Dreamy Strawberry Crunch Cheesecake Stuffed Cookies Recipe

Soft, buttery cookies hide a decadent secret of strawberry crunch cheesecake filling that melts in your mouth.

These extraordinary cookies blend classic comfort with surprising bursts of creamy texture.

Rich cream cheese swirls through each bite, creating unexpected pockets of sweet delight.

Crumbly graham cracker pieces add a delightful crunch that elevates the entire dessert experience.

Fresh strawberries bring a bright, tangy note to balance the rich, velvety filling.

Each cookie promises a delectable journey of flavor and texture that will leave you craving more.

Brace yourself for a dessert that redefines the boundaries between cookies and cheesecake.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Calories: 220 kcal

Servings: 25

What You’ll Need for Strawberry Crunch Cheesecake Stuffed Cookies

• Cream Cheese: Provides rich, tangy base with smooth texture perfect for stuffing cookies.
• Powdered Sugar: Adds delicate sweetness and helps stabilize filling mixture.
• Vanilla Extract: Enhances overall flavor profile with warm, aromatic notes.
• Strawberry Jam: Introduces bright fruity essence and gorgeous pink color.

• Butter: Creates tender, rich foundation with exceptional mouthfeel.
• Granulated Sugar: Delivers classic sweetness and helps create crisp edges.
• Brown Sugar: Contributes deep caramel undertones and soft cookie texture.
• Eggs: Bind ingredients together and provide structure to dough.
• All-Purpose Flour: Serves as primary structural component for cookie.
• Baking Soda, Baking Powder: Ensure proper rising and achieving perfect cookie consistency.
• Salt: Balances sweetness and amplifies overall flavor complexity.

• Freeze-Dried Strawberries: Intensifies natural strawberry flavor with concentrated fruity punch.
• Graham Crackers: Optional topping adding delightful crumbly texture and nostalgic taste.

Tools to Fill and Bake Strawberry Crunch Cheesecake Cookies

• Mixing Bowls: Essential for combining ingredients and preparing different components of the cookies.
• Electric Mixer: Perfect for creaming butter and sugar, and beating the cheesecake filling until smooth.
• Measuring Cups and Spoons: Crucial for accurately measuring ingredients like flour, sugar, and vanilla.
• Baking Sheet: Necessary for baking cookies evenly with parchment paper lining.
• Parchment Paper: Prevents cookies from sticking and ensures easy cleanup.
• Wire Cooling Rack: Helps cookies cool down and prevents soggy bottoms.
• Whisk: Ideal for mixing dry ingredients and breaking up any lumps.
• Rolling Pin or Glass: Optional for crushing graham crackers and freeze-dried strawberries.

How to Make Strawberry Crunch Cheesecake Stuffed Cookies

• Create Creamy Strawberry Filling

Whip together cream cheese, powdered sugar, vanilla, and strawberry jam until silky smooth. Pop this mixture into the refrigerator for a refreshing chill.

• Craft Cookie Dough Base

Blend butter, granulated sugar, and brown sugar until wonderfully fluffy. Add eggs one by one, stirring in vanilla for extra warmth.

• Combine Dry Ingredients

Gently mix flour, baking soda, baking powder, and salt. Fold this mixture into the wet ingredients with care. Sprinkle in crushed freeze-dried strawberries for a vibrant punch of flavor.

• Shape Stuffed Cookies

Grab a tablespoon of dough, flatten it gently. Dollop a teaspoon of cheesecake filling in the center. Top with another flattened dough portion and roll into a perfect ball, sealing the creamy surprise inside.

• Add Crunchy Coating

Roll each cookie in crushed graham crackers for an irresistible textural crunch.

• Bake to Golden Perfection

Arrange cookies on a parchment-lined baking sheet, giving them breathing room. Bake at 350F (175C) for 12-15 minutes until edges turn a beautiful golden brown. Allow cookies to cool on the baking sheet before transferring to a wire rack.

Flavor Variations for Strawberry Crunch Cheesecake Cookies

• Strawberry Crunch Cheesecake Stuffed Cookies
• Refrigerate the cheesecake filling for at least 30 minutes to prevent messy leaks during baking and ensure a clean, perfect center.
• Crush freeze-dried strawberries finely for an even flavor distribution and vibrant color throughout the cookie dough.
• Avoid overmixing the dough and don't overbake; remove cookies when edges are just golden to maintain a soft, tender texture.
• Swap regular flour with gluten-free flour blend for celiac-friendly cookies, and use dairy-free cream cheese for a vegan version.
• Experiment with different jam flavors like raspberry or mixed berry to create unique cheesecake-stuffed cookie variations that keep taste buds excited.

