These Strawberry Cheesecake Stuffed Cookies are a sweet dream come true! They’re soft cookies with a creamy cheesecake mixture and juicy strawberries tucked right inside.
Who can resist the combo of strawberries and cheesecake in cookie form? I always get excited when my friends ask for more—they vanish quickly! 🍓
Making these cookies is fun and easy. Just whip up the filling, scoop it into the dough, and watch them disappear in no time. Perfect for sharing—or keeping all to yourself!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for control over the cookie’s saltiness. If you’re looking for a dairy-free option, you can substitute with vegan butter or coconut oil, but the texture may vary slightly.
Sugars: The mixture of granulated and brown sugar gives the cookies a great flavor and texture. If you want, you can use coconut sugar or a sugar substitute like Stevia, but keep in mind that the cookie may be less chewy.
Egg: A large egg holds everything together. If you need an egg substitute, use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) to maintain moisture.
Flour: All-purpose flour works well here. For a gluten-free version, experiment with a 1:1 gluten-free flour blend. Just check that it includes xanthan gum for structure.
Cream Cheese: Softened cream cheese creates the filling’s smooth texture. If you’re dairy-free, look for a vegan cream cheese option which works nicely, too. Greek yogurt can also be used for a lighter filling, though it will taste a bit different.
How Do I Get the Cookies to Hold Their Shape After Baking?
Chilling the dough is a key step in preventing the cookies from spreading too much in the oven. This helps the butter firm up, allowing the cookies to maintain their shape. Here’s how to chill effectively:
- After mixing the dry and wet ingredients, cover the bowl with plastic wrap.
- Refrigerate for 30 minutes. If your kitchen is warm, consider chilling longer for best results.
Also, be sure not to over-bake. Keep an eye on the cookies, aiming for light golden edges. They’ll continue to cook slightly on the tray after you take them out!
How to Make Strawberry Cheesecake Stuffed Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 1/2 cup strawberry jam or preserves
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and an additional 10-12 minutes to bake. Don’t forget to chill the dough for about 30 minutes, so you’ll be looking at roughly an hour from start to finish before you can enjoy these tasty cookies!
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Once mixed well, set it aside to prepare the cookies.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes. Next, add the egg and vanilla extract, continuing to mix until everything is well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry ingredient mixture into the wet ingredients, mixing until just combined. Be careful not to overmix!
4. Chill the Dough:
Once your cookie dough is ready, cover the bowl and refrigerate it for about 30 minutes. This helps the dough firm up, making it easier to work with.
5. Preheat the Oven:
While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will help prevent the cookies from sticking!
6. Assemble the Cookies:
After the dough has chilled, take a small portion (about 1 tablespoon) and flatten it in your hand. Place a small scoop (1 teaspoon) of the cream cheese filling in the center, followed by a teaspoon of strawberry jam. Then, take another tablespoon of dough, cover the filling, and roll it all into a ball, ensuring the edges are sealed well.
7. Bake the Cookies:
Arrange the stuffed cookies on the prepared baking sheet, leaving about 2 inches of space between each one. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Keep an eye on them!
8. Cool Them Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This will keep them soft and delicious.
9. Serve and Enjoy:
Once your cookies are cool, they are ready to be served! Enjoy each bite of the soft cookie filled with creamy cheesecake and sweet strawberry goodness. Yum!
Can I Use Low-Fat Cream Cheese for the Filling?
Yes, you can use low-fat cream cheese! However, keep in mind that it may alter the texture slightly, making the filling a bit less rich. Make sure to soften it well before mixing to ensure a smooth consistency.
Can I Substitute the Strawberry Jam?
Absolutely! You can substitute strawberry jam with other fruit spreads like raspberry or blueberry jam for a different flavor. If you want a fresh filling, you could also use finely diced fresh strawberries mixed with a bit of sugar to create a homemade filling!
How Do I Store Leftover Cookies?
To store leftover cookies, place them in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can refrigerate them, which can extend their life to about a week. Just let them come to room temperature before serving for the best texture!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough in advance. After mixing the dough, wrap it tightly in plastic wrap and refrigerate for up to 2 days. When ready to bake, allow it to sit at room temperature for about 10-15 minutes before assembling the cookies to make it easier to work with.
