Description

This dessert is the ultimate mashup of strawberry shortcake and cheesecake in cookie form! Thick, golden sugar cookies are layered with a luscious strawberry cheesecake filling that combines rich vanilla cream and swirls of real strawberries. A buttery crunch topping crowns each cookie for added texThis dessert is the ultimate mashup of strawberry shortcake and cheesecake in cookie form! Thick, golden sugar cookies are layered with a luscious strawberry cheesecake filling that combines rich vanilla cream and swirls of real strawberries. A buttery crunch topping crowns each cookie for added texture and nostalgic strawberry crunch flavor. When stacked high, the cookies ooze with creamy goodness and fruity bursts—making them perfect for special occasions, parties, or a wow-worthy gift box!ture and nostalgic strawberry crunch flavor. When stacked high, the cookies ooze with creamy goodness and fruity bursts—making them perfect for special occasions, parties, or a wow-worthy gift box!

Ingredients

For the Sugar Cookies:

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 tbsp vanilla extract
• 2½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup sliced almonds or finely chopped nuts (optional, for texture)

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ⅓ cup powdered sugar
• ¼ cup strawberry jam or strawberry puree
• ½ tsp vanilla extract
• Optional: 3–4 fresh strawberries, finely chopped
• Optional: pink or red gel food coloring for swirl effect

For the Crunch Topping:

• ¾ cup crushed golden Oreos or vanilla cookies
• ¼ cup freeze-dried strawberries, crushed
• 2 tbsp melted butter
• 1 tbsp strawberry gelatin powder (for color and flavor)

Instructions

1️⃣ Make the Strawberry Crunch Topping:

In a bowl, combine crushed cookies, crushed freeze-dried strawberries, and strawberry gelatin powder.
Stir in melted butter until crumbly. Set aside.

2️⃣ Prepare the Cheesecake Filling:

Beat cream cheese until smooth and fluffy.
Add powdered sugar, vanilla, and strawberry jam. Mix until well combined.
Gently fold in chopped strawberries.
Divide mixture in half. Keep one white, and tint the other pink with food coloring for a swirl.
Chill for 30–45 minutes to firm.

3️⃣ Make the Cookie Dough:

In a large bowl, cream butter with granulated and brown sugar until light and fluffy (2–3 minutes).
Add eggs and vanilla; beat until combined.
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the wet, mixing until just combined.
Fold in almonds or nuts if using.

4️⃣ Assemble the Stuffed Cookies:

Scoop about 1½ tablespoons of dough and flatten slightly in your palm.
Add a teaspoon of cheesecake filling in the center (swirl white and pink if desired).
Top with another flattened piece of dough, seal the edges, and roll gently into a thick disk.
Roll the top lightly in the strawberry crunch topping.

5️⃣ Bake:

Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
Place cookies 2 inches apart and bake for 12–14 minutes until edges are golden and centers just set.
Cool 10 minutes on the tray before transferring to a wire rack.

Notes

Make-Ahead Tip: You can prepare both the cookie dough and cheesecake filling up to 48 hours in advance. Store separately in airtight containers in the refrigerator. Assemble and bake fresh for best results.
Freezing Instructions: Assembled, unbaked cookies freeze beautifully. Place them on a tray in the freezer until solid, then store in a sealed bag for up to 2 months. Bake straight from frozen — just add 1–2 minutes to the baking time.
No Leak Tip: For perfect cheesecake-filled centers, chill the filling before use and make sure to seal the dough completely around it. You can also freeze the filled dough balls for 10 minutes before baking to prevent bursting.
Crunch Topping Pro Tip: If the topping doesn’t stick well, brush the top of the baked cookie with a little melted butter or light corn syrup, then press into the crunch mixture for a strong hold and vibrant finish.
Flavor Variations: Swap the strawberry jam for raspberry, blueberry, or cherry jam for different flavor profiles. Add white chocolate chips to the dough or dip cooled cookies halfway in melted white chocolate for an extra layer of indulgence.
Fresh vs Freeze-Dried Strawberries: Only use freeze-dried strawberries in the crunch topping to maintain a crisp texture. Fresh strawberries contain too much moisture and will cause the topping to become soggy.
Serving Suggestion: These cookies are best served slightly warm or at room temperature. For a bakery-style finish, serve with a side of whipped cream or a drizzle of melted white chocolate.

Prep Time: 45 minutes
Cook Time: 14 minutes + Chill Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: ~310 kcal
Sugar: ~22g
Sodium: ~160mg
Fat: ~17g
Saturated Fat: ~10g
Unsaturated Fat: ~6g
Trans Fat: <0.5g
Carbohydrates: ~34g
Fiber: ~1g
Protein: ~3g
Cholesterol: ~40mg

Keywords: Strawberry Desserts, Cheesecake Cookies, Stuffed Cookies, Summer Baking, Crunchy Cookies, Cookie Sandwiches, Cream Cheese Recipes, Easy Dessert Ideas, Valentine’s Day Treats