Indulge in the ultimate dessert experience with these Strawberry Cheesecake Stuffed Cookies. These delightful treats combine the soft, chewy texture of a freshly baked cookie with a luscious, creamy cheesecake center bursting with sweet strawberry flavor. Perfect for parties, special occasions, or an everyday indulgence, these stuffed cookies offer a unique twist on classic cheesecake and cookie recipes. Enjoy the harmonious blend of tangy cheesecake, fresh strawberries, and melt-in-your-mouth cookies in every bite.
How to Make this Recipe
Making these stuffed cookies is a fun and straightforward process. First, you’ll prepare a smooth cheesecake filling mixed with strawberry essence, then bake a batch of your favorite cookie dough. Once the cookies are partially baked, you’ll create a pocket in each cookie and fill it with the cheesecake mixture. The cookies are then finished in the oven, resulting in a warm, gooey center encased in a perfectly baked cookie shell.
Ingredients
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons strawberry puree or finely chopped fresh strawberries
For the Cookie Dough:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cheesecake Filling: In a bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Stir in the strawberry puree (or finely chopped strawberries) until well combined. Chill in the refrigerator while you prepare the cookie dough.
- Make the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, whisk together the flour, baking soda, and salt. In a separate bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually mix in the dry ingredients until just combined.
- Assemble the Stuffed Cookies: Scoop out small balls (about 1 tablespoon each) of cookie dough and flatten them slightly on the prepared baking sheet. Using your thumb or the back of a spoon, create a small indentation in the center of each dough ball. Fill each indentation with about 1/2 teaspoon of the cheesecake filling. Cover the filling with another small piece of dough, pinching gently to seal and form a stuffed cookie.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Avoid overbaking to keep the filling creamy.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Serving Suggestions
- Serve on a decorative plate with a side of fresh strawberries.
- Top with a light dusting of powdered sugar for an elegant finish.
- Pair with a scoop of vanilla ice cream for an indulgent dessert.
- Present on a platter at parties, accompanied by a drizzle of strawberry sauce.
- Enjoy with a hot cup of coffee or tea for a comforting treat.
Tips and Variations
- Cheesecake Variation: For an extra creamy filling, blend in a tablespoon of heavy cream.
- Strawberry Flavor Boost: Use more strawberry puree if you love an intense strawberry flavor.
- Crunch Factor: Add chopped walnuts or pecans to the cookie dough for added texture.
- Gluten-Free Option: Use a gluten-free flour blend to make these cookies suitable for a gluten-free diet.
- Chilled Dough: Refrigerate the cookie dough for 30 minutes before forming the stuffed cookies to help maintain the filling inside.
Preparation Time & Serving Size
- Preparation Time: 20 minutes
- Baking Time: 10 minutes
- Total Time: Approximately 40 minutes (plus 10 minutes chilling time for the filling)
- Serving Size: Makes about 20 stuffed cookies
Nutrition Information (Per Cookie, Approximate)
- Calories: 120-140 kcal
- Protein: 2g
- Carbohydrates: 18g
- Fat: 5g
- Sugar: 10g
- Fiber: 1g
Ingredient Substitutes
- Cream Cheese: Use Neufchatel cheese for a lower-fat version.
- Powdered Sugar: Substitute with a natural sweetener like powdered stevia.
- Strawberry Puree: Use a blend of other berries (like raspberry or mixed berry puree) for a different flavor.
- All-Purpose Flour: Swap with a 1:1 gluten-free flour blend for gluten-free cookies.
- Butter: Use dairy-free margarine for a vegan adaptation (in conjunction with egg substitutes).
Frequently Asked Questions
Can I make these stuffed cookies ahead of time?
Yes, you can prepare the dough and filling in advance. Assemble the cookies and refrigerate them for up to 24 hours before baking.
How do I keep the cheesecake filling from leaking?
Ensure that you seal the dough well around the filling. Chilling the dough before baking can also help keep the filling intact.
Can I freeze these cookies?
Yes, you can freeze the baked cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.
What if I don’t have a pastry bag?
You can use a small spoon or a piping bag made from a plastic bag with a corner snipped off to fill the cookies.
Can I use a different flavor of fruit for the filling?
Absolutely! You can experiment with blueberry, raspberry, or even lemon cheesecake fillings for a twist on the classic recipe.
Conclusion
These Strawberry Cheesecake Stuffed Cookies are a perfect fusion of rich, creamy cheesecake and soft, chewy cookies that deliver a burst of fruity flavor with every bite. Simple to make and versatile in flavor, they are ideal for celebrations, casual snacks, or gifting to loved ones. Enjoy this delectable dessert and let its delightful taste brighten your day.
Strawberry Cheesecake Stuffed Cookies Recipe:
Ingredients
For the Cheesecake Filling
For the Cookie Dough
Instructions
Prepare the Cheesecake Filling
In a bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
Make the Cookie Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Assemble the Stuffed Cookies
Scoop out small balls (about 1 tablespoon each) of cookie dough and flatten them slightly on the prepared baking sheet.
Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Avoid overbaking to keep the filling creamy.
Cool and Serve
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
