These Strawberry Cheesecake Stuffed Cookies are like a party for your taste buds! Imagine soft cookies with a creamy cheesecake center and fresh strawberry flavor. Yum!
Making these cookies is fun and a little messy—just how I like it! I love giving them a good squeeze before taking a bite; it’s like a sweet surprise every time! 🍓
These cookies are perfect for sharing with friends or enjoying on a cozy night in. Plus, they are super easy to make, and who doesn’t love a tasty twist on classic cookies?
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies, providing structure. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend. I’ve found that blends with xanthan gum work best for texture.
Butter: Unsalted butter is recommended for better control over salt levels. You can substitute it with coconut oil or vegan butter for a dairy-free option. Just make sure it’s also softened.
Cream Cheese: The star of the cheesecake filling! If you’re looking for a lighter version, you can try Neufchâtel cheese, which has less fat. For a dairy-free option, use tofu or a vegan cream cheese.
Strawberry Preserves: These add sweetness and fruitiness. If you don’t have strawberry preserves, any fruit jam or even fresh chopped strawberries can work in making a juicy filling.
Graham Cracker Crumbs: They add that classic cheesecake flavor. If you’re avoiding gluten, there are gluten-free graham crackers available. Alternatively, crushed almonds or oats can provide a nice flavor too.
How Do I Achieve the Perfect Cookie Dough Texture?
Getting the cookie dough right is crucial to ensure your cookies are soft and chewy! Here’s how to do it:
- Start with softened butter. It should be creamy and slightly warm, not melted.
- When mixing the flour, do so slowly. You want the ingredients to just come together to avoid overmixing, which can make cookies dense.
Letting the dough chill for about 30 minutes can also help improve texture. It ensures the cookies spread less and results in a thicker bite!
How to Make Strawberry Cheesecake Stuffed Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 2 large eggs
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/4 cup graham cracker crumbs (for added cheesecake flavor)
- 1/2 cup strawberry preserves
Optional:
- Additional powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 10-12 minutes for baking. Including cooling time, expect to spend around 30-35 minutes to make these delicious cookies. They’re perfect for a quick treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this bowl aside for later use.
3. Cream the Butter and Sugars:
Now, grab a large bowl and add the softened butter, granulated sugar, brown sugar, and vanilla extract. Beat these ingredients together until the mixture is creamy and smooth. This should take about 2-3 minutes.
4. Add the Eggs:
Next, add the eggs to your creamy mixture one at a time. Mix well after each addition to ensure everything is fully incorporated before moving on.
5. Combine the Mixtures:
Gradually add your flour mixture to the wet ingredients, mixing just until everything is combined. Be careful not to overmix, or your cookies might be tough!
6. Prepare the Cheesecake Filling:
In another bowl, mix the softened cream cheese, powdered sugar, and graham cracker crumbs together until smooth. This creamy filling is what makes your cookies extra special!
7. Assemble the Cookies:
To assemble, scoop about 1.5 tablespoons of your cookie dough and flatten it slightly in your hand. Place about 1 teaspoon of the cream cheese mixture in the center, followed by 1 teaspoon of strawberry preserves. Carefully fold the cookie dough over the filling and shape it into a ball, making sure the filling is completely enclosed. Repeat this step with the remaining dough and filling.
8. Bake the Cookies:
Place the filled dough balls on your prepared baking sheet, allowing about 2 inches of space between each. Bake in the preheated oven for 10-12 minutes. The edges will be lightly golden while the centers will be a bit soft.
9. Cool the Cookies:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This waiting time makes them a little easier to handle!
10. Serve and Enjoy!
If you like, dust your cookies with some powdered sugar for an extra sweet touch before serving. Enjoy your strawberry cheesecake stuffed cookies—they’re sure to impress!
Can I Substitute Cream Cheese with Another Cheese?
If you’re looking for a lighter option, you can try using ricotta cheese instead of cream cheese. However, keep in mind that ricotta has a different texture and flavor, so it may result in a slightly different taste and consistency. Mixing ricotta with a bit of sour cream can help mimic cream cheese’s creaminess.
How Long Can I Store These Cookies?
These cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. If you’d like to freeze them, wrap each cookie individually in plastic wrap and then place them in a zip-top freezer bag. They should stay fresh for up to 3 months. To enjoy, simply thaw at room temperature or warm in the microwave.
Can I Use Fresh Strawberries Instead of Preserves?
Absolutely! If you prefer fresh strawberries, you could use finely chopped strawberries mixed with a bit of sugar to enhance their sweetness. However, be cautious about adding too much moisture which might affect the filling consistency, so consider draining off any excess juice before using them.
What’s the Best Way to Prevent the Filling from Leaking?
To ensure the filling doesn’t leak, make sure that the cookie dough is well-sealed around the filling. If the dough feels too sticky to work with, you can chill it in the fridge for 15-20 minutes to firm it up before assembling. Additionally, ensure that each dough ball is large enough to completely enclose the filling.
