Indulge in the delightful combination of buttery, chewy cookies and creamy, tangy cheesecake filling with these irresistible Strawberry Cheesecake Stuffed Cookies. Imagine biting into a warm, gooey cookie, revealing a burst of cool, sweet cheesecake infused with the vibrant flavor of fresh strawberries. This recipe is more than just a dessert; it’s an experience. It’s the perfect treat for afternoon tea, a delightful addition to your next bake sale, or a surprisingly impressive dessert for a dinner party. The balance of textures and flavors is truly exceptional the soft, melt-in-your-mouth cheesecake contrasting with the slightly crisp cookie exterior creates a symphony of taste that will leave you wanting more. Prepare yourself for a recipe that’s as simple as it is sensational.

Strawberry Cheesecake Stuffed Cookies

These delightful cookies combine the buttery goodness of a classic sugar cookie with a creamy, tangy cheesecake filling and bursts of fresh strawberry. Perfect for a summer treat!

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Prep Time 20

Cook Time 12

Total Time 32

Course Cookies, Dessert

Cuisine American

Servings 24 cookies

Calories 250 kcal

Equipment

Mixing bowls
Baking Sheet
Measuring cups and spoons
Parchment paper

Ingredients

Cookie Dough Ingredients

2.5 cups All-purpose flour
1 teaspoon Baking soda
0.5 teaspoon Salt
1 cup (2 sticks) Unsalted butter, softened
1.75 cups Granulated sugar
2 Large eggs
1 teaspoon Vanilla extract
1 cup Strawberry puree From fresh or frozen strawberries

Cheesecake Filling Ingredients

8 ounces Cream cheese, softened
0.5 cup Powdered sugar
0.25 cup Heavy cream
1 teaspoon Vanilla extract
0.5 cup Chopped strawberries

Optional Decoration

Chopped strawberries For garnish
Powdered sugar For dusting

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and strawberry puree.
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.
For the cheesecake filling: In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth. Stir in the heavy cream and vanilla extract. Fold in the chopped strawberries.
Roll the cookie dough into 1-inch balls. Flatten each ball slightly, then add a spoonful of the cheesecake filling to the center. Top with another flattened cookie dough ball to enclose the filling.
Bake for 10-12 minutes, or until the edges are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Optional: Garnish with extra chopped strawberries and dust with powdered sugar before serving.

Notes

For a more intense strawberry flavor, use freeze-dried strawberries for the puree and garnish.

Keyword bake, cheesecake, easy dessert, strawberry, stuffed cookies, summer dessert

Why You’ll Love This Recipe

These Strawberry Cheesecake Stuffed Cookies are destined to become a new favorite in your kitchen. First and foremost, they’re incredibly delicious! The combination of the rich, buttery cookie dough, the creamy cheesecake center, and the sweet tang of strawberries is a match made in dessert heaven. Beyond the taste, these cookies offer a delightful textural experience. The slightly crisp edges of the cookie give way to a soft, chewy center, and then you hit that luscious cheesecake filling – a true masterpiece of contrasts. The recipe itself is surprisingly straightforward, even for beginner bakers. It doesn’t involve any complicated techniques or hard-to-find ingredients. You can easily adapt it to your dietary preferences. Want to make it vegan? Gluten-free? We’ve got you covered! Lastly, these cookies are visually stunning. Their beautiful color and the perfect round shape make them perfect for gifting or serving at parties. They’re simply irresistible!

Why You Should Try This Recipe

Beyond the deliciousness, these Strawberry Cheesecake Stuffed Cookies offer a unique and exciting baking experience. They’re a fun twist on traditional cookies, offering a level of sophistication and elegance that elevates them beyond the ordinary. These cookies are a fantastic way to impress your friends and family. They’re perfect for sharing, making them ideal for gatherings or potlucks. The recipe encourages creativity; you can easily customize them with different toppings, fillings, or even variations in the cookie dough itself. Perhaps you’d prefer raspberry cheesecake filling or a sprinkle of white chocolate chips? The possibilities are endless. Plus, imagine the delight on your loved ones’ faces when they take that first bite – that reaction is priceless. This recipe lets you showcase your baking skills and enjoy the satisfaction of creating something truly special and unique. There’s no better way to enjoy a homemade treat than this!

Ingredients and Necessary Utensils for Strawberry Cheesecake Stuffed Cookies

This section details everything you need to bake these incredible Strawberry Cheesecake Stuffed Cookies.

Ingredients:

For the Cookies:

2 1/2 cups all-purpose flour (or gluten-free blend for a gluten-free version)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened (vegan butter for a vegan option)
1 3/4 cups granulated sugar
2 large eggs (flax eggs for a vegan option)
1 teaspoon vanilla extract
1 cup strawberry puree (fresh or frozen strawberries pureed; consider using other berry purees for variation)

For the Cheesecake Filling:

8 ounces cream cheese, softened (vegan cream cheese for a vegan option)
1/2 cup powdered sugar
1/4 cup heavy cream (coconut cream for a vegan option)
1 teaspoon vanilla extract
1/2 cup chopped strawberries (or other berries)

Optional for Decoration:

More chopped strawberries
Powdered sugar

Utensils:

Mixing bowls (at least two)
Measuring cups and spoons
Electric mixer (handheld or stand mixer)
Rubber spatula or wooden spoon
Baking sheets
Parchment paper
Cookie scoop (optional, but helpful for uniform cookies)
Small bowl for the cheesecake filling

Detailed Recipe Steps for Strawberry Cheesecake Stuffed Cookies

Follow these steps to create your delectable Strawberry Cheesecake Stuffed Cookies.

