New York Cheesecake Stuffed Cookies Recipe
Introduction
These New York Cheesecake Stuffed Cookies are a delightful twist on classic cookies, featuring a creamy cheesecake center wrapped in soft, buttery dough. Perfect for cheesecake lovers looking for a portable treat that combines two favorites in one bite.
Ingredients
- ¾ cup Philadelphia no bake cheesecake filling
- 1 cup salted butter (softened)
- 1 cup brown sugar
- ½ cup white granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup crushed graham crackers
- 3 ¼ cups all-purpose flour
Instructions
- Step 1: Preheat the oven to 350°F.
- Step 2: Line a baking sheet with parchment or wax paper and drop tablespoons of the cheesecake filling onto the sheet. Freeze the cheesecake filling for 30 minutes.
- Step 3: While the cheesecake filling is freezing, make your cookie dough. Using a kitchen stand mixer or an electric hand mixer, cream the butter and sugars together in a large mixing bowl. Whisk for 2-3 minutes, or until smooth and creamy.
- Step 4: Add the eggs and vanilla to the creamed butter mixture. Whisk again until fully incorporated.
- Step 5: Reduce mixer speed to low and whisk in the baking powder, baking soda, crushed graham crackers, and flour. Mix until no pockets of flour remain.
- Step 6: Divide the cookie dough into 12 large balls and flatten each into a disc. Place a frozen cheesecake filling dollop in the center of each disc, then fold the dough around to enclose the filling.
- Step 7: Bake 6 cookies at a time for 13 minutes. Let cool on the pan for a few minutes before transferring to a wire rack to cool completely.
- Step 8: Serve and enjoy your creamy, stuffed cookies!
Tips & Variations
- For extra flavor, add a teaspoon of cinnamon or a pinch of nutmeg to the cookie dough.
- Swap crushed graham crackers for crushed digestive biscuits if unavailable.
- If you prefer a firmer cheesecake center, freeze the filled cookies for 15 minutes before baking.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in a microwave for 10-15 seconds to soften the cheesecake filling before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cheesecake filling instead of no-bake?
No-bake cheesecake filling is ideal because it holds its shape better when frozen and during baking. Using regular cheesecake filling might make the cookies too soft or cause leakage.
Can I freeze the baked cookies?
Yes, baked cookies can be frozen in an airtight container for up to 2 months. Thaw at room temperature before enjoying.
PrintNew York Cheesecake Stuffed Cookies Recipe
Indulge in these decadent New York Cheesecake Stuffed Cookies, featuring a luscious no-bake cheesecake filling encased in soft, buttery cookies with a hint of graham cracker crunch. Perfectly baked to golden perfection, these cookies combine the best of creamy cheesecake and classic cookie textures for an irresistible dessert.
- Prep Time: 20 minutes
- Cook Time: 13 minutes per batch
- Total Time: 45 minutes
- Yield: 12 large stuffed cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cheesecake Filling
- ¾ cup Philadelphia no bake cheesecake filling
Cookie Dough
- 1 cup salted butter, softened
- 1 cup brown sugar
- ½ cup white granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup crushed graham crackers
- 3 ¼ cups all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking once the dough is prepared.
- Freeze Cheesecake Filling: Line a baking sheet with parchment or wax paper and drop tablespoon-sized dollops of the no-bake cheesecake filling onto it. Place the sheet in the freezer for 30 minutes to firm up the filling, which will make it easier to stuff inside the cookies.
- Cream Butter and Sugars: In a large mixing bowl, use a stand mixer or hand mixer to cream together the softened salted butter, brown sugar, and white sugar. Beat for 2-3 minutes until the mixture is smooth, fluffy, and creamy.
- Add Eggs and Vanilla: Add the two large eggs and vanilla extract to the creamed butter mixture. Whisk at medium speed until the eggs are fully incorporated and the batter is homogenous.
- Add Dry Ingredients: Reduce the mixer speed to low and gradually incorporate the baking powder, baking soda, crushed graham crackers, and all-purpose flour. Mix thoroughly ensuring there are no pockets of flour left and the dough is well combined.
- Shape Cookies and Add Filling: Divide the cookie dough into 12 equal large balls. Flatten each ball into a disc shape. Place a frozen cheesecake filling dollop in the center of each disc, then carefully fold the dough around the filling, sealing it completely to encase the cheesecake mixture inside.
- Bake the Cookies: Place the stuffed cookies on a baking sheet lined with parchment paper. Bake in the preheated oven for 13 minutes, baking 6 cookies at a time to avoid overcrowding.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire cooling rack to cool completely. Serve and enjoy these delightful cheesecake-stuffed treats!
Notes
- Freezing the cheesecake filling before stuffing helps prevent leakage and keeps the shape intact during baking.
- You can use salted or unsalted butter; if using unsalted, add a pinch of salt to the dough.
- Crushed graham crackers add a subtle texture and flavor, enhancing the cheesecake vibe of these cookies.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
- For easier handling, chill the cookie dough for 10-15 minutes before shaping if it becomes too soft.
Keywords: New York cheesecake stuffed cookies, cheesecake cookies, baked stuffed cookies, creamy cheesecake filling, graham cracker cookies, dessert cookies
