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Strawberry Cheesecake Stuffed Cookies

Strawberry Cheesecake Stuffed Cookies

Happy Strawberry Week 2024! I’ve been waiting since last year for this! First up are these Strawberry Cheesecake Stuffed Cookies. They are so good. I’m not just saying that because fresh strawberries and cheesecake are two of my favorite things! Or maybe I am.

These are chewy around the edges, soft and kind of cakey in the center, and bursting with strawberry flavor. The cheesecake center topped with the fresh berries is the perfect possible ending to the experience of eating these Strawberry Cheesecake Stuffed Cookies.

Strawberry Cheesecake Stuffed Cookies Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Strawberry Cheesecake Cookies recipe:

  • Cream cheese: It’s not cheesecake without cream cheese!
  • Granulated sugar, dark brown sugar: Both granulated and brown sugar in the dough. Brown sugar gives these Strawberry Cheesecake Stuffed Cookies their chewy texture. You can substitute light brown in a pinch, but I recommend dark brown.
  • Clear vanilla extract, vanilla extract: Clear is optional; I like to keep the cheesecake filling bright, and regular vanilla extract will dull it and make it yellowy. Vanilla is used in both the cookie dough, and the filling.
  • All-purpose flour, fine sea salt, baking soda, baking powder: Your basic needs for any cookie dough. I don’t recommend substituting any of these except maybe the salt – if you only have kosher salt, then increase the amount of salt called for by a half teaspoon.
  • Fresh strawberries, strawberry powder, lemon juice: They’re not Strawberry Cheesecake Stuffed Cookies without the strawberries! Freeze-dried strawberry powder is great for adding more flavor, and for giving the cookies a slight pink hue. Strawberries don’t have the most vibrant colors when cooked (which is why many strawberry products contain red food coloring or dye).
  • Unsalted butter: If you opt for salted butter, that’s OK – just omit the salt called for in the recipe. Or at least reduce it.
  • Large eggs: One whole one, and one yolk. You can use both eggs in their entirety if you can’t think of anything to use the whites.
dough for Strawberry Cheesecake Stuffed Cookies

How to Make Strawberry Cheesecake Stuffed Cookies

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Strawberry Cheesecake Stuffed Cookies recipe:

  • Make the dough for Strawberry Cheesecake Stuffed Cookies. In a small bowl, stir together the diced strawberries and lemon juice. Set aside. In a large mixing bowl, or the bowl of your stand mixer using a hand mixer, cream together the butter, brown sugar, and granulated sugar on high speed until lightened in color and very fluffy, about three minutes. Mix in the egg, egg yolk, and vanilla extract until just combined, followed by the flour, strawberry powder, baking powder, baking soda, and salt until almost combined – a few spots or streaks of dry flour is fine. Finally, use a spatula to gently fold in the diced berries*. Fold until they are evenly distributed. Transfer the bowl to the refrigerator while you work on the filling.
  • Make the Strawberry Cheesecake Stuffed Cookies filling. whisk together the cream cheese, granulated sugar, and clear vanilla extract until smooth and fluffy. Transfer the filling into a piping bag fixed with a small round tip, or into a Ziploc bag with a small corner cut off*. Pull the dough from the fridge. Scoop the dough with a large (3 tbsp) cookie scoop out onto a baking sheet lined with parchment paper or a silicone baking sheet. Stick the piping tip straight down into the top of the dough mound, right in the center. Squeeze the piping bag, filling the dough with cheesecake filling, just until the cookie dough begins to spread and widen. Repeat with each cookie. If you have filling still left in the bag, you can opt to pipe a bit more into each cookie, or use it to frost the cookies after baking.
  • Freeze, then bake. Place the baking tray in the freezer overnight, or for at least 8–12 hours. When you’re ready to bake, place a rack in the center of the oven and preheat it to 350Β°F.
 Space the cookies out, keeping 3–4 inches between them and bake for 12–14 minutes, – you’ll need to cook them in batches – just until they’ve stopped spreading, and the edges are turning golden brown. You will know they are done when the edges are just starting to turn golden brown. Pull them from the oven and press a small amount of diced strawberries on top of the cookie, covering the piping hole. Let the cookies rest on the tray for 5 minutes, then transfer to a wire rack to cool completely. Repeat until you’ve baked all the cookies, and dassit. Enjoy!
Strawberry Cheesecake Stuffed Cookies

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Strawberry Cheesecake Stuffed Cookies


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  • Author: MarΓ­a
  • Total Time: 12 hours 30 minutes

Description

Strawberry Cookies stuffed with Cheesecake Filling. Adapted from Cambrea Bakes.


Ingredients

Scale

Cheesecake Filling:

  • 8 oz block cream cheese, softened
  • 1/4 C granulated sugar
  • 1/2 tsp clear vanilla extract

Strawberry Sugar Cookies:

  • 2 1/4 C (270 grams) all-purpose flour
  • 2/3 C diced fresh strawberries
  • 3/4 C (12 tbsp) unsalted butter, room temperature
  • 1 1/2 C dark brown sugar, packed
  • 1/4 C granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 tbsp strawberry powder, optional
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp fine sea salt
  • 1 tsp baking soda
  • 1 tsp baking powder


Instructions

  1. In a small bowl, stir together the diced strawberries and lemon juice. Set aside.
  2. In a large mixing bowl, or the bowl of your stand mixer using a hand mixer, cream together the butter, brown sugar, and granulated sugar on high speed until lightened in color and very fluffy, about three minutes.
  3. Mix in the egg, egg yolk, and vanilla extract until just combined, followed by the flour, strawberry powder, baking powder, baking soda, and salt until almost combined – a few spots or streaks of dry flour is fine. Finally, use a spatula to gently fold in the diced berries*. Fold until they are evenly distributed. Transfer the bowl to the refrigerator while you work on the filling.
  4. To make the filling, whisk together the cream cheese, granulated sugar, and clear vanilla extract until smooth and fluffy. Transfer the filling into a piping bag fixed with a small round tip, or into a Ziploc bag with a small corner cut off*.
  5. Pull the dough from the fridge. Scoop the dough with a large (3 tbsp) cookie scoop out onto a baking sheet lined with parchment paper or a silicone baking sheet. Stick the piping tip straight down into the top of the dough mound, right in the center. Squeeze the piping bag, filling the dough with cheesecake filling, just until the cookie dough begins to spread and widen. Repeat with each cookie. If you have filling still left in the bag, you can opt to pipe a bit more into each cookie – put in so much that they start to swell, as if they’re going to break open – or use it to frost the cookies after baking.
  6. Place the baking tray in the freezer overnight, or for at least 8–12 hours.
  7. When you’re ready to bake, place a rack in the center of the oven and preheat it to 350Β°F.
 Space the cookies out, keeping 3–4 inches between them and bake for 12–14 minutes, – you’ll need to cook them in batches – until they’ve stopped spreading, and the edges are set, and the tops are turning golden brown.
  8. Pull them from the oven and press a small amount of diced strawberries on top of the cookie, covering the piping hole. Let the cookies cool for 5 minutes, then transfer to a wire rack to cool completely.
  9. Repeat until you’ve baked all the cookies, and dassit. Enjoy!

Notes

*If your berries are super juicy, strain out the excess juice.

  • Prep Time: 20 minutes
  • Chill Time: 12 hours
  • Cook Time: 10 minutes
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