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Strawberry Cheesecake Stuffed Cookies

Soft, buttery cookies with a luscious cream cheese filling and swirls of fresh strawberry compote—these stuffed cookies are a sweet surprise in every bite, perfect for gifting or enjoying as a nostalgic treat.
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 2 hours
Course Dessert, Snack
Cuisine American
Servings 20 cookies
Calories 220 kcal

Equipment

  • Electric mixer
  • Medium saucepan
  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • 2-Tablespoon Scoop
  • rubber spatula
  • Wire rack

Ingredients
  

For the Cream Cheese Filling

  • 8 oz cream cheese full-fat, chilled
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract

For the Strawberry Compote

  • 2 cups fresh strawberries chopped
  • 1/4 cup granulated sugar

For the Cookie Dough

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup granulated sugar for rolling

Instructions
 

  • Step 1: Beat chilled cream cheese with 1/4 cup granulated sugar and 1 tsp vanilla extract until smooth and fluffy, about 2 minutes. Portion into 20 discs on parchment and freeze for at least 1 hour.
  • Step 2: In a medium saucepan over medium heat, combine chopped strawberries and 1/4 cup granulated sugar. Cook and mash for 30 to 45 minutes until thickened to about ⅓ cup. Stir frequently and chill once done.
  • Step 3: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in a bowl.
  • Step 4: In a large bowl, beat softened butter and 1 cup granulated sugar until light and fluffy, about 2 minutes.
  • Step 5: Add egg and 1 tsp vanilla extract, beating on medium speed until pale and airy, 1 to 2 minutes.
  • Step 6: Gradually mix dry ingredients into wet ingredients on low speed until no dry streaks remain. Do not overmix.
  • Step 7: Push about three-quarters of dough to one side of bowl. Spread remaining dough thinly on bottom. Spoon a quarter of chilled strawberry compote over dough, layer with more dough, then compote, repeating to create swirls. Fold gently a few times to marble.
  • Step 8: Using a 2-tablespoon scoop, portion 20 balls of dough. Flatten one ball, place a frozen cheesecake disc in center, wrap dough around filling, sealing tightly. Flatten into thick discs. Keep unused cheesecake discs frozen.
  • Step 9: Roll each stuffed cookie in remaining 1/4 cup sugar. Place 6 per baking sheet, spaced at least 2 inches apart. Bake 11 to 13 minutes until edges are set and lightly golden but centers remain soft.
  • Step 10: Cool on baking sheets at least 10 minutes to set filling, then transfer to wire rack to cool completely before serving.

Notes

Swap strawberries for other berries like raspberries or blueberries for variety. Add lemon zest or almond extract to cream cheese filling for extra flavor. Dough can be refrigerated up to 2 days before assembling. Store cookies airtight at room temperature for 2 days or refrigerated up to 5 days. Freeze baked cookies up to 2 months.
Keyword Cheesecake, Compote, Strawberry, Stuffed Cookies