Strawberry Cheesecake Stuffed Cookies

Directions

1. In a small bowl, mix the softened cream cheese, powdered sugar, strawberry jam, and vanilla extract until smooth and creamy.
2. Scoop small teaspoons of the cheesecake mixture onto a lined plate and freeze for at least 30–40 minutes, until firm. This makes stuffing the cookies much easier.
3. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
4. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
5. Beat in the egg and vanilla extract until fully combined.
6. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
7. Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place a frozen cheesecake filling piece in the center.
8. Add a little more dough on top if needed and gently seal the edges, rolling into a smooth ball.
9. Place the stuffed cookie dough balls onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
10. Bake for 12–15 minutes, until the edges are lightly golden but the centers are still soft.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe Details

Prep Time: 30 minutes
Cook Time: 12–15 minutes
Total Time: About 50 minutes
Servings: 14–16 cookies
Difficulty Level: Medium

Variations & Substitutions

• Swap strawberry jam with raspberry, blueberry, or cherry preserves for a different fruity twist.
• Add white chocolate chips to the cookie dough for extra sweetness.
• Use chocolate cookie dough instead of vanilla for a chocolate-strawberry cheesecake vibe.
• Make them extra rich by adding a pinch of lemon zest to the cheesecake filling.

Serving Suggestions