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Strawberry Crunch Cheesecake Stuffed Cookies

Soft crunch-topped cookies sandwiched with a thick, gooey, and creamy strawberry cheesecake filling. A nostalgic treat reminiscent of a strawberry shortcake bar.
Print Recipe
Prep Time 40 minutes
Cook Time 12 minutes
Chilling Time 1 minute
Total Time 52 minutes
Servings: 12 sandwich cookies
Course: Dessert, Snack
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Crunch Topping
  • 1.5 cups Golden Oreos (or Nilla Wafers) about 15 cookies
  • 3 tbsp butter melted
  • 3 tbsp strawberry Jell-O powder or 1/2 cup freeze-dried strawberries, powdered
Soft-Baked Cookies
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened (2 sticks)
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 1 large egg
  • 2 tsp vanilla extract
Strawberry Cheesecake Filling
  • 8 oz full-fat cream cheese softened
  • 0.5 cup unsalted butter softened (1 stick)
  • 3-4 cups powdered sugar
  • 0.25 cup strawberry jam or preserves seedless
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Baking sheets
  • Parchment paper
  • Hand mixer or stand mixer
  • Mixing bowls
  • Food processor
  • Piping bag (optional)

Method
 

  1. Make the Crunch: Pulse Oreos in a food processor. In a bowl, mix crumbs with melted butter and strawberry Jell-O powder. Set aside.
  2. Make the Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  3. Whisk flour, baking soda, and salt. In a separate large bowl, cream butter and sugars until fluffy.
  4. Beat in egg and vanilla. On low, add dry ingredients and mix until just combined.
  5. Scoop dough into balls. Press the tops of the balls into the crunch topping.
  6. Place crunch-side-up on baking sheets. Bake 10-12 minutes. Cool completely on a wire rack.
  7. Make the Filling: Beat softened cream cheese and butter until smooth. On low, add powdered sugar, then strawberry jam, vanilla, and salt.
  8. Beat on medium-high for 3-4 minutes until the filling is thick, heavy, and fluffy.
  9. Assemble: Pipe the thick, gooey filling onto the flat side of one cookie. Top with a second cookie, crunch-side-up.
  10. Chill assembled cookies in an airtight container in the refrigerator for at least 1 hour to set.

Notes

Cookies must be 100% cool before assembling. Store finished cookies in the refrigerator due to the cream cheese filling.