Description
Homemade strawberry cheesecake stuffed cookies blend creamy cheesecake centers with classic cookie comfort. Sweet strawberry hints and rich cream cheese create an irresistible dessert experience you’ll want to share with friends and family.
Ingredients
Scale
- 4 oz (115 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- ½ cup (75 g) freeze-dried strawberries, crushed into powder
- 1 large egg
- 2 tbsps powdered sugar
- ½ cup (75 g) white chocolate chips (optional)
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Cheesecake Core Preparation: Whisk cream cheese with powdered sugar and vanilla extract until velvety. Portion teaspoon-sized dollops onto a parchment-lined plate and freeze for 30 minutes until firm.
- Cookie Dough Creation: Cream butter with granulated and brown sugars until light and fluffy. Blend in egg and vanilla extract thoroughly. In a separate bowl, mix flour, baking soda, salt, and finely ground freeze-dried strawberry powder. Fold dry ingredients into wet mixture until uniform. Gently incorporate white chocolate chips if desired.
- Assembly and Baking: Heat oven to 350F (175C) with a parchment-lined baking sheet. Form cookie dough into 1 1/2 tablespoon rounds, flattening slightly. Nestle frozen cheesecake core into each dough circle, completely enveloping the filling to create seamless spheres. Prevent any potential filling leakage by ensuring thorough sealing.
- Finishing and Cooling: Distribute stuffed dough balls on baking sheet with ample spacing. Bake 10-12 minutes until edges turn golden and centers remain slightly soft. Rest cookies on baking sheet for 5 minutes to set structure before transferring to cooling rack.
- Serving and Storage: Enjoy cookies warm or at room temperature. Preserve in an airtight container within refrigerator, consuming within 5 days for peak freshness and flavor.
Notes
- Freeze Cheesecake Core Precisely: Ensure the cheesecake filling is completely frozen before wrapping to prevent messy leaks and maintain a perfect center during baking.
- Handle Dough with Care: Use cold hands or slightly dampened fingers to wrap the frozen cheesecake filling, creating a seamless cookie exterior without cracking.
- Customize Strawberry Intensity: Adjust the amount of freeze-dried strawberry powder to control the fruit’s flavor profile, making the cookies more or less pronounced based on personal preference.
- Store Strategically: Refrigerate cookies to maintain the cheesecake’s texture and prevent spoilage, enjoying within 5 days for maximum freshness and flavor integrity.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 210
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg