These Strawberry Cheesecake Stuffed Cookies are a dreamy combination of soft, buttery cookies filled with a creamy cheesecake center and sweet strawberry flavor.
Perfect for special occasions or whenever you need a dessert that wows, these cookies are irresistible and surprisingly easy to make.
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Small cookie scoop
Ingredients
For the Cheesecake Filling:
4 oz cream cheese, softened
2 tbsp powdered sugar
1/2 tsp vanilla extract
For the Cookie Dough:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/4 tsp almond extract (optional)
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup freeze-dried strawberries, finely crushed
For the Garnish:
1/4 cup powdered sugar (optional, for dusting)
Directions
- Prepare the Cheesecake Filling:
In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized portions onto a parchment-lined plate and freeze for at least 30 minutes. - Make the Cookie Dough:
In a mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract, mixing until combined. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and crushed freeze-dried strawberries. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. - Assemble the Cookies:
Scoop a tablespoon of cookie dough and flatten it slightly in your palm. Place a frozen cheesecake filling ball in the center, then fold the dough around it, sealing the edges. Roll into a ball and place on a baking sheet lined with parchment paper. - Bake:
Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are set and the tops are just barely golden. - Cool:
Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack. Dust with powdered sugar if desired.
Prep Time
25 minutes (+30 minutes chilling time)
Cook Time
12 minutes
Total Time
1 hour 7 minutes
Nutrition (Per Cookie, based on 12 cookies)
Calories: 180
Protein: 2g
Carbohydrates: 22g
Fat: 9g
Sugar: 12g
Expert Tips
Freeze the Filling: Make sure the cheesecake filling is firm and frozen to make assembly easier and prevent it from leaking during baking.
Don’t Overbake: Remove the cookies from the oven when the edges are set but the centers still look soft. They’ll firm up as they cool.
Use Quality Strawberries: Freeze-dried strawberries give the cookies an intense strawberry flavor. Avoid substituting fresh strawberries, as they add too much moisture.
FAQs
Can I make these cookies ahead of time?
Yes, you can prepare the cookie dough and cheesecake filling up to 24 hours in advance. Store the dough in the refrigerator and freeze the filling.
What if I don’t have freeze-dried strawberries?
You can substitute strawberry extract for the flavor or leave them out for a plain cheesecake filling.
Can I freeze these cookies?
Yes, baked cookies can be frozen for up to 2 months. Thaw at room temperature before serving.
Storing & Reheating
Refrigerator: Store in an airtight container in the fridge for up to 5 days due to the cheesecake filling.
Freezer: Freeze baked cookies in a freezer-safe container for up to 2 months.
Reheating: Enjoy chilled, or warm in the microwave for 5-10 seconds for a gooey texture.
Substitutions & Variations
Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Chocolate Twist: Add mini chocolate chips to the cookie dough for a chocolate-strawberry combination.
Berry Variations: Substitute freeze-dried raspberries or blueberries for a different berry flavor.
Strawberry Cheesecake Stuffed Cookies
Ingredients
Equipment
Method
- **Prepare the Cheesecake Filling:**
- In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized portions onto a parchment-lined plate and freeze for at least 30 minutes.
- **Make the Cookie Dough:**
- In a mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract, mixing until combined.
- **Combine Dry Ingredients:**
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and crushed freeze-dried strawberries. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- **Assemble the Cookies:**
- Scoop a tablespoon of cookie dough and flatten it slightly in your palm. Place a frozen cheesecake filling ball in the center, then fold the dough around it, sealing the edges. Roll into a ball and place on a baking sheet lined with parchment paper.
- **Bake:**
- Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are set and the tops are just barely golden.
- **Cool:**
- Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack. Dust with powdered sugar if desired.
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