Strawberry Crunch Cheesecake Stuffed Cookies: A Delightful Fusion of Flavor

Indulge in the exquisite flavor combo of Strawberry Crunch Cheesecake Stuffed Cookies. These cookies feature a luscious cheesecake center wrapped in a soft cookie dough and topped with a crunchy strawberry layer. Perfect for gatherings or a special treat!

• Difficulty Level: Medium
• Category: Dessert
• Cuisine: American
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li>Cost: $$

Why You’ll Love This Recipe

These Strawberry Crunch Cheesecake Stuffed Cookies offer a delightful surprise with every bite. The creamy cheesecake filling balances perfectly with the sweet cookie dough and the tartness of strawberries. Perfect for sharing at potlucks or enjoying as a sweet treat during your afternoon coffee break, these cookies are always a hit.

Context/Background

Inspired by the classic strawberry cheesecake, this recipe takes the beloved dessert and transforms it into a handheld delight. Combining the crunch of freeze-dried strawberries with the creamy texture of cheesecake creates a modern twist that’s as unique as it is delicious.

• Over-mixing the dough can lead to tough cookies. Mix until just combined.
• Ensure the cream cheese filling is fully enclosed to prevent leaking.
• Don’t under-bake; ensure edges are slightly golden for the perfect texture.
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Tips for Perfect Strawberry Crunch Cheesecake Stuffed Cookies

• Use room temperature ingredients for a smoother dough and filling.
• Chill the dough slightly if it’s too soft to handle.
• Crush the freeze-dried strawberries to a fine consistency for even distribution.
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Variations and Substitutions

• Substitute freeze-dried strawberries with raspberries for a different berry twist.
• Use brown sugar for a deeper, caramel-like flavor.
• Add a pinch of cinnamon for a warm spice note.
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Serving Suggestions

Serve these cookies with a scoop of vanilla ice cream or pair them with a refreshing glass of chilled milk. They also make a stunning addition to any dessert platter.

Storage and Leftovers

Store remaining cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

Make Ahead Instructions

Prepare the cookie dough and cheesecake filling in advance and store separately in the fridge for up to 24 hours. Assemble and bake fresh when needed.

<
h2>Nutritional Information
• Calories: 180
• Protein: 3g
• Carbohydrates: 25g
<
li>Fat: 8g
• Fiber: 1g
• Sugar: 12g
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Dietary Notes

• Vegetarian

The Recipe

Serves: 12

Prep Time: 20 mins

<
p>Cook Time: 12 mins

Total Time: 32 mins

Kitchen Equipment Needed

• Mixing bowls
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li>Electric mixer
• Baking sheet
• Parchment paper
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li>Measuring cups and spoons

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
<
li>1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
<
li>1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup freeze-dried strawberries, crushed
<
li>4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon lemon juice
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Directions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together butter and sugar until light and fluffy.
3. Add egg and vanilla extract, and mix until combined.
<
li>In another bowl, whisk together flour, baking soda, and salt.
4. Gradually add dry ingredients to the wet mixture, mixing until just combined.
5. Stir in crushed freeze-dried strawberries.
<
li>In a separate bowl, beat cream cheese, powdered sugar, and lemon juice until smooth.
6. Take a tablespoon of cookie dough, flatten it in your hand, and place a teaspoon of cream cheese filling in the center.
7. Fold dough around the filling to completely enclose it and form a ball.
<
li>Place cookies onto the prepared baking sheet and bake for 10-12 minutes or until edges begin to brown.
8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Recipe Notes

• If dough becomes too sticky, chill it for 10 minutes before handling.
<
li>Ensure the cheesecake filling is not exposed to prevent melting out during baking.

Community Tips and Photos

Share your experience with this recipe! Tag us using #StrawberryCheesecakeCookies on social media.

Questions and Answers

• Can I use fresh strawberries? No, fresh strawberries will introduce too much moisture; use freeze-dried for best results.
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li>How do I store leftovers? Store in an airtight container for 3-7 days for maximum freshness.