Strawberry Cheesecake Stuffed Cookies Recipe

Introduction

These Strawberry Cheesecake Stuffed Cookies combine the best of two desserts into one delightful treat. Soft, strawberry-speckled cookie dough wraps around a creamy, tangy cheesecake filling for a burst of flavor in every bite.

Ingredients

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup freeze-dried strawberries, crushed
• 4 oz cream cheese, softened
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup strawberry jam or puree

Instructions

1. Step 1: Prepare the cheesecake filling by beating the softened cream cheese, granulated sugar, vanilla extract, and strawberry jam or puree together in a small bowl until smooth. Cover and refrigerate while you prepare the cookie dough.
2. Step 2: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and 1 teaspoon vanilla extract, mixing until fully combined.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a soft dough forms. Gently fold in the crushed freeze-dried strawberries.
4. Step 4: Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
5. Step 5: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Step 6: Scoop 1 tablespoon of dough and flatten it in your palm. Place ½ teaspoon of the chilled cheesecake filling in the center, then top with another flattened tablespoon of dough. Pinch the edges firmly to seal and roll gently into a ball.
7. Step 7: Arrange the stuffed cookies on the prepared baking sheet, spacing them evenly.
8. Step 8: Bake for 12–15 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet before transferring to a wire rack.

Tips & Variations

• For a fresh twist, substitute freeze-dried strawberries with fresh diced strawberries after chilling the dough to prevent excess moisture.
• If cream cheese is too soft, chill it for 15 minutes before mixing to help the filling hold its shape.
• Try swapping strawberry jam with raspberry or blueberry jam for a different fruit flavor.
• To enhance the strawberry flavor, add a teaspoon of lemon zest to the cookie dough.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat refrigerated cookies briefly in the microwave for a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

You can use fresh strawberries, but be sure to drain and pat them dry to avoid soggy dough. Freeze-dried strawberries help keep the dough firm and add a concentrated flavor.

How do I prevent the cheesecake filling from leaking during baking?

Make sure to seal the cookie edges tightly when enclosing the filling and chill the cheesecake mixture beforehand. Also, avoid overfilling the cookies to reduce leakage.

Strawberry Cheesecake Stuffed Cookies Recipe

Print Recipe

★★★★★

4.7 from 70 reviews

These Strawberry Cheesecake Stuffed Cookies combine the rich, creamy texture of cheesecake with the sweet, tart flavors of strawberries baked inside a soft, flavorful cookie. Perfect for a delightful treat that boasts a luscious filling in every bite.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 12–15 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup freeze-dried strawberries, crushed

Cheesecake Filling

• 4 oz cream cheese, softened
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup strawberry jam or puree

Instructions

1. Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and strawberry jam or puree together until smooth and creamy. Cover the mixture and place it in the refrigerator to chill and set while you prepare the cookie dough.
2. Make the Cookie Dough: In a large bowl, beat the softened butter with both granulated and brown sugars until the mixture is light and fluffy. Add the egg and vanilla extract, mixing thoroughly to combine all ingredients evenly.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet ingredients, stirring gently until a soft dough forms. Fold in the crushed freeze-dried strawberries evenly throughout the dough.
4. Chill the Dough: Cover the dough and refrigerate it for 30 minutes to allow the flavors to meld and firm up the dough, making it easier to handle.
5. Assemble Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out 1 tablespoon of dough and flatten it slightly. Place ½ teaspoon of the prepared cheesecake filling in the center. Top with another tablespoon of flattened dough, then pinch the edges securely to seal the filling inside. Roll the sealed dough ball gently between your hands to form a smooth sphere.
6. Bake: Arrange the assembled cookies spaced evenly on the prepared baking sheet. Bake in the preheated oven for 12 to 15 minutes or until the edges begin to turn golden brown. Remove from oven and allow the cookies to cool completely on the baking sheet before serving.

Notes

• Freeze-dried strawberries add intense flavor without adding moisture, which helps keep the cookie dough consistency perfect.
• Make sure to chill the dough before assembling to make handling easier and prevent the filling from leaking.
• For a more pronounced strawberry flavor, add a bit more strawberry jam into the cheesecake filling.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Allow cookies to cool completely before eating to let the cheesecake filling set properly.

Keywords: Strawberry Cheesecake Cookies, Stuffed Cookies, Dessert Cookies, Baked Cheesecake Cookies, Strawberry Cookies, Soft Cookies