If you adore the delightful combination of creamy cheesecake and juicy strawberries wrapped in a soft cookie, then you are in for a treat with this Strawberry Cheesecake Stuffed Cookies Recipe. These cookies are everything you dream about when craving something sweet and indulgent yet approachable—each bite offering a perfect balance of crunchy edges, tender dough, and a luscious cheesecake center kissed with strawberry goodness. Whether you’re baking for a family gathering or just treating yourself, this recipe makes a scrumptious dessert that will quickly become a new favorite.
Ingredients You’ll Need
With just a handful of simple yet essential ingredients, this recipe strikes the perfect harmony between sweet, fruity, and creamy flavors. Each element plays a crucial role—from the smooth, rich cream cheese forming the luscious filling to the hint of freeze-dried strawberries mixing into the dough for both flavor and a lovely speckled color.
- ½ cup unsalted butter, softened: Provides richness and soft texture in the cookie dough.
- ½ cup granulated sugar: Brings sweetness and helps with the cookie’s tender crumb.
- ½ cup brown sugar: Adds a deep caramel note and moisture to the dough.
- 1 large egg: Binds the ingredients and adds structure.
- 1 teaspoon vanilla extract: Enhances all flavors with a fragrant sweetness.
- 1¾ cups all-purpose flour: The base of the cookie dough, giving it body.
- ½ teaspoon baking soda: Helps with leavening for a soft texture.
- ¼ teaspoon baking powder: Supports the rise and lightness of the cookies.
- ¼ teaspoon salt: Balances sweetness and intensifies flavors.
- ½ cup freeze-dried strawberries, crushed: Delivers bursts of strawberry flavor and adds a pretty color.
- 4 oz cream cheese, softened: The creamy heart of the cheesecake filling.
- 2 tablespoons granulated sugar: Sweetens the cheesecake center.
- 1 teaspoon vanilla extract (for filling): Brightens the filling with aromatic sweetness.
- ¼ cup strawberry jam or puree: Infuses the filling with fresh strawberry flavor and natural sweetness.
How to Make Strawberry Cheesecake Stuffed Cookies Recipe
Step 1: Prepare the Cheesecake Filling
Start by creating the luscious filling that makes these cookies irresistibly creamy. In a small bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and strawberry jam or puree until the mixture is perfectly smooth. Cover the bowl and pop it into the fridge to chill while you work on the cookie dough. This resting time ensures the filling firms up just enough to be neatly stuffed inside.
Step 2: Make the Cookie Dough
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture turns light and fluffy. Add the egg and vanilla extract, mixing well until everything is fully combined into a creamy, smooth batter. This stage is where the cookie dough starts forming its soft and chewy base, so take your time to get it just right.
Step 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 mixture, stirring until a soft dough begins to form. Finally, fold in the crushed freeze-dried strawberries. These add not only a pop of flavor but also a lovely visual speckling that makes each cookie look extra special.
Step 4: Chill the Dough
Refrigerate the cookie dough for 30 minutes. This chilling step firms up the dough, making it easier to handle and helps the cookies maintain their shape during baking. Plus, it enhances the flavors, giving you a more balanced and delicious chew.
Step 5: Assemble Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup. Scoop out one tablespoon of dough and flatten it gently. Place about half a teaspoon of the chilled cheesecake filling right in the center, then top it with another tablespoon of dough, flatten that as well, and carefully pinch the edges to seal the filling inside. Roll the stuffed dough gently into a ball to form a neat cookie ready for the oven.
Step 6: Bake
Arrange your stuffed cookies on the parchment-lined baking sheet, spacing them evenly. Bake in the preheated oven for 12 to 15 minutes or until the edges turn a beautiful golden brown. Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step ensures the cookies set up nicely, locking in the gooey cheesecake center.
How to Serve Strawberry Cheesecake Stuffed Cookies Recipe
Garnishes
These cookies are wonderful on their own, but for a little extra flair, sprinkle some powdered sugar on top just before serving. You can also add a few freeze-dried strawberry pieces or drizzle a bit of melted white chocolate for an elegant touch that amps up the strawberry vibe.