Prepare the Cookie Dough: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. 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. **Do not overmix.** Finally, gently fold in the strawberry puree.
Make the Cheesecake Filling: In a small bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Stir in the heavy cream and vanilla extract. Gently fold in the chopped strawberries. **Ensure the cream cheese is completely softened for a smooth filling.**
Assemble the Cookies: Roll about 1 tablespoon of cookie dough into a ball. Flatten slightly. Place a spoonful (about 1 teaspoon) of cheesecake filling in the center. Top with another tablespoon of cookie dough and gently seal the edges, forming a ball. Repeat with the remaining dough and filling.
Bake the Cookies: Place the cookies onto the prepared baking sheets, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden brown. **Keep a close eye on them as ovens vary.**
Cool and Decorate: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can optionally dust them with powdered sugar or garnish with extra chopped strawberries.

Tips and Variations for Strawberry Cheesecake Stuffed Cookies

Here are some handy tips and variations for your Strawberry Cheesecake Stuffed Cookies.

For a richer flavor: Use brown sugar instead of granulated sugar in the cookie dough.
For a more intense strawberry flavor: Use freeze-dried strawberries in addition to the fresh or frozen ones.
For a different flavor profile: Try raspberry, blueberry, or blackberry puree instead of strawberry. You could also experiment with lemon curd or chocolate ganache as a filling variation.
To avoid flat cookies: Ensure your butter is completely softened but not melted. Don’t overmix the dough.
For easier shaping: Chill the cookie dough for 30 minutes before assembling the cookies. This will make it easier to work with and prevent the filling from leaking out.
Vegan Adaptation: Use vegan butter, flax eggs, and vegan cream cheese for a delicious vegan version. Coconut cream works well as a heavy cream substitute.
Gluten-Free Adaptation: Substitute all-purpose flour with a gluten-free flour blend. Ensure the blend is designed for baking cookies.

Nutritional Values and Benefits of Strawberry Cheesecake Stuffed Cookies

(Note: Nutritional information is approximate and will vary depending on specific ingredients used. This information is for a single cookie and should be used as an estimate only. It is always recommended to use a nutrition calculator with your precise ingredients for accurate information.)

While these Strawberry Cheesecake Stuffed Cookies are undeniably indulgent, they do offer some nutritional benefits depending on the ingredients used. Strawberries are a good source of Vitamin C, antioxidants, and fiber. Cream cheese provides calcium and protein. However, it’s important to consume them in moderation due to their high sugar and fat content. Consider using less sugar or opting for healthier alternatives like whole wheat flour or reduced-fat cream cheese for a slightly healthier version.

Approximate Nutritional Information (per cookie):

Calories: 300-350
Fat: 15-20g
Saturated Fat: 8-12g
Cholesterol: 30-40mg
Sodium: 100-150mg
Carbohydrates: 35-45g
Sugar: 20-25g
Protein: 3-5g

FAQs

Can I freeze these Strawberry Cheesecake Stuffed Cookies?

Yes! Freeze them before baking, or after they’ve cooled completely. Wrap them tightly in plastic wrap and then foil for optimal protection against freezer burn. They can last for up to 3 months in the freezer. Thaw overnight in the refrigerator before serving.

What can I substitute for the strawberry puree?

You can substitute the strawberry puree with other fruit purees, like raspberry, blueberry, or blackberry. You can even experiment with other flavors such as lemon curd or chocolate.

How long do these Strawberry Cheesecake Stuffed Cookies stay fresh?

Stored in an airtight container at room temperature, these cookies will stay fresh for 3-4 days. For longer storage, refrigerate them for up to a week.

Are these Strawberry Cheesecake Stuffed Cookies difficult to make?

No, this recipe is fairly straightforward and suitable for beginner bakers. The most important thing is to ensure your butter is softened and not melted, and to not overmix the dough.

Can I make these cookies ahead of time?

Yes, you can make the cookie dough and the cheesecake filling ahead of time and store them separately in the refrigerator for up to 2 days. Assemble and bake the cookies just before serving for best results.

Conclusion

These Strawberry Cheesecake Stuffed Cookies are a delightful treat that perfectly balances the textures and flavors of a classic cookie and creamy cheesecake. From the simple yet satisfying process to the incredible taste, they’re sure to become a favorite in your recipe repertoire. We encourage you to try this recipe and share your culinary creations with us! Don’t forget to share your photos on social media and tag us! Let us know what you think in the comments below. Happy Baking! Check out more amazing recipes on our site: Recipes Lora. For more baking inspiration, you can also find us on Pinterest!