There’s something downright magical about biting into a cookie and discovering a creamy, fruity filling nestled inside. These Strawberry Cheesecake Stuffed Cookies combine the best of two dessert worlds: soft, chewy cookies and luscious strawberry cheesecake. Imagine a cozy afternoon with a cup of tea or coffee and one of these indulgent treats—a perfect pairing for any season!
This recipe brings back memories of family gatherings where dessert was always the centerpiece. My grandmother loved creating desserts that surprised people, and these stuffed cookies carry that same delightful element of surprise. Whether you’re making these for a holiday spread, a bake sale, or simply to treat yourself, they’re guaranteed to impress.
Why You’ll Love This Recipe:
- A flavor explosion: Tangy cheesecake filling paired with sweet strawberry jam and a soft cookie exterior—absolute perfection.
- Easy yet impressive: While they look fancy, these cookies are simple to make with step-by-step guidance.
- Crowd-pleasers: These cookies disappear fast at any event. Be prepared for recipe requests!
- Make-ahead friendly: You can prepare the dough and filling ahead of time to make things even easier.
Ingredients You’ll Need:
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
For the Strawberry Filling:
- ½ cup strawberry jam
For the Cookie Dough:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
How to Make Strawberry Cheesecake Stuffed Cookies:
Step-by-Step Instructions:
1. Make the Cheesecake Filling:
In a medium bowl, mix the cream cheese, sugar, and vanilla extract until smooth and creamy. Scoop out teaspoon-sized portions onto a lined baking sheet and freeze for about 30 minutes. This will make it easier to stuff the cookies later.
2. Prepare the Strawberry Filling:
Spoon the strawberry jam into small dollops on the same tray as the cheesecake filling, then freeze alongside the cream cheese for 30 minutes.
3. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, beating until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Assemble the Cookies:
Take a small scoop of cookie dough (about a tablespoon) and flatten it into a disc in your palm. Place one frozen cheesecake dollop and a bit of strawberry jam in the center. Carefully fold the cookie dough around the filling, sealing the edges completely to ensure the filling doesn’t leak during baking. Roll the dough into a smooth ball and place it on a lined baking sheet. Repeat until all the dough and filling are used.
5. Bake the Cookies:
Preheat your oven to 350°F (175°C). Arrange the cookie dough balls on a baking sheet, leaving enough space for them to spread slightly. Bake for 12–14 minutes, or until the edges are golden but the centers still look slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Helpful Tips:
- Don’t skip freezing the filling: This step makes assembling the cookies much easier and prevents the filling from leaking during baking.
- Seal the dough well: Take your time sealing the cookie dough around the filling to avoid any cracks.
- Room temperature ingredients: Ensure the butter and cream cheese are at room temperature for smooth mixing.
- Chill the dough if needed: If your dough feels too soft, pop it in the fridge for 15–20 minutes before assembling the cookies.
Details:
- Prep Time: 45 minutes
- Cook Time: 12–14 minutes
- Total Time: 1 hour
- Yield: 12–15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- If strawberry jam isn’t your favorite, you can swap it for raspberry or even blueberry jam for a fun twist.
- These cookies taste even better after resting for a day, as the flavors meld beautifully.
Nutritional Information (Per Cookie):
- Calories: 215
- Carbohydrates: 28g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 6g
- Fiber: 1g
- Sugar: 18g
Frequently Asked Questions:
Q: Can I make these cookies ahead of time?
A: Absolutely! You can prepare the dough and freeze the cheesecake filling up to 2 days in advance. Bake the cookies fresh when needed.
Q: How should I store these cookies?
A: Store them in an airtight container in the refrigerator for up to 5 days. You can also freeze the baked cookies for up to 3 months. Just thaw at room temperature before serving.
Q: Can I use low-fat cream cheese?
A: Full-fat cream cheese works best for a rich, creamy filling, but you can use low-fat if preferred.
Related Recipes:
If you loved these Strawberry Cheesecake Stuffed Cookies, you’ll also enjoy:
Conclusion:
These Strawberry Cheesecake Stuffed Cookies are more than just a dessert—they’re an experience. The surprise of the creamy cheesecake and tangy strawberry filling in every bite will have everyone coming back for more. Whether you’re baking for a special event or just to treat yourself, these cookies are sure to become a new favorite. So go ahead, whip up a batch, and savor the magic of this delightful combination!
Print
Strawberry Cheesecake Stuffed Cookies
Description
There’s something downright magical about biting into a cookie and discovering a creamy, fruity filling nestled inside. These Strawberry Cheesecake Stuffed Cookies combine the best of two dessert worlds: soft, chewy cookies and luscious strawberry cheesecake. Imagine a cozy afternoon with a cup of tea or coffee and one of these indulgent treats—a perfect pairing for any season!
This recipe brings back memories of family gatherings where dessert was always the centerpiece. My grandmother loved creating desserts that surprised people, and these stuffed cookies carry that same delightful element of surprise. Whether you’re making these for a holiday spread, a bake sale, or simply to treat yourself, they’re guaranteed to impress.
Ingredients
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
For the Strawberry Filling:
- ½ cup strawberry jam
For the Cookie Dough:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
1. Make the Cheesecake Filling:
In a medium bowl, mix the cream cheese, sugar, and vanilla extract until smooth and creamy. Scoop out teaspoon-sized portions onto a lined baking sheet and freeze for about 30 minutes. This will make it easier to stuff the cookies later.
2. Prepare the Strawberry Filling:
Spoon the strawberry jam into small dollops on the same tray as the cheesecake filling, then freeze alongside the cream cheese for 30 minutes.
3. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, beating until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Assemble the Cookies:
Take a small scoop of cookie dough (about a tablespoon) and flatten it into a disc in your palm. Place one frozen cheesecake dollop and a bit of strawberry jam in the center. Carefully fold the cookie dough around the filling, sealing the edges completely to ensure the filling doesn’t leak during baking. Roll the dough into a smooth ball and place it on a lined baking sheet. Repeat until all the dough and filling are used.
5. Bake the Cookies:
Preheat your oven to 350°F (175°C). Arrange the cookie dough balls on a baking sheet, leaving enough space for them to spread slightly. Bake for 12–14 minutes, or until the edges are golden but the centers still look slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- If strawberry jam isn’t your favorite, you can swap it for raspberry or even blueberry jam for a fun twist.
- These cookies taste even better after resting for a day, as the flavors meld beautifully.