Side Dishes
Pair your Strawberry Cheesecake Stuffed Cookies Recipe with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the indulgence factor. A fresh fruit salad or a cup of hot tea also complements these cookies perfectly without overwhelming their delicate flavors.
Creative Ways to Present
For a fun presentation, arrange the cookies on a decorative platter lined with strawberry leaves or edible flowers. You could even serve them in cute treat bags tied with ribbon as sweet gifts for friends and family—it’s an adorable way to share your baking love!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your cookies in an airtight container at room temperature. They stay fresh and soft for up to 3 days, giving you plenty of time to savor their delightful mix of flavors.
Freezing
You can freeze the assembled cookies before baking by placing them on a baking sheet in a single layer and freezing until solid. Transfer to a freezer-safe bag or container, and when ready, bake directly from frozen—just add a couple of minutes to the baking time for perfectly fresh treats anytime.
Reheating
If you want to enjoy these cookies warm, pop them into a preheated oven at 300°F for about 5 minutes or microwave for 10-15 seconds. Warming brings out the soft, gooey cheesecake filling and revives the cookie’s tender texture beautifully.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries are delicious but contain moisture that can alter the dough’s consistency. Freeze-dried strawberries keep the cookie dough from becoming too wet while still delivering strong flavor and vibrant color.
Is it necessary to chill the dough?
Chilling helps the dough firm up, making it easier to handle and ensuring the cookies hold their shape during baking. It also develops the flavors better, so it’s recommended for best results.
Can I substitute the cream cheese filling?
You can try mascarpone or ricotta for a milder variation, but cream cheese offers the perfect balance of tangy richness that defines this recipe, so it’s hard to beat.
How do I prevent the filling from leaking out?
Make sure to pinch the dough edges firmly around the filling and roll the stuffed cookie gently into a smooth ball. Properly sealing the edges is key to keeping that luscious cheesecake tucked inside.
Are these cookies suitable for making ahead of time?
Absolutely! You can prepare and assemble the cookies in advance and freeze them. Then bake fresh when you’re ready to enjoy, making these perfect for busy days or special occasions.
Final Thoughts
Now that you’ve got the full scoop on the Strawberry Cheesecake Stuffed Cookies Recipe, it’s time to roll up your sleeves and delight your taste buds with these irresistible goodies. Nothing says cozy comfort like biting into a cookie with a creamy cheesecake surprise and a burst of strawberry love—trust me, once you try them, they’ll be your go-to sweet treat to share and savor!
Print
Strawberry Cheesecake Stuffed Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Cheesecake Stuffed Cookies combine the soft, buttery texture of classic cookies with a creamy, sweet strawberry cheesecake filling. Infused with crushed freeze-dried strawberries and encasing a luscious strawberry cheesecake center, these cookies offer a delightful mix of flavors and textures perfect for dessert lovers looking for a unique treat.
Ingredients
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
- 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 bowl and refrigerate to keep the filling firm and ready for stuffing.
- Make the Cookie Dough: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Add the egg and vanilla extract, mixing well to combine all ingredients uniformly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients into the wet ingredients, mixing gently until a soft dough forms. Fold in the crushed freeze-dried strawberries evenly throughout the dough.
- Chill the Dough: Cover the dough and refrigerate it for 30 minutes. This step helps to firm up the dough, making it easier to handle and enhancing the cookie texture.
- Assemble Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out 1 tablespoon of the dough and flatten it into a disc. Place ½ teaspoon of the chilled cheesecake filling in the center, then top with another flattened tablespoon of dough. Pinch the edges tightly to seal and roll gently into a ball to enclose the filling completely.
- Bake: Arrange the stuffed cookies on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 12 to 15 minutes, or until the cookie edges turn golden brown. Allow the cookies to cool on the baking sheet briefly before transferring to a wire rack to cool completely.
Notes
- Ensure the cream cheese is fully softened before beating to create a smooth filling.
- Chilling the dough is important to prevent cookies from spreading too much while baking.
- Seal the edges of the cookies firmly to avoid the cheesecake filling leaking during baking.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze any leftover cookies for up to 1 month; thaw at room temperature before serving.
