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!
Recipe Overview
- Difficulty Level: Medium
- Category: Dessert
- Cuisine: American
- 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.
Common Mistakes to Avoid
- 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.
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.
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.
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.
Nutritional Information
- Calories: 180
- Protein: 3g
- Carbohydrates: 25g
- Fat: 8g
- Fiber: 1g
- Sugar: 12g
Dietary Notes
- Vegetarian
The Recipe
Serves: 12
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup freeze-dried strawberries, crushed
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon lemon juice
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Add egg and vanilla extract, and mix until combined.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Stir in crushed freeze-dried strawberries.
- In a separate bowl, beat cream cheese, powdered sugar, and lemon juice until smooth.
- Take a tablespoon of cookie dough, flatten it in your hand, and place a teaspoon of cream cheese filling in the center.
- Fold dough around the filling to completely enclose it and form a ball.
- Place cookies onto the prepared baking sheet and bake for 10-12 minutes or until edges begin to brown.
- 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.
- 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.
- How do I store leftovers? Store in an airtight container for 3-7 days for maximum freshness.