Cheesecake-Stuffed Strawberry Cookies: A Sweet, Fruity Twist on Classic Cookies

These cookies are best served fresh, with the cheesecake filling still soft and creamy.
Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week, but the filling may firm up slightly.
For an extra indulgent treat, drizzle some chocolate sauce over the cookies just before serving.
Variants:

Chocolate Cheesecake-Stuffed Strawberry Cookies: Add cocoa powder to the cookie dough for a chocolatey twist. You can also add mini chocolate chips to the cheesecake filling for extra richness.
Lemon Cheesecake-Stuffed Strawberry Cookies: Add lemon zest to the cheesecake filling for a tangy, citrusy variation that pairs perfectly with strawberries.
Mixed Berry Cheesecake-Stuffed Cookies: Use a combination of fresh berries such as raspberries, blueberries, or blackberries in place of strawberries for a different fruity flavor.
FAQ:
Q: Can I use frozen strawberries instead of fresh?
A: Fresh strawberries work best in this recipe because they have the right texture, but if using frozen strawberries, make sure to thaw and drain them well before chopping to avoid excess moisture.

Q: Can I prepare the cookie dough ahead of time?
A: Yes, you can prepare the cookie dough up to 2 days ahead of time. Store it in the refrigerator in an airtight container, and let it come to room temperature before baking.

Q: Can I use a different cheese for the filling?
A: Cream cheese provides the best texture and flavor for the cheesecake filling, but you can experiment with mascarpone cheese for a slightly different flavor profile.

These Cheesecake-Stuffed Strawberry Cookies are a heavenly treat that combines the sweetness of strawberries with the rich, creamy goodness of cheesecake, all wrapped in a soft, buttery cookie. They’re a fun and delicious dessert that’s sure to become a favorite!