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Indulge in the ultimate cookie experience with these Strawberry Cheesecake Stuffed Cookies! This Fruity Cheesecake Bites recipe features soft, buttery cookie dough embedded with freeze-dried strawberries and a luscious cheesecake center, making these cookies a treat for dessert lovers of all kinds. Each bite delivers a perfect balance of creamy cheesecake filling and sweet strawberry flavor, making these cookies both visually appealing and irresistibly delicious.

Why You’ll Love Strawberry Cheesecake Stuffed Cookies

This Strawberry Cheesecake Stuffed Cookies recipe is a standout Fruity Cheesecake Bites:

Decadent Center: Creamy cheesecake filling adds a rich surprise.
Fruity Burst: Freeze-dried strawberries bring intense flavor without moisture.
Quick Treat: Ready in under an hour, perfect for cravings.
Showstopper: Impresses at parties or as a sweet gift.
I baked these for a friend’s gathering, and they were the ultimate Fruity Cheesecake Bites hit!

Ingredients for Strawberry Cheesecake Stuffed Cookies

Here’s what you’ll need for Strawberry Cheesecake Stuffed Cookies (makes 12 cookies):

For the Cookies:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup freeze-dried strawberries, crushed
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- ¼ cup strawberry jam or puree

Ingredient Tips:

Butter: Softened for easy creaming; avoid melted for proper texture.
Strawberries: Freeze-dried for concentrated flavor; find them in snack aisles.
Jam: Use high-quality strawberry jam or blend fresh strawberries for puree.
Cream Cheese: Full-fat for richness; ensure it’s soft for smooth filling.
Equipment: Mixer, baking sheet, parchment paper, small scoop.

Directions for Strawberry Cheesecake Stuffed Cookies

Let’s bake these delightful Strawberry Cheesecake Stuffed Cookies!

Prepare Cheesecake Filling

In a small bowl, I beat 4 oz softened cream cheese, 2 tbsp sugar, 1 tsp vanilla extract, and ¼ cup strawberry jam until smooth.
I cover and refrigerate the filling to firm up while making the dough.

Make Cookie Dough

In a large bowl, I cream ½ cup softened butter, ½ cup granulated sugar, and ½ cup brown sugar until light and fluffy, about 2 minutes.
I add 1 egg and 1 tsp vanilla, mixing until combined.
In another bowl, I whisk 1¾ cups flour, ½ tsp baking soda, ¼ tsp baking powder, and ¼ tsp salt.
I gradually add the dry mix to the wet, stirring until a soft dough forms.
I fold in ½ cup crushed freeze-dried strawberries for vibrant Strawberry Cheesecake Stuffed Cookies.

Chill Dough

I refrigerate the dough for 30 minutes to make it easier to handle, ensuring the cookies hold their shape.

Assemble Cookies

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I scoop 1 tbsp of dough, flatten it in my palm, and place ½ tsp of chilled cheesecake filling in the center.
I top with another flattened tbsp of dough, pinching the edges to seal and rolling into a ball.

Bake and Cool

I place the dough balls on the baking sheet, spacing 2 inches apart.
I bake for 12–15 minutes until the edges are lightly golden.
I let the Strawberry Cheesecake Stuffed Cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Nutrition

Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 12 cookies
Calories: ~220 kcal per cookie
Macros per Serving: 30g carbs, 3g protein, 10g fat, 1g fiber

Variations for Strawberry Cheesecake Stuffed Cookies

Try these twists on Strawberry Cheesecake Stuffed Cookies:

Flavor Swap: Use raspberry jam or blueberry puree in the filling.
Chocolate Add-In: Fold in ¼ cup white chocolate chips with the strawberries.
Gluten-Free: Swap flour for a 1:1 gluten-free baking blend.
No Jam: Use ¼ cup crushed freeze-dried strawberries in the filling for intensity.
Mini Cookies: Make smaller cookies with ½ tbsp dough and ¼ tsp filling, baking for 10–12 minutes.

Storage

I store Strawberry Cheesecake Stuffed Cookies in an airtight container in the fridge for up to 5 days due to the cream cheese filling, keeping them fresh and creamy. For longer storage, I freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 2 months. I thaw in the fridge overnight or microwave for 5–10 seconds for a warm, gooey center. I avoid leaving them at room temperature for more than 2 hours to maintain safety.

Serving Ideas

Make your Strawberry Cheesecake Stuffed Cookies a star Fruity Cheesecake Bites:

Classic: Serve as Fruity Cheesecake Bites warm for a gooey center.
Garnish: Dust with powdered sugar or top with a freeze-dried strawberry piece.
Pairing: Enjoy with vanilla ice cream, whipped cream, or a glass of milk.
Presentation: Arrange on a dessert platter for parties or gift boxes.
Occasion: Perfect for holidays, birthdays, or cozy dessert nights.

FAQs

Can I use fresh strawberries instead of freeze-dried strawberries?
It’s best to use freeze-dried strawberries in the cookie dough since they add concentrated strawberry flavor without excess moisture. Fresh strawberries can make the dough too wet and may affect the cookie texture.

Can I make the dough ahead of time?
Yes! You can prepare the dough up to 24 hours in advance and store it in the refrigerator. Just bring it to room temperature slightly if it’s too firm to handle when assembling the cookies.

How can I prevent the cheesecake filling from leaking?
Make sure to flatten each piece of dough enough to wrap fully around the filling. Pinch the edges of the dough together tightly to seal, then gently roll it into a ball to ensure there are no gaps.

Can I freeze the cookies after baking?
Absolutely! Freeze the baked Strawberry Cheesecake Stuffed Cookies in an airtight container for up to 2 months. When you’re ready to enjoy, let them thaw in the fridge or microwave for a few seconds to soften.

Can I use low-fat cream cheese for the filling?
I recommend full-fat cream cheese for a rich, smooth filling in Strawberry Cheesecake Stuffed Cookies, but low-fat can work if you prefer a lighter option, though the texture may be slightly less creamy.

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Conclusion

These Strawberry Cheesecake Stuffed Cookies are sure to be a crowd-pleaser with their rich, fruity flavor and smooth cheesecake filling. Perfect for anyone who loves combining fruit and creamy desserts in one delicious bite! This Fruity Cheesecake Bites recipe is ideal for holidays, gatherings, or simply satisfying your sweet tooth at home.