Strawberry Cheesecake Stuffed Cookies

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Golden on the outside with a tender, melt-in-your-mouth center, these Strawberry Cheesecake Stuffed Cookies are a dream come true for dessert lovers. The magic begins with a soft sugar cookie base, perfectly baked to cradle a luscious, creamy cheesecake filling swirled with bits of sweet, juicy strawberries. Every bite offers a delightful contrast—slightly crisp edges give way to a warm, gooey center bursting with tangy-sweet richness.

Whether you’re craving a cozy treat to go with your evening tea, planning a picnic-worthy dessert, or looking for a unique addition to your holiday cookie tray, these cookies hit all the right notes. The combination of buttery cookie dough and velvety cheesecake filling creates a nostalgic-yet-luxurious flavor that’s impossible to resist.

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Ingredients for Strawberry Cheesecake Stuffed Cookies

For the Cheesecake Filling:

• 1/2 cup cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/3 cup finely chopped fresh strawberries

For the Cookie Dough:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Optional: 1/4 cup finely chopped strawberries (folded into dough)

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Step 1: Prepare the Cheesecake Filling

In a medium bowl, combine the softened cream cheese, sugar, and vanilla extract. Beat until smooth and creamy. Gently fold in the finely chopped strawberries. Scoop small teaspoons of this mixture onto a parchment-lined tray and freeze for about 30–40 minutes. This step helps the filling hold its shape during baking.

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Step 2: Make the Cookie Dough

Using a hand mixer or stand mixer, cream together the softened butter and sugar in a large mixing bowl until light and fluffy. Add the egg and vanilla extract, mixing well. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. If desired, gently fold in a few extra chopped strawberries for added color and flavor.

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Step 3: Stuff and Shape the Cookies

Once the cheesecake centers are frozen, take a tablespoon of cookie dough and flatten it in your palm. Place one frozen cheesecake drop in the center and cover with another flattened dough piece. Seal the edges by pinching and rolling gently into a smooth ball. Place each cookie on a baking sheet lined with parchment paper, leaving space in between for spreading.

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Step 4: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the cookies for 12–14 minutes, or until the edges just begin to turn golden. The centers should remain soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

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Step 5: Enjoy Warm or Chilled

These cookies are heavenly fresh out of the oven, but equally divine after chilling. The cheesecake center firms up a bit when cold, giving a delightful contrast in texture.

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Storage Instructions

To keep your Strawberry Cheesecake Stuffed Cookies fresh and delicious, follow these simple storage tips:

• Room Temperature: If you plan to eat them within 1 day, store the cookies in an airtight container at room temperature.
• Refrigerator: Because of the cream cheese filling, it’s best to store them in the fridge for longer-term freshness. Place in a sealed container for up to 5 days.
• Freezing: These cookies freeze wonderfully. Arrange them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container. They can be frozen for up to 2 months. Thaw in the fridge or at room temperature before serving.

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Estimated Nutrition

Per cookie (based on a batch of 12):

• Calories: 220
• Fat: 11g
• Saturated Fat: 6g
• Carbohydrates: 28g
• Sugar: 17g
• Protein: 3g
• Fiber: 0.5g
• Cholesterol: 35mg
• Sodium: 95mg

Note: Nutritional values may vary based on specific ingredient brands and portion sizes.

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Frequently Asked Questions

What type of cream cheese should I use?

Use full-fat, brick-style cream cheese for the best texture and richness in the filling. Avoid whipped or spreadable versions.

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them well to avoid excess moisture in the filling, which could make the cookies soggy.

How do I prevent the filling from leaking out?

Make sure the cheesecake filling is frozen solid before stuffing. Seal the dough edges completely to trap the filling inside.

Can I prepare the dough ahead of time?

Absolutely. You can refrigerate the dough for up to 48 hours or freeze it for later use.

Do these cookies need to be refrigerated?

Yes, due to the cream cheese filling, they should be stored in the refrigerator if not eaten the same day.

How do I make them gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Ensure all other ingredients are certified gluten-free.

Can I add other mix-ins?

Definitely! White chocolate chips or crushed graham crackers in the dough pair beautifully with the cheesecake filling.

Why did my cookies spread too much?

This could be due to overly warm dough or not freezing the filling long enough. Chill the dough slightly if needed before assembling.

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