If you're a fan of cheesecake and cookies, get ready to experience the ultimate indulgence with Strawberry Cheesecake Stuffed Cookies! These delightful treats combine the sweet, tangy richness of cheesecake with the chewy texture of a soft-baked cookie, all wrapped up around a gooey strawberry filling.

These cookies are perfect for any occasion—whether you're looking for a new dessert to add to your holiday spread, planning a fun bake-off, or simply craving a decadent treat to enjoy with a cup of tea. The combination of cheesecake filling and strawberry jam tucked inside a buttery cookie is absolutely irresistible!

---

Why You’ll Love This Recipe

✔️ Decadent & Creamy Filling – A rich, cheesecake-like filling that makes these cookies stand out.
✔️ Fresh Strawberry Flavor – A sweet and tangy strawberry jam center that complements the creamy filling perfectly.
✔️ Easy to Make – Despite its indulgence, this recipe is simple enough for bakers of all skill levels.
✔️ Versatile – You can swap out the strawberry jam for your favorite fruit jam, such as blueberry, raspberry, or peach.

---

Ingredients (Measured in Grams)

For the Cookie Dough:

• 250g all-purpose flour
• ½ teaspoon baking soda (2g)
• ¼ teaspoon salt (1g)
• 170g unsalted butter, softened
• 150g granulated sugar
• 50g brown sugar
• 2 teaspoon vanilla extract (10g)
• 1 large egg (50g)

For the Cheesecake Filling:

• 200g cream cheese, softened
• 60g powdered sugar
• 1 teaspoon vanilla extract (5g)
• ¼ cup (60g) sour cream

For the Strawberry Jam Filling:

• 120g strawberry jam (or fresh strawberry preserves)

---

Step-by-Step Instructions

Step 1: Prepare the Cheesecake Filling

1. In a medium bowl, use a hand mixer to beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Add the sour cream and continue mixing until well combined. Set aside in the fridge to firm up while you prepare the cookie dough.

Step 2: Make the Cookie Dough

1. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In a separate large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
3. Beat in the vanilla extract and egg until well combined.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix the dough.

Step 3: Assemble the Cookies

1. Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
2. Take about 1.5 tablespoon of dough and roll it into a ball. Flatten the dough ball into a disc.
3. Place a teaspoon of cheesecake filling in the center of the disc, followed by a teaspoon of strawberry jam.
4. Carefully fold the edges of the dough over the filling, pinching the edges together to seal the cookie completely. Roll the dough back into a ball, making sure the filling is securely enclosed.
5. Place the filled dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Step 4: Bake the Cookies

1. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown.
2. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Step 5: Serve & Enjoy

• Once cooled, these Strawberry Cheesecake Stuffed Cookies are ready to enjoy. The creamy cheesecake filling combined with the sweet strawberry jam creates a mouthwatering balance of flavors. Enjoy them as an after-dinner treat, a special snack, or even as part of a dessert platter.

---

Nutrition Facts (Per Cookie, Approximate)

• Calories: 230
• Carbohydrates: 30g
• Protein: 2g
• Fat: 12g
• Sugar: 18g

Nutritional values may vary depending on the specific ingredients used.

---

Tips & Tricks for Perfect Stuffed Cookies

• Chill the Dough: If your dough feels too soft or sticky, pop it in the fridge for 15-30 minutes. Chilled dough is easier to work with and will hold its shape better while baking.
• Use High-Quality Jam: The quality of the strawberry jam can make a big difference in flavor. Opt for a high-quality, natural preserve for the best taste.
• Don’t Overstuff: While it’s tempting to load up on filling, be careful not to overstuff the cookies. Too much filling can cause the dough to tear or spill during baking.
• Let Them Cool: Be patient and let the cookies cool for a few minutes before eating. The filling will set as the cookies cool, making them easier to handle.

---

How to Store and Reheat

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 3-4 days.
• Freezing: These cookies freeze beautifully! Once baked and cooled, store them in an airtight container in the freezer for up to 3 months. To enjoy, simply thaw at room temperature or warm them in the microwave for 10-15 seconds.
• Reheat: If you prefer warm cookies, pop them in the microwave for a few seconds, and the filling will become wonderfully gooey again.

---

Final Thoughts

These Strawberry Cheesecake Stuffed Cookies offer the perfect blend of creamy cheesecake filling and sweet strawberry jam, all encased in a soft, chewy cookie. They’re a delightful treat that will surely satisfy your sweet tooth and impress your guests. Whether you're baking them for a special occasion or just for a fun afternoon treat, these cookies will quickly become a favorite in your baking rotation.