These Strawberry Cheesecake Stuffed Cookies combine two beloved desserts—cheesecake and cookies—into one irresistible treat. With a soft, chewy cookie exterior and a creamy, sweet strawberry cheesecake filling, each bite is a delightful surprise. Whether you’re baking for a special occasion or just need a sweet fix, these cookies will be the star of the show!
Why You’ll Love This Recipe?
- Decadent combination of cheesecake and cookies
- Soft, chewy texture with a creamy, tangy filling
- Perfect balance of sweetness and tartness
- Easy to make and super fun to eat
- A crowd-pleaser for parties or gatherings
Ingredients
- All-purpose flour
- Baking soda
- Salt
- Butter, softened
- Brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- Cream cheese, softened
- Powdered sugar
- Sour cream
- Fresh strawberries, finely chopped
Full list of ingredients and measurements below.
Make the Cookie Dough
In a bowl, whisk together flour, baking soda, and salt. In a separate large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, beating until combined. Gradually mix in the dry ingredients until a dough forms.
Prepare the Cheesecake Filling
In another bowl, beat together the softened cream cheese, powdered sugar, and sour cream until smooth and creamy. Gently fold in the chopped strawberries.
Assemble the Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper. Take a tablespoon of cookie dough and flatten it into a disk. Place a small spoonful of the cheesecake filling in the center and then top with another tablespoon of cookie dough, sealing the edges to form a ball. Repeat with the remaining dough and filling.
Bake the Cookies
Place the stuffed cookie dough balls on the baking sheet, spaced about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and the cookies are set. Be careful not to overbake, as the cookies will continue to firm up as they cool.
Let Them 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.
Expert Tips and Tricks
- If the dough is too sticky to handle, chill it in the fridge for 15–30 minutes before assembling the cookies.
- Be gentle when sealing the cookie dough around the filling to avoid leaks while baking.
- Make sure your cream cheese and butter are softened to room temperature for the best consistency in both the cookie dough and cheesecake filling.
- For extra strawberry flavor, you can drizzle some strawberry syrup or melted chocolate on top once they’re cooled.
Recipe Variations and Possible Substitutions
- Use raspberries or blueberries in place of strawberries for a berry twist.
- Make the filling lighter by using Greek yogurt instead of sour cream.
- For a nutty crunch, add finely chopped nuts to the cookie dough or the cheesecake filling.
- If you prefer a non-strawberry version, you can make a simple cheesecake filling and leave out the fruit altogether.
Serving and Pairing Suggestions
These cookies are perfect on their own, but if you want to elevate them even further, serve them with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a more refreshing option, pair them with a cup of iced tea or a berry smoothie.
Storage and Reheating Tips
Store these cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the cookies (without the filling oozing out) for up to 2 months. Reheat in the microwave for about 10 seconds for a warm, gooey treat.
FAQs
Can I make these cookies ahead of time?
Yes! You can make the dough and filling ahead of time, then assemble and bake them when you’re ready to enjoy.
Can I use frozen strawberries instead of fresh?
Yes, but make sure to thaw and drain any excess liquid from the strawberries before adding them to the cheesecake filling.
Why are my cookies spreading too much?
Ensure the dough is chilled before assembling, as warm dough can cause the cookies to spread excessively.
Can I use a different type of cheese for the filling?
While cream cheese works best for this recipe, you could experiment with mascarpone for a slightly different flavor and texture.
Conclusion
These Strawberry Cheesecake Stuffed Cookies are a delicious and indulgent treat that will satisfy your sweet tooth and then some. With their soft, chewy cookie exterior and creamy cheesecake filling, they’re perfect for any occasion. Easy to make, fun to eat, and totally irresistible—give these a try, and they’re sure to become your new favorite cookie!
Print
Sweet & Tangy Strawberry Cheesecake Cookie Delights
- Prep Time: 30 minutes
- Cook Time: 15 minutes +Chilling Time 40 minute
- Total Time: 1hour hour 25minutes minutes
- Yield: 18 cookies (adjusted to include extra servings) 1x
- Category: cookie, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Cheesecake Stuffed Cookies combine the best of both worlds—sweet, chewy cookies with a rich, creamy cheesecake filling and a burst of fresh strawberries. These indulgent treats are perfect for dessert lovers who crave a sweet, fruity twist on a classic cookie
Ingredients
- For the cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- For the strawberry filling:
- 1/2 cup fresh strawberries, chopped small
- 2 tablespoons sugar
Instructions
- Prepare the strawberry filling: In a small bowl, combine the chopped strawberries and sugar. Stir to combine, and set aside for 10 minutes to let the strawberries release some of their juice.
- Make the cheesecake filling: In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and heavy cream, then beat again until creamy and smooth. Set aside.
- Make the cookie dough: In a large bowl, whisk together the flour, baking soda, and salt. In another bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract, and mix until smooth. Gradually add the dry ingredients to the wet ingredients, and mix until combined. Stir in the cornstarch for extra chewy texture.
- Assemble the stuffed cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the cookie dough into balls (about 1 tablespoon each). Press a small indentation in the center of each dough ball and fill with a spoonful of the cheesecake filling. Top with a small spoonful of the strawberry filling, then cover with another dough ball and seal the edges.
- Bake the cookies: Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the center is set.
- Cool and enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy with a glass of milk or your favorite beverage!
Notes
Store in an airtight container at room temperature for up to 24 hours or in the refrigerator in an airtight container for up to 5 days. Cookies taste best at room temperature, so I like to remove them from the fridge 10-15 minutes before enjoying.
Nutrition
- Serving Size: 1serving
- Calories: 492kcal
- Sugar: 39g
- Sodium: 257mg
- Fat: 21g
- Saturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 71g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 73mg
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