Strawberry Cheesecake Stuffed Cookies

You can enjoy a fusion of two classics with our Strawberry Cheesecake Stuffed Cookies. These heavenly treats feature a luscious strawberry cheesecake filling nestled within perfectly baked cookies. Baked with a trio of our Regenerative Organic Certified® sugars, these cookies promise a symphony of flavors and textures that will leave your taste buds dancing.

Prep Time

45 minutes

Chill Time/Bake Time

30 minutes/30 minutes


30 cookies

Cassidy Morris

Cassidy, a 21-year-old baker, food photographer, recipe developer, and content creator, dedicates her work at Whiskfully Blessed to crafting recipes that enhance your gatherings. Her mission is to evoke smiles with every bite, creating desserts that spark nostalgic joy from cherished moments.


For Cheesecake Filling

  • 8 oz cream cheese (1 block)
  • 1 cup Florida Crystals® Regenerative Organic Powdered Sugar
  • 2 tbsp heavy whipping cream

For Strawberry Compote

  • 1/3 cup Florida Crystals® Regenerative Organic Raw Cane Sugar 
  • 1 cup Fresh strawberries 
  • 1/4 cup water

For Cookies

  • 1 cup butter (2 sticks, unsalted, softened)
  • 1 cup Florida Crystals® Regenerative Organic Light Brown Sugar
  • 1/2 cup Florida Crystals® Regenerative Organic Raw Cane Sugar 
  • 1 tbsp vanilla extract
  • 2 2/3 cup flour (all purpose, spooned & leveled)
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 cup crushed freeze dried strawberries


For Cheesecake Filling

Step 1

In a small bowl add your cream cheese, Florida Crystals® Powdered Sugar, and your heavy whipping cream and stir until well combined.

Step 2

If mixture isn't smooth, keep mixing until the clumps are gone. (It doesn't have to be perfectly smooth because this mixture will be inside of the cookies.)

Step 3

Add dollops of your cream cheese mixture (about a tsp each), onto a piece of parchment paper. Place is freezer to chill until harden.

Step 4

These will be used to stuff your cookie dough before baking.

For Strawberry Compote

Step 5

In a sauce pan over medium heat, add your strawberries, water and sugar. Stir.

Step 6

Mash your strawberries and let your mixture cook, stirring often watching closely not to burn.

Step 7

Your compote will start to bubble and cook and the strawberries will break up.

Step 8

Let cook and thicken, (about 10 minutes) and continue stirring. Remove from heat and let cool.

For Cookies

Step 9

Pre-heat oven to 350℉ and line your baking sheet with parchment paper.

Step 10

In a large bowl, add your softened butter, Florida Crystals® Light Brown Sugar and Florida Crystals® Raw Cane sugar. Stir until creamed together.

Step 11

Add your eggs, and vanilla extract. Stir again until light and fluffy.

Step 12

Next, add your dry ingredients. This includes your flour, baking soda, salt and crushed, freeze dried strawberries. Fold until just combined.

Step 13

Add spoonfuls of your strawberry compote (reserving a little bit) and fold a couple of times, swirling it into the dough but not fully mixing it in.

Step 14

Scoop your cookie dough, add a chilled dollop of your cheesecake mixture and close the dough around it, adding a little more dough if needed. Chill cookie dough balls for 15 minutes.

Step 15

Place your cookie dough balls on a baking sheet lined with parchment paper, a few inches apart to prevent from spreading into each other. Bake at 350℉ for 8-10 minutes.

Step 16

Check your cookies and if they are spreading, remove them, and use a round glass or cookie cutter to scoot the edges in. Place back in oven for a couple minutes until they are finished baking.

Step 17

Remove from oven, let cool. If you'd like them to look pretty, add about 1/4 tsp of strawberry compote to each cookie.

Step 18

Share and enjoy!! Store the rest chilled.