Strawberry Crunch Cheesecake Stuffed Cookies
Soft sugar cookies stuffed with creamy cheesecake filling, rolled in a pink strawberry crunch coating made from Golden Oreos, freeze-dried strawberries, and strawberry gelatin. A viral-worthy cookie that looks bakery-made but is surprisingly simple to make.
Equipment
- Stand or hand mixer
- Large baking sheets
- Parchment paper or silicone mats
- Cookie scoop (2 tbsp)
- Food processor or plastic bag + rolling pin for crushing coating ingredients
- Shallow bowl for rolling cookies in coating
- Wire cooling rack
Ingredients
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract (for filling)
- 1/4 cup crushed freeze-dried strawberries (optional, for filling)
- 1 cup Golden Oreos, crushed (about 10 cookies)
- 3 tbsp strawberry gelatin powder (Jell-O or similar)
- 1/2 cup freeze-dried strawberries, crushed to powder
- 3 tbsp melted butter (for coating)
- 1/4 cup strawberry jam (optional, for center)
- 1/4 cup white chocolate chips (melted, for drizzle)
- 2 tbsp extra freeze-dried strawberries (for topping)
Instructions
- Beat softened cream cheese with powdered sugar and vanilla until smooth. Mix in crushed freeze-dried strawberries if using. Chill for 30 minutes, then scoop into 12 balls (1 tbsp each) and freeze 15 minutes.
- Cream butter and granulated sugar for 3 minutes. Add eggs one at a time, then vanilla and almond extract. In a separate bowl, whisk flour, baking soda, cream of tartar, and salt. Combine wet and dry ingredients. Chill dough 30 minutes.
- Crush Golden Oreos and freeze-dried strawberries into fine crumbs. Mix with strawberry gelatin powder and melted butter until mixture resembles damp sand. Transfer to shallow bowl for coating.
- Flatten 2 tbsp dough in palm, place frozen cream cheese ball in center, and wrap dough around to seal completely. Roll into smooth ball, then coat fully in crunch mixture. Place on parchment-lined baking sheet.
- Chill assembled cookies 15 minutes. Preheat oven to 350°F. Bake 12–15 minutes until edges are set. Cool 5 minutes on sheet before transferring to wire rack.
- Once cooled, drizzle with melted white chocolate and top with crushed freeze-dried strawberries if desired. Serve the same day for best crunch.
Notes
Freeze the cheesecake filling before assembling for easier handling. Don’t skip chilling the dough before baking. Best enjoyed the same day for optimal crunch, but they keep well for 2–3 days in an airtight container.
Nutrition
Calories: 320kcalCarbohydrates: 37gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 160mgPotassium: 90mgFiber: 1gSugar: 22gVitamin A: 550IUVitamin C: 1mgCalcium: 45mgIron: 1mg
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