Serve These Cookies as Dessert Showstoppers

• Dessert Party Platter: Create a stunning cookie platter with these stuffed cookies arranged beautifully, surrounded by fresh strawberries, mint leaves, and a light dusting of powdered sugar for an elegant presentation.
• Sweet Breakfast Companion: Pair these cookies with a morning cappuccino or cold milk for a delightful breakfast treat that transforms an ordinary morning into a special moment.
• Ice Cream Sandwich Twist: Sandwich a scoop of vanilla or strawberry ice cream between two cookies for an indulgent summer dessert that combines creamy and crunchy textures.
• Gifting Gourmet: Package these cookies in cute clear boxes with ribbon, making them a perfect homemade gift for birthdays, holidays, or just to show someone you care about their sweet tooth.

Store Strawberry Cheesecake Cookies Without Losing Creaminess

• Keep freshly baked cookies in an airtight container at room temperature for 3-4 days. Refrigerate filled cookies to maintain cream cheese integrity and extend shelf life up to a week.
• Wrap individual cookies tightly in plastic wrap, then place in freezer-safe bags. Freeze unbaked cookie dough or completed cookies for up to 3 months. Thaw overnight in refrigerator before enjoying.
• Separate cookie layers with parchment paper when storing to prevent sticking. Store cheesecake-stuffed cookies in single layers to maintain their delicate shape and prevent crumbling.
• Prepare cheesecake filling and cookie dough separately up to 2 days in advance. Keep filling chilled and dough covered in refrigerator. Assemble and bake cookies just before serving for maximum freshness and flavor.

FAQs

• What makes the cheesecake filling special?

The filling combines cream cheese, powdered sugar, vanilla, and strawberry jam for a creamy, tangy center that adds a delightful surprise inside each cookie.

• Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have too much moisture and will make the cookie dough soggy. Freeze-dried strawberries provide intense flavor without adding extra liquid to the recipe.

• How do I prevent the filling from leaking during baking?

Make sure to completely seal the edges of the cookie dough around the filling, and chill the cheesecake filling beforehand to help it stay compact during baking.

• Is it necessary to use both baking soda and baking powder?

Yes, using both helps create a perfect cookie texture – baking soda helps with spreading, while baking powder provides additional lift and softness to the cookies.

Indulgent Strawberry Crunch Cheesecake Stuffed Cookies Recipe

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4.6 from 19 reviews

• Total Time: 35 minutes
• Yield: 25 1x

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Description

Homemade strawberry crunch cheesecake stuffed cookies bring classic dessert flavors into an irresistible handheld treat. Creamy cheesecake centers and crunchy strawberry coating make these cookies a delightful indulgence you cannot resist.

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Ingredients

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• 3 cups (720 ml) all-purpose flour
• 1 cup (240 ml) unsalted butter, softened
• 1 cup (240 ml) granulated sugar
• 1 cup (240 ml) brown sugar, packed
• 8 oz (226.8 g) cream cheese, softened
• 2 large eggs
• 1 cup (240 ml) freeze-dried strawberries, crushed
• ¼ cup (60 ml) strawberry jam or puree
• 1 cup (240 ml) crushed graham crackers (optional)
• ¼ cup (60 ml) powdered sugar
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 3 tsps vanilla extract

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Instructions

1. Cheesecake Filling Preparation: Whip cream cheese with powdered sugar, vanilla, and strawberry jam until smooth. Refrigerate for 30 minutes to set the mixture firmly.
2. Cookie Dough Foundation: Cream butter with granulated and brown sugars until light and fluffy. Blend in eggs one at a time, then add vanilla extract. Simultaneously, combine flour, baking soda, baking powder, and salt in a separate bowl. Fold dry ingredients into butter mixture gently, incorporating crushed freeze-dried strawberries for intense flavor.
3. Cookie Assembly: Divide dough into tablespoon-sized portions. Flatten each piece, place a dollop of chilled cheesecake filling in the center, and seal with another flattened dough portion. Roll into smooth, seamless balls, ensuring filling is completely enclosed. Optionally coat in crushed graham crackers for added crunch.
4. Baking Process: Arrange cookies on a parchment-lined baking sheet, spacing them generously. Bake in a preheated 350F oven for 12-15 minutes until edges turn golden brown. Rest cookies on the baking sheet briefly before transferring to a cooling rack to stabilize their structure.

Notes

Chill Cheesecake Filling Thoroughly: Refrigerate the mixture for a full 30 minutes to achieve a firm, manageable consistency that prevents leakage during baking.

Prevent Overmixing Dough: Fold dry ingredients gently and minimally to maintain a tender, soft cookie texture and avoid developing tough, dense results.

Control Filling Placement: Use precisely one teaspoon of chilled cheesecake filling and ensure complete dough encasement to prevent filling seepage during baking.

Manage Baking Time Carefully: Watch cookies closely during the 12-15 minute window, removing them when edges turn golden to preserve a soft, chewy interior while preventing overbaking.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 25
• Calories: 220
• Sugar: 16 g
• Sodium: 120 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 35 mg