Go Back

Cheesecake Stuffed Cookies with a Delicious Strawberry Crunch Twist

Indulge in these soft, chewy cookies filled with a creamy cheesecake center and topped with crunchy strawberry cereal. A perfect blend of dessert and snack!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 1 cup cream cheese, softened Make sure it's at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
Cookie Dough
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened Use room temperature butter
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 cup crushed strawberry cereal or freeze-dried strawberries Plus extra for topping
  • 1/2 cup chopped strawberries

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  3. In another bowl, whisk together the flour, baking soda, and salt.
  4. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy.
  5. Add in the egg and mix until combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the crushed strawberries and the cheesecake filling until evenly distributed.
Assembly and Baking
  1. Scoop a tablespoon of cookie dough, flatten it, and place a dollop of cheesecake filling in the center before covering it with more dough.
  2. Roll into a ball and place on a baking sheet lined with parchment paper.
  3. Sprinkle extra crushed strawberry cereal on top before baking.
  4. Bake for 12-15 minutes or until golden brown.
  5. Let cool before serving.

Notes

Use a small ice cream scoop for evenly sized cookies. Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week.