Short Description
Strawberry Cheesecake Stuffed Cookies are soft, chewy cookies filled with a luscious strawberry cheesecake center. These indulgent treats combine the flavors of a classic cheesecake with a buttery cookie dough for a delightful dessert that’s perfect for any occasion.
Why You’ll Love This Recipe
Combines the rich flavors of cheesecake and cookies in one bite
Soft and chewy texture with a creamy strawberry filling
Perfect for special occasions or as a gourmet homemade treat
Easy to make with simple pantry ingredients
A great way to impress guests with a unique stuffed cookie
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cookie Dough:
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
1 large egg
1 tsp vanilla extract
1 ¾ cups all-purpose flour
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
For the Cheesecake Filling:
4 oz cream cheese, softened
2 tbsp granulated sugar
½ tsp vanilla extract
¼ cup strawberry jam
Directions
Prepare the Cheesecake Filling:
In a small bowl, mix the softened cream cheese, granulated sugar, vanilla extract, and strawberry jam until smooth.
Spoon small dollops (about ½ teaspoon each) onto a lined baking sheet and freeze for at least 30 minutes until firm.
Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Assemble the Cookies:
Scoop about 1½ tablespoons of cookie dough and flatten it slightly in your hand.
Place a frozen cheesecake filling dollop in the center and wrap the dough around it, sealing the edges completely.
Roll into a ball and place on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
Chill the stuffed cookie dough balls in the refrigerator for 15-20 minutes.
Bake the Cookies:
Preheat the oven to 350°F (175°C).
Arrange the chilled dough balls on a baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are lightly golden. The centers should remain soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings and Timing
Servings: 12-14 cookies
Prep Time: 20 minutes
Chill Time: 45 minutes (freezing + refrigerating)
Bake Time: 10-12 minutes
Total Time: 1 hour 15 minutes
Variations
Chocolate Twist: Add white or dark chocolate chips to the cookie dough for extra sweetness.
Lemon Strawberry: Add ½ teaspoon of lemon zest to the cheesecake filling for a citrusy touch.
Graham Cracker Crunch: Roll the cookie dough balls in crushed graham crackers before baking for a classic cheesecake crust effect.
Nutty Delight: Add chopped pecans or almonds for a crunchy texture.
Storage/Reheating
Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keep in the fridge for up to 5 days for a firmer texture.
Freezing: Freeze unbaked cookie dough balls for up to 2 months. Bake from frozen, adding an extra 2 minutes to the bake time.
Reheating: Warm in the microwave for 10 seconds to soften before serving.
FAQs
Can I use fresh strawberries instead of jam?
Yes, but the filling may be more watery. Cook down fresh strawberries with sugar to create a thicker consistency.
Do I have to freeze the cheesecake filling?
Yes, freezing helps keep the filling intact while baking and prevents it from oozing out.
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 24 hours before baking.
Why did my cookies spread too much?
Make sure the dough is properly chilled before baking. Also, avoid overmixing the butter and sugar.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture may be denser. Use a 50/50 mix of whole wheat and all-purpose flour for best results.
What’s the best way to shape the cookies?
Flatten the dough slightly before wrapping it around the cheesecake filling to ensure an even bake.
Can I use low-fat cream cheese?
Yes, but the filling may be slightly less creamy.
How can I make these cookies softer?
Do not overbake! The cookies should be slightly underdone in the center when removed from the oven.
What’s the best way to serve these cookies?
Enjoy them warm or at room temperature with a glass of milk or a cup of coffee.
Can I add extra flavor to the dough?
Yes! A dash of cinnamon or almond extract can enhance the flavor profile.
Conclusion
Strawberry Cheesecake Stuffed Cookies are a delightful fusion of soft, chewy cookies and creamy cheesecake filling, making them an irresistible treat for any dessert lover. With a perfect balance of sweetness and tanginess, these cookies are sure to be a hit at gatherings, parties, or simply as a homemade indulgence. Try different variations to customize them to your taste, and enjoy this unique and delicious recipe!
Strawberry Cheesecake Stuffed Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12-14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Cheesecake Stuffed Cookies are the ultimate indulgence! Soft, buttery cookies with a rich cheesecake filling and bursts of sweet strawberry flavor—every bite is pure dessert bliss. Perfect for cookie lovers and cheesecake fans alike!
Ingredients
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
For the Strawberry Mix:
- 1/2 cup freeze-dried strawberries, crushed (or finely chopped fresh strawberries)
Instructions
- Make the cheesecake filling: In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Place small spoonfuls onto a parchment-lined plate and freeze for at least 30 minutes.
- Prepare the cookie dough: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
- Mix the dry ingredients: In another bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix into the wet ingredients. Fold in the crushed freeze-dried strawberries.
- Assemble the cookies: Scoop 2 tablespoons of dough, flatten slightly, and place a frozen cheesecake filling in the center. Top with another 1 tablespoon of dough and seal the edges. Repeat with remaining dough.
- Chill the dough balls in the fridge for 15-20 minutes to prevent spreading.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Bake for 12-14 minutes, or until the edges are golden brown.
- Cool for 5 minutes on the baking sheet before transferring to a wire rack.
- Enjoy! Serve warm for an ooey-gooey cheesecake center
Notes
- For an extra strawberry punch, drizzle with strawberry glaze or melted white chocolate.
- If using fresh strawberries, pat them dry before adding to the dough.
- Store leftovers in an airtight container in the fridge for up to 3 days.
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