Strawberry Cheesecake Stuffed Cookies Recipe

If you’re searching for the ultimate cookie experience, these Strawberry Cheesecake Stuffed Cookies are everything you need and more. Imagine a soft, buttery cookie encasing a creamy, strawberry-infused cheesecake filling—it’s the perfect combination of textures and flavors. These cookies are ideal for celebrations, gifting, or just indulging in a truly special treat. Let’s dive into the recipe so you can bring these delicious cookies to life!

Ingredients Overview

Here’s what you’ll need to create these irresistible cookies:

For the Cheesecake Filling

  • 4 ounces cream cheese (softened)
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons strawberry jam

For the Cookie Dough

  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar (200 g)
  • 1/2 cup brown sugar (100 g, packed)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour (375 g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup freeze-dried strawberries (crushed into small pieces or crumbs)

These Strawberry Cheesecake Stuffed Cookies are soft, buttery, and filled with creamy cheesecake and strawberries. Try them today!

The Cheesecake Filling

The secret to these cookies lies in the creamy cheesecake filling. It’s easy to make but delivers big on flavor.

  1. In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth.
  2. Fold in the strawberry jam, ensuring it’s well incorporated.
  3. Scoop small portions (about 1 teaspoon each) onto a parchment-lined baking sheet and freeze for 30–60 minutes, or until firm.

Step-by-Step Preparation

1. Make the Cookie Dough

  1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Add the eggs and vanilla extract, mixing until fully combined.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Gently fold in the crushed freeze-dried strawberries to distribute them evenly throughout the dough.

2. Assemble the Cookies

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Scoop 2 tablespoons of cookie dough and flatten it into a small disc.
  3. Place a frozen cheesecake filling portion in the center of the dough.
  4. Wrap the dough around the filling, sealing the edges completely. Roll gently between your hands to form a smooth ball.
  5. Place the stuffed cookies on the prepared baking sheet, spacing them about 2 inches apart.

3. Bake the Cookies

  1. Bake the cookies in the preheated oven for 12–14 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as the cookies cool.
  2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Key Tips for Perfect Stuffed Cookies

  • Freeze the Filling: Ensure the cheesecake filling is frozen solid before assembling the cookies to prevent it from melting into the dough during baking.
  • Seal the Dough Properly: Fully enclose the filling with cookie dough to avoid leaks.
  • Don’t Overbake: The cookies should look slightly soft in the center when you take them out of the oven for the perfect chewy texture.

Substitutions and Variations

These cookies are incredibly versatile. Here are a few creative ways to customize them:

  • Dairy-Free Option: Use dairy-free cream cheese and a plant-based butter substitute.
  • Flavor Variations: Swap the strawberry jam for raspberry, blueberry, or even Nutella for a twist on the filling.
  • Gluten-Free Option: Replace the all-purpose flour with a 1:1 gluten-free baking blend.

Serving Suggestions

  • Serve these cookies slightly warm to enjoy the gooey cheesecake center.
  • Pair them with a cup of tea, coffee, or a cold glass of milk for the ultimate treat.
  • For an elegant presentation, dust the tops with powdered sugar or drizzle with white chocolate.

How to Store Leftovers

  • Room Temperature: Store cookies in an airtight container for up to 2 days.
  • Refrigeration: For longer storage, refrigerate the cookies for up to 5 days. Let them come to room temperature before serving.
  • Freezing: These cookies freeze beautifully! Store them in a freezer-safe container for up to 3 months. Thaw at room temperature or warm them in the oven for a freshly baked feel.

Common Mistakes to Avoid

  • Skipping the Freezing Step: Without freezing the cheesecake filling, it will melt too quickly and leak out of the cookies during baking.
  • Overfilling the Cookies: Use just 1 teaspoon of filling per cookie to ensure it stays intact.
  • Undermeasuring Flour: Too little flour can make the dough too soft to hold the filling. Measure carefully for the perfect consistency.

FAQs

Can I use fresh strawberries instead of freeze-dried strawberries?
Fresh strawberries contain too much moisture and can make the dough overly wet. Stick with freeze-dried strawberries for the best results.

What’s the best way to shape these cookies?
Flatten the dough slightly before wrapping it around the frozen filling. This makes it easier to seal the edges and form a smooth ball.

Can I make these cookies ahead of time?
Yes! Prepare and assemble the cookies, then refrigerate or freeze them before baking. Bake straight from the freezer, adding a couple of extra minutes to the bake time.


Conclusion

These Strawberry Cheesecake Stuffed Cookies are the perfect blend of creamy, fruity, and buttery goodness. With their soft cookie exterior and rich cheesecake filling, they’re guaranteed to impress everyone who takes a bite. Whether you’re making them for a special occasion or just because, these cookies will quickly become a favorite in your recipe collection.

If you try this recipe, share your experience in the comments below! Don’t forget to share this post with friends and subscribe to our blog for more incredible recipes.

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Strawberry Cheesecake Stuffed Cookies Recipe

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  • Author: Maria
  • Prep Time: 30 minutes
  • Cook Time: 12–14 minutes
  • Total Time: 45 minutes
  • Yield: 12–15 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

If you’re searching for the ultimate cookie experience, these Strawberry Cheesecake Stuffed Cookies are a dream come true. With a soft, buttery cookie exterior and a creamy, strawberry-infused cheesecake center, these cookies are perfect for celebrations, gifting, or indulging in a special treat. Easy to make and utterly delicious, they’re sure to impress!


Ingredients

For the Cheesecake Filling:

  • 🧀 Cream Cheese (4 oz, softened)
  • 🍬 Powdered Sugar (3 tablespoons)
  • 🍦 Vanilla Extract (1 teaspoon)
  • 🍓 Strawberry Jam (3 tablespoons)

For the Cookie Dough:

  • 🧈 Unsalted Butter (1 cup, softened)
  • 🍬 Granulated Sugar (1 cup / 200 g)
  • 🍬 Brown Sugar (1/2 cup / 100 g, packed)
  • 🥚 Eggs (2 large)
  • 🍦 Vanilla Extract (1 teaspoon)
  • 🥣 All-Purpose Flour (3 cups / 375 g)
  • 🥄 Baking Soda (1 teaspoon)
  • 🥄 Baking Powder (1/2 teaspoon)
  • 🧂 Salt (1/4 teaspoon)
  • 🍓 Freeze-Dried Strawberries (1 cup, crushed into small pieces)

Instructions

  • Prepare the Cheesecake Filling:
    • In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
    • Fold in the strawberry jam until well combined.
    • Scoop small portions (1 teaspoon) onto a parchment-lined baking sheet and freeze for 30–60 minutes, until firm.
  • Make the Cookie Dough:
    • In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
    • Add eggs and vanilla extract; mix until combined.
    • In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
    • Gently fold in crushed freeze-dried strawberries.
  • Assemble the Cookies:
    • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
    • Scoop 2 tablespoons of cookie dough, flatten into a disc, and place a frozen cheesecake filling portion in the center.
    • Wrap the dough around the filling, sealing the edges completely, and roll into a smooth ball.
    • Place cookies on the baking sheet, spaced 2 inches apart.
  • Bake the Cookies:
    • Bake for 12–14 minutes, or until the edges are lightly golden. The centers will look slightly soft but will set as the cookies cool.
    • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Freeze the Filling: Ensures it stays intact during baking.
  • Seal Properly: Fully enclose the filling with dough to prevent leaks.
  • Storage: Store cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

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