Make sure the cream cheese, butter, and egg are all at room temperature before beginning.
See the recipe card for quantities and the full recipe.
How To Make Strawberry Cheesecake Cookies
There are three stages to this strawberry cheesecake cookie recipe:
- Make the cheesecake filling
- Make the strawberry cookie dough
- Assemble and bake
Make the Cheesecake Filling
This is the same cream cheese filling I stuff inside my Pumpkin Cream Cheese Muffins - it only takes 2 minutes to make but is so delicious!
- In a medium bowl, cream together the cream cheese, powdered sugar, and vanilla until smooth.
- Use a teaspoon to dollop generous blobs of the cream cheese mixture onto a cookie sheet lined with parchment paper.
- Place into the freezer for at least 30 minutes before beginning to make the cookie dough.
Make the Strawberry Cookie Dough
- Pre-heat oven to 350°F / 180°C and line one or two large baking sheets with parchment paper. Wash and fully dry your strawberries, then slice them into ¼‑inch rounds (not too small, or the cookies may get soggy). Break graham crackers into ½‑inch pieces, reserving some crumbs to sprinkle on top.
- In a large bowl, beat the butter and sugar together until fluffy. I use a stand mixer, but you could also use a hand mixer, electric mixer, or just a wooden spoon.
- Add egg and vanilla and beat on medium speed until smooth.
- Sift the dry ingredients (flour, baking soda, salt, and cornstarch together, then mix them into the batter until there are no lumps of flour mixture.
- Add the white chocolate chips and graham cracker pieces and mix on low speed, just until evenly distributed.
- Add the sliced strawberries and gently mix them through the dough, being careful not to mash them.
Stuff and Bake Cookies
Stuffing the cookies is the same process used in my Pumpkin Cheesecake Cookies - it's surprisingly simple to do, if a little bit messy at times!
- Scoop about 2 tablespoons of dough, form a ball, and flatten it slightly on the cookie sheet. Press a groove in the center for the cheesecake filling. Leave plenty of space - these are large cookies and will spread.
- Place a frozen cheesecake mound into each groove.
- Top each with another dough scoop, sealing the sides so the cheesecake is enclosed. Chill the dough 10 minutes if it becomes too sticky.
- Bake at 350°F / 180°C for 12-15 minutes, until golden and fully spread.
- Let sit on the cookie sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.
Storing Cheesecake Stuffed Cookies
Because of the cheesecake filling, these cookies need to be stored in the refrigerator. Keep them in an airtight container in the fridge for up to 3 days.
For maximum flavor, remove them from the fridge about 30 minutes before serving.
More Strawberry Dessert Recipes
Recipe
Strawberry Cheesecake Cookies Recipe
Ingredients
- 8 oz Cream Cheese 227g (room temperature)
- ⅓ cup Powdered Sugar 40g
- 1 teaspoon Vanilla Extract
- ⅓ cup Unsalted Butter 80g
- 1 cup Granulated Sugar 200g
- 1 ½ cups All-purpose Flour 187g
- 1 Large Egg
- ½ teaspoon Salt
- ½ teaspoon Baking Soda
- 1 ½ tablespoon Cornstarch
- ½ cup White Chocolate Chips 90g
- ⅓ cup Graham Crackers 30g
- 1 heaped cup Fresh Strawberries 160g - sliced
- 1 teaspoon Vanilla Extract
Instructions
- Beat cream cheese, icing sugar and vanilla together in a bowl until smooth and free from lumps.8 oz (227 g) Cream Cheese, ⅓ cup (40 g) Powdered Sugar, 1 teaspoon Vanilla Extract
- Spoon 1 teaspoon dollops of cream cheese mixture onto a lined baking sheet and place in the freezer to set for at least 30 minutes.
- Preheat oven to 350°F / 180°C and line a cookie sheet with baking paper
- Slice the strawberries into medium slices and break the graham crackers into ½ inch chunks.1 heaped cup (160 g) Fresh Strawberries, ⅓ cup (30 g) Graham Crackers
- Beat butter and sugar together until fluffy.⅓ cup (80 g) Unsalted Butter, 1 cup (200 g) Granulated Sugar
- Add the egg and vanilla and beat until smooth.1 Large (1) Egg, 1 teaspoon Vanilla Extract
- Sieve the flour, baking soda, salt and cornstarch together, then mix into the batter until there are no lumps1 ½ cups (187 g) All-purpose Flour, ½ teaspoon (½ tsp) Salt, ½ teaspoon (½ tsp) Baking Soda, 1 ½ tablespoon (1 ½ tbsp) Cornstarch
- Add the white chocolate chips and graham cracker pieces and mix until evenly distributed.½ cup (90 g) White Chocolate Chips
- Add the sliced strawberries and gently mix them through the dough, being careful not to mash them up.
- Take a small scoop of cookie dough and form it into a ball, flatten it on the cookie sheet and use your thumb or a spoon to press a groove in the middle for the cream cheese to go into. Repeat until your cookie sheet is full or you have used half the dough. Make sure you allow plenty of space between cookies, as they will spread quite a bit in the oven.
- Remove the cheesecake blobs from the freezer and place them in the cookie dough grooves.
- Take another scoop of cookie dough and place it on top of the cheesecake, using your hands to manipulate the dough to join up at the sides to form one round ball of dough with no cheesecake showing. Repeat with all the cookies.
- Bake for 12-15 minutes or until the cookies are golden brown.
- Allow to cool on the cookie sheet for about 10 minutes, then transfer to a wire rack - this step is important to prevent the base of the cookies from turning soggy.
Helen
This sounds delicious and I can't wait to make it but I'm confused... how come the 1 cup of white sugar, strawberries and cream cheese are all different amounts in grams, even though they're all 1 cup? Shouldn't they all be converted to the same gram amount if they're all a cup measurement and even all solids, not liquids(if that mattered)? How would I go about converting my own or other recipes to metric in this case? Sorry, I don't mean to sound silly. I just live in the states but I actually prefer to bake in metric amounts, so I'd like to understand better. Thank you for your help in advance and your yummy sounding recipes 🙂
Jules
Hi Helen,
Thank you for your comment - it doesn't sound silly at all! I think it's great you're interested in baking with metric m easurements as it's a much more accurate method!
So cups of different ingredients don't weigh the same because cups are a measurement of volume and grams are a measurement of weight. If you were to take your cup and fill it with rocks, it would weigh more than if you were to fill the same cup with feathers - because the rocks are heavier - even if it fills the same volume. The same thing applies with ingredients - some ingredients are heavier than others, so even if the volume is the same, the weights will be different. If in doubt, I always recommend weighing out your ingredients using a scale as this is going to give you the most accurate measurements. I always put both cups and grams on every recipe to make it easy, and you can toggle between the two with the button at the top of the recipe card.
For converting other recipes, it's a slightly tedious process of googling each ingredient and the amount. So if you want to know what 1 cup of flour is you need to google specifically 1 cup of flour and get the amount in grams. It's important to do it individually for each ingredient as they will all be different.
I hope this is helpful, if you have any more questions please don't hesitate to get in touch!
Happy baking!
Jules
Nadia
This was simple to make and really delicious! Thank you
Jules
Thank you so much Nadia, really glad you enjoyed them!
Sandy
Was so impressed by how great the filling worked in these. I've never tried making stuffed cookies before!