Print

Creamy No-Bake Strawberry Cheesecake Stuffed Cookies

creamy no-bake strawberry cheesecake stuffed cookies - featured image
Print Recipe

Delightful no-bake cookies with a creamy strawberry cheesecake filling wrapped in soft, chewy cookie dough. Perfect for a cool, easy summer treat without turning on the oven.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup (170 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ½ cup (100 g) packed brown sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (60 g) powdered sugar
  • ¼ cup (60 ml) heavy cream, cold
  • 1 cup (150 g) fresh strawberries, finely chopped
  • 2 tbsp strawberry preserves (optional)

Instructions

  1. Prepare the Cookie Dough (15-20 minutes): In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy (3-4 minutes). Add egg and vanilla extract, beating until combined. Gradually mix in dry ingredients until just combined. Do not overmix.
  2. Chill the Dough (at least 30 minutes): Cover dough with plastic wrap and refrigerate to prevent spreading during baking.
  3. Make the No-Bake Strawberry Cheesecake Filling (10-15 minutes): Beat softened cream cheese with powdered sugar until smooth. Whip cold heavy cream to soft peaks and gently fold into cream cheese mixture. Stir in chopped strawberries and strawberry preserves if using. The filling should be creamy and spreadable.
  4. Assemble the Cookies (10 minutes): Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Portion dough into 24 balls using a cookie scoop or tablespoon. Flatten each ball, place a teaspoon of cheesecake filling in the center, then fold dough around to seal. Place seam side down on baking sheet, spacing 2 inches apart.
  5. Bake (10-12 minutes): Bake until edges are lightly golden and centers look soft. Avoid overbaking to keep filling creamy. Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
  6. Chill Before Serving (optional but recommended): Refrigerate cookies for 30 minutes to set filling and enhance texture.

Notes

Chill dough thoroughly to prevent spreading. Fold whipped cream gently into cream cheese to keep filling light. Use fresh strawberries for best flavor; drain frozen strawberries well. Avoid overfilling cookies to prevent leaking. Chill assembled cookies before baking if filling oozes.

Nutrition

Keywords: no-bake, strawberry cheesecake, stuffed cookies, summer dessert, easy cookies, creamy filling, no oven, soft cookies

Find it online: https://lenatable.com/creamy-no-bake-strawberry-cheesecake-stuffed-cookies-easy-recipe-for-perfect-summer-treats/