Strawberry Cheesecake Stuffed Cookies

Strawberry Cheesecake Stuffed Cookies are a delightful treat that combines the rich flavors of cheesecake with the classic goodness of cookies. These cookies are filled with a creamy cheesecake center and have a crumbly, graham cracker exterior. With each bite, you’ll enjoy the sweetness of strawberries and the smoothness of cream cheese. They are perfect for sharing at gatherings or enjoying as a special dessert at home.

Why Make This Recipe

These cookies are not just about taste; they are a feast for the eyes as well. The combination of colors and textures makes them look as good as they taste! It’s a fun way to bring together two beloved desserts: cheesecake and cookies. Moreover, making them at home allows you to customize the filling and enhance your baking skills. Plus, everyone loves cookies, and these are sure to impress your family and friends!

How to Make Strawberry Cheesecake Stuffed Cookies

Ingredients:

8 oz cream cheese, room temperature
1 egg yolk, room temperature
3 tbsp granulated sugar
2 tbsp flour
1/4 tsp salt
1/2 tsp vanilla extract
4 tbsp strawberry jam
2 1/4 cups all-purpose flour
3/4 cup crushed graham crackers
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cornstarch
3/4 cup unsalted butter, room temperature
3/4 cup sugar
2/3 cup lightly packed brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 cup white chocolate chips

Directions:

Prepare the Cheesecake Filling: In a medium bowl, beat together the cream cheese, egg yolk, granulated sugar, flour, salt, and vanilla until smooth and creamy. Stir in the strawberry jam until well combined. Cover the mixture and refrigerate for at least 20 minutes to firm up slightly.
Prepare the Cookie Dough: In a separate bowl, whisk together the flour, crushed graham crackers, salt, baking soda, and cornstarch. Set aside. In a large mixing bowl, beat together the butter, sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating fully after each addition, then mix in the vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until combined. Fold in most of the white chocolate chips, saving some to use on top of the cookies.
Assemble the Cookies: Chill the cookie dough for 30 minutes (optional but recommended for easier handling). Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop out 1 tablespoon of cookie dough and flatten it to create a small bowl. Place a heaping teaspoon of the cheesecake filling in the center. Be generous with the filling, but ensure the edges are sealed well so it doesn’t escape during baking. Top with another tablespoon of cookie dough, sealing the edges completely. Press the remaining white chocolate chips into the tops of the cookies. Chill the assembled cookies for another 30 minutes to help them hold their shape during baking.
Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden and the tops are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:

Chill the Dough: Chilling the dough makes it easier to work with, especially when sealing the cheesecake filling inside.
Seal Well: Make sure the cookie dough fully encloses the cheesecake filling so it doesn’t leak during baking.
Generous with Filling: Don’t be afraid to use more cheesecake filling if there’s extra—just make sure the cookies are well-sealed to avoid leakage.
Storage: Store the cookies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

How to Serve Strawberry Cheesecake Stuffed Cookies

These cookies are best enjoyed fresh out of the oven while they are still warm. You can serve them on a pretty plate for a dessert presentation that will wow your guests. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

How to Store Strawberry Cheesecake Stuffed Cookies

Store your cookies in an airtight container to keep them fresh. If you plan to keep them for longer, consider refrigerating them. They can be stored at room temperature for up to 4 days or in the refrigerator for up to a week.

Tips to Make Strawberry Cheesecake Stuffed Cookies

Chill the cookie dough before assembling to reduce stickiness.
Make sure all ingredients are at room temperature for better mixing.
Don’t skip the chilling steps; they help the cookies maintain their shape.

Variation

You can switch up the filling by using different types of preserves, like raspberry or blueberry, for a different flavor twist. You can also add nuts or coconut to the cookie dough for an added crunch.

FAQs

Can I freeze these cookies?
Yes, you can freeze the unbaked cookie dough for up to 3 months. Just thaw it in the refrigerator before baking.
What can I use instead of cream cheese?
You can use mascarpone cheese or ricotta cheese for a lighter filling.
How do I know when the cookies are done?
The cookies are done when the edges are golden brown and the tops are set. They will continue to harden as they cool.

Enjoy making and sharing your Strawberry Cheesecake Stuffed Cookies!