Cheesecake-Stuffed Strawberry Cookies: A Sweet and Creamy Treat

These cookies are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
For a firmer texture, store the cookies in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture.
For longer storage, you can freeze the cookies for up to 2 months. Thaw at room temperature before serving.
Variants:

Lemon Cheesecake-Stuffed Cookies: Add 1 tablespoon of lemon zest to the cheesecake filling for a zesty twist.
Mixed Berry Cheesecake-Stuffed Cookies: Use a mixture of berry jams or fresh berries in the filling for a different fruity flavor.
Chocolate Cheesecake-Stuffed Cookies: Add a few tablespoons of cocoa powder to the cookie dough for a chocolate-flavored base and combine with a chocolate cheesecake filling for a rich variation.
FAQ:
Q: Can I use fresh strawberries instead of strawberry jam?
A: Yes, you can use fresh strawberries by pureeing them and cooking them down to create a thicker, more concentrated filling. This may slightly alter the texture of the dough but will still give a fresh, fruity taste.

Q: Can I make the cheesecake filling ahead of time?
A: Yes, you can prepare the cheesecake filling ahead of time and store it in the refrigerator for up to 2 days. When ready to use, just give it a quick stir to ensure it’s smooth before filling the cookies.

Q: Can I freeze the cookie dough?
A: Yes! You can freeze the unbaked cookie dough balls for up to 3 months. When ready to bake, just place them on a baking sheet and bake from frozen, adding a couple of extra minutes to the baking time.

These Cheesecake-Stuffed Strawberry Cookies combine the best of fruity, sweet, and creamy flavors in one perfect bite. Whether you’re making them for a special occasion or just as a sweet treat, these cookies will satisfy any dessert lover’s craving!