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Strawberry Crunch Cheesecake Stuffed Cookies

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These Strawberry Crunch Cheesecake Stuffed Cookies are the ultimate dessert fusion—soft, chewy cookies with a rich cream cheese center and a vibrant strawberry crunch coating. They are simple to prepare, fun to serve, and always a hit. Perfect for parties, gifting, or a sweet indulgence at home, these cookies blend texture and flavor in every bite.

  • Total Time: 45 minutes
  • Yield: 20 1x

Ingredients

Scale

For the Cheesecake Filling:

  • 1 cup cream cheese, softened
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract

For the Strawberry Crunch Coating:

  • 1 cup freeze-dried strawberries
  • 10 Golden Oreos

For the Cookie Dough:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare the Filling:
    In a medium bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract. Beat again until creamy. Scoop small teaspoon-sized portions, roll into balls, and place them on a parchment-lined tray. Freeze for at least 30 minutes.
  2. Make the Strawberry Crunch Coating:
    In a food processor, pulse the freeze-dried strawberries and Golden Oreos until they form a crumbly mixture. Pour into a shallow bowl and set aside.
  3. Make the Cookie Dough:
    In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
    In another bowl, whisk flour, baking powder, baking soda, and salt. Slowly add dry ingredients to the wet ingredients. Mix just until combined.
  4. Assemble the Cookies:
    Scoop about 2 tablespoons of dough and flatten it into a disc. Place one frozen cheesecake ball in the center. Wrap the dough around the filling, sealing it completely. Roll the stuffed ball in the strawberry crunch coating until well covered.
  5. Bake:
    Preheat oven to 180°C (350°F). Line baking sheets with parchment paper. Arrange the coated cookie balls a few inches apart on the sheets.
    Bake for 13–15 minutes, or until the edges are lightly golden and centers are just set. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Make sure the cream cheese filling is completely frozen to prevent leaking during baking.

Chilling the cookie dough balls before baking helps control spreading.

Cookies taste best the next day when flavors have melded.

  • Author: Emily
  • Prep Time: 30
  • Cook Time: 15

Find it online: https://recipesmars.com/2025/06/strawberry-crunch-cheesecake-stuffed-cookies/