Strawberry Cheesecake Stuffed Cookies Recipe
Introduction
These Strawberry Cheesecake Stuffed Cookies combine the rich creaminess of cheesecake with the sweet, fruity burst of freeze-dried strawberries inside a buttery cookie. Perfect for a special treat or sharing with friends, they offer a delightful surprise in every bite.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2¾ cups all-purpose flour
- ½ cup freeze-dried strawberries, crushed
- Cheesecake Filling:
- 8 oz (226 g) cream cheese, softened
- ¼ cup powdered sugar
Instructions
- Step 1: Prepare the cheesecake filling by mixing the softened cream cheese and powdered sugar until smooth. Scoop into 12 heaping teaspoons onto a parchment-lined tray and freeze until nearly solid.
- Step 2: In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. Then mix in the egg and vanilla extract until combined.
- Step 3: Stir in the all-purpose flour and crushed freeze-dried strawberries until just combined. Be careful not to overmix.
- Step 4: Scoop the cookie dough into 12 large balls (about 2 tablespoons each). Flatten them slightly and make an indent in half of them to hold the cheesecake filling.
- Step 5: Place a frozen cheesecake dollop into each indent, then cover with the remaining cookie dough balls. Seal the edges well to prevent oozing. Chill the assembled cookies briefly if the dough softens.
- Step 6: Bake the cookies at 350 °F (175 °C) for 12–15 minutes. Let them sit on the baking tray for 10 minutes before transferring to a cooling rack to cool completely.
Tips & Variations
- Use freeze-dried strawberries for a concentrated flavor and crunchy texture; dried or fresh strawberries will release too much moisture.
- For extra tang, add a teaspoon of lemon zest to the cheesecake filling.
- Make sure to seal the cookie edges tightly to keep the cheesecake filling from leaking during baking.
Storage
Store the cookies in an airtight container in the refrigerator for up to 4 days. To enjoy them at room temperature, allow cookies to sit out for about 15 minutes before serving. For longer storage, freeze the cookies for up to 1 month and thaw overnight in the refrigerator.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries contain moisture that can make the dough too soft and may cause the cookies to spread or become soggy. Freeze-dried strawberries maintain flavor without added moisture, making them ideal for this recipe.
What if I don’t have cream cheese for the filling?
You can substitute with mascarpone cheese or ricotta mixed with powdered sugar for a similar creamy texture, though the flavor will be subtly different.
PrintStrawberry Cheesecake Stuffed Cookies Recipe
Delight in these Strawberry Cheesecake Stuffed Cookies, where soft, buttery cookie dough studded with crushed freeze-dried strawberries envelopes a rich, creamy cheesecake center. Perfectly baked to golden perfection, these treats are an irresistible combination of fruity sweetness and tangy cream cheese filling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2¾ cups all-purpose flour
- ½ cup freeze-dried strawberries, crushed
Cheesecake Filling
- 8 oz (226 g) cream cheese, softened
- ¼ cup powdered sugar
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, combine the softened cream cheese and powdered sugar. Mix thoroughly until the mixture is smooth and creamy. Using a teaspoon, scoop 12 heaping teaspoon-sized dollops onto a parchment-lined tray. Freeze these until nearly solid to make handling easier later.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and powdered sugar with an electric mixer until the mixture is light and fluffy, about 3 to 5 minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated, ensuring the batter is smooth and uniform.
- Incorporate Dry Ingredients: Gently stir in the all-purpose flour and crushed freeze-dried strawberries until just combined, being careful not to overmix to keep the dough tender.
- Form Cookie Dough Balls: Scoop out the dough into 12 large balls, about 2 tablespoons each. Flatten half of these balls slightly and create an indent in the center of each for the cheesecake filling.
- Assemble Stuffed Cookies: Place one frozen cheesecake dollop inside each indent on the flattened dough balls. Cover each with one of the remaining dough balls, sealing the edges completely to encase the filling. If the dough becomes too soft during this process, chill the assembled cookies briefly to firm them up.
- Bake the Cookies: Preheat your oven to 350 °F (175 °C). Place the stuffed cookies on a parchment-lined baking sheet and bake for 12–15 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool and Serve: Allow the cookies to sit on the baking tray for 10 minutes to set before transferring them to a wire rack to cool completely. This resting time helps prevent the cheesecake filling from oozing out.
Notes
- Freeze the cheesecake filling dollops well to avoid leaking during baking.
- Do not overmix the dough once flour is added to maintain cookie tenderness.
- Chill assembled cookies briefly if dough softens to prevent spreading.
- Use freeze-dried strawberries for a concentrated strawberry flavor without adding moisture.
- Store cookies in an airtight container and refrigerate to keep the cheesecake filling fresh.
Keywords: strawberry cheesecake stuffed cookies, cheesecake-filled cookies, freeze-dried strawberry cookies, baked strawberry cheesecake cookies, soft stuffed cookies
