Strawberry Cheesecake Stuffed Cookies Recipe
Delight in these Strawberry Cheesecake Stuffed Cookies, featuring a buttery cookie dough infused with freeze-dried strawberries and a creamy, sweet cheesecake center. Perfectly baked to golden edges, these treats combine the richness of cheesecake with the freshness of strawberries in a delightful handheld dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup strawberry jam or puree
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
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 and refrigerate to firm up.
- Make the Cookie Dough: In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually incorporate these dry ingredients into the wet mixture, stirring until a soft dough forms.
- Fold in Strawberries: Gently fold the crushed freeze-dried strawberries into the cookie dough to evenly distribute the fruity flavor.
- Chill the Dough: Place the dough in the refrigerator and chill for 30 minutes to firm up for easier shaping.
- Assemble Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop one tablespoon of dough and flatten it slightly. Place half a teaspoon of the cheesecake filling in the center. Top with another flattened tablespoon of dough and carefully pinch the edges together to seal the filling inside. Roll gently into a ball.
- Bake: Arrange the stuffed cookies on the prepared baking sheet, spacing them evenly. Bake for 12 to 15 minutes until the edges are golden brown. Let cookies cool on the baking sheet briefly before transferring to a wire rack to cool completely.
Notes
- For best results, ensure butter and cream cheese are softened to room temperature before mixing.
- Freeze-dried strawberries add vibrant flavor without adding moisture; do not substitute with fresh strawberries.
- Sealing edges tightly prevents the cheesecake filling from leaking during baking.
- Chilling the dough helps maintain cookie shape and prevents spreading while baking.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: strawberry cheesecake cookies, stuffed cookies, dessert cookies, strawberry desserts, cream cheese cookies
