Strawberry Cheesecake Stuffed Cookies

Why You’ll Love Strawberry Cheesecake Stuffed Cookies Recipe

These Strawberry Cheesecake Stuffed Cookies are a delightful fusion of two beloved desserts: strawberry cheesecake and classic cookies. The rich cheesecake filling adds a creamy surprise inside each bite, while the cookie exterior is soft, sweet, and slightly crisp around the edges. With the fresh, fruity taste of strawberries mixed into the cheesecake filling, every bite is a perfect combination of tangy and sweet. Plus, these cookies are fun to make and will definitely stand out at any gathering or as a treat for yourself!

Ingredients

For the Cookie Dough:

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

For the Strawberry Cheesecake Filling:

• 8 oz cream cheese, softened

• 1/4 cup powdered sugar

• 1/2 teaspoon vanilla extract

• 1/4 cup strawberry jam or fresh strawberries, finely chopped

• 2 tablespoons heavy cream (optional, for a smoother filling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar, vanilla extract, and strawberry jam (or chopped fresh strawberries) and mix until well combined. If the filling seems too thick, add a little heavy cream to make it smoother. Set aside in the fridge to chill while you prepare the cookie dough.

2. Make the Cookie Dough: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add the egg and vanilla extract, and beat until fully combined.

3. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

4. Assemble the Cookies: Take a small amount of cookie dough (about 1 tablespoon) and flatten it slightly with your hands. Place about 1 teaspoon of the strawberry cheesecake filling in the center. Take another tablespoon of cookie dough, flatten it, and place it on top of the filling. Pinch the edges together to seal the filling inside, forming a ball. Repeat with the remaining dough and filling.

5. Bake the Cookies: Place the stuffed cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the tops are set. Be careful not to overbake, as the cookies will continue to set as they cool.

6. Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy once they have cooled, or store them in an airtight container for later.

Servings and Timing

• Servings: 18-20 cookies

• Prep Time: 20 minutes

• Cook Time: 10-12 minutes

• Total Time: 30-35 minutes

Variations

• Chocolate Chip Version: Add a handful of mini chocolate chips to the cookie dough for a chocolatey twist.

• Fresh Fruit: If you prefer fresh fruit in the filling, you can use finely chopped strawberries or other berries instead of jam.

• Dairy-Free Version: Substitute the butter with a dairy-free butter alternative, and use a non-dairy cream cheese for the filling.

• Other Fillings: Try making these with a different filling, such as blueberry cheesecake or raspberry cheesecake, by swapping out the strawberry jam for your preferred berry.

Storage/Reheating

• Storage: Store these stuffed cookies in an airtight container at room temperature for up to 3 days.

• Refrigeration: For an extra creamy texture, you can refrigerate the cookies, which will help keep the cheesecake filling cool and firm.

• Freezing: These cookies freeze well! Wrap each cookie in plastic wrap and store them in a freezer-safe container for up to 3 months. Let them thaw at room temperature before enjoying, or warm them in the microwave for a few seconds.

• Reheating: If you prefer to enjoy these cookies warm, microwave them for about 10-15 seconds to soften the filling.

FAQs

Can I use frozen strawberries in the filling?

Yes, you can use frozen strawberries, but be sure to thaw and drain them well before using them in the filling to prevent excess moisture.

Can I make the filling without cream cheese?

If you’re looking for a lighter filling, you can substitute the cream cheese with mascarpone cheese or Greek yogurt. Keep in mind that the texture and flavor will differ slightly.

How do I prevent the filling from leaking out of the cookies?

Make sure to seal the edges of the dough thoroughly around the filling. If you’re having trouble, try chilling the dough for 10-15 minutes before assembling the cookies to make it easier to work with.

Can I use a different fruit in the filling?

Yes, you can substitute the strawberry jam or fresh strawberries with other fruits, such as blueberries, raspberries, or even peach preserves.

Can I freeze the cookie dough before baking?

Yes, you can freeze the cookie dough balls before baking. Just freeze them on a baking sheet until firm, then transfer them to a freezer-safe bag. When ready to bake, add an extra minute or two to the baking time.

Can I use store-bought strawberry jam?

Yes, store-bought strawberry jam works perfectly in the filling, saving you time. Just make sure to use a high-quality jam for the best flavor.

How do I make sure the cookies stay soft?

Be careful not to overbake the cookies. Take them out of the oven when the edges are golden but the center is still soft. They’ll firm up as they cool.

Can I make this recipe ahead of time?

Yes, you can prepare the dough and filling ahead of time and store them separately in the fridge for up to 24 hours. Then, assemble and bake the cookies when you’re ready.

Can I make these cookies without the filling?

If you prefer a simpler cookie, you can skip the filling and just bake the dough as regular cookies. They’ll still be delicious!

How do I prevent the cookies from spreading too much during baking?

Make sure the dough is chilled before baking. If needed, refrigerate the dough for 10-15 minutes to help the cookies hold their shape.

Conclusion

These Strawberry Cheesecake Stuffed Cookies are the perfect indulgence for any occasion. With their buttery, soft exterior and creamy, fruity cheesecake filling, these cookies will quickly become a family favorite. They’re fun to make, look impressive, and taste even better than they look! Whether you’re serving them at a gathering or enjoying them as a special treat, these cookies are sure to satisfy your sweet tooth.

Strawberry Cheesecake Stuffed Cookies

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These Strawberry Cheesecake Stuffed Cookies are the ultimate indulgence for dessert lovers. Soft, chewy cookies are filled with a rich, creamy strawberry cheesecake filling, making every bite a heavenly combination of fruity and creamy goodness. These cookies are perfect for special occasions or a sweet treat to satisfy your cravings!

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Total Time: 30-32 minutes
• Yield: 20 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the cookie dough:
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• For the cheesecake filling:
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup strawberry jam or strawberry puree (strained)
• 1 tsp vanilla extract

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Instructions

• Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
• Prepare the cheesecake filling: In a medium bowl, beat together the cream cheese, powdered sugar, strawberry jam or puree, and vanilla extract until smooth and creamy. Set aside.
• Make the cookie dough: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg and vanilla extract, and beat until combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until fully incorporated.
• Assemble the cookies: Scoop about 1 tablespoon of cookie dough and flatten it into a disc on your hand. Place 1 teaspoon of the cheesecake filling in the center of the dough, then fold the edges of the dough around the filling, sealing it inside. Roll the dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart.
• Bake the cookies: Bake the cookies for 10-12 minutes, or until the edges are golden and the cookies are set. Be careful not to overbake, as the cheesecake filling may leak out.
• Cool and serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

• If you’d like a more intense strawberry flavor, you can add extra strawberry jam or puree to the cheesecake filling.
• To prevent the cheesecake filling from leaking out, make sure the cookie dough is sealed tightly around the filling.
• These cookies are best enjoyed within 2-3 days, but can be stored in an airtight container in the fridge for up to a week.