These Strawberry Cheesecake Stuffed Cookies are the ultimate fusion of two beloved desserts—cheesecake and cookies. Imagine biting into a soft, golden cookie only to discover a creamy, tangy strawberry cheesecake center. With a buttery graham cracker-infused dough and bursts of white chocolate chips, these cookies are perfect for celebrations, gifting, or simply treating yourself to something extraordinary. They’re visually stunning, irresistibly rich, and surprisingly easy to make.
Ingredients:
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 3 tbsp granulated sugar
- 2 tbsp all-purpose flour
- 1 egg yolk
- ¾ tsp salt
- 1½ tsp vanilla extract
- 4 tbsp strawberry jam (or puree)
For the Cookie Dough:
- 2¼ cups all-purpose flour
- ¾ cup graham cracker crumbs
- ½ tsp baking soda
- ½ tsp cornstarch
- ¾ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ⅔ cup brown sugar
- 2 large eggs
- 1½ tsp vanilla extract
- 1 cup white chocolate chips (plus extra for topping)
Instructions:
Step 1: Prepare the Cheesecake Filling
- In a medium bowl, beat together cream cheese, sugar, flour, salt, egg yolk, and vanilla until smooth.
- Stir in the strawberry jam until fully incorporated.
- Cover and refrigerate for at least 20 minutes to firm up slightly. This makes it easier to stuff into the cookies later.
Step 2: Make the Cookie Dough
- In a separate bowl, whisk together flour, graham cracker crumbs, baking soda, cornstarch, and salt.
- In a large mixing bowl, beat the butter and both sugars until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually mix in the dry ingredients until a soft dough forms.
- Fold in most of the white chocolate chips, reserving a few to press on top of the cookies later.
- Chill the dough for 30 minutes to make it easier to handle.
Step 3: Assemble the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out 1 tablespoon of cookie dough and flatten it into a small disc.
- Place a heaping teaspoon of the chilled cheesecake filling in the center.
- Top with another tablespoon of cookie dough and seal the edges completely to enclose the filling.
- Repeat with remaining dough and filling.
- Press a few white chocolate chips into the tops of each cookie for a bakery-style finish.
Step 4: Bake and Cool
- Chill the assembled cookie dough balls for another 30 minutes to prevent spreading.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
🍓 Tips & Variations:
- Add fresh diced strawberries to the filling for extra texture.
- Swap strawberry jam with raspberry or blueberry for a fruity twist.
- Drizzle with melted white chocolate after baking for a decorative finish.
- Make mini versions for bite-sized party treats.
These cookies are a showstopper—perfect for your next dessert table or cozy night in. Want to explore a tropical twist next, like mango cheesecake cookies or coconut cream-stuffed ones? I’ve got ideas!