Description

Strawberry Cheesecake Stuffed Cookies are soft, rich cookies filled with a creamy strawberry cheesecake center. Featuring graham cracker crumbs in the dough, white chocolate chips, and a tangy cream cheese filling with strawberry jam, these cookies bring bakery-style flavor to your home kitchen. Perfectly chilled to ensure a clean, sweet filling that stays inside, they combine fruity sweetness and the classic taste of cheesecake in a convenient handheld dessert.

Ingredients

Scale

For the Filling

8 oz cream cheese, softened
1 egg yolk
3 tbsp sugar
2 tbsp flour
1/4 tsp salt
3/4 tsp vanilla extract
4 tbsp strawberry jam
1/2 tsp lemon juice

For the Dough

2 1/4 cups all-purpose flour
3/4 cup graham cracker crumbs
1/2 tsp salt
1/2 tsp baking soda
1 tsp corn starch
3/4 cup butter, melted and cooled
3/4 cup granulated sugar
2/3 cup packed brown sugar
2 large eggs
1 1/2 tsp vanilla extract
1 1/4 cups white chocolate chips

Instructions

Make the filling: In a small bowl, mix the softened cream cheese, egg yolk, sugar, flour, salt, and vanilla extract until smooth. Fold in the strawberry jam and lemon juice, then refrigerate for at least 20 minutes to allow the flavors to meld and the filling to firm up.
Mix the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, graham cracker crumbs, salt, baking soda, and corn starch. Set aside until ready to use.
Make the cookie dough: In a large bowl, whisk the melted and cooled butter with granulated sugar and brown sugar until well combined. Add the eggs and vanilla extract, whisking until smooth and fully incorporated.
Combine the dough: Gently fold the dry flour mixture into the wet ingredients just until combined. Fold in the white chocolate chips, then cover and refrigerate the dough for 30 minutes to firm up.
Shape and fill the cookies: Scoop about 1 tablespoon of chilled dough and flatten it slightly in your palm. Add a spoonful of chilled cream cheese filling in the center. Wrap the dough completely around the filling, sealing it well to prevent leaks. Roll gently into a ball and flatten the top slightly.
Chill again: Place the shaped cookies on a parchment-lined baking sheet. Press a few extra white chocolate chips on top for decoration. Refrigerate the cookies for another 30 minutes to help them hold their shape during baking.
Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden and the centers still look slightly soft. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Ensure cream cheese is softened to achieve a smooth filling.
Chilling the dough and filling thoroughly makes stuffing easier and cleaner.
Seal the dough completely around the filling to avoid leakage during baking.
Do not overbake to keep the centers soft and creamy.
Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
Freeze baked cookies for up to 2 months and thaw overnight in the fridge.
For variations, swap strawberry jam with raspberry or blueberry jam, or use different chocolate chips.
Gluten-free substitutions can be made with gluten-free graham crumbs and flour blends.
Preparing dough and filling ahead of time and keeping chilled works well.

Prep Time: 25 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: strawberry cheesecake cookies, stuffed cookies, cream cheese filling, white chocolate chip cookies, dessert cookies, soft cookies, bakery-style cookies, graham cracker cookies, summer dessert