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Cheesecake Stuffed Cookies with a Delicious Strawberry Crunch Twist

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These Cheesecake Stuffed Cookies with a Strawberry Crunch Twist combine a soft, chewy cookie exterior with a creamy cheesecake center and a crunchy strawberry topping. Perfect for dessert, snacks, or special occasions, these cookies are easy to prepare, customizable, and sure to impress everyone.

  • Total Time: 35 minutes
  • Yield: 24 1x

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract (for cheesecake filling)
  • ½ cup finely chopped strawberries or strawberry crunch topping
  • ½ cup turkey bacon pieces (optional)
  • ½ cup chicken ham, finely chopped (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Add 2 teaspoons of vanilla extract and mix until combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually incorporate the dry ingredients into the butter mixture, mixing on low speed until just combined.
  5. Prepare the cheesecake filling by beating the cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth.
  6. Scoop 1 tablespoon of cookie dough, flatten slightly, and place 1 teaspoon of cheesecake filling in the center. Wrap the dough around the filling, sealing completely, and form into a ball.
  7. Roll the cookie balls in finely chopped strawberries or strawberry crunch topping until evenly coated.
  8. Optionally, press a few turkey bacon or chicken ham pieces lightly into the dough before baking.
  9. Place cookies on the prepared baking sheet, spacing them 2 inches apart. Bake for 12–15 minutes or until edges are lightly golden.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Serve at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Notes

Chilling the cookie balls for 10 minutes before baking prevents spreading.

Substitute freeze-dried strawberries if fresh ones are unavailable.

Adjust filling quantity for a cheesier center or a milder flavor.

Optional savory additions of turkey bacon or chicken ham complement the sweetness.

  • Author: Emily
  • Prep Time: 20
  • Cook Time: 15