New 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
Scale
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
