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Cheesecake Stuffed Cookies with a Delicious Strawberry Crunch Twist

Warm, chewy cookies filled with creamy cheesecake and a burst of fresh strawberry crunch, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 1 cup cream cheese, softened Ensure at room temperature for easy mixing.
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
Cookie Dough
  • 1/2 cup unsalted butter, softened Ensure at room temperature for easy mixing.
  • 1 cup brown sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup crushed strawberries (fresh or freeze-dried) Feel free to experiment with other fruits.
  • 1/2 cup graham cracker crumbs For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
  2. In a mixing bowl, beat the softened cream cheese, 1/2 cup of sugar, and vanilla extract until smooth and creamy. Set aside.
  3. In a separate bowl, cream together the softened unsalted butter and brown sugar until light and fluffy. Add the egg and mix until well combined.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the butter mixture, mixing until just combined.
  5. Gently fold in the crushed strawberries, being careful not to overmix.
Assembly and Baking
  1. Take about 1 tablespoon of the cookie dough, flatten it slightly, and place a teaspoon of the cheesecake mixture in the center. Carefully fold the cookie dough around the filling to seal.
  2. Arrange the stuffed cookies on the prepared baking sheets, leaving space between each for spreading.
  3. Sprinkle graham cracker crumbs on top of each cookie, pressing gently to adhere.
  4. Bake the cookies for 12-15 minutes or until the edges are lightly golden.
  5. Allow them to cool on the baking sheets for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container; lasts up to 5 days at room temperature or refrigerate for a week. Can be frozen for up to 3 months. Reheat in the oven to regain gooey texture.