Creative Funfetti Cheesecake Stuffed Cookies Recipe for Sweet Joy
Soft, chewy cookies hiding a delightful funfetti cheesecake filling promise pure dessert magic.
These incredible funfetti cheesecake stuffed cookies blend childhood nostalgia with grown-up indulgence.
Every bite delivers a surprising center bursting with creamy sweetness.
Colorful sprinkles dance through the dough, creating a festive visual treat.
The combination of tender cookie exterior and rich cheesecake interior makes these treats irresistible.
Sweet tooths and baking enthusiasts will adore this playful twist on classic cookies.
Prepare to embark on a delectable journey that transforms an ordinary dessert into an extraordinary experience.
Quick Recipe Overview
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Calories: 230 kcal
Servings: 24
Funfetti Cheesecake Stuffed Cookies Ingredient Guide
For Cheesecake Filling:For Cookie Base:For Decorative Elements:Cookie Tools You’ll Want on Hand
How to Make Funfetti Cheesecake Stuffed Cookies
Whip cream cheese with powdered sugar and vanilla until silky smooth. Drop tiny dollops onto parchment paper and pop into freezer for half an hour until firm and chilled.
Blend butter with white and brown sugars until super fluffy. Drop in eggs and vanilla, stirring until combined. Gently fold flour, baking soda, and salt into mixture. Sprinkle colorful confetti chips throughout dough.
Heat oven to 350F. Grab chunks of cookie dough and flatten into discs. Place frozen cheesecake center in middle. Cover with another dough piece, pinching edges to seal completely. Roll into perfect round balls.
Arrange cookie balls on lined baking sheet, spacing them generously. Slide into oven and bake 10-12 minutes until edges turn light golden. Centers will look soft but will firm up while cooling.
Let cookies rest on baking sheet for few minutes. Transfer to cooling rack. Devour warm for gooey centers or store in sealed container for tasty treats later.
Tips to Personalize Funfetti Cookies
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Dreamy Funfetti Cheesecake Stuffed Cookies Recipe
- Total Time: 57 minutes
- Yield: 25 1x
Description
Playful funfetti cheesecake stuffed cookies blend creamy cheesecake centers with sprinkle-studded sugar cookie dough. Dessert enthusiasts will adore these colorful, indulgent treats perfect for celebrations and sweet cravings.
Ingredients
- 1 cup unsalted butter, softened (226 g)
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsps vanilla extract
- 8 oz (226 g) cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ½ cup rainbow sprinkles
Instructions
- Filling Preparation: Whisk cream cheese, powdered sugar, and vanilla until luxuriously smooth. Form miniature spheres and freeze on parchment-lined tray for 30 minutes, ensuring firm consistency.
- Dough Creation: Blend flour, baking soda, and salt in one bowl. In another, cream butter with granulated and brown sugars until fluffy. Add eggs individually, incorporating vanilla extract thoroughly. Gently fold dry ingredients into wet mixture, carefully integrating sprinkles for vibrant color.
- Oven Configuration: Preheat oven to 350F (175C) and line baking sheets with parchment paper. Retrieve frozen cheesecake spheres from freezer.
- Cookie Assembly: Flatten dough disc, strategically placing frozen cheesecake sphere in center. Completely encase filling, sealing edges meticulously and rolling into uniform spheres.
- Baking Process: Position stuffed cookie spheres on prepared sheet, allowing ample space between each. Bake 10-12 minutes until edges turn golden and centers remain tender. Rest cookies on baking sheet for 5 minutes to stabilize structure.
- Cooling and Storage: Transfer to wire rack for complete cooling. Store in sealed container, consuming within 3 days for optimal taste and texture.
Notes
- Freeze Cheesecake Filling Properly: Create perfectly round, uniform cheesecake spheres by using a small cookie scoop or melon baller for consistent sizing, preventing uneven melting during baking.
- Control Dough Temperature: Chill cookie dough for 15-30 minutes before stuffing to maintain structural integrity and prevent excessive spreading while ensuring a balanced texture between cookie and filling.
- Handle Sprinkles Strategically: Fold sprinkles gently into dough to prevent color bleeding and maintain vibrant appearance, using gel-based or high-quality sprinkles that won’t lose color during baking.
- Prevent Filling Leakage: Completely seal cookie dough around frozen cheesecake spheres, ensuring no gaps or thin spots that could cause filling to escape during baking, creating a clean, intact final product.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
Jenna Hartley
Founder & Recipe Creator
Expertise
Education
Box Hill Institute, Melbourne
William Angliss Institute, Melbourne
Jenna is the heart of Picture Perfect Meals, turning simple ingredients into beautiful, easy‑to‑make dishes.
Growing up around family meals in Melbourne, she trained at Box Hill Institute and then perfected her pastry skills at William Angliss Institute. She loves mixing classic Australian flavors with fresh ideas to keep cooking fun and stress‑free.