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These strawberry cheesecake stuffed cookies combine buttery cookie dough, tart freeze-dried strawberries, and a creamy cheesecake center for an indulgent treat that's perfect for special occasions.
Essential Ingredients
- Cream cheese: Full-fat, room temperature
- Freeze-dried strawberries: Provides intense flavor
- Butter: Unsalted, softened
- Strawberry jam: Enhances filling flavor
- All-purpose flour: Creates tender structure
- Both sugars: For perfect texture
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Detailed Instructions
Start with cheesecake filling. Beat softened cream cheese with sugar until smooth. Add vanilla and strawberry jam. Chill
Cream butter and sugars until light and fluffy, about 3 minutes. Add egg and vanilla
Combine dry ingredients separately. Mix in gradually until soft dough forms. Fold in crushed freeze-dried strawberries
Chill dough 30 minutes - this prevents spreading and makes assembly easier
To assemble: flatten dough portion, add filling, top with more dough. Seal edges completely and roll into ball
Key Tips:
- Keep filling cold until assembly
- Seal edges well to prevent leaking
- Let cool before moving
- Store in refrigerator
- Can freeze assembled unbaked cookies
Making Perfect Cheesecake Filling:
- Beat cream cheese until absolutely smooth
- Add sugar gradually to prevent lumps
- Keep filling cold until assembly
- Pipe filling for neater assembly
- Make extra for easy repairs
Troubleshooting:
- If filling leaks: seal edges better, chill longer
- If cookies spread: chill dough between batches
- If centers collapse: don't overfill
- If too sweet: reduce sugar in filling
- If filling too soft: add 1 tbsp flour
Variations:
- Swap strawberry for raspberry jam
- Add white chocolate chips
- Roll in graham cracker crumbs
- Drizzle with melted chocolate
- Add lemon zest to filling
Storage Tips:
- Refrigerate up to 5 days
- Freeze baked cookies 2 months
- Thaw in fridge overnight
- Warm slightly before serving
- Don't stack when storing
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Assembly Tips:
- Use cold filling
- Work quickly
- Keep edges clean
- Press seams firmly
- Roll gently to seal
For Perfect Results:
- Measure ingredients precisely
- Use room temp butter and cream cheese
- Don't skip chilling time
- Check seal before baking
- Cool completely before storing
These cookies require attention to detail but reward you with a show-stopping treat that combines the best of cookies and cheesecake in every bite.
Recipe Tips & Questions
- → Can I use fresh strawberries instead?
- Stick to freeze-dried strawberries in the dough as fresh ones add too much moisture. Use strawberry jam for the filling.
- → Why does my filling leak?
- Make sure to properly seal the edges of the dough around the filling and keep the filling cold until assembly.
- → Can I make these ahead?
- Yes, prepare dough and filling up to a day ahead. Store baked cookies in fridge for up to 5 days.
- → Where can I find freeze-dried strawberries?
- Look in the snack aisle or with dried fruits. Many grocery stores carry them, or try online retailers.
- → Can I freeze these cookies?
- Yes, freeze for up to 2 months. Thaw in fridge and warm slightly before serving for best texture.