Strawberry Crunch Cheesecake Stuffed Cookies

If you’re a fan of both cheesecake and cookies, you’re in for a treat with these Strawberry Crunch Cheesecake Stuffed Cookies. These indulgent cookies combine the creamy goodness of cheesecake with a delightful strawberry crunch, all wrapped in a soft cookie shell. Perfect for special occasions or when you want to surprise family and friends, this recipe is a guaranteed crowd-pleaser. Here’s how to make these crave-worthy cookies!

Ingredients for Strawberry Crunch Cheesecake Stuffed Cookies

For the Cookie Dough

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 cup (220g) brown sugar, packed
• 2 large eggs
• 1 tbsp vanilla extract
• 3 cups (360g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Cheesecake Filling

• 8 oz (225g) cream cheese, softened
• 1/2 cup (60g) powdered sugar
• 1/2 tsp vanilla extract

For the Strawberry Crunch Topping

• 1 cup (120g) freeze-dried strawberries, crushed
• 1 cup (100g) vanilla wafer cookies, crushed
• 1/4 cup (55g) melted butter

Instructions to Make Strawberry Crunch Cheesecake Stuffed Cookies

1. Prepare the Cheesecake Filling:

• In a medium bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
• Scoop small portions (about 1 tsp each) onto a baking sheet lined with parchment paper, then freeze for at least 1 hour.

2. Make the Cookie Dough:

• In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Add eggs one at a time, mixing well after each addition, and then mix in vanilla extract.
• In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, mixing just until combined.
• Chill the cookie dough in the refrigerator for at least 30 minutes to make it easier to handle.

3. Assemble the Cookies:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Take a small portion of cookie dough, flatten it slightly, and place one frozen cheesecake filling in the center. Cover with another portion of dough and seal the edges, rolling gently into a ball.
• Place each cookie ball on the prepared baking sheet, leaving space between each cookie.

4. Bake the Cookies:

• Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

5. Prepare the Strawberry Crunch Topping:

• Combine the crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted butter in a small bowl, mixing until it resembles a crunchy topping.

6. Add the Strawberry Crunch Topping:

• After the cookies have cooled, roll or sprinkle each cookie in the strawberry crunch topping for a delicious, colorful finish.

Tips for the Perfect Strawberry Crunch Cheesecake Stuffed Cookies

• Chill Your Dough: Chilling the dough helps prevent the cookies from spreading too much in the oven.
• Freeze the Cheesecake Filling: This makes it much easier to stuff the cookies and ensures the filling stays creamy.
• Get Creative with Toppings: Try using white chocolate chips or a drizzle of melted chocolate for added decadence.

Why These Cookies Are a Must-Try

The fusion of cheesecake filling and strawberry crunch brings an exciting twist to the classic cookie. These cookies not only taste incredible but also look visually appealing, making them ideal for parties, holiday treats, or any occasion where you want to impress. The creamy cheesecake filling and strawberry crunch create a harmonious blend of flavors and textures that’s simply irresistible.

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Serving and Storage Tips for Strawberry Crunch Cheesecake Stuffed Cookies

Serving Tips

1. Serve Warm or at Room Temperature: These cookies are delicious warm when the cheesecake filling is soft and creamy. If serving fresh out of the oven, let them cool slightly so the filling isn’t too hot. They’re also perfect at room temperature!
2. Plate with Garnishes: Elevate presentation by serving the cookies on a plate sprinkled with extra crushed freeze-dried strawberries or vanilla wafer crumbs. A drizzle of melted white chocolate or a dollop of whipped cream on the side can make them look even more inviting.
3. Pair with Beverages: Enjoy these cookies with a cup of coffee, tea, or a glass of milk. They also pair well with dessert wines or a fruity punch if you’re serving them at a gathering.
4. Make It a Dessert Sandwich: For an indulgent treat, add a small scoop of vanilla or strawberry ice cream between two cookies to create a mini cookie sandwich.

Storage Tips

1. Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, keep the container in a cool, dry place to preserve the crunch and prevent the filling from softening too much.
2. Refrigeration: Due to the cheesecake filling, these cookies can also be stored in the refrigerator for up to a week. Place parchment paper between layers to prevent sticking, and store them in an airtight container to retain their texture and flavor.
3. Freezing: To enjoy these cookies at a later date, freeze them in an airtight container or freezer bag for up to 2 months. For the best results, place parchment paper between layers and let the cookies thaw at room temperature before serving. You can also warm them in the oven for a few minutes to restore some of the fresh-baked texture.
4. Pre-Baking Storage: If you want to make these cookies in advance, you can freeze the assembled, unbaked cookies for up to 1 month. Place them on a baking sheet lined with parchment paper, freeze until solid, and then transfer to an airtight container. When ready to bake, add a couple of minutes to the baking time.

With these storage tips, you can enjoy your Strawberry Crunch Cheesecake Stuffed Cookies for days or even weeks, savoring every bite of this unique and delightful dessert!

1. Can I use fresh strawberries instead of freeze-dried strawberries in the crunch topping?

• It’s best to use freeze-dried strawberries for the crunch topping as they have no moisture, which keeps the topping crisp and prevents it from becoming soggy. Fresh strawberries have high water content, which would make the topping soft and affect the texture. If you can’t find freeze-dried strawberries, you can try strawberry-flavored cereal or strawberry cookie crumbs for a similar effect.

2. Why is my cheesecake filling leaking out of the cookies?

• This can happen if the cheesecake filling isn’t frozen long enough or if the cookie dough isn’t sealed well around the filling. Make sure to freeze the cheesecake dollops for at least an hour before assembling the cookies. Also, when wrapping the cookie dough around the filling, seal the edges completely to prevent any filling from escaping during baking.

3. Can I make the dough and filling ahead of time?

• Absolutely! You can prepare the cheesecake filling and cookie dough a day or two in advance. Store the filling in the freezer and the cookie dough in the refrigerator. When you’re ready to bake, simply assemble the cookies and bake as directed. This can be a time-saver if you’re planning to serve them fresh for an event.

4. How do I keep the cookies from spreading too much?

• Chilling the cookie dough before baking is key to controlling spread. After forming the dough balls, chill them in the fridge for an extra 15-30 minutes before baking. Additionally, avoid using too-soft butter in the dough, as this can also cause excessive spreading.

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