Why You’ll Love Strawberry Cheesecake Stuffed Cookies Recipe
These Strawberry Cheesecake Stuffed Cookies are a true treat for anyone with a sweet tooth. The chewy cookie exterior perfectly complements the creamy, tangy cheesecake filling inside, and the fresh strawberry pieces provide a sweet, fruity burst. Not only are they delicious, but they’re also visually stunning, making them a great dessert for parties, gatherings, or just a special dessert to enjoy at home. With just a few simple ingredients, you can create a cookie that’s sure to impress both in flavor and presentation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookie dough:
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1 cup unsalted butter, softened
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3/4 cup granulated sugar
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1/2 cup brown sugar, packed
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1 large egg
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1 teaspoon vanilla extract
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2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
For the cheesecake filling:
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8 oz cream cheese, softened
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1/4 cup powdered sugar
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1/4 cup sour cream
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1/2 teaspoon vanilla extract
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1/2 cup fresh strawberries, chopped into small pieces
Directions
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Prepare the Cheesecake Filling: In a medium-sized bowl, combine the cream cheese, powdered sugar, sour cream, and vanilla extract. Mix until smooth and creamy. Gently fold in the chopped strawberries. Set aside in the refrigerator to chill while you prepare the cookie dough.
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Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract and mix until fully incorporated. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take a tablespoon of cookie dough and flatten it into a small disk in the palm of your hand. Place a spoonful of the cheesecake filling in the center of the disk, then take another tablespoon of cookie dough and flatten it to cover the cheesecake filling. Seal the edges of the dough together, ensuring the filling is fully enclosed.
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Bake: Place the stuffed cookies onto the prepared baking sheet, leaving space between each one. Bake for 10-12 minutes or until the edges are golden brown, but the center is still soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Serve and Enjoy: Once the cookies are completely cooled, enjoy the delicious strawberry cheesecake goodness in every bite!
Servings and Timing
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Servings: 12-15 cookies
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Prep time: 20 minutes
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Cook time: 10-12 minutes
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Total time: 40 minutes
Variations
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Use different fruits: While strawberries make the perfect addition, you can swap them for other fruits like raspberries, blueberries, or blackberries for a different twist on this recipe.
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Add chocolate: For an extra indulgent treat, you can add some mini chocolate chips to the cookie dough or drizzle melted chocolate on top of the cookies after baking.
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Make them gluten-free: Use a gluten-free flour blend to make these cookies gluten-free while still keeping their chewy texture.
Storage/Reheating
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Storage: Store the cookies in an airtight container at room temperature for up to 3-4 days. You can also refrigerate them to extend their freshness for up to a week.
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Reheating: To reheat, place the cookies in the microwave for 10-15 seconds or warm them in the oven at 300°F (150°C) for a few minutes until softened.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them to avoid excess moisture in the cheesecake filling.
How can I make the cookie dough ahead of time?
You can prepare the cookie dough ahead of time and store it in the refrigerator for up to 2 days before baking. Just make sure to bring it to room temperature before shaping and stuffing the cookies.
Can I use a different type of cheese for the filling?
While cream cheese is traditional, you can substitute it with mascarpone or ricotta cheese for a different flavor and texture.
How do I prevent the filling from leaking out while baking?
Ensure that the edges of the cookie dough are securely sealed around the filling. If necessary, chill the stuffed cookies in the fridge for 15 minutes before baking to help them hold their shape.
Can I freeze the cookies?
Yes, you can freeze the stuffed cookies. After assembling and sealing the cookies, place them on a baking sheet and freeze for 30 minutes before transferring them to a freezer bag. Bake directly from the freezer, adding a few extra minutes to the baking time.
How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown, and the centers are slightly soft to the touch. They will firm up as they cool.
Can I make the cheesecake filling without sour cream?
Yes, you can replace sour cream with plain Greek yogurt or a bit more cream cheese for a thicker filling.
Can I use margarine instead of butter for the cookie dough?
It’s best to use unsalted butter for the best texture and flavor. Margarine can work as a substitute, but it might alter the texture of the cookie.
What can I serve these cookies with?
These cookies are a treat on their own, but you can serve them with a scoop of vanilla ice cream or a drizzle of strawberry sauce for a truly indulgent dessert.
Can I make these cookies without the strawberry filling?
Yes, you can make these cookies as traditional cheesecake-stuffed cookies by skipping the strawberry filling and just using plain cheesecake filling. Alternatively, you can make the cookies with other fruit fillings.
Conclusion
These Strawberry Cheesecake Stuffed Cookies are an irresistible combination of chewy cookies and creamy, fruity cheesecake filling. Whether you’re making them for a special occasion or just as a delicious treat, they are sure to impress with their rich flavor and decadent texture. Easy to make and customizable with your favorite fruits, these cookies are a perfect addition to any dessert table. Indulge in a little sweetness today!
Strawberry Cheesecake Stuffed Cookies: A Sweet, Creamy Delight
These Strawberry Cheesecake Stuffed Cookies are the ultimate dessert treat! Soft, chewy cookies are filled with a creamy, tangy strawberry cheesecake filling for a sweet and indulgent treat. Perfect for special occasions, holidays, or just a sweet snack!
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 30-35 minutes
- Yield: 12-15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cookie Dough:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- For the Strawberry Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup strawberry jam or strawberry puree
- 1 teaspoon vanilla extract
- For Assembly:
- Extra granulated sugar for rolling
Instructions
- Make the Cookie Dough:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. Set aside.
- Prepare the Strawberry Cheesecake Filling:
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar, strawberry jam (or puree), and vanilla extract. Mix until combined and smooth.
- Assemble the Cookies:
- Scoop out about 1 tablespoon of cookie dough and flatten it into a small disk in the palm of your hand.
- Place about 1 teaspoon of the strawberry cheesecake filling in the center of the dough disk.
- Take another tablespoon of dough and flatten it to place on top of the cheesecake filling.
- Seal the edges of the dough around the filling, making sure the cheesecake filling is completely encased in dough.
- Roll the dough ball in granulated sugar to coat.
- Bake:
- Place the stuffed dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. The center should still be soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can add fresh chopped strawberries to the cheesecake filling, but be sure to drain them well to avoid extra moisture.
- If you prefer a stronger cheesecake flavor, you can add a splash of lemon juice or lemon zest to the filling.
- These cookies can be stored in an airtight container for up to 3-4 